Commercial Electric Cooking
Prelims:
Government policies and interventions
Mains:
GS Paper II: Government policies and interventions, GS Paper III:
Energy security, Technology and its applications
Current relevance:
The Bureau of Energy Efficiency (BEE) under
the Ministry of Power organised the “Commercial Induction Cooking
Showcase & Chef Challenge” in New Delhi to promote the real-world
adoption of energy-efficient electric cooking in commercial and
institutional kitchens.
Highlights:
1.
Commercial Electric Cooking Initiative & Ecosystem
Development:
i.
BEE is promoting
the transition from LPG-based cooking to energy-efficient electric cooking,
particularly in commercial and institutional kitchens.
ii.
The objective is
to move beyond technology demonstrations to large-scale real-world adoption
and develop a mature commercial e-cooking ecosystem.
iii.
The initiative
brings together government, PSUs, manufacturers, technology providers,
hospitality establishments, chefs and commercial kitchen operators.
iv.
BEE has invited
manufacturers, distributors, system integrators and solution providers to
register for the Go Electric Commercial Electric Cooking Vendor Directory,
which will help hotels, restaurants, canteens, hospitals and institutions
identify credible solution providers.
v.
BEE is also
working with BIS to develop a Standards & Labeling framework for
commercial induction hobs, aimed at improving user confidence and supporting
market scale-up.
vi. The Commercial Induction Chef Challenge demonstrated the technology’s cooking performance, ease of use, heat control and cooking time.
2.
Drivers of the Shift to Electric Cooking:
i.
Energy security is a major driver, particularly amid global conflict and rising LPG
prices.
ii.
Electric cooking
combines energy efficiency, energy security, convenience and
sustainability.
iii.
SAUBHAGYA and PM Surya Ghar Muft Bijli Yojana provide an
enabling foundation for promoting e-cooking appliances in the
residential sector.
3.
Challenges to Wider Adoption:
i.
Behavioural
barriers, including concerns among chefs
and consumers regarding food cooked using induction technology.
ii.
Infrastructure
gaps, particularly limitations in
local distribution capacity.
iii. Limited awareness about electric-cooking technologies restricts wider demand and adoption.
4.
Significance of Electric Cooking:
i.
Energy Security: Provides an alternative to LPG and reduces
vulnerability to global uncertainties and rising LPG prices.
ii.
Energy Efficiency
& Sustainability: Supports more
efficient energy use and India's broader transition towards sustainable energy
solutions.
iii.
Market
Development: Creates a stronger ecosystem
connecting technology providers with commercial and institutional users.
iv.
Real-World
Adoption: Facilitates the shift from
isolated demonstrations to a mature and scalable commercial e-cooking
ecosystem.
v.
Viksit &
Atmanirbhar Bharat: Strengthening
India's e-cooking ecosystem supports the broader vision of Viksit and
Atmanirbhar Bharat.
5.
Bureau of Energy Efficiency (BEE):
i.
BEE was established by the Government of India on 1 March
2002 under the Energy Conservation Act, 2001.
ii.
Its mission is to
assist in developing policies and strategies for energy efficiency, with
emphasis on self-regulation and market principles.
iii.
A key objective
is to reduce the energy intensity of the Indian economy.
iv.
BEE coordinates
with designated consumers, designated agencies and other organisations, while
utilising existing resources and infrastructure.
v.
Under the Energy
Conservation Act, BEE performs both regulatory and promotional functions.
Source: PIB - https://www.pib.gov.in/PressReleasePage.aspx?PRID=2308878®=48&lang=2