Hotels Turn to Induction Cooking as Fuel Costs Surge; Industry Seeks GST RelieF

Hotels Turn to Induction Cooking as Fuel Costs Surge; Industry Seeks GST RelieF

Bengaluru, April 7, 2026: Amid rising fuel prices triggered by escalating tensions in West Asia, the hospitality sector is increasingly exploring alternatives to conventional cooking fuels. At a press conference held at the Press Club on Tuesday afternoon, industry representatives called on the Centre to promote the adoption of induction-based cooking systems and consider reducing GST on such equipment.

With concerns mounting over potential shortages of LPG, hotels and food service businesses are facing operational challenges. Disruptions in supply following geopolitical developments have already led to scarcity in several regions, placing significant pressure on commercial kitchens.
In response, Lorman Kitchen Equipments has introduced a modern commercial induction cooking system that, according to the company, can reduce cooking costs by up to 60% compared to traditional LPG usage. The system also offers added benefits such as preventing blackening of utensils and ensuring easier maintenance of kitchen hygiene.

Addressing the media, Director Dr. S.N. Chandramouli noted that hotels, restaurants, resorts, and cloud kitchens across the country remain heavily dependent on LPG. However, recent global developments have exposed vulnerabilities in this reliance, affecting both efficiency and continuity of services in commercial kitchens.

He emphasised that induction technology provides a practical and efficient alternative, significantly reducing dependence on LPG. With minimal heat dispersion, the system also creates a safer and more comfortable working environment for kitchen staff.

Additionally, induction-based cooking systems are energy-efficient, environmentally friendly, and allow precise temperature control, helping maintain consistent food quality. The technology is adaptable across various scales—from small eateries to large industrial food production units.

When implemented scientifically, the system can lead to substantial savings in fuel expenditure. Compared to traditional LPG-based kitchens, the company claims that up to 60% cost reduction is achievable.

Lorman Kitchen Equipments specialises in turnkey solutions for commercial induction kitchens, including design, manufacturing, installation, and commissioning. Dr. Chandramouli added that the current fuel challenges should be seen as an opportunity for the hospitality industry to modernise its kitchen infrastructure and adopt more sustainable practices.

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