Every restaurant owner switching from gas to induction asks the same question: will I actually save money, or is this just marketing? The honest answer is — it depends on what you are cooking, how much you are cooking, and what you are paying for gas and electricity in your city.
This article gives you real numbers, not generalizations. We will use actual Hyderabad electricity and commercial LPG rates from 2026 so you can calculate your own kitchen's numbers.
The Real Cost of Commercial LPG in 2026
Commercial LPG cylinder prices in India vary by city and fluctuate monthly. In Hyderabad and most of Telangana and Andhra Pradesh, a 19kg commercial LPG cylinder costs approximately ₹1,600 to ₹1,800 in 2026 (check current rates with your supplier — these change monthly).
A commercial gas burner at medium usage burns through a 19kg cylinder in approximately 2 to 3 days for a restaurant doing 100+ covers per day. That is ₹15,000 to ₹25,000 per month in fuel alone for a mid-size operation.
The Real Cost of Commercial Induction in 2026
Commercial induction cookers draw between 2000 and 5000 watts depending on model and setting. In Hyderabad, commercial electricity rates for restaurant connections are approximately ₹6 to ₹8 per unit (kWh) depending on your sanctioned load.
A 3500 watt induction unit running at full power for 8 hours uses 28 units. At ₹7 per unit that is ₹196 per day, or approximately ₹5,880 per month.
Direct Comparison for a Mid-Size Restaurant
This calculation is for a restaurant doing 80 to 120 covers per day with 8 hours of kitchen operation:
| Cost Element | Gas Kitchen | Induction Kitchen |
|---|---|---|
| Fuel/electricity per month | ₹18,000 - ₹22,000 | ₹5,500 - ₹8,000 |
| Maintenance per month | ₹1,500 - ₹3,000 | ₹500 - ₹1,000 |
| Kitchen cooling cost | Higher (gas generates heat) | Lower |
| Annual fuel/electricity cost | ₹2.3L - ₹3L | ₹72,000 - ₹1.1L |
| Annual saving with induction | — | ₹1.2L - ₹1.9L |
A restaurant saving ₹1.5 lakhs annually on fuel can recover the cost of a good commercial induction setup in 12 to 18 months. After that, the savings continue every year.
Where Induction Wins Clearly
Cloud kitchens: No gas connection required. Significant saving on commercial gas connection setup and monthly charges. Fire risk nearly eliminated.
Bakeries and confectioneries: Precise temperature control is critical. Induction maintains exact temperatures better than gas.
Hotel breakfast kitchens: High volume, predictable cooking. Induction handles this efficiently and keeps the kitchen cooler.
Small takeaway counters: Low power models (2000W) are cost effective and require no gas infrastructure.
Where Gas Still Makes Sense
Tandoor cooking: A tandoor requires wood or coal fire. Gas is used for tandoor but induction is not suitable.
High-heat wok cooking: The extreme flame contact of wok cooking over a high-pressure gas burner gives results that induction cannot replicate for certain preparations. Chinese restaurant kitchens often keep at least some gas burners for this reason.
Kitchens with existing gas infrastructure: If your gas connection, piping and burners are all paid off and functioning, switching purely for economics needs a full payback calculation.
The Transition Most Restaurants Are Making
Most mid-size restaurants in Hyderabad are not switching entirely. They are running a hybrid setup — induction for boiling, warming, and precise temperature work, gas for high-heat tasks. This gives the best of both.
A typical hybrid setup might be:
- 2 to 3 induction cooktops for daily staples — dal, curries, rice
- 1 gas burner for high-heat applications
- Total monthly fuel saving of 40 to 60 percent vs all-gas
About Aeonic Induction Cookers
Aeonic is an authorised brand available through AV Horeca Solutions in Hyderabad. Their commercial range covers:
- Table top induction cookers — 2000W to 3500W for individual stations
- Built-in flush mount models — for counter integration
- Induction woks — designed for Indian cooking vessels
- Bulk floor models — high power units for large volume cooking
All Aeonic models are designed for commercial use — not repurposed domestic appliances. Commercial induction cookers handle the continuous use, voltage fluctuations, and heavy vessels that domestic models cannot.
This comparison covers single-cooker restaurant setups. If you're equipping a full hotel kitchen at scale, see our bulk induction equipment guide for hotel kitchens for floor-standing multi-phase options.
Want to See Aeonic Induction Cookers in Person?
Visit our display centre in Nagole, Hyderabad — all models are on display and our team can walk you through the right setup for your kitchen. WhatsApp us to schedule a visit or get a quote.
📍 Display centre: Nagole, Hyderabad
Same-day delivery in Hyderabad | Next-day across AP and Telangana
Frequently Asked Questions
Is induction cooking safe in a commercial kitchen?
Yes. Induction is generally considered safer than gas — no open flame, no risk of gas leaks, no combustion byproducts in the kitchen air. Fire risk is significantly lower. Induction surfaces only heat when a compatible vessel is on them.
Do all pots and pans work on induction?
No. Induction requires cookware with a magnetic base — specifically SS304 with a magnetic induction base, or cast iron. Aluminium, copper and non-magnetic stainless steel do not work on induction. Pradeep makes an induction-compatible range of cookware specifically for this. See our SS304 vs SS202 cookware guide to understand why the grade matters beyond induction compatibility.
What power supply does a commercial induction cooker need?
Most table top commercial induction units require a standard 230V single-phase connection with a 15 to 20 amp socket. High-power bulk units may require three-phase power. Your electrician can assess this during installation.
How do I calculate my savings from switching to induction?
Take your current monthly LPG spend. Calculate your induction electricity cost using your sanctioned load electricity rate and estimated daily hours of use. The difference is your monthly saving. Divide the induction cooker cost by the monthly saving to get your payback period in months.