All fired up

It's probably appropriate that a cooking school established in a historic gasworks building uses natural gas as an energy source.

For Alison Robert, owner of Main Course, a fully hands-on cooking school in Beaumont Quarter, Auckland, opting for natural gas was an easy decision and one based on experience.

"Gas is very responsive," she says. "You can turn it down and the heat will lower instantly. There is also very little residual heat in a pan when the gas is turned down. Conversely, it can quickly heat a dish when required. Having that control is essential in a busy kitchen."

Robert says the open flame produces other benefits, particularly for flambe dishes.

"A simple tilt of the pan will ignite the alcohol in a flambe dish, which speeds up the whole process," she says.

Robert also uses an oven powered by natural gas, which she appreciates for a number of reasons.

"A gas oven tends to provide a wet heat, which is very beneficial. It creates an even temperature and ensures dishes don't dry out, even when they are browned on top."

Many restaurant and cafe kitchens also use natural gas for water heating. As well as providinga constant supply of hot water, a gas hot water system only heats the water as it is needed. This translates to savings on energy costs, as there is no energy used to store hot water.

Natural gas is also an easy way to keep a hospitality venue warm in winter. Popular heating options include radiant wall heaters and flame-effect gas fires, which frequently feature in restaurants and bars.

For verandas and outdoor areas, both radiant and patio heaters can distribute pockets of heat where it's needed most.

For further information on the benefits of using natural gas, visit the Pure Energy website: www.pureenergy.co.nz.

Story by: Trendsideas