Empire Bakery Equipment buying guide
Gas vs. electric ovens for commercial bakeries
When looking to purchase a new oven for your bakery or food business, one question that is almost always asked is, "What is the difference between a gas and electric oven?" Do they heat the same? Do they yield the same results? This guide will walk you through all of the differences and suggest the best oven for your business. Since 1977, Empire has been helping bakers build better bakeries, and this guide is just another way to spread knowledge and help business owners out.
The short answer
For most U.S. bakeries, gas ovens cost less to run because natural gas is cheaper per unit of heat than electricity. Where electric ovens lack in energy efficiency, they make up for with precise, even heat, simpler installation and compliance. The right choice depends on your utility rates, your building, and what you bake.
How gas and electric ovens make heat
Both fuels can bake excellent bread, pastry, pizza, and bagels. The differences are in how heat is produced, how quickly it can be controlled, and what the oven needs from your building.
A burner combusts natural gas or propane. In most commercial bakery ovens, the flame heats a heat exchanger or, in Empire's case, a steam tube system, so combustion gases never touch the product. Hot flue gases are vented out of the oven and building. We'll talk more on the steam tube system later.
Electric heating elements convert electricity directly into heat inside or around the baking chamber. There is no flame and no flue, and nearly all of the energy purchased ends up as heat, which is why electric ovens rate higher on efficiency, and also higher on your energy usage costs.
Operating cost: the real math
Electric ovens are more efficient, but efficiency is only half the equation. What matters is the cost of the heat that actually reaches your product.
One therm of gas holds the same energy as 29.3 kWh of electricity. At the U.S. average commercial rate of about 13.5¢ per kWh (EIA, April 2026), 29.3 kWh costs around $3.96, while the average commercial therm of gas costs around $1.05. In New York, where commercial electricity averaged close to 22¢ per kWh, the gap is wider still.
Two costs the per-unit comparison leaves out:
- Demand charges. Many commercial electric bills add a charge based on your highest 15- or 30-minute draw. Firing up several electric decks or a rack oven at once in the morning can raise that peak significantly.
- Installation. Gas ovens have specific installation needs for gas intake and venting. The only installation need for an electric oven is a three-phase service upgrade, if your shop doesn't already have the power. Either one can outweigh years of energy savings, so price the install before choosing.
Compare yearly energy cost for your bakery
Start from an electric oven's rating, then see what the same baking heat would cost with gas. Replace the U.S. average rates with the numbers on your own utility bills for the most accurate result.
Electric, per year
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Gas, per year
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Estimate covers fuel for baking only. It excludes electric demand charges, the small electrical draw of gas-oven blowers and controls, equipment price, and installation. Default rates: EIA commercial averages, 2025–2026.
Bake quality: what actually changes
Electric gives finer control, especially in deck ovens
Electric deck ovens usually let you set top and bottom heat independently for each deck, which is a crucial feature for producing quality results and a variety of products. Electric elements also respond quickly to thermostat changes, which helps with delicate, low-temperature products.
Electric ovens provide stable and consistent temperatures, which will yield an even, quality bake on your products that you will be satisfied with. Electric ovens also allow you to bake a larger variety of products due to the temperature control.
Gas brings fast recovery at high volume
High-output gas burners recover temperature quickly after the door opens and cold product goes in. This type of recovery time is crucial for bakeries and pizzerias that are dealing with increased production and busy peak hours.
Gas ovens also provide an intense radiant heat that makes them the perfect oven for rustic artisan breads that rely on a darker, crustier outer section. This does not mean that electric ovens can't produce these products, but that the gas ovens are more efficient at it.
Installation, ventilation, and utilities
Before you pick a fuel, walk your space with an equipment specialist and a contractor and answer these questions:
- Is gas already at the space, and is the current line big enough? Oven BTU ratings add up fast. An undersized gas line results in a low flame and poor heating and recovery.
- What electrical service does the building have? Commercial electric deck ovens and rack ovens usually need 208V, three-phase power. If your space isn't equipped with enough power, it will require an upgrade, and that costs time and money.
- What will the hood and venting cost? Gas ovens require flue venting. Electric ovens avoid combustion venting, but many jurisdictions still require a hood for heat and vapor. Refer to your local code for requirements.
- Is the space leased? Landlords sometimes restrict new gas work or cap electrical upgrades. Get it in writing before you order.
Opening in New York? Read this first
New York's All-Electric Buildings Act bans fossil-fuel equipment in most new buildings, starting with buildings of seven stories or fewer and expanding to nearly all new construction in 2029. The state paused enforcement in late 2025 while the law was challenged in court. On June 30, 2026, the U.S. Court of Appeals for the Second Circuit upheld both the state law and New York City's Local Law 154, but the challengers can still seek further review, so enforcement timing may continue to shift.
What matters for bakeries:
- Existing buildings aren't covered. The law applies to new construction, not equipment replacement in an existing space.
- Commercial food establishments are exempt from the cooking-equipment prohibition, though space heating and water heating in a new building may still need to be electric.
- Plan for the long term. Electric equipment future-proofs a new build, and some utilities offer rebates for ENERGY STAR electric ovens. Confirm your specific project with your architect and local building department.
Gas vs. electric ovens compared
| Factor | Gas oven | Electric oven |
|---|---|---|
| Energy cost | Usually lower in most U.S. markets because gas costs less per unit of heat | Usually higher per bake; can be competitive where electricity is cheap or gas is expensive |
| Energy efficiency | Roughly 30–50%; some heat leaves through the flue. Empire's gas deck ovens use a single burner and a steam tube system to hold more of that heat in the decks. | Roughly 65–75%; nearly all energy becomes heat in the oven |
| Heat control | Strong radiant heat and fast recovery under heavy usage | Precise and even; independent top/bottom control on most decks |
| Utility needs | Sized gas line, regulator, shutoff, plus electrical for controls and blowers | High-amperage service, usually 208V three-phase |
| Ventilation | Flue venting required; hood per local code | No combustion venting; hood often still required per local code |
| Maintenance | Burners, ignition, and heat exchanger need periodic inspection and cleaning | Fewer combustion parts; elements and contactors are replaceable wear items |
| New-build regulations | Restricted in some new buildings (NY exempts commercial food establishments) | Compliant everywhere |
| Best fit | High-volume rack, revolving, and bagel production, plus rustic artisan crusts, where gas is available | Multi-product deck baking, spaces without gas, new all-electric builds |
Which fuel fits your type of bakery?
These are starting points, not rules. Your utility rates and building can override any of them.
Wholesale & high-volume
Lean gas
Rack and revolving ovens run long shifts under constant loading, where lower fuel cost and fast recovery compound every day.
Bagel shops
Lean gas
Revolving and deck bagel ovens bake at high heat all morning; gas keeps per-dozen fuel cost down.
Rustic artisan bread
Lean gas
Intense radiant heat builds the dark, crackling crust that hearth loaves are judged on.
Retail & multi-product bakeries
Lean electric
Independent deck control lets you run bread, rolls, and pastry side by side at different temperatures.
Pizzerias
Either
Both reach pizza temperatures. Let the building decide: available gas favors gas, strong electrical service favors electric.
Edibles & specialty producers
Lean electric
Low, tightly held temperatures and repeatable results matter more than fuel cost at smaller batch sizes.
New construction in NY
Check first
Food-service exemptions exist, but confirm with your architect before designing around gas.
Empire's oven lineup
Fuel configurations vary by model. Tell us your utilities and production goals and we'll show you which options fit.
Deck ovens
MiniTube · LFKR · Ultimate-LF
Stone-hearth baking for bread, pizza, and bagels, with steam and per-deck control for multi-product menus.
Browse deck ovensRack ovens
FOX
Roll-in, rotating-rack baking for wholesale and high-volume production of bread, rolls, and sweet goods.
Browse rack ovensBagel ovens
Revolving · Deck · Rack
Three oven styles built for bagel production, from neighborhood shops to wholesale bagel bakeries.
Browse bagel ovensWant to see the difference in person? Visit the Empire Baking Center showroom in Hicksville, NY, or work with our Dream Builders™ team to plan your oven, utilities, and layout together.
Frequently asked questions
Is a gas or electric oven cheaper to run for a bakery?
In most of the U.S., gas is cheaper to run because a therm of gas costs far less than the 29.3 kWh of electricity with the same energy content. Electric ovens are more efficient, but usually not enough to close the price gap. Electric can come out ahead where electricity is unusually cheap or gas is expensive, so compare using your own utility rates.
Do gas ovens bake better bread than electric ovens?
Each has its strength. Gas ovens put out an intense radiant heat that suits rustic artisan loaves with a dark, crisp crust. Electric ovens hold temperature very steadily and usually offer independent top and bottom control per deck, which makes them better for running several different products at once. Both can bake excellent bread.
Are electric ovens more energy efficient than gas ovens?
Yes. Electric ovens transfer roughly 65–75% of the energy they draw into the product, compared with roughly 30–50% for gas, because gas ovens lose heat through the flue. Higher efficiency does not automatically mean a lower bill, because gas usually costs much less per unit of energy.
What utilities does a commercial electric oven need?
Commercial electric deck and rack ovens usually need 208V three-phase power at high amperage. Check the oven's spec sheet against your building's electrical service before ordering, since a service upgrade can be expensive and slow.
Will a gas bakery oven work during a power outage?
Usually not. Most modern gas bakery ovens rely on electricity for electronic ignition, combustion blowers, convection fans, rack rotation, and controls.
Can I install a gas oven in a new bakery in New York?
New York's All-Electric Buildings Act restricts fossil-fuel equipment in most new buildings, but it exempts commercial food establishments, and it does not apply to existing buildings. The Second Circuit upheld the law on June 30, 2026, and enforcement timing depends on any further appeals. Confirm your project with your architect and local building department.
Can I convert an oven from gas to electric later?
Generally no. Gas and electric versions of an oven are built differently, so switching fuel usually means replacing the oven. That's why it pays to settle utilities and long-term building plans before you buy.
Get a gas vs. electric recommendation for your space
Tell us about your bakery and your utilities. An Empire oven specialist will compare fuel options, installation needs, and models that fit your production. If you used the calculator above, your numbers are included automatically.
1-800-878-4070
info@empirebake.com
1 C Enterprise Place, Hicksville, NY
