Energy Efficiency Comparison of Induction and LPG Cooking Systems in Hotels of Amritsar

This research work aims to focus on chefs' experiences and opinions regarding induction and LPG cooking systems in hotel kitchen, especially emphasising on energy efficiency. As the hotel sector is shifting from increasing concern on energy conservation, this study compares energy consumption, operation cost and cooking duration between the two methods. The study found that induction cooking systems used 44% less energy per meal compared with LPG in over 10 hotels. Chefs expressed a strong preference for induction cooking due to its faster cooking times and lower energy loss. Some cooks nevertheless preferred LPG maybe for its less expensive starting price. This means that induction systems offer a lower lifecycle cost, and thus become the most viable option for hotels aiming for optimal efficiency for the planet, since they save more energy but require higher investments up-front. This research paper offer trends hotel chefs can use when considering switching to energy efficient ones. Induction vs LPG cooking It is one of the biggest concerns of an HCM (Hotel Chain Management) when the idea of sustainability is introduced to the hotel kitchens and leads to an operational cost analysis, based on that HCM put an array of parameters to be met such as 1 Degree less of energy consumption for the same cooking time in terms of kilowatts per hour 2-3 times reduction in each cooking system by increasing the efficiency of energy if we can achieve this we can register a big mark of in terms of the lowest carbon footprint of the hotel Industry on the globe through sustainable cooking technologies. Post achieving success with such targets the next step will be to make the Hotel management truly understand the cost vs performance of the cooking methods.