Family-run restaurants in Panaji are increasingly switching to electric induction cooking as they grapple with soaring commercial LPG prices and rising vegetable costs triggered by global tensions.
Restaurant owners say the price of commercial gas cylinders has surged to between ₹2,000 and ₹3,000, up from around ₹1,800, significantly increasing operating expenses. At the same time, vegetable prices have also climbed due to supply disruptions linked to ongoing international conflicts.
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In response, many eateries are adopting induction-based cooking methods as a cost-saving alternative. While the transition requires initial investment in equipment, restaurateurs believe it helps reduce long-term fuel costs and offers better control over energy usage.
Despite the shift, several operators noted that maintaining taste and efficiency remains a challenge, especially for traditional cooking styles. However, with input costs continuing to rise, many see induction cooking as a practical way to sustain their businesses.
