It is no secret that chefs have strong preferences when it comes to cooking equipment. Trying to prise them away from their favorite combi oven or gas range may seem like an impossible task at times – but change can and does happen, and it often brings unforeseen advantages.
Given the many forces that are driving hot-side innovation, it is worth persevering to bring new ideas into the commercial kitchen that can help to improve efficiency, reduce labor costs, cut waste and, ultimately, boost margins. Change is happening fast, and it pays for operators to ride that wave of creativity and invention.
“I’m seeing massive shifts that are completely changing how we approach kitchen design,” says Helge Pahlke FCSI, manager of German consultancy KDREI. “Energy efficiency has become non-negotiable – costs have jumped 40-60% since 2021, so every operator is scrambling to find savings wherever they can. Then there’s a push towards modular systems because businesses need flexibility like never before. Guest numbers are all over the place these days.”
Digitalization is radically changing how some operators understand and manage their businesses. IoT-enabled devices are becoming standard. So, too, has the need to improve sustainability, not only to help the environment, but also to keep soaring energy costs to
a minimum. Getting chefs to switch from gas to electric can be hard, but it will soon
be essential.
“It all comes down to money,” says Pahlke. “Energy costs keep climbing, we’ve got 2.4 million unfilled positions in European foodservice, and then you add all these ESG requirements on top. Operators don’t have much choice. Induction technology has been game-changing. I’ve worked on hospital kitchens that serve over 2,000 meals daily, and full induction implementation delivered 42% energy savings.”
Beyond lower energy costs, however, Pahlke also saw that chefs were really impressed with the precision of temperature control. They can instantly go from 1% to 100% power, and kitchens are around 35% cooler. So, induction clearly shows how a change in hot-side technology can have a dramatic impact.
“Here, 95% of kitchens don’t have gas supply anymore, and they are all turning to electric kitchens,” says Primož Černigoj FCSI, kitchen planner and founder of PROPrima in Slovenia. “The benefit is that you can regulate temperature more precisely and quicker. All appliances are getting more powerful, so the power load is higher, but energy consumption is getting lower because of precise temperature control.”
Solving real-world problems
Induction clearly has a big role to play in cutting energy costs, but operators have many other challenges to overcome. Labor shortages are at the top of that list, which is why more and more kitchen designs feature automated equipment. Persistent staff shortages have fed demand for equipment that reduces manual labor and minimizes the need for highly skilled staff.
“New hot-side technologies are playing a key role in addressing staff shortages by combining automation, intuitive operation, and multi-functionality,” says Jörg Csanitz FCSI, managing partner at German consultancy Reisner und Frank. “For example, Rational’s iCombi Pro combi-steamers integrate intelligent cooking processes that automatically adjust humidity, temperature, and cooking time depending on load size and food type, which significantly reduces the need for highly skilled staff to manually monitor or adjust settings, while also lowering energy and water consumption.”
Similarly, the MKN FlexiChef combines multiple cooking functions – boiling, frying, and deep-frying – in a single unit. Its AutoChef technology enables fully automated cooking processes with precise temperature control, reducing human error and ensuring consistent quality.
Energy efficiency is a fundamental purchasing criterion, driven both by cost-saving goals and corporate sustainability commitments. Modern combi-steamers, tilting kettles, and multi-functional braising pans now use optimized heating elements, intelligent heat distribution, and insulation technologies to reduce energy consumption by up to 20–30% compared to older models.
Then there is a shift towards simpler interfaces and digital integration. More equipment now features intuitive touchscreen controls, guided cooking programs, and connectivity to kitchen management systems.
“Manufacturers are also focusing on user-friendly interfaces with touchscreens and guided cooking programs,” says Csanitz. “This makes it easier to train new staff quickly, reduces errors, and ensures HACCP-compliant documentation of cooking processes. Overall, these smart technologies optimize workflows, reduce preparation times, save on labor costs, and ensure a more sustainable kitchen operation through energy and water savings.”
“Most innovations focus on tackling issues such as staffing challenges, energy consumption, and reducing waste,” agrees Khaled Halabi FCSI, VP at global consultancy Cini-Little International, Inc. “The combi oven, as advanced as it is, is still going through developments to make it even more efficient in terms of energy consumption through IoT advancements and AI integration. This also applies to optimizing operational efficiency in terms of end product by learning how to achieve best results, taking into consideration temperature, moisture and time factors, and adjusting them after each batch of cooking as it learns and gathers information.”
Manufacturers rise to the challenge
Some hot-side technology trends are certainly influenced by the need to comply with changing regulations, particularly in regard to sustainability. Energy efficiency and environmental regulations are changing in both Europe and the US.
Europe’s Ecodesign Directive sets minimum energy efficiency and resource use standards for many equipment categories, driving manufacturers like Electrolux Professional, Hoshizaki, and Winterhalter to upgrade their refrigeration and warewashing product lines. In the US, Department of Energy standards mandate energy efficiency levels for cooking equipment such as gas fryers and griddles, driving the development of high-efficiency infrared broilers and induction-based cooking systems.
Evolving food safety and hygiene standards are driving innovations in automated cleaning programs, integrated HACCP documentation, and touchless technologies. Workplace health and safety regulations are rethinking occupational safety and ergonomics, leading to height-adjustable cooking systems, reduced steam emissions, assisted lifting or tilting mechanisms in bratt pans and multi-functional cooking systems, and much more. There are also tighter standards for ventilation and exhaust systems, such as ASHRAE standards in the US, which are influencing the development of integrated hood modules.
Manufacturers are taking note of both these regulatory changes, and the operational needs of their end users. “Surging energy costs and stricter local regulations have made efficiency and sustainability top of mind for today’s progressive buyer,” says Gene Doerr, director of consultant services at oven manufacturer Unox.
“Buyers now insist on low-kW draw, heat-recovery, and smart power-management features, plus documented cuts in water, chemical, and food waste through self-cleaning cycles, humidity control, and predictive maintenance. Simultaneously, viral menu trends and supply chain swings demand ovens that jump from bake to steam to air-fry, store hundreds of recipes, and update them across a fleet overnight. In short, today’s hot side must be both resource-frugal and endlessly versatile.”
“Many establishments are turning to technology and smarter service solutions,” adds Ilaria Savi from the marketing department of cooking equipment manufacturer Giorik. “They’re increasingly seeking integrated systems that allow remote monitoring of kitchen equipment, ensuring better control and efficiency. At the same time, the demand for multifunctional products is growing. These tools are designed to handle a wide range of cooking tasks, whether they’re used by a Michelin-starred chef or a fast-paced, entry-level employee. The ultimate goal is to lighten the workload, optimize operations, and keep everything running smoothly.”
Where next for hot-side technology?
Inevitably, the demand for more efficient and intelligent equipment that does more for less will continue to grow. What is new quickly becomes normal, once chefs and operators have made the leap to new equipment, so the bar will rise ever higher.
“Precision is no longer a luxury – it’s a necessity,” says Robert Bratton, director of sales and national accounts at pizza oven manufacturer Marra Forni.
“Operators are demanding hot-side equipment that combines speed, accuracy, and consistency without sacrificing food quality. At the same time, we’re seeing a return to the fundamentals of cooking – stone, fire, and artisanal techniques – now enhanced by intelligent technologies and a more educated operator base. Looking forward, the future will be defined by multi-functional equipment that supports culinary agility.”
There are many avenues of development that the industry could pursue. Pahlke sees a possibility for green efficiency, where hybrid systems might use 75% induction with 25% green gases for specialized cooking. He also believes heat recovery will become standard, routinely delivering energy savings of 40%. Solar and heat pump integration could become plug-and-play. Then there is the prospect of robotic systems taking over more roles in the kitchen, particularly in fast food, quick service outlets.
Innovation is clearly unstoppable, but much will depend on how willing chefs are to keep up with the pace of change.
“With IoT, everything is plugged in and ready for use, but chefs are generally not too keen to explore these possibilities as they are more trade skills orientated by training,” says Alburn William FCSI, president of CKP Hospitality Consultants, which operates across Asia and Australia. “They don’t often look at technological systems, culinology [combining culinary arts and food science], decoupling production from service and so on,” he says. “Kitchen equipment is still largely designed by engineers who think that their ingenuity is something chefs will quickly buy into. But there is a disconnect and it takes time for both sides to harmonize.”
This is perhaps where consultants need to step in to make end users understand exactly what next-gen tech can do.
Jim Banks
