CLICK HERE FOR ENERGY EFFICIENT FRIDGES CLAIMABLE 70% UNDER GRANT!!
Cart 0
CLICK HERE FOR ENERGY EFFICIENT FRIDGES CLAIMABLE 70% UNDER GRANT!!
Cart 0

Open Burner vs Induction: Choosing for a Singapore Kitchen

• en • open burner vs induction

For most Singapore food businesses, induction is the better default when the building can supply the power. It converts more of its energy into heat in the pot, it adds less heat to the kitchen, and induction cooking hobs qualify for the Energy Efficiency Grant (EEG). An open burner remains the stronger choice for some cooking styles, notably high-heat wok work and kitchens where the electrical supply cannot be upgraded.

This guide compares the two technologies on the points that decide a purchase: heat and speed, running cost, ventilation, electrical and gas requirements, safety, cookware and grant support.

Superiorkitchenequipment
superiorkitchenequipment.com
Choose Efficient Equipment for Your Kitchen
Explore energy-efficient kitchen equipment for Singapore food businesses, with products designed to support operational needs and reduce electricity costs.
Visit the showroom

TL;DR

  • Induction heats the cookware directly, so less energy is wasted and the kitchen stays cooler. Open burners heat the pot through a flame, and part of that heat escapes around it.
  • SMEs in the food services sector can claim up to 70% of the cost of qualifying induction hobs under the EEG, capped at S$30,000 per company. Gas burners are not on that list.
  • The main obstacle to switching is electrical capacity, especially in older shophouses. Have a Licensed Electrical Worker assess the premises before you buy.
  • Induction does not remove ventilation obligations. Exhaust systems must still comply with NEA and SCDF requirements, although the design load may be lower.
  • Keep open burners only where the menu needs them, and size the mix by menu, not by habit.

Table of Contents

How the two technologies work

An open burner, whether town gas or LPG, burns fuel under the pot. The flame heats the base of the cookware, and part of the heat rises around the sides and into the room.

Induction works differently. A coil under a glass or ceramic surface creates an electromagnetic field. As explained by NYSERDA, that field induces a current in the metal cookware, so the heat is produced in the pot itself rather than transferred from a flame. The surface heats only through contact with the hot pot.

Three practical consequences follow:

  1. Response is fast, because there is no flame to heat up or cool down.
  2. Less heat is released into the kitchen.
  3. Only magnetic cookware works. Aluminium, copper and some stainless steel pans will not heat unless they have a magnetic base.

Open burner vs induction: side-by-side comparison

Criterion Open burner (gas) Induction
Heat transfer Flame heats the pot; some heat escapes around it Heat is generated in the cookware
Control Visual, adjustable by flame size Precise, set by power level or temperature
Heat released into kitchen High Lower
Energy source Town gas or LPG Electricity, often three-phase for commercial units
Grant support (EEG) Not listed for cooking hobs Up to 70% for eligible SMEs
Cookware Any Magnetic base required
Installation Gas pipework, SCDF and licensing requirements Electrical capacity, possible upgrade
Cleaning Grates and burners need regular degreasing Flat surface, wiped down
Best suited to High-heat wok cooking, flame-dependent dishes Soups, simmering, frying, boiling, steady production

Heat, speed and cooking control

Both technologies can cook quickly, but they feel different in service.

Gas gives chefs instant visual feedback. The flame can be seen, adjusted and licked around the sides of a wok. That is why traditional wok stations and flame-finished dishes still favour gas.

Induction gives repeatable control. Because the power level or temperature is set electronically, a pot of soup, braise or noodle water holds the same condition shift after shift. This suits central kitchens, caterers and food manufacturers where consistency matters more than flame contact. Commercial induction woks with a concave surface exist for stir-fry stations, and operators with a wok-heavy menu should test one with their own cookware and dishes before committing.

Gas flame and induction control compared

Some local operators in the equipment trade note that high-volume kitchens such as zi char restaurants often still rely on gas for peak-hour speed. That is a fair reading of the cooking style: if a dish depends on flame and tossing, test before you replace.

Running cost in Singapore

Running cost depends on how much energy reaches the food and on the tariff you pay for each fuel.

On efficiency, induction has a structural advantage, since little heat is lost around the pot. Our own materials state energy savings of up to 40% on electricity bills when businesses move to energy-efficient equipment. Actual savings depend on the menu, operating hours, the equipment replaced and local tariffs, so treat any percentage as an upper estimate and compare it with your own utility bills.

On tariffs, neither fuel is stable. The Energy Market Authority reported higher electricity and town gas tariffs for July to September 2026, and encouraged commercial operators to adopt energy-efficient appliances and monitor consumption. For the next quarter, household tariffs fall from October to December 2026, according to SP Group’s announcement. Those figures apply to households. Commercial users should check their own retailer’s rates, because contract prices differ.

The practical point is that a kitchen using electricity for more of its cooking is exposed to one fuel market, and a gas kitchen is exposed to two. Neither is protected from quarterly changes.

A simple way to estimate the difference

  1. List every cooking appliance, its rated power or gas consumption, and the hours it runs per day.
  2. Pull the last three months of electricity and gas bills.
  3. Separate cooking from other loads such as chillers and air conditioning.
  4. Ask the supplier for the rated input of the induction model you are considering, then estimate its daily consumption from your hours of use.
  5. Subtract the grant from the purchase cost to see the real payback period.

The Energy Efficiency Grant for induction hobs

The grant is the largest cost factor in the comparison. According to NEA’s Energy Efficiency Grant page, SMEs in the food services sector can claim up to 70% of the cost of pre-approved induction cooking hobs, capped at S$30,000 per company, with the grant available until 31 March 2028. Non-SMEs are eligible for 30% support.

The GoBusiness listing for cooking hobs gives the technical requirement as induction technology, and lists direct purchase, hire purchase and lease as payment modes.

Key conditions to check before ordering:

  • Timing. Projects must not have commenced before the application. Do not place an order or pay a deposit first.
  • Equipment. It must come from the pre-approved list or meet the lifetime carbon abatement requirements.
  • Company status. The 70% rate applies to SMEs. Larger companies receive a lower rate.
  • Cap. The S$30,000 limit applies per company, across all qualifying equipment under that tier.

The Enterprise Singapore EEG FAQ lists induction cooking hobs as an example of technology identified as energy efficient. Confirm current terms on the official pages before applying, as scheme conditions can change. We also summarise the wider picture in our guide to the EDGE grant and kitchen equipment in 2026.

Electrical capacity: the common obstacle

Switching from gas to induction is rarely a one-for-one swap. The usual problem is power supply.

Commercial induction units often need a three-phase supply. Many older buildings, including shophouses, may not have spare capacity. Before purchasing, ask a Licensed Electrical Worker to assess:

  • the available incoming capacity and the spare load on each phase;
  • whether the distribution board needs upgrading;
  • the cable runs from the board to the cooking line;
  • whether the landlord or building management must approve the work.

Smaller countertop and single-phase units can reduce this problem for small operations, and a mixed approach is common: induction for soup, boiling and frying, and gas retained for a single wok station. Hold the order until the assessment is complete and the grant application is submitted.

Ventilation and fire safety

Induction produces less radiant heat, but it does not remove ventilation duties. This is where many budgets go wrong.

NEA’s Code of Practice on Environmental Health applies to commercial kitchen exhaust systems whether the cooking is gas or electric. Exhaust ducts must be cleaned at least every 12 months, and exhaust outlets have siting requirements to prevent air quality nuisance. NEA also publishes clarifications on the siting of kitchen exhaust outlets, which set minimum separation distances from the building the outlet faces. SCDF’s briefing on kitchen exhaust duct requirements/fsm-2016/fsm-briefing-2016—fire-safety-requirements-for-installation-and-maintenance-of-ked.pdf?sfvrsn=55752611_2) covers setbacks from unprotected openings.

Gas installations carry additional requirements: SCDF fire safety approval, compliance with the relevant standards and licensed installation. We cover those in our articles on gas installation rules in Singapore and SCDF kitchen fire safety.

Where induction can help is in design. The Foodservice Consultants Society’s guidance on cooking ventilation notes that ventilation sizing should be treated as a performance variable. Induction gives off much less radiant heat than open flame, so designers can often specify hoods with lower exhaust flow, which may reduce the energy used by ventilation and air conditioning. Any such decision must rest on a site-specific assessment, not a blanket figure.

Cleaning frequency is a related point. Providers elsewhere publish guidance on how often exhaust systems need cleaning, for example this Winnipeg exhaust cleaning frequency guide. Its local rules do not apply in Singapore, where the NEA 12-month minimum applies, but it illustrates why cooking volume and grease load affect the schedule. For the full local picture, see our article on kitchen ventilation requirements in Singapore.

Safety, comfort and cleaning

Safety is a recognised advantage of induction. As EECA notes, induction uses electromagnetic energy instead of an open flame or element. With no flame, the risk of gas leaks and flame-related fire is removed at the cooking surface. The surface still becomes hot from the pot, so burns remain possible.

Comfort is the second gain. Kitchens in Singapore already run in hot, humid conditions. Less waste heat at the cooking line means lower strain on staff and on cooling equipment.

Cleaning is simpler as well. A flat surface wipes down, while burners, grates and drip trays need regular degreasing.

Perspective: how we advise Singapore operators

We supply commercial kitchen equipment to restaurants, caterers and food manufacturers, and the question of open burner or induction comes up in almost every enquiry. Our view is practical.

We recommend induction as the first option for soup boilers, noodle boilers, deep frying, simmering and general stove work. These tasks gain most from steady temperature control, and the equipment qualifies for grant support that can cover up to 70% of the cost for eligible SMEs. That support changes the payback calculation more than any other factor.

Induction Soup Boiler

We do not recommend replacing every burner by default. A wok station that depends on flame is a menu decision, not an equipment decision, and a mixed kitchen is often the sensible result.

Our main advice concerns sequence. Check the electrical supply first, confirm grant eligibility second, and place the order last. Operators who order first can lose the grant, because projects must not have started before the application. Our guide to EEG-ready procurement sets out this order of work.

— David

When an open burner is still the right choice

Gas keeps its place in these situations:

  • The menu relies on flame contact or very high wok heat, and an induction wok has not matched the result in a trial.
  • The premises cannot obtain the extra electrical capacity at a reasonable cost, or the landlord will not permit the works.
  • The kitchen already has approved gas installations, and the operator intends to keep them.
  • Cooking is occasional and low-volume, so the savings would not justify the change.

In these cases, keep the gas installation compliant and maintained, and consider induction for the other stations. Our comparison of induction and gas cookers in commercial kitchens goes through station-by-station examples.

Decision checklist before you buy

  1. Menu. Mark each dish that truly needs flame.
  2. Power. Obtain a Licensed Electrical Worker’s assessment of supply and distribution.
  3. Ventilation. Ask your designer to review hood and exhaust capacity for the new load, and confirm compliance with NEA and SCDF requirements.
  4. Cookware. Test existing pots with a magnet. Budget for replacements if needed.
  5. Grant. Confirm that your company qualifies as an SME and that the model is on the pre-approved list. Apply before ordering.
  6. Bills. Compare 12 months of utility costs with the estimated consumption of the new equipment.
  7. Layout. Plan the cooking line around the new units. Our page on interior design for commercial kitchen setups is a starting point.

Induction equipment from Superior Kitchen Equipment

We stock commercial induction equipment, including the Standing Induction Cooker, the Standing Induction Wok Range and the Induction Soup Boiler. Eligible items are collected on our Energy Efficiency Grant eligible equipment page, and the full range is in our collections. You can also see the products at our showroom before deciding.

Standing Induction Cooker

FAQ

Is induction better than gas for a commercial kitchen?

For most tasks, yes: induction wastes less heat, releases less heat into the room and is eligible for EEG support. Gas remains preferable for flame-dependent wok cooking and where electrical capacity cannot be upgraded. The right answer depends on the menu and the premises.

Does commercial induction need special wiring?

Often it does. Commercial units commonly need a three-phase supply, and many older buildings lack the capacity. A Licensed Electrical Worker should assess the premises before you buy. Smaller countertop units may suit sites with limited supply.

Can I claim a grant for an induction hob in Singapore?

Yes, if you meet the conditions. SMEs in the food services sector can claim up to 70% of the cost of pre-approved induction cooking hobs, capped at S$30,000 per company, until 31 March 2028. You must apply before the project starts.

Does induction remove the need for an exhaust system?

No. Commercial kitchen exhaust systems, gas or electric, must comply with NEA and SCDF requirements, including cleaning at least every 12 months. Induction may reduce the design load, but a site-specific assessment decides the final specification.

Sources

← Older Post