Bengaluru Restaurants Confront Induction Cooking Challenges During LPG Shortage
As a severe LPG shortage grips Bengaluru, many restaurants are being forced to explore alternative cooking methods, but switching to induction stoves is proving to be a daunting task. Restaurateurs across the city report that limited sanctioned electricity loads and an already stressed power infrastructure make relying on multiple electric stoves impractical for large-scale cooking operations throughout the day.
Operational Hurdles for Commercial Kitchens
While households have begun panic-buying induction stoves as a temporary substitute, commercial kitchens face unique challenges. Large batches of food, high-flame cooking requirements, and peak-hour demand render induction an unreliable option. This has compelled several eateries to trim their menus or alter cooking methods to cope with the crisis.
Chandrashekar Hebbar, honorary president of the Karnataka State Hotels Association, revealed to TOI that more than 20% of restaurants in Bengaluru are already impacted by the LPG shortage, though many establishments hesitate to publicly acknowledge the disruption. "A majority of hotels are affected, and many have started limiting their menu to rice-based items and food that requires less LPG," he stated, emphasizing that a full switch to induction cooking remains impractical for most.
Power Load and Infrastructure Constraints
A significant barrier is the inadequate power load capacity in many restaurants. Hebbar explained that most establishments lack the sanctioned electricity needed to run several induction stoves simultaneously. "We may need higher sanctioned load to support this kind of additional demand. Also, the more appliances we use, the greater the load on transmission lines, which are already overburdened," he noted.
Currently, restaurateurs are using induction stoves only for limited tasks. Ramesh Kamath, who operates a darshini in Jayanagar, shared, "Activities such as heating milk or preparing coffee, tea, and snacks can be done using induction stoves. But it would be impossible to prepare items like idli, dosa, or curries entirely on induction during peak hours."
Economic and Cost Concerns
Beyond operational issues, the economics of transitioning to electricity are discouraging. Sanjay Pate, a restaurant owner in Indiranagar, pointed out, "The electricity bill would rise considerably compared to LPG expenses. Induction may work temporarily for a few items, but running an entire commercial kitchen on electricity is extremely expensive."
Government and Energy Department Perspectives
Energy department officials, however, maintain that a temporary shift to electric stoves will not significantly strain Karnataka's power grid. A Karnataka Power Transmission Corporation (KPTCL) engineer stated, "In 2025, the state witnessed a peak demand of about 18,000 MW. Currently, the peak demand is 8,000 MW to 9,000 MW. Even if there is widespread usage of electric stoves, it will not make a big impact on consumption as it would increase the demand by a few hundred megawatts; the state is prepared to address such a surge. Normally, in a month, an induction stove for a family of four would consume 2-4 units a day."
Association Seeks Relief Measures
In response to the crisis, the Bangalore Hotels' Association has appealed to Chief Minister Siddaramaiah for relief in electricity charges. The association submitted a representation requesting the government to grant a rebate of Rs 2 per unit for hotels and restaurants until the gas supply stabilizes. They argued that this measure would help manage rising operational costs and prevent further strain on the sector, highlighting that thousands of small and medium-sized eateries depend on stable fuel supply for daily operations.
