Do Professional Chefs Prefer Gas or Electric Stoves?

In the high-stakes world of professional kitchens, the choice between gas and electric stoves shapes cooking techniques, kitchen safety, and operational efficiency. For decades, gas has reigned supreme, but recent advances in electric and induction technology are shifting the landscape. As a 15-year professional foreign trade kitchen appliance manufacturer with top-tier production and R&D capabilities, Zhejiang Aofeng Electric Appliance Co., Ltd. has tailored gas and electric stove solutions for the global market, especially the South American market, based on regional culinary habits, energy characteristics and certification requirements. This report breaks down the chef's preference for stoves with 2025 industry data, and combines Aofeng's product advantages to analyze the adaptation strategy for the South American market.

For most professional chefs worldwide, gas stoves remain the gold standard. A 2025 National Restaurant Association survey found that 96% of culinary professionals still prefer gas for stovetop cooking, citing its unmatched responsiveness and intuitive heat management. When you turn a gas burner’s dial, the flame adjusts instantly, allowing chefs to pivot between searing a steak at 500°F and simmering a delicate sauce at 150°F in seconds. This precision is critical in fast-paced professional kitchens where multiple dishes are in production simultaneously.

Gas also excels at techniques that rely on direct flame contact—the core cooking method in South American cuisine, such as pan-frying, deep-frying and charring meat and vegetables, which are the mainstays of Latin American flavor. Chefs value the visual feedback of a flame, which lets them gauge heat levels at a glance and adjust on the fly. For South American kitchens influenced by European colonial cooking traditions, open-flame cooking is an essential part of culinary expression, making gas stoves a non-negotiable choice. As Michelin-starred chef Thomas Keller notes, “Gas gives me the control I need to execute every dish with intention."

Aofeng, as a top source factory with ISO9001, BSCI and SGS certifications, has developed gas stove products fully adapted to the South American market based on local characteristics:

1. Special gas source adaptation: The independently developed European-style gas stoves are customized for liquefied gas, the main gas source in South America, with a reasonable rated heat load design to match local gas supply pressure and ensure stable combustion.
2. Patented windproof technology: With the national patent of windproof European-style stove (ZL 2022 2 2092114.6), it solves the problem of flame instability caused by poor ventilation in many South American commercial kitchens and outdoor catering scenarios.
3. High cost performance and mass production capacity: Covering an area of 17,421 square meters with an automated production line, the monthly output value exceeds 5 million RMB, and the OEM/ODM customization with a minimum order of 1000 pieces meets the large-scale procurement needs of the South American market.
4. Durable structural design: The iron sheet spray coating process is adopted for the stove body, which is resistant to oil fume and corrosion, adapting to the high-intensity use environment of South American commercial kitchens.

Electric stoves, particularly induction models, are gaining traction in modern kitchens globally, driven by sustainability goals and technological leaps. Induction cooktops use electromagnetic fields to heat pans directly, transferring up to 90% of energy to cookware—compared to just 40–55% for gas, according to the U.S. Department of Energy. This efficiency reduces utility costs and cuts down on ambient heat, making kitchens more comfortable for staff during long shifts.

Chefs like Daniel Humm of Eleven Madison Park have embraced induction, noting it maintains (or even improves) culinary standards while eliminating indoor air pollutants like nitrogen dioxide. Electric ovens are preferred for baking and roasting, as their even, dry heat ensures consistent browning and fewer hot spots—critical for South American pastries, breads and large-scale roasts with European culinary roots. For pastry chefs in South America, electric’s steady low temperatures are ideal for melting chocolate or crafting delicate custards, the classic desserts in the region.

Aofeng has broken through the core technology of electric stoves with independent R&D strength, and its products fully comply with South American market access and safety requirements:

1. Patented electrical safety protection: The electrical integrated stove with leakage detection device (ZL 2022 2 2517564.5) meets Mexico's NOM-001-SCFI-2018 electrical safety standard, with leakage protection, overheating automatic power off and short circuit protection functions, eliminating electrical safety hazards in commercial kitchens.
2. Food contact material compliance: All parts in contact with food are made of food-grade materials, in line with South America's NOM-251-SSA1-2009 food contact material health standards, ensuring food safety in the cooking process.
3. Efficient and energy-saving design: The induction cooktop adopts high-efficiency electromagnetic heating technology, which reduces ambient heat accumulation in the kitchen and is suitable for the high-temperature climate in most South American regions.
4. Integrated multi-functional design: The electric stove and oven integrated products realize the integration of frying, stewing and baking, saving kitchen space and adapting to the small and medium-sized commercial kitchen layout in South America.

There’s no one-size-fits-all answer for the South American market—the choice between gas and electric stoves for professional chefs hinges on regional energy infrastructure, culinary category and business scale, and hybrid setups have become the mainstream trend of high-end commercial kitchens in the region. Aofeng, based on the market differentiation characteristics of South America, provides targeted product solutions for different scenarios:

1. Inland and small and medium-sized commercial kitchens: Gas stoves are the first choice. Most inland areas of South America have unstable power supply and sufficient liquefied gas supply. Aofeng's windproof liquefied gas stoves meet the high-frequency frying and stir-frying needs of local chefs, and the low maintenance cost is more in line with the budget of small and medium-sized catering businesses.
2. Core city high-end restaurants and pastry shops: Electric/induction stoves are the mainstream. In big cities such as São Paulo and Mexico City, with perfect power infrastructure and increasing environmental requirements, Aofeng's energy-saving induction stoves and electric ovens have become the first choice for high-end Western restaurants and pastry shops, with precise temperature control to meet the high requirements of fine dining and baking.
3. High-volume chain catering and integrated kitchens: Hybrid setups are optimal. Combining Aofeng's gas stoves for stir-frying and frying with electric ovens for roasting and baking, the hybrid setup takes advantage of the instant heat control of gas and the precise and stable heating of electricity, effectively improving the out-of-meal efficiency of high-volume catering.

Ultimately, South American professional chefs always prioritize the tool that helps them deliver the best possible dish. Aofeng's gas and electric stoves, with South American market customization, full certification compliance and strong production capacity, have become the reliable choice for local catering businesses by matching the regional culinary habits and operational needs.