Michelin-starred Richard Bainbridge, Head Chef at Morston Hall: “With no gas mains we were using bottled gas for fuel which was not ideal. We wanted a solution that was energy efficient, safer and cleaner both for the kitchen and the environment. An all-electric kitchen was the obvious step.
“The inbuilt energy monitoring function was also a major factor as we want to know how much energy we are using. Over the next six months we will be working with CHR to monitor exactly how much power we have used since the installation, comparing energy outgoings with the previous gas kitchen.
“Induction was a big driver in choosing the Eco-Chef and we all love cooking with it. It is a different way of cooking and it has re-inspired the squad some of whom have been here for 10 years. There is a new passion in the kitchen and the induction hobs and plancha have stepped up our performance to a level that I hadn’t expected in the two weeks since the Eco-Chef was installed.