Every new restaurant owner faces the same question: induction cooker or gas stove for my commercial kitchen? Gas is familiar. Induction is newer. The price difference is real. But so are the running cost differences. This guide gives you the actual numbers — based on real restaurant usage in Hyderabad — so you can make the right decision for your operation.
Quick answer: Commercial induction typically saves 35–50% on fuel costs versus gas. For a medium restaurant using ₹8,000–12,000/month on LPG, switching to induction saves ₹3,000–6,000/month. The higher equipment cost is recovered in 8–14 months.
The Real Cost Comparison
Most comparisons show you equipment price and stop there. That's only half the picture. The operating cost over 3–5 years is what actually determines which is cheaper.
| Factor | Commercial Gas | Commercial Induction |
|---|---|---|
| Initial equipment cost (per burner) | ₹3,000–₹8,000 | ₹8,500–₹14,000 |
| Monthly fuel cost (medium restaurant) | ₹8,000–₹12,000 (LPG) | ₹3,500–₹6,000 (electricity) |
| Monthly savings with induction | — | ₹4,000–₹6,000 |
| Payback period | — | 8–14 months |
| 3-year total savings | — | ₹1.4L–₹2.2L per burner |
| Safety | Open flame, gas leak risk | No flame, no gas leak |
| Temperature precision | Manual dial, approximate | Digital, ±5°C accurate |
| Timer function | No | Yes (Aeonic) |
| Kitchen heat generated | High — needs heavy exhaust | Low — cooler kitchen |
| FSSAI / fire NOC | Requires gas NOC | No gas NOC needed |
Why LPG Costs More Than You Think
The listed commercial LPG price is not the only cost. Add:
- Security deposit for cylinders (₹2,000–5,000 per cylinder, locked capital)
- Regulator and pipe maintenance every 2 years
- Gas leak detector installation (required in many buildings)
- Higher insurance premium for kitchens with open flame
- Fire NOC compliance costs
- Cylinder delivery coordination during peak periods
When you add these, the true cost of LPG is typically 15–25% higher than what you pay per cylinder.
Where Induction Wins Clearly
Cloud Kitchens
Most cloud kitchens operate in commercial buildings where LPG storage is restricted or requires expensive fire NOC compliance. Induction eliminates this entirely. This is why 80%+ of cloud kitchens in Hyderabad use induction.
Precise Cooking
The Aeonic commercial induction with timer lets one cook manage multiple pots simultaneously — set 180°C on the dal, 120°C on the gravy, 80°C on the milk — all holding automatically. With gas, this requires constant attention.
Cooler Kitchen
Open flame gas generates 3–4x more ambient heat than induction. In a Hyderabad summer, this matters. Lower kitchen temperature means better cook performance and lower AC costs (if applicable).
Where Gas Still Has Advantages
Honest answer: gas is still better for some applications.
- Tandoor and char-grilling — open flame creates flavour that induction cannot replicate
- Large wok cooking — very high heat (above 5kW) needs 3-phase induction which costs more; gas is cheaper for these
- Power cuts — in areas with frequent load shedding, gas provides backup; induction goes off with the power
- Very large canteens — 100L+ bulk cooking is where Aeonic bulk induction (3-phase) competes on cost, but initial investment is higher
For Hyderabad Specifically
Telangana's commercial electricity tariff for small businesses is approximately ₹6.5–8/unit (kWh) in 2026. An Aeonic 3.5kW induction running 6 hours/day uses approximately 21 units = ₹136–168/day = ₹4,000–5,000/month.
A commercial LPG cylinder (19kg) costs approximately ₹1,800–2,000 and lasts a medium restaurant 8–12 days depending on usage. That's ₹4,500–7,500/month for the same cooking volume.
Induction wins on running cost in Hyderabad at current rates.
What Most Restaurants in Hyderabad Are Doing
The practical answer from 500+ kitchens we've equipped: most restaurants use a hybrid approach.
- Induction for dal, curries, milk, frying, steaming — anything that benefits from temperature precision
- Gas only for tandoor (if applicable) or very high-heat stir-fry
- Cloud kitchens: 100% induction
- Hotels: bulk 3-phase induction for main cooking, gas for specialty stations
Which brand of commercial induction is best for restaurants in India?
Aeonic (by Pradeep Stainless India) is the most widely used commercial induction brand in South India. The PA-TCT-03 (3.5kW) and PA-TCT-05 (5kW) models with timer are the most popular for restaurants. AV Horeca Solutions at Nagole, Hyderabad is the authorized Aeonic dealer with same-day delivery in Hyderabad.
How much does it cost to switch a restaurant from gas to induction in Hyderabad?
For a medium 80–150 seat restaurant, switching the main cooking station to induction (2–3 Aeonic units) costs approximately ₹25,000–40,000 in equipment. The monthly fuel savings of ₹4,000–6,000 recover this in 6–10 months. Contact AV Horeca Solutions at +91 78420 59163 for a custom assessment.
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