In the light of the current global crisis and the ongoing LPG gas shortage, there is a sudden demand for cooking using alternative sources of energy, be it firewood, biogas and even cooking using electricity. Here is an interesting perspective shared by Chef Sombir Chaudary, Co-Founder, Komapny Hospitality and Kalpney.
Chef Sombir Chaudary, Co-Founder, Komapny Hospitality and Kalpney
" aperture="aperture" />Chef Sombir Chaudary, Co-Founder, Komapny Hospitality and KalpneyHow does one cook without using gas? Please share alternative options and their pros and cons.
Cooking without gas is now more accessible than ever, with a range of electric alternatives available. Induction cooktops are the most common; they’re fast, safe and offer precise temperature control. However, they require compatible cookware and a steady power supply. Appliances like air fryers, microwaves, and electric ovens have also become part of everyday cooking. They’re convenient for meals and specific techniques, though they take some getting used to in terms of control and output.
Growing up, I participated in a lot of ‘cooking without fire’ competitions in school. Many of those ideas, like salads and simple assembly-based dishes, can easily become part of everyday eating. They’re quick, healthy, and efficient, even if they don’t cover the full spectrum of Indian cooking.
That said, the shift isn’t without its challenges. Traditional Indian cooking relies heavily on materials like cast iron, which aren’t compatible with induction. Alternatives like non-stick cookware come with their own health concerns. There’s also the question of energy; electric cooking can increase long-term costs, especially in a market where LPG continues to be subsidised across most of India.
So while alternatives exist and are improving, widespread adoption will need to happen alongside stronger infrastructure and policy support.
Can no-gas solutions realistically handle the complexity of Indian cooking, from tempering spices to slow simmering?
Yes and no, while techniques like tempering spices, sautéing, slow-cooking dals, or preparing curries can all be done effectively using induction cooktops or electric appliances for a lot of cuisines like Indian Chinese, for example, which originates from Kolkata, you require high-pressure woks that can only be powered by gas. Manufacturers today are trying to achieve this with inductions, but it will take some time before we have a strong alternative replacement.
There may be a slight learning curve initially, especially in understanding heat control without a visible flame, but once you adapt, the results are consistent and reliable. In some cases, induction even allows for more precise control over temperature, which can improve repeatability in cooking.
What misconceptions do people have about cooking without gas, and how are those perceptions changing?
One of the biggest misconceptions is that food cooked without gas won’t taste the same. In reality, taste depends far more on ingredients, technique, and balance than on the source of heat. There’s also a perception that no-gas cooking is complicated or restrictive, when in fact many people find it easier and more convenient once they get used to it. Perceptions of LPG cooking are gradually shifting. More households are experimenting with induction cooking and electric appliances, especially younger, urban consumers.
What would it take for the average Indian household to fully transition to a gas-free kitchen?
A full transition depends on three things: reliable electricity, access to the right appliances, and an open mindset. But beyond that, it also requires larger systemic support. For no-gas cooking to scale across Indian households, we need stronger energy infrastructure and more cost-efficient solutions. Countries that have made this shift successfully have done so with significant policy and energy support.
For most households, a gradual transition works best, starting with induction alongside gas, and slowly incorporating other appliances. Over time, as familiarity increases and systems improve, a gas-free kitchen could become more viable.
Please share an easy gas free cooking recipe
Avocado Corn Salad, served at Kalpaney : A fresh, simple dish that requires no cooking and comes together quickly. It is a quick, healthy preparation that works well as a light meal or side, and is completely gas-free.
Ingredients: Avocado, sweet corn, onion, tomato, lime juice, salt, pepper, coriander, veg mayonnaise
Method: Combine all the ingredients in a bowl and mix gently. Season to taste and serve fresh.
