Gas vs. Electric Ovens: How to Make the Right Choice for Your Bakery
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- Issue Time
- Sep 23,2025
Summary
Discover the real pitfalls in choosing between gas and electric commercial deck ovens. Learn cost, quality, and custom baking risks before investing in baking machines.
"Gas or electric ovens—which one offers better value?"
As manufacturers of professional baking machines, this is a question we hear almost every day. Yet the answer is far more complex than most expect.
Recently, a customer from rural America shared his cost concerns: in his town, installing a new three-phase industrial power line was prohibitively expensive, making the total investment cost of an electric commercial deck oven nearly out of reach. As a result, he assumed a gas oven was the obvious, more cost-effective choice.
The logic may seem flawless, right? But this is exactly the first trap that thousands of bakery entrepreneurs worldwide fall into when investing in baking machines—calculating the "total cost of ownership" based only on their local circumstances.
From our perspective as a source factory, however, the picture is very different. Today, we invite you to step outside the "user's viewpoint" and look through the eyes of engineers and manufacturers, to truly re-examine this decision about heat sources and uncover the hidden pitfalls that matter for custom baking success.
The Truth About Costs
Many customers assume that electric ovens should be cheaper because of their simpler structure, while some—like our American client—believe gas ovens are more economical due to high local electricity costs. But the reality is different:
At the factory level, a standard gas oven of the same grade typically costs more to manufacture than an electric commercial deck oven.
Why? Because a gas oven is essentially a more complex dual "gas-electric" system. In addition to the control circuits and fans required for any electric oven, it must also include a precise and safety-critical gas system—burners, safety solenoid valves, ignition, and flameout protection. This not only raises material costs but also demands strict international certifications (such as CSA/CE), making its design and testing far more expensive than simple circuitry.
Therefore, the true cost comparison should be as follows:
Initial Investment = Factory Price + Installation Costs
Electric oven: Transparent equipment pricing + possible upgrades to local electrical capacity.
Gas oven: Higher equipment price + mandatory, costly installation of professional exhaust and fire-safety systems.
Long-Term Operation = Energy Costs + Maintenance Costs
Energy: Gas often has a lower unit price, but a well-designed electric commercial deck oven can achieve higher energy efficiency thanks to superior sealing and precise temperature control. Calculations must be based on local energy prices.
Maintenance: Electric ovens have simpler structures and lower upkeep. Gas ovens, however, require periodic maintenance by licensed professionals to ensure safety and performance—an ongoing service expense.
If you'd like to dive deeper into oven pricing and understand how different types of baking machines are costed, we recommend reading: What Determines the Price of a Commercial Oven?
For bakeries seeking long-term stability, evaluating both upfront investment and ongoing costs is key—especially when planning for custom baking needs.
The Soul of Baking
Cost is the foundation, but what ultimately defines your brand's reputation is product quality.
Electric Ovens: Naturally Dry, Highly Precise
The heat source is electric heating elements, which create a naturally "dry" environment. This dry heat is essential for producing the signature thick, crispy crust of artisan breads and baguettes in a professional commercial deck oven.
Gas Ovens: Naturally Moist, Softer Texture
The heat source is an open flame. The combustion process inevitably releases steam, creating a naturally "moist" environment. This built-in humidity is ideal for products that require a soft, tender interior, such as cakes, toast, and roasted meats.
A Professional Perspective on Steam
Experienced bakers often ask:"But electric ovens can inject steam too, right?" The answer is yes—but this is exactly where the professional line is drawn.
In an electric oven, steam is injected on demand into a dry base environment, giving bakers complete control.
In a gas oven, steam is added on top of an already moist environment, meaning you can never achieve a purely dry bake.
For bakers pursuing top-level craftsmanship, this difference in control is often what separates true professional custom baking from amateur compromises.
Of course, heating method is not the only factor influencing baking uniformity. Oven chamber design, heat circulation systems, and sealing performance also play critical roles. To explore this further, we strongly recommend reading our related article: The Impact of Baking Uniformity in Commercial Deck Ovens: Key Factors Explained.
Engineer's Warning: The Hidden Risks of "Perfect" Custom Baking Solutions
The comparisons above are all based on standard equipment. But when our American customer faced a real challenge—lacking three-phase power—the true test had just begun.
He later told us, with great excitement, that a supplier in Guangdong had offered him a "perfect solution": modifying a three-phase oven to run on single-phase power.
This is exactly the kind of "perfect-looking" solution that, as a responsible manufacturer of baking machines, we must warn you to treat with extreme caution.
From an engineering perspective, such a modification disrupts the oven's original electrical balance, causing current surges and forcing motors, contactors, and other critical components to operate at their absolute limits. It's like asking a Formula 1 car, built for a smooth racetrack, to run on a rugged country road. It may run for a while, but structural failure will come sooner rather than later. Stability, lifespan, and safety of the commercial deck oven will all be compromised.
This reminds me of advice from a Vietnamese partner, who once chose suppliers offering cheap prices and "anything-you-ask" customization. The result was endless breakdowns and costly repairs, which eventually crushed his business.
At Sambake, this is where our true value lies. It's not just a slogan—it's embedded in our DNA, reflected in a rigorous engineering evaluation process.
When facing non-standard requests such as converting three-phase to single-phase, we don't just alter drawings and wiring. Instead, we initiate a structured, multi-step assessment:
Step 1: In-Depth Technical Feasibility Study.
Our engineering team conducts a comprehensive analysis. It’s far more than just checking if the oven can "power on." We evaluate: How does the change affect the load balance? Can core components (motors, heating elements, controllers) handle the new current long-term? Does it create new hot spots that reduce baking uniformity or raise safety risks? Every potential issue is carefully calculated and simulated.
Step 2: Strict Supply Chain Screening and Validation.
Reliable modifications require equally reliable hardware. If non-standard components are needed, our purchasing and technical teams conduct strict supplier audits. We only work with partners who can provide internationally certified components (UL, CE). Samples undergo durability, stability, and compatibility testing in our labs. Cutting corners with unverified parts is never an option.
Step 3: Full-System Stability and Stress Testing.
Once theory and components are approved, we conduct system-level testing under real-world conditions: long hours of continuous operation, frequent on/off cycles, and full-load performance monitoring. We track every detail to ensure the modification does not compromise the oven's overall stability, baking quality, or lifespan.
Only after completing this entire process do we provide customers with a responsible answer:
Yes, this solution is stable and reliable—here are the costs and lead time;
No, we don't recommend it because of unacceptable long-term risks—but here's an alternative for your reference.
Our responsibility is to act as your trusted technical advisor—helping you avoid the hidden traps behind "perfect" custom baking solutions. Visit our Custom Solutions to explore the possibilities.
Your Investment in Baking Machines Needs a Reliable Advisor
Returning to the initial question: "Gas or electric oven, which is more cost-effective?"
By now, you should understand that this is never a simple calculation. It's a comprehensive decision dependent on your products, site conditions, budget, and most importantly—whether your chosen partner is professional and sincere.
Before you make your final decision, be sure to ask your supplier these critical questions:
Beyond the equipment price, can you provide a complete analysis of the installation and long-term maintenance costs for the commercial deck oven?
For my signature products, which heating source do you recommend, and why?
If my site has special conditions that require custom baking solutions, how will you ensure the long-term stability and safety of the proposed plan?
Choosing an oven is choosing the cornerstone of your future business. When selecting your baking machines, we believe a partnership built on professionalism, sincerity, and a long-term perspective is far more valuable than a seemingly cheap deal.
If you are struggling with equipment selection or have concerns about your site conditions, please feel free to contact us. We are happy to share our first-hand professional knowledge from the factory floor to help you make the wisest investment. To learn more about us, you are welcome to visit our brand story.