why-gas

Top reasons why professional chefs prefer gas cooktops

There's a reason why 'Cooking With Gas' is synonymous with speed and efficiency. We talked to 10 of the top chefs from across the country – from New York to Los Angeles – and the answer is clear: the only way to cook is with natural gas. In the fast-paced restaurant industry, chefs demand the quickness, control and reliability of #CookingWithGas.

Quick

"We’re talking about power. We’re talking about the ability to cook many things rapidly, which is what every chef in every restaurant needs."
– Jeff Bradley, Posh, Phoenix

"What we do on a daily basis in that restaurant can’t be done without natural gas. It would probably be impossible."
– Gio Osso, Virtu, Arizona

Control

"You have the most control. You can turn it up or down really quickly. You don’t have to wait for it to heat up and you can see the flame, you know kind of where you’re at with it."
– Marjorie Meek-Bradley, Smoked and Stacked, D.C.

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Trust

"Well, I realized that cooking with gas is the way to go, when I went to a place that had no gas. That's when I realized the benefit of it, when I cooked with something other than gas."

– Ivan Calderon, Taco Mesa, California

"Cooking with natural gas is just a natural thing for me, so I've never really thought about cooking with anything else."

– Tarit Tanjasiri, Crema Cafe, California

More Affordable

Households that use natural gas for heating, cooking and clothes drying save an average of $874 per year compared to homes using electricity for those applications. Low domestic natural gas prices have led to savings of almost $50 billion for customers who have used natural gas over the past four years.

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