RICHARD YOUNG, Fe3 | DIRECTOR, FRONTIER ENERGY - AIA California
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MODERATOR: MIRANDA GARDINER, ASSOC. AIA | SUSTAINABLE DESIGN LEADER, HKS RICHARD YOUNG, Fe3 | DIRECTOR, FRONTIER ENERGY MARK DUESLER, Fe3 | CONSULTING CHEF, FRONTIER ENERGY
Learning Objectives
Induction Cooking: The All-Electric Kitchen
of Today and ZNCD for Food Service
Explain how induction heating works and describe the various formats
available for commercial and residential induction cooking and holding.
Describe the non-energy benefits of induction cooktops and induction
technologies.
Describe the specific and unique challenges facing commercial kitchen
electrification.
Learn how to use and access utility-sponsored resources and incentives
to promote efficient electric kitchen equipment.
Housekeeping Reminders
A recording of Today’s session Please use the
today’s qualifies for 1 Q&A function to
presentation will AIA HSW/LU ask questions for
be made available today’s
on our website presenters
MIRANDA GARDINER, ASSOC. AIA | SUSTAINABLE DESIGN LEADER, HKS
RICHARD YOUNG, Fe3 | DIRECTOR, FRONTIER ENERGY
MARK DUESLER, Fe3 | CONSULTING CHEF, FRONTIER ENERGY
EE 101 for CFS
CA AIA Climate Action Webinar:
The All-Electric Kitchen of Today &
Zero Net Carbon Design for Food Service
May 12th, 2022
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Presentation by: Presentation by:
Mark Duesler Richard Young
Consulting Chef Director
mduesler@frontierenergy.com ryoung@frontierenergy.com
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Copyright 2022 Frontier Energy, Inc. 1
EE 101 for CFS
We are a fuel agnostic,
mission-driven team
The mission is cutting carbon.
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Disclaimer
The information in this document is believed to accurately describe the technologies addressed herein and
are meant to clarify and illustrate typical situations, which must be appropriately adapted to individual
circumstances. These materials were prepared to be used in conjunction with a free educational program
and are not intended to provide legal advice or establish legal standards of reasonable behavior. Neither
Pacific Gas & Electric (PG&E) nor any of its employees and agents: (1) makes any written or oral warranty,
expressed or implied, including but not limited to the merchantability or fitness for a particular purpose;
(2) assumes any legal liability or responsibility for the accuracy or completeness of any information,
apparatus, product, process, method, or policy contained herein; or (3) represents that its use would not
infringe any privately owned rights, including but not limited to patents, trademarks or copyrights.
Furthermore, the information, statements, representations, graphs and data presented in this report are
provided by PG&E as a service to our customers. PG&E does not endorse products or manufacturers.
Mention of any particular product or manufacturer in this course material should not be construed as an
implied endorsement.
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Copyright 2022 Frontier Energy, Inc. 2
EE 101 for CFS
These offerings are funded by California
utility customers and administered by
PG&E under the auspices of the
California Public Utilities Commission.
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Safety Message
Distracted Driving
Sending or reading a text takes your eyes off the road for 5 seconds.
At 55 mph, that's like driving the length of an entire football field with
your eyes closed.
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Copyright 2022 Frontier Energy, Inc. 3EE 101 for CFS
Class Description
To meet California’s net-zero-carbon goals, commercial and residential kitchens
must transition towards all-electric cooking equipment and water heating. The all-
electric kitchen, if properly designed, can save labor, reduce maintenance, increase
kitchen comfort, and minimize any increase in utility costs.
The Food Service Technology Center’s (www.fishnick.com) Richard Young will focus
on all-electric kitchen design, induction cooking, and the challenges facing
commercial kitchen electrification. Richard will touch upon how food service
facilities have difficulty achieving onsite zero net energy, but how with
electrification and participation in the offsite renewable energy program from a
Community Choice Aggregator (or utility) they can achieve zero net carbon
emissions for operational energy use.
There will also be a live show-and tell on induction cooking and holding equipment
from Fe3’s Consulting Chef Mark Duesler using a video feed from the Center’s
demonstration space.
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But First…
We need to register for this class:
Please register at this link :
https://forms.microsoft.com/Pages/ResponsePage.aspx?id=GmauR
ObsqkG8lnwshaCJQaPDkcQM5fxMgDreGWignWVUOUNZMllCWD
NURFc5Wk5MSVZVNVBJVjZLVC4u
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1. Please help us by participating in
a short Survey. Link is in chat.
Three 2. Handouts and recording posted at
https://aiacalifornia.org/induction-
Important cooking-the-all-electric-kitchen-of-
Details: today-and-zero-net-carbon-design-for-
food-service/
3. Type questions into the Q&A
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Intro:
ZNE and ZNC
for
Commercial Kitchens
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Copyright 2022 Frontier Energy, Inc. 5EE 101 for CFS
Food Service is Energy Intensive!
There are QSR
restaurants that range
from 600 to over
2000 kBTU/sq ft
7 times more 5 times more
Source: www.energy.ca.gov/2006publications/CEC-400-2006-005/CEC-400-2006-005.PDF
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The EUI Challenge
Source: 2014 Getting to Zero Status Update, New Buildings Institute, January 2014
Bullitt Center
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Copyright 2022 Frontier Energy, Inc. 6EE 101 for CFS
The Challenge for Food
Service
EUI for QSR = 800
AVG EUI for CFS = 350
Source: 2014 Getting to Zero Status Update, New Buildings Institute, January 2014
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ZNE McDonald’s
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ZNC McDonald’s
www.dezeen.com/2021/12/20/mcdonalds-net-zero-restaurant/#
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Kitchen roofs are not ideal for PV
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Pathway to Carbon Neutrality
SCE white paper: edison.com/pathway2045
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All-Electric
Commercial Kitchens
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Copyright 2022 Frontier Energy, Inc. 9EE 101 for CFS
The Change:
Replace with…
The traditional cookline The Kitchen of the Future
21-feet 13-feet
Fast, Small, and Flexible
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Building the Decarbonized Kitchen of the Future
Requires Wholistic Design
• Smart, high-tech equipment - combination & rapid-cook ovens
• High-efficiency cooking, holding, refrigeration, and sanitation
• Safer, faster, equipment – induction cooking and holding
• Off-peak production – automation, cook/chill, sous vide
• Demand controlled ventilation
• Advanced plumbing design with HPWH
• Optimized HVAC with HP space heating
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Copyright 2022 Frontier Energy, Inc. 10EE 101 for CFS
Challenge: The Designer + FS operator + Client relationships that
can slow the evolution of kitchens (and not deliver for the client).
Architect
Engineer
Designer FS Operator Client
Purchasing
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There are smarter ways to give everybody what they want
but…we must get everyone on the same team and…change
some old habits.
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Electrification means All-electric Kitchens
The Challenges for Foodservice Designers and Operators?
Requires behavior change!
Electricity is a more expensive fuel than Gas
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Overcoming the Challenges
Many appliances require no behavior
change to go all-electric…for example:
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Overcoming the Challenges
Much of the equipment is already electric and trends
are moving more electric equipment into the kitchen.
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Overcoming the Challenges
Induction is a superior technology
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Induction is a superior technology
Fast Heat-up Fire and Burn Safety
Temperature Control Reduced Kitchen Heat
Reduced Food Waste Easy Cleaning
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How does Induction Cooking Work?
4. Hot cookware heats the food
3.Induction-ready (magnetic) cookware
generates heat
2. Current creates (“induces”) a magnetic field
1. Electric current through a coil
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Efficiency: Where Does the Heat Go?
85% 35%
Induction only heats the Gas heats the air and the range top
pan so most of the energy as well as the pan so most of the
is used effectively. energy is NOT used effectively.
Source: https://vollrath.com/induction/
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Removing the Pan turns the Power to OFF
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Safety: Reduced Fire and Burn Risk
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Labor Savings: Easy to Clean
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Induction Cooking and
Holding Tour with Chef Mark
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Get the Resources
CAEnergyWise.com
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CALIFORNIA
ENERGY WISE
CAEnergyWise.com
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How to get the staff onboard?
Hands-on training!
“Hands on changes hearts and minds!”
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California Foodservice
Instant Rebates Program
CALIFORNIA
ENERGY WISE
CAEnergyWise.com
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Copyright 2022 Frontier Energy, Inc. 21EE 101 for CFS
It’s easy to participate in the
Instant Rebates program
1 Find a participating dealer
2 Purchase a qualifying product
3 Receive an Instant Rebate
The rebate is applied
as a discount directly
on your invoice!
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On-Demand Commercial Induction Class
PG&E Energy Center:
https://pge.docebosaas.com/lms/index.php?r=course/deeplink&course_id=859&generated_by=31662&h
ash=8fdeb0e2c63916ae40ec8237bae2d30ab991389e
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fishnick.com/itc
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fishnick.com/itc
• Demos
• Training
• Project Consultation
• Induction Cooktop Loans
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Zero Net Carbon
1992 2022 2050
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Copyright 2022 Frontier Energy, Inc. 24EE 101 for CFS
RYoung@FrontierEnergy.com
"PG&E" refers to Pacific Gas and Electric Company, a subsidiary of PG&E Corporation. ©2020 Pacific Gas and Electric Company. All rights reserved. These offerings are funded by California utility customers and administered by PG&E under the auspices of the California Public
Utilities Commission.
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