Climate

The chefs turning down the heatby switching from gas to electric

As well as being quieter, cheaper to run and easier to clean, induction cookers can cut kitchen temperatures by up to 10C

This story summarizes reporting from The Guardian. Read the original for full context. Wire items stay in our news sitemap for seven days. Editorial policy.

Read full story on The Guardian →

Fiona Harvey Environment editor28 Aug 2026, 11:00 amUpdated 7h ago1 min readClimateGlobal

Global — Fiona Harvey Environment editor

The chefs turning down the heat by switching from gas to electric

As well as being quieter, cheaper to run and easier to clean, induction cookers can cut kitchen temperatures by up to 10C

Leaping flames, searing heat, copious sweat and scorchingly inventive swearing – restaurant kitchens are never a place for the faint-hearted, but this summer they have been sweltering in successive heatwaves to a dangerous degree.

Some restaurants, cafes and bakeries in the UK grew so hot that they were forced to close , or reduce their hours , for the safety of their staff. There is still no maximum working temperature, despite calls from the TUC , and tens of thousands of kitchen staff are thought to have carried on working in “furnace-like” conditions .

Leaping flames, searing heat, copious sweat and scorchingly inventive swearing – restaurant kitchens are never a place for the faint-hearted, but this summer they have been sweltering in successive heatwaves to a dangerous degree.

This report is published with credit to The Guardian. The wire sent a summary; open the original for any extra context. Read on The Guardian →

Source: The Guardian · Fiona Harvey Environment editor. Published 28 Aug 2026, 11:00 am.

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