Gas vs Electric Commercial Oven: Which One Should You Buy in Australia? (2026)

The gas vs electric commercial oven decision is one of the biggest single-equipment calls in any Australian foodservice fit-out — a 6-grid commercial oven runs $3,000–$30,000 to buy, $2,000–$8,000 per year to operate, and dictates everything from your kitchen's gas-line requirements to whether you can install a hood that meets AS 1668.2. This guide compares gas and electric commercial ovens head-to-head, with running cost calculations using 2026 Australian energy prices, cooking performance notes, install requirements, environmental considerations, and a clear "Choose gas if / Choose electric if / Consider combi if" decision framework.

It pairs with our combi vs convection oven guide, commercial kitchen energy efficiency guide, ventilation requirements guide and equipment maintenance schedule.

How Gas Commercial Ovens Work

A gas commercial oven burns either natural gas (mains-supplied) or LPG (cylinder-supplied) at a combustion burner to heat the cavity. Heat distribution varies by type:

• Static / deck gas ovens — radiant heat from below; bread, pizza, pastry.
• Convection gas ovens — a fan circulates heated air for even cooking; the most common commercial gas oven format in Australia.
• Gas combi ovens — gas burner heats both the convection circuit and the integral steam generator.

Australian gas ovens require AS 5601 / AS/NZS 5601.1 gas installation, performed by a licensed gasfitter, with mains natural gas at ~1.1 kPa or LPG at ~2.75 kPa. Most run with a flue and need to sit under an exhaust canopy sized to AS 1668.2.

Gas burner output: typical commercial 6-grid convection oven draws 9–15 kW input. Combustion efficiency is around 40–55 % for older open-burner ovens and 65–75 % for modern infrared burners.

How Electric Commercial Ovens Work: Energy Efficiency and Even Heat

The benefits of electric commercial ovens are PID-driven precise temperature control, very even heat distribution, and the absence of gas leaks and combustion vapour. They use more electricity but no gas, which can simplify utility bills and remove the need for a dedicated gasfitter.

An electric commercial oven uses resistance heating elements (or, in induction-style models, a magnetic induction coil) to heat the cavity. Three main categories:

• Convection electric ovens — elements heat air; fan circulates. Most common form in Australian commercial kitchens.
• Deck electric ovens — separate top and bottom elements per deck; bakery / pizza.
• Electric combi ovens — element + boilerless steam generation; gold standard for modern restaurants.

Electric ovens typically need 3-phase 415 V power (15A–32A) for full-size commercial units, or single-phase 10A for benchtop convection. No gas line required — easier and cheaper to install in apartments, basements, food trucks and ground-floor tenancies where rooftop flueing is impossible.

Electric element output: equivalent 6-grid convection oven draws 6–11 kW input. Energy conversion to useful heat is ~85–95 % — much higher than gas, which is the central economic argument for electric.

Gas vs Electric Commercial Oven: Head-to-Head Comparison for the Right Commercial Kitchen Setup

The right commercial kitchen oven depends on the chef's menu, the kitchen's ventilation system, and whether an induction or gas cooktop is already in place.

Running Costs: 2026 Australian Worked Example

Running costs depend on input power, hours of operation, energy efficiency and your state's energy price. Below is a worked example for a 6-grid commercial convection oven, 8 hours/day, 6 days/week, 50 weeks/year:

Gas oven (NG, 12 kW input, 50 % efficiency)

• Input: 12 kW × 8 hr × 6 day × 50 wk = 28,800 kWh equivalent/year
• Gas price 2026 AU: ~$0.040/kWh ($0.040 = ~ $1.40/100MJ converted)
• Gross annual cost = 28,800 × 0.040 = $1,152
• Adjusted for 50 % efficiency means useful heat costs you double: ~$2,304/yr to produce the same useful cooking output.

Electric oven (10 kW input, 90 % efficiency)

• Input: 10 kW × 8 hr × 6 day × 50 wk = 24,000 kWh/year
• Electricity price 2026 AU (commercial): ~$0.30–$0.40/kWh (off-peak: $0.20)
• Annual cost at 0.30 = $7,200; at off-peak 0.20 = $4,800
• Adjusted for 90 % efficiency = useful cost is essentially the same as raw cost.

The honest answer in 2026: gas is still typically 30–50 % cheaper to run than electric in Australia per useful kJ of heat, even with electric's higher conversion efficiency, because of the persistent commercial-grid electricity premium. The gap narrows for kitchens that can run off-peak, that have rooftop solar, or that locate in WA where commercial gas pricing is higher.

⚠️ Caveat: Energy prices fluctuate quarterly. Always pull your last 12 months of bills and re-run the numbers with your venue's actual c/kWh and c/MJ rate before committing to a new oven format.

Cooking Performance: Best For

Gas commercial ovens shine for:
- Roasting and grilling — visible flame creates Maillard crust faster
- Wood-fired-style pizza (deck gas), naan, tandoori
- Big-batch protein cooking where moisture is welcome
- Bakeries that want bottom heat through a stone deck

Electric commercial ovens shine for:
- Pastry and baking — drier, more stable cavity = consistent bake
- Sous-vide finishing and slow-cook holding
- Combi steam cooking — electric steam is purer
- Restaurants with menus that demand precision (PID-controlled probe cooking)
- Kitchens with no rooftop access for a gas flue (basements, apartments)

For the broader oven-type decision see our combi vs convection oven guide and best commercial ovens in Australia.

Installation Requirements

Gas

• Mains natural gas connection (typically 1.1 kPa) or LPG cylinder + regulator (2.75 kPa) installed by a licensed Type-A or Type-B gasfitter.
• Compliant flueing to AS 5601 — most ovens vent through a rooftop or sidewall flue under the canopy.
• AS 1668.2-sized exhaust canopy + wet chemical fire suppression.
• Gas certification certificate issued at sign-off — required for insurance and council approval.
• Install cost (AUD): $1,200–$4,500.

Electric

• 3-phase 415V supply, 15A–32A circuit (or single-phase 10A–15A for benchtop) installed by a licensed electrician.
• RCD-protected dedicated circuit per AS/NZS 3000.
• Hood usually still required for steam-producing convection / combi.
• Install cost (AUD): $800–$3,500.

For Australian ventilation rules see our commercial kitchen ventilation requirements.

Special install considerations

• Apartment / strata buildings — gas appliances often blocked by body corporate rules and rooftop flue access; electric usually the only path.
• Heritage / older premises — gas piping may need to be brought up to current AS 5601 standard before connection; budget $2,000–$8,000 for the gas upgrade alone.
• Outdoor catering / food trucks — LPG cylinder gas is highly portable; electric requires a generator or shore-power supply with sufficient capacity for the oven plus other equipment.
• High-rise — gas pressure regulators required at each floor; some buildings simply do not have a gas riser, forcing electric.

Maintenance and Lifespan

Gas oven maintenance:
- Annual licensed gas service ($250–$500)
- Burner / jet inspection 6-monthly
- Pilot light & thermocouple replacement every 3–5 years
- Lifespan: 12–20 years with regular maintenance

Electric oven maintenance:
- Annual service / element check ($150–$400)
- Element replacement at 5–10 years ($200–$1,200 per element)
- PID controller failure rare but expensive when it happens ($400–$1,500 replacement)
- Lifespan: 10–18 years

See our equipment maintenance schedule for a full annual service calendar.

Environmental Considerations

• Gas direct combustion in commercial kitchens is now the largest commercial Scope 1 CO₂ source for many Australian foodservice venues.
• The Australian electricity grid is decarbonising — average emissions intensity has dropped ~50 % since 2010 and continues to fall as more renewable generation comes online.
• Net-zero targets (Sydney 2035, Melbourne 2030 council pledges, federal 2050) increasingly favour electric kitchens.
• Carbon pricing risk — federal Safeguard Mechanism does not currently apply to foodservice, but commercial property landlords increasingly favour all-electric fit-outs.

For most new Australian fit-outs in 2026 the long-term direction is clearly electric or combi (with electric steam generation), even where short-term gas running costs are lower.

Decision Framework: Choosing Between Gas and Electric Commercial Ovens

Choose a GAS commercial oven if you:

• Run a kitchen that already has mains natural gas at the building, with rooftop flue access
• Cook high-heat protein roasts, woodfired-style pizza, naan, tandoori
• Want fast heat-up + lower up-front capex
• Operate in a region with cheap commercial gas (most of VIC, NSW)
• Are running a food-truck or pop-up with LPG cylinders

Choose an ELECTRIC commercial oven if you:

• Bake heavily — pastry, bread, sponges — and need stable, dry cavity heat
• Have no rooftop flue access (apartments, basements, ground-floor tenancies)
• Want best PID temperature control + probe cooking
• Run mostly off-peak hours
• Are committed to a low-carbon brand position
• Have rooftop solar offsetting most of your daytime electric draw

Consider a COMBI oven if you:

• Want the highest-leverage single-piece investment in the kitchen
• Cook a wide menu (steam + bake + roast + sous-vide)
• Can absorb the higher capex for the lower long-term running cost
• See our combi vs convection oven guide

Frequently Asked Questions

Is a gas or electric commercial oven cheaper to run in Australia?

In 2026, gas is typically 30–50 % cheaper per useful kJ of heat than electric for Australian commercial kitchens at peak rates, despite electric's higher conversion efficiency. The gap narrows or reverses if you can run mostly off-peak, have rooftop solar, or face rising commercial gas prices in WA / QLD.

Which is better for baking — gas or electric oven?

Electric is better for baking — pastry, bread, sponges and biscuits — because the cavity stays drier and the temperature is more stable thanks to PID control. Gas ovens produce combustion vapour, which is great for roasts but poor for delicate baked goods.

Can I install a commercial gas oven anywhere?

No. A commercial gas oven requires mains natural gas at the building (or LPG cylinders + regulator), a compliant flue to AS 5601, a properly sized exhaust canopy to AS 1668.2, and wet chemical fire suppression. Buildings without rooftop flue access (apartments, many basements, shared retail blocks) often cannot legally accommodate a commercial gas oven.

How much does a commercial oven cost to run per year in Australia?

A 6-grid commercial convection oven, run 8 hours/day, 6 days/week, costs roughly $2,300/year (gas) to $7,200/year (electric peak) or $4,800/year (electric off-peak) for useful heat, based on 2026 Australian commercial rates.

What is the difference between a commercial gas oven and a domestic gas oven?

A commercial gas oven is rated for 8–14 hours of continuous use per day, sized at 9–15 kW input (vs 3–4 kW domestic), built from 1.2 mm 304 stainless, certified to commercial gas appliance standards, and connects to commercial-grade gas piping with a higher pressure rating. Domestic gas ovens are not legal for use as the primary cooking appliance in an Australian commercial food premises.

Next Steps

Browse our commercial ovens collection, bench-top convection ovens, combi steam ovens, commercial gas cooktops and commercial cooking equipment to match your fuel type, capacity and budget. Our team can spec a complete cookline package, run the gas / electric comparison against your actual energy bills, and quote out delivery, install and certification. Get in touch for a tailored quote.

Pair this guide with our combi vs convection oven guide, energy efficiency guide and ventilation guide for the full cooking-equipment picture.