Star hotels in eastern India adopt hybrid cooking systems amid LPG shortages

Star hotels in eastern India are adopting hybrid cooking systems in 2026 to address ongoing liquefied petroleum gas (LPG) supply shortages, industry officials said, as properties seek to maintain uninterrupted kitchen operations across major cities including Kolkata and Bhubaneswar.

Hotel operators said the shift involves combining LPG-based cooking with alternative energy sources such as electricity and piped natural gas, allowing kitchens to continue functioning during supply disruptions. The move follows repeated delays in LPG deliveries reported in recent months.

Hotels shift to hybrid kitchen models

Several star-category hotels confirmed that they have installed or are in the process of installing hybrid kitchen systems to reduce dependence on LPG. These systems integrate electric induction units and gas-based equipment within the same kitchen setup.

Operators said the hybrid approach allows kitchens to switch between energy sources based on availability, ensuring continuity in food preparation. Hotels have reported that the transition has helped avoid operational disruptions during peak service hours.

Supply disruptions impact operations

Industry representatives said LPG shortages have affected daily operations, particularly in high-volume hotel kitchens that rely heavily on gas for cooking. Delays in cylinder deliveries and inconsistent supply have forced properties to seek alternative arrangements.

Hotel executives noted that supply issues have been more pronounced in certain parts of eastern India, impacting both urban and regional properties. Some hotels reported maintaining additional LPG stock as a temporary measure before transitioning to hybrid systems.

Investment in alternative energy infrastructure

Hotels adopting hybrid systems said the transition requires investment in new kitchen equipment, including induction cooktops and electrical infrastructure upgrades. Operators indicated that initial costs are being offset by improved operational reliability.

In locations where piped natural gas is available, some properties are integrating it into their kitchen operations as an additional energy source. Officials said this reduces dependence on LPG cylinders and improves supply stability.

Operational adjustments and staff training

Hotel management teams said staff training has been a key component of the transition, as kitchen personnel adapt to using multiple cooking systems. Training programs have been conducted to ensure safe and efficient operation of electrical and gas-based equipment.

Chefs and kitchen staff have also adjusted cooking processes to accommodate differences in heat control and cooking time between LPG and induction systems, according to hotel officials.

Industry response and current status

Hospitality industry stakeholders said the adoption of hybrid cooking systems is likely to increase if LPG supply challenges persist. The approach is being considered as a long-term solution for operational resilience in hotel kitchens.

As of April 2026, several star hotels in eastern India have either implemented hybrid systems or initiated upgrades, with operators continuing to monitor fuel supply conditions and adjust their energy strategies accordingly.