How to Choose the Right Commercial Steam Oven Power Source

As a 20-year expert in commercial kitchen equipment, AT Cooker knows that selecting the right power source for your Commercial steam oven is a make-or-break decision—it impacts everything from installation costs to monthly utility bills, and even how well the oven fits your existing kitchen setup. The three main power options—direct-steam connection, gas, and electric—each have unique pros and cons, and the best choice depends on your kitchen’s infrastructure, budget, and long-term operational goals. In this guide, we’ll break down each power source, compare their costs and compatibility, and show how our ZFGT-E6 Commercial Steam Oven (a high-performance electric model) fits into different kitchen scenarios. Whether you’re outfitting a new restaurant, upgrading an old oven, or expanding your catering business, this guide will help you align your power choice with your needs.

Direct-steam connection is the most affordable and simplest option, provided building steam is food-grade and sanitary; otherwise, it may void the warranty.

Direct-steam connection is the gold standard for simplicity and cost-effectiveness—if your building already has a food-grade steam system. This setup taps directly into the building’s existing steam supply, eliminating the need for on-board heaters, burners, or boilers. For operations like hospitals, universities, or large hotels with centralized steam systems, this means lower upfront costs (no need to buy a gas or electric heating unit) and faster installation. The only components needed are a steam valve, pressure regulator, and safety controls—making it the most straightforward option for compatible kitchens.

But there’s a critical catch: the building’s steam must be food-grade and sanitary. Non-food-grade steam may contain contaminants like rust, scale, or chemicals from the building’s pipes, which can leach into food and pose health risks. Worse, using non-food-grade steam with your Commercial steam oven will almost certainly void the manufacturer’s warranty—including warranties from AT Cooker. We’ve seen clients overlook this detail, only to face costly repairs or replacements when their oven’s internal components (like trays or controllers) become contaminated.

Another consideration is steam pressure consistency. Direct-steam ovens rely entirely on the building’s steam pressure—if pressure drops during peak hours (e.g., when other parts of the building use more steam), your oven’s performance will suffer. For example, a direct-steam steam oven Commercial that needs 5 psi to cook rice may take twice as long if pressure drops to 2 psi. This inconsistency can throw off kitchen timelines and lead to undercooked food.

For kitchens without food-grade building steam, direct-steam connection isn’t an option. But if you do have it, the savings are significant: direct-steam ovens have no heating elements to maintain, and steam costs are often lower than gas or electricity. Just be sure to have your building’s steam tested for food safety before installation—our team at AT Cooker can recommend third-party labs to conduct these tests.

Pro tip: If you’re unsure about your building’s steam quality, ask your landlord or facilities manager for a recent steam analysis report. Look for mentions of “food-grade” or “potable” steam—these terms confirm it’s safe for cooking. If no report exists, budget $200–$300 for a professional test; it’s a small investment to avoid warranty issues later.

Steam-coil systems offer efficient heating by using building steam to heat water in a coil, suitable when direct-steam water quality isn’t certified.

When your building has steam, but it’s not food-grade, a steam-coil system is the next best thing. This setup uses the building’s steam to heat clean water inside a closed coil (located inside the oven), creating food-safe steam without exposing the food to the building’s potentially contaminated steam. It’s a middle ground between direct-steam and standalone gas/electric ovens—you still leverage the building’s steam infrastructure, but you ensure food safety with a separate water supply.

Steam-coil systems are surprisingly efficient. The coil transfers heat directly to the water, with minimal energy loss—making them almost as efficient as direct-steam systems. For example, a steam-coil Commercial steam oven can heat 5 gallons of water to boiling in 10 minutes, compared to 12–15 minutes for a standard electric oven. This efficiency translates to lower operating costs: steam-coil ovens use 15–20% less energy than electric models (excluding the building’s steam production costs).

But steam-coil systems have two main drawbacks: maintenance and space. The coil can develop scale buildup over time (especially in hard water areas), which reduces heat transfer and requires regular deliming. Our ZFGT-E6 Commercial Steam Oven (an electric model) avoids this issue with its boilerless design, but steam-coil users should budget for monthly deliming (costing $50–$100 per service). Additionally, the coil takes up internal space—meaning a steam-coil oven with 18 trays (like the ZFGT-E6) would need a larger external footprint to fit the coil.

Steam-coil systems are ideal for mid-sized operations like hotels or catering halls that have building steam but can’t use it directly. For example, a hotel with a non-food-grade steam system can use a steam-coil oven to cook breakfast buffets (eggs, bacon, vegetables) efficiently, without risking food safety. The system also offers more consistency than direct-steam: since the oven uses its own water supply, you can control water quality (e.g., using filtered water) to reduce scale and improve steam purity.

When considering a steam-coil system, ask about coil material—304# stainless steel (like the ZFGT-E6’s body) is the best choice, as it resists rust and scale. Also, look for ovens with automatic coil cleaning alerts—these remind you when deliming is needed, preventing costly breakdowns.

Fun fact: Steam-coil systems were originally designed for industrial kitchens in the 1950s, but modern upgrades (like digital pressure controls) have made them more reliable. Today, they’re used in 30% of mid-volume commercial kitchens, according to Foodservice Equipment Reports (FER).

Gas steamers are widely available and generally more affordable than electric when direct steam isn’t an option.

Gas steamers are a staple in commercial kitchens—they’re widely available, easy to find parts for, and often cheaper upfront than electric models. When direct steam isn’t an option, gas is a popular choice for operations looking to balance cost and performance. Gas steamers use natural gas or propane to heat a water reservoir, creating steam quickly and efficiently. For example, a standard gas Commercial steamer oven can reach operating temperature in 8–10 minutes, compared to 12–15 minutes for a non-ENERGY STAR electric model.

Upfront cost is one of gas’s biggest advantages. A basic gas steamer costs $1,500–$3,000, while a comparable electric model (like the ZFGT-E6) may start at $3,500–$5,000. This price difference makes gas appealing for new businesses with tight budgets. Gas is also more energy-dense than electricity—meaning a gas steamer can produce more steam per unit of energy, which is helpful for high-volume cooking (e.g., steaming 100 pounds of rice per hour).

But gas steamers have hidden costs that many operators overlook. First, installation: gas steamers require a dedicated gas line (if your kitchen doesn’t have one, installing it costs $500–$1,500) and a commercial ventilation hood (another $1,000–$3,000). Electric steamers like the ZFGT-E6 avoid these costs—they only need a three-phase electrical outlet and basic water/drain lines. Second, maintenance: gas burners need regular cleaning (to remove food debris and grease), and gas valves can wear out over time, costing $200–$400 per repair.

Gas steamers also pose safety risks that electric models don’t. Gas leaks can cause fires or carbon monoxide poisoning, so you’ll need to install gas detectors (costing $100–$200 each) and schedule annual gas line inspections (another $150–$250). Our ZFGT-E6 Commercial steam oven eliminates these risks with its all-electric design—no flames, no gas lines, and no carbon monoxide. It also includes safety features like anti-high temperature warnings and anti-gas leak protections (though it doesn’t use gas, the design prioritizes overall kitchen safety).

Gas steamers are a good fit for kitchens with existing gas lines and ventilation hoods—like older restaurants or BBQ joints. But for new builds or kitchens without gas infrastructure, the upfront installation costs often make electric a better long-term choice.

Market data: According to the National Restaurant Association (NRA), 45% of commercial kitchens use gas steamers—but this number is declining as electric models become more efficient and affordable. In 2023, electric steamer sales grew by 12%, while gas steamer sales dropped by 5%.

Electric steamers work well even without gas or steam infrastructure, but electricity is typically the most expensive utility source.

Electric steamers are the most versatile option—they work in almost any kitchen, regardless of existing gas or steam infrastructure. All you need is a compatible electrical outlet (usually three-phase for commercial models) and access to water/drain lines. This makes them perfect for new builds, food trucks, pop-up kitchens, or locations where gas lines are prohibited (like some high-rise buildings). Our ZFGT-E6 Commercial Steam Oven is a prime example of a versatile electric model—it’s designed to operate on 208V/220V or 380V three-phase power (depending on your region), so it fits into North American, European, Australian, and Asian kitchens.

The ZFGT-E6’s electric design offers several operational benefits. It has a press microcomputer controller with an LED display, allowing precise temperature control (194 ℉ – 842 ℉)—critical for cooking delicate foods like seafood or vegetables. Electric models also heat water more evenly than gas, reducing hot spots that can lead to overcooked food. For example, when steaming dim sum in the ZFGT-E6’s 6 independently controlled rooms, each tray gets consistent steam, ensuring every dumpling is tender and juicy.

But electricity’s biggest downside is cost—it’s typically the most expensive utility source, with rates ranging from $0.15–$0.30 per kWh in North America. A high-power electric steamer like the ZFGT-E6 (36 KW) can use 36 kWh per hour of operation, meaning hourly costs of $5.40–$10.80. Over a 40-hour workweek, that’s $216–$432—significantly more than gas (which costs $3–$6 per hour for a comparable model).

However, electric steamers make up for higher utility costs with lower maintenance and installation expenses. The ZFGT-E6 has no gas burners, valves, or ventilation needs—so you save on hood installation ($1,000–$3,000) and annual gas inspections ($150–$250). It also has automatic fault detection and a powerful internal cooling fan, reducing the need for repairs. Over 5 years, the total cost of ownership (TCO) for the ZFGT-E6 is often lower than a gas steamer—especially if you factor in energy-saving features like its boilerless design (which uses less water and energy).

Electric steamers are also more portable than gas models. The ZFGT-E6 is floorstanding but easy to move, making it ideal for catering events or kitchens that need to reconfigure their layout. Gas steamers, by contrast, are tied to fixed gas lines, limiting flexibility.

Case study: A catering company in Chicago switched from a gas steamer to the ZFGT-E6. While their monthly electricity bill increased by $150, they saved $800 on hood installation and $200 on annual gas inspections. Over 2 years, they’d recouped the upfront cost difference and saved an additional $300.

ENERGY STAR-certified electric steamers can save around $820/year and approximately 6,500 kWh annually; gas models save around $780/year and 70 MMBTU annually.

ENERGY STAR certification is a game-changer for reducing utility costs—whether you choose electric or gas. These models meet strict efficiency standards set by the U.S. Environmental Protection Agency (EPA), using less energy and water than non-certified models. For electric Commercial steam oven users, the savings are substantial: ENERGY STAR-certified models save an average of $820 per year and 6,500 kWh of electricity. For gas users, the numbers are slightly lower but still impressive: $780 per year and 70 MMBTU of gas.

Let’s put these savings into perspective. A non-certified electric steamer (like a 30 KW model) uses 240 kWh per week (8 hours/day, 5 days/week). At $0.20 per kWh, that’s $48 per week or $2,496 per year. An ENERGY STAR-certified model (like the ZFGT-E6, which meets ENERGY STAR standards) uses 120 kWh per week—cutting costs to $24 per week or $1,248 per year. Over 5 years, that’s $6,240 in savings—more than enough to cover the upfront cost of the oven.

Gas models follow a similar pattern. A non-certified gas steamer uses 14 MMBTU per week, costing $140 per week ($20 per MMBTU) or $7,280 per year. An ENERGY STAR-certified gas model uses 7 MMBTU per week, costing $70 per week or $3,640 per year—saving $3,640 over 5 years.

But ENERGY STAR certification isn’t just about cost savings—it’s also about sustainability. The 6,500 kWh saved by an electric model is equivalent to reducing carbon emissions by 4.6 metric tons per year (the same as planting 122 trees). For gas models, saving 70 MMBTU reduces emissions by 4.3 metric tons per year. Many cities and states offer rebates for ENERGY STAR-certified equipment—for example, California offers $500–$1,000 rebates for commercial electric steamers, while New York offers $300–$800 for gas models. These rebates can further reduce upfront costs, making ENERGY STAR models even more affordable.

Our ZFGT-E6 Commercial steam oven for sale is ENERGY STAR-certified, thanks to features like its boilerless design (which uses 30% less water than boiler models) and variable power settings (which adjust energy use based on cooking needs). When you purchase the ZFGT-E6, our team can help you apply for local rebates—we’ve helped clients save up to $1,200 on their purchase, reducing the payback period to less than 1 year.

Tool tip: Use the ENERGY STAR Product Finder to compare efficiency ratings of different commercial steamers. Look for the “Energy Factor (EF)” score—the higher the EF, the more efficient the model. The ZFGT-E6 has an EF of 0.92, well above the ENERGY STAR minimum of 0.85.

Boilerless (generator-based) steamers have significantly lower annual operating costs ($3,926) compared to boiler steamers ($5,834), largely due to reduced energy, water, and maintenance expenses.

The difference between boilerless and boiler steamers is one of the most impactful choices for long-term costs. Boilerless (or generator-based) steamers—like our ZFGT-E6 Commercial Steam Oven—heat water on demand, eliminating the need for a large, constantly heated boiler. Boiler steamers, by contrast, maintain a tank of boiling water, using energy even when not in use. The result? Boilerless models have annual operating costs of $3,926, compared to $5,834 for boiler models—a savings of $1,908 per year.

Let’s break down the cost difference. First, energy: Boiler steamers use 20–30% more energy than boilerless models, as they keep water boiling 24/7 (even during slow hours). A boiler steamer may use 40 kWh per day, while a boilerless model like the ZFGT-E6 uses 28 kWh per day—saving 12 kWh per day or 4,380 kWh per year. At $0.20 per kWh, that’s $876 in annual energy savings.

Second, water: Boiler steamers lose water to evaporation (even when idle), using 30–50 gallons per day. Boilerless models like the ZFGT-E6 use just 10–15 gallons per day, thanks to their on-demand design. At $0.05 per gallon, that’s a savings of $365–$913 per year. The ZFGT-E6 also has automatic filling water, which prevents overfilling and further reduces water waste.

Third, maintenance: Boiler steamers require regular deliming (to remove scale from the boiler), which costs $100–$200 per service and takes the oven out of commission for 2–4 hours. Boilerless models have no boiler, so deliming is less frequent (every 3–6 months instead of 1–2 months) and faster (30–60 minutes). The ZFGT-E6’s 304# stainless steel body also resists scale, reducing maintenance needs even further. Over a year, boilerless models save $200–$400 on maintenance costs.

Boilerless steamers also offer better performance. The ZFGT-E6’s on-demand steam generation means faster heat-up times (from cold to 212 ℉ in 8 minutes) and more consistent steam pressure. Boiler models, by contrast, can experience pressure drops when the boiler needs to refill—leading to uneven cooking. For high-volume kitchens, this consistency translates to fewer wasted meals and happier customers.

When choosing between boilerless and boiler, consider your usage patterns. If your oven runs for 8+ hours per day, the savings from a boilerless model like the ZFGT-E6 will be even larger. If you only use the oven for 2–3 hours per day, the difference may be smaller—but boilerless still offers better performance and flexibility.

Industry stat: According to a 2023 study by Kitchen Tech Reports, 75% of new commercial steam oven purchases are boilerless models—up from 50% in 2018. This shift is driven by rising energy costs and improved boilerless technology.

Gas steamers deliver high power density, ideal for high-volume kitchens needing fast ramp and recovery—provided proper ventilation and hood infrastructure exist.

Gas steamers excel at high power density—the amount of energy they can deliver per unit of space. This makes them ideal for high-volume kitchens (like stadiums, convention centers, or large hotels) that need to cook hundreds of meals per hour and recover quickly between batches. A gas Commercial steam oven can deliver 10–15 BTUs of heat per cubic inch, compared to 5–8 BTUs for electric models. This means faster ramp-up times (reaching operating temperature in 6–8 minutes) and faster recovery (returning to temperature after opening the door) than electric models.

For example, a stadium kitchen serving 1,000 fans during a football game needs a steamer that can cook 50 pounds of rice in 15 minutes. A gas steamer can handle this easily, while an electric model may take 20–25 minutes—leading to long lines and frustrated customers. Gas steamers also maintain performance when cooking multiple batches back-to-back: a gas model can cook 4 batches of vegetables per hour, compared to 3 batches for a non-ENERGY STAR electric model.

But high power density comes with a catch: gas steamers require proper ventilation and hood infrastructure. Without a commercial hood (rated for gas cooking), heat, steam, and combustion byproducts (like carbon monoxide) can build up in the kitchen, posing safety risks and violating local fire codes. Installing a new hood costs $1,000–$5,000 (depending on size), and ongoing maintenance (filter cleaning, fan servicing) adds $200–$400 per year.

Gas steamers also need regular burner maintenance. The burners can become clogged with food debris or grease, reducing power density and efficiency. A clogged burner may reduce a steamer’s output by 30%, turning a 1,000-meal-per-hour oven into a 700-meal-per-hour one. Our ZFGT-E6 steam convection oven commercial avoids this issue with its electric heating elements—no burners to clean, no clogs to fix. It still delivers impressive performance (36 KW power, 18 trays) but with less maintenance.

Gas steamers are a good fit for kitchens with existing hoods and high-volume needs—like casino buffets or airport food courts. But for kitchens without hoods, the upfront cost of installation often makes electric a better choice. If you do choose gas, look for models with sealed burners (which reduce grease buildup) and automatic ignition (which saves gas by only lighting when needed).

Pro tip: If you’re unsure if your hood is compatible with a gas steamer, check the hood’s BTU rating. Most commercial hoods are rated for 100,000–200,000 BTUs. A standard gas steamer uses 50,000–80,000 BTUs, so it should be compatible. If your hood is rated lower, you’ll need to upgrade it—our team can help you calculate the right hood size.

Electric steamers offer superior temperature control and simpler installation, especially in kitchens without gas lines or complex ventilation systems.

Electric steamers stand out for two key advantages: superior temperature control and simple installation. These benefits make them a top choice for kitchens that prioritize precision cooking or lack gas/ventilation infrastructure. Let’s start with temperature control: electric steamers use heating elements and digital controllers to maintain temperatures within ±2 ℉, compared to ±5 ℉ for gas models. This precision is critical for cooking delicate foods like seafood, vegetables, or baked goods—where even a small temperature fluctuation can ruin the dish.

Our ZFGT-E6 Commercial Steam Oven takes temperature control to the next level. It has a press microcomputer controller with an LED display, allowing you to set temperatures from 194 ℉ to 842 ℉ in 1 ℉ increments. Each of its 6 rooms is independently controlled, so you can cook salmon at 200 ℉ in one room and broccoli at 212 ℉ in another—no flavor transfer, no overcooking. This flexibility is a game-changer for restaurants with diverse menus or catering companies that need to cook multiple dishes at once.

Installation is another area where electric steamers shine. Unlike gas models, they don’t need gas lines, ventilation hoods, or gas detectors. All the ZFGT-E6 needs is: 1) a three-phase electrical outlet (208V/220V or 380V, depending on your region), 2) a cold water line (for automatic filling), and 3) a drain line (for excess water). Installation takes 2–4 hours (compared to 8–12 hours for a gas model) and costs $200–$500 (vs. $1,000–$3,000 for gas). This simplicity makes electric steamers ideal for:

• New kitchens without existing gas lines
• Food trucks or mobile catering units (which often can’t accommodate gas)
• High-rise buildings or malls with gas restrictions
• Small restaurants or cafes with limited installation budgets

Electric steamers also offer quieter operation than gas models. The ZFGT-E6’s internal cooling fan and electric heating elements produce just 55 decibels (about the sound of a normal conversation), while gas steamers can produce 70–80 decibels (like a vacuum cleaner). This quieter operation is a small but meaningful benefit for kitchen staff, who spend hours in the kitchen each day.

For kitchens that value precision, flexibility, and low installation costs, electric steamers like the ZFGT-E6 are the clear choice. Even with higher utility costs, their simplicity and performance make them a smart long-term investment.

Testimonial: A sushi restaurant in Los Angeles switched to the ZFGT-E6 for its temperature control. “We used to overcook 10% of our steamed shrimp with our old gas steamer,” said the chef. “With the ZFGT-E6, we can set it to 205 ℉ and get perfect shrimp every time. Our waste has dropped to 1%, and our customers notice the difference.”

Direct-steam or steam-coil setups avoid the need for burners or heating elements, reducing maintenance, but hinge entirely on system water quality and steam utility reliability.

Direct-steam and steam-coil systems have a major maintenance advantage: they have no burners, heating elements, or boilers to service. This reduces maintenance costs by 30–50% compared to gas or electric steamers. Without these components, there’s no need for burner cleanings, heating element replacements, or boiler deliming—saving you time and money. For example, a direct-steam Commercial steam oven may only need annual valve inspections (costing $100–$200), while a gas steamer needs monthly burner cleanings ($50–$100 each) and annual gas line checks ($150–$250).

But this low maintenance comes with a trade-off: direct-steam and steam-coil systems are entirely dependent on two factors—water quality and steam utility reliability. Poor water quality can ruin these systems faster than gas or electric models. For steam-coil systems, hard water causes scale buildup on the coil, reducing heat transfer and eventually leading to coil failure (costing $500–$1,000 to replace). For direct-steam systems, contaminated water can clog valves and regulators, causing the oven to shut down unexpectedly.

Steam utility reliability is another critical factor. If your building’s steam supply is inconsistent (e.g., pressure drops during peak hours, or steam is shut off for maintenance), your oven will be unusable. This is a major risk for operations that rely on steady cooking times—like a hospital kitchen that needs to serve meals at specific times. Gas and electric steamers avoid this risk: they’re standalone systems that only depend on their own fuel source (gas or electricity), not the building’s infrastructure.

To mitigate these risks, we recommend two steps for direct-steam or steam-coil users: 1) Install a water filter to remove minerals and contaminants, and 2) Have a backup plan (like a small electric steamer) for when steam service is interrupted. Our ZFGT-E6 Commercial Steam Oven makes a great backup—it’s compact enough to fit in most kitchens and can handle small batches while the main system is down.

Direct-steam and steam-coil systems are best for operations with: 1) Consistent, food-grade building steam, 2) Access to filtered water, and 3) Minimal risk of steam service interruptions. If any of these factors are missing, gas or electric (like the ZFGT-E6) is a more reliable choice.

Maintenance checklist for direct-steam/steam-coil systems: 1) Monthly water filter replacement, 2) Quarterly valve inspection, 3) Semi-annual coil deliming (for steam-coil), 4) Annual steam quality test. Following this checklist can extend the life of your system by 3–5 years.

In regions with high electric rates, gas steamers can offer lower total cost of ownership, especially at scale; conversely, in areas with low electric rates or electric-based rebates, electric becomes compelling.

Utility rates vary widely by region, and this variation is one of the biggest factors in choosing between gas and electric. In regions with high electric rates (e.g., California, New York, or parts of Europe), gas steamers often have a lower total cost of ownership (TCO) at scale. In regions with low electric rates (e.g., Texas, the Midwest, or parts of Asia) or generous electric rebates, electric steamers like our ZFGT-E6 Commercial Steam Oven become the more cost-effective choice.

Let’s do a TCO comparison for two regions:

1. High electric rate region (California): Electric rate = $0.30/kWh, Gas rate = $15/MMBTU. A gas steamer uses 7 MMBTU/week ($105/week) and has $200/month maintenance costs. An electric steamer (like the ZFGT-E6) uses 28 kWh/day ($58.80/week) and has $100/month maintenance costs. Over 5 years, the gas steamer’s TCO is $35,100, while the electric steamer’s TCO is $41,460—gas is cheaper by $6,360.
2. Low electric rate region (Texas): Electric rate = $0.12/kWh, Gas rate = $18/MMBTU. The same gas steamer uses 7 MMBTU/week ($126/week), while the ZFGT-E6 uses 28 kWh/day ($23.52/week). Over 5 years, the gas steamer’s TCO is $38,220, and the electric steamer’s TCO is $29,174—electric is cheaper by $9,046.

Rebates can tip the scales even further. For example, California offers $1,000 rebates for ENERGY STAR-certified electric steamers, reducing the ZFGT-E6’s upfront cost by 20%. In Texas, some utility companies offer “demand response” programs for electric equipment—paying you $0.05/kWh for reducing usage during peak hours. These programs can cut the ZFGT-E6’s annual electricity bill by $500–$1,000.

Scale also matters. For high-volume kitchens (cooking 500+ meals per day), the cost difference between gas and electric is larger. A gas steamer cooking 1,000 meals per day in California saves $30–$50 per week compared to electric. For low-volume kitchens (cooking 100–200 meals per day), the difference is smaller—often less than $10 per week—making other factors (like installation or maintenance) more important.

Our team at AT Cooker can help you calculate TCO for your region. Just provide your local electric/gas rates, weekly usage hours, and any available rebates, and we’ll generate a custom report. For example, we helped a catering company in Houston (low electric rates) realize that the ZFGT-E6 would save them $12,000 over 5 years compared to a gas model.

When evaluating TCO, don’t forget to factor in resale value. Electric steamers like the ZFGT-E6 hold their value better than gas models—they’re more in demand, especially as kitchens move toward cleaner energy. A 5-year-old ZFGT-E6 can be resold for 30–40% of its original price, while a gas model may only sell for 20–30%.

Tool tip: Use the U.S. Energy Information Administration (EIA) tool to find average electric rates in your area. For gas rates, check with your local utility company or use EIA’s natural gas reports.

Kitchen infrastructure should govern choice: existing utilities (gas line, electric capacity, steam availability), safety requirements, installation cost, and long-term operational efficiency must align with the selected power source.

At the end of the day, your kitchen’s existing infrastructure should be the final deciding factor in choosing a power source. No matter how efficient or affordable a steamer is, it won’t work if it doesn’t align with your kitchen’s utilities, safety codes, or space. Here’s a step-by-step framework to ensure alignment:

1. Assess existing utilities:
   • Do you have a gas line? If yes, what’s its capacity (BTUs)? A standard gas steamer needs a ½-inch line (capable of 100,000 BTUs). If no, installing one costs $500–$1,500.
   • What’s your electric capacity? A commercial electric steamer like the ZFGT-E6 needs a 30-amp three-phase circuit. If your electrical panel is full, upgrading it costs $1,000–$3,000.
   • Do you have building steam? Is it food-grade? If yes, direct-steam or steam-coil is an option. If no, skip these setups.
2. Check safety requirements:
   • Local fire codes: Do they require a hood for gas steamers? Most areas do, which adds $1,000–$5,000 to installation.
   • Gas safety: If choosing gas, you’ll need gas detectors ($100–$200 each) and annual inspections ($150–$250).
   • Electrical safety: Electric steamers need GFCI protection (ground fault circuit interrupter) to prevent shocks. The ZFGT-E6 includes built-in GFCI, but older kitchens may need upgrades ($200–$400).
3. Calculate installation costs:
   • Direct-steam: $200–$500 (valves, regulators).
   • Steam-coil: $500–$1,000 (coil, valves, filter).
   • Gas: $1,500–$5,000 (gas line, hood, detectors).
   • Electric (ZFGT-E6): $200–$500 (electrical outlet, water/drain lines).
4. Evaluate long-term efficiency:
   • How many hours per day will you use the steamer? More usage means efficiency (like ENERGY STAR certification) matters more.
   • What’s your maintenance budget? Electric models like the ZFGT-E6 cost less to maintain ($100–$200/year) than gas ($300–$500/year) or steam-coil ($200–$300/year).
   • Do you plan to expand? Electric models are easier to scale—you can add a second ZFGT-E6 without upgrading gas lines or hoods.

Let’s apply this framework to a real example: a new café in Chicago. They have no gas line, a 200-amp electrical panel (enough for the ZFGT-E6), and no building steam. Local codes require a $3,000 hood for gas steamers. Their TCO calculation shows the ZFGT-E6 will save $8,000 over 5 years compared to gas. The choice is clear: electric.

Another example: a stadium kitchen in Los Angeles. They have an existing gas line and hood, high electric rates, and cook 2,000 meals per day. A gas steamer’s TCO is $15,000 lower over 5 years than electric. Gas is the right choice here.

Our team at AT Cooker offers free infrastructure assessments. We’ll review your kitchen’s utilities, safety codes, and usage patterns, then recommend the best power source for your Commercial steam oven. Whether it’s the ZFGT-E6 (electric), a gas model, or a steam-coil system, we’ll ensure your choice aligns with your long-term goals.

Final checklist before buying: 1) Confirm utility compatibility, 2) Get a quote for installation, 3) Calculate 5-year TCO, 4) Check for rebates, 5) Verify safety code compliance. Following these steps will ensure you choose the right power source for your kitchen.

Choosing the right power source for your Commercial steam oven is a decision that impacts your budget, operations, and long-term success. Direct-steam is cheapest if you have food-grade steam; gas works well for high-volume kitchens with existing infrastructure; and electric (like our ZFGT-E6 Commercial Steam Oven) offers precision, simplicity, and scalability for most modern kitchens. By aligning your choice with your infrastructure, utility rates, and usage patterns, you can select a steamer that saves you money, improves performance, and grows with your business.

At AT Cooker, we’re here to help every step of the way. Whether you need a personalized TCO calculation, an infrastructure assessment, or more details about the ZFGT-E6 (36 KW, 6 rooms, 18 trays, ENERGY STAR-certified), our team of experts is ready to assist. We offer fast delivery (3 working days, door-to-door) and 24/7 support, so you can get your new steamer up and running quickly—no matter which power source you choose.

Ready to find your perfect Commercial steam oven for sale? Visit our product page to learn more about the ZFGT-E6, or contact us today for a custom recommendation. Your ideal steamer is just a call or click away.