A commercial kitchen operator is exploring options for cooking equipment. The operator is comparing gas and induction cooktops, and is focussing on...

A commercial kitchen operator is exploring options for cooking equipment. The operator is comparing gas and induction cooktops, and is focussing on several issues:

1. How much heat (ignoring the heat content of the food when plated) will be dumped into the kitchen if gas consumption averages 100 MJ/hour? A hot working environment increases staff turnover or may require expensive cooling. How much waste heat would the induction unit dump?

1. Chefs often leave cooktops running continuously, so they can minimise time wasted lighting the burner, then waiting for equipment to reach operating temperature. How can this 'standby energy' be minimised or managed without inconveniencing the chefs?
2. Exhaust fans are noisy, consume a significant amount of electricity, and remove conditioned air from the kitchen (which is open to the restaurant's public area). As an indication, a domestic rangehood extracts around 600 cubic metres/hour of air and uses 50 watts.  

Compare how gas and induction cooktops may affect all of the above issues.

Assume instantaneous cooking efficiency of gas is 40% and induction 88% and gas cost of 2.8 cents/MJ and electricity 25 cents/kilowatt-hour.