The Oterra Hotel, E-City Bangalore
Even as an LPG supply crunch disrupts kitchens across Bengaluru’s hospitality sector, five-star hotel The Oterra has largely escaped the fallout by running its kitchens on electric induction systems.
The Electronic City-based luxury business hotel uses very little LPG in its daily operations, with most of the cooking handled by industrial induction cooktops powered by renewable energy. According to Srinivas Adiga, General Manager, The Oterra has its kitchens running, dodging the LPG crunch with electric cooking. LPG usage is limited to a pizza oven and certain stewarding operations, translating to just one or two commercial cylinders a day.
“Our kitchens are fully electric, so we are largely insulated from the current LPG shortage,” said Srinivas, noting that the hotel shifted away from gas-based cooking as part of a broader sustainability strategy.
The development comes as several restaurants and hotels in Bengaluru grapple with disruptions in commercial LPG supply, forcing many establishments to scale down menus, limit kitchen operations, or temporarily suspend services.
Shifting dialogue
Industry conversations are now increasingly turning toward diversifying fuel sources and adopting electric alternatives, particularly industrial-grade induction systems.
The current crisis, hospitality executives said, may act as a wake-up call for hotels that rely heavily on LPG, prompting a gradual shift toward electric kitchens, both as a resilience measure and a step toward sustainability.
The transition began with the hotel signing up for renewable power procurement in 2016. As part of its larger push to move towards a net-zero goal, the property gradually electrified several operations, including kitchen infrastructure in late 2022. Today, the hotel says nearly all of its culinary operations run on induction technology powered by green energy.
Published on March 12, 2026
