Bondi’s Icebergs - Riding the electrification wave

Tell us a bit about yourself, Alex!

My name is Alex Pritchard, and I am Head Chef here at Icebergs Dining Room and Bar. I’m originally from Kurrajong, NSW, and started my apprenticeship when I was 15, working with some of the best chefs around the world. I have developed a deep passion for embedding sustainability in our everyday operations at Icebergs, which includes supporting small growers and producers, and creating lasting partnerships with likeminded, environmentally conscious suppliers. I believe in using ingredients that promote sustainability, Australian food and local artisans.

I am also a proud partner of the Global Cooksafe Coalition, which brings together leading chefs who support the transition to electric cooking. We believe Cooking with fossil fuels is unhealthy and unsustainable. It’s also unnecessary, because induction technology offers a superior cooking experience while helping us protect our health and the planet.

What drove Iceberg’s electrification journey, and what are the benefits that you have experienced?

About four years ago, I sat down and started thinking about how our kitchen operated and where we could improve. From a business perspective, switching from gas to induction just made sense to me – induction stoves are more efficient, heat faster, use less energy, and are easier to maintain. The added health and environmental benefits were a bonus. There are no gas fumes, and induction tops are simple to clean – no harsh industrial cleaners, just a quick wipe and squidgy. With gas burners, we used to deal with warped pans and carbon build-up that required caustic acid to remove. Since switching, we haven’t had to throw away a single pan.

We’ve installed twelve induction burners that run up to twelve hours a day. The team adapted quickly – instead of watching the flame to gauge heat, they learnt new techniques with induction, which in many ways allows more precise temperature control. We’ve kept our woodfired oven for pizzas and that beautiful smoky flavour, but around 90% of our kitchen is now electric, and we certainly don’t miss the gas burners!

Check out Alex cooking Ziti Cacio e Pepe on his induction cooktop!

What are some of the challenges you have faced when installing induction cooktops?

The biggest hurdle was upgrading the building’s power supply to support all twelve cooktops as it was a costly process. Not every business will face that challenge if the building already has sufficient capacity. New builds and renovated spaces have the best opportunity to plan for induction cooking from the outset by ensuring adequate electrical supply during construction. If you’re leasing one of these spaces, it’s worth negotiating for upgraded power capacity before you move in.

Careful planning is key — understanding the costs, approvals and timeframes upfront will make the transition smoother. While induction cooktops can be more expensive than gas at first, choosing a reliable Australian supplier like Control Induction ensures quality equipment and strong after-sales support that pays off in the long run.

What advice would you give local businesses who want to electrify?

• Plan ahead. Understand the costs and timeframes involved – you may need a power upgrade or a development approval if part of a larger renovation.
• Ask about power supply early. For new fit outs or renovated spaces, request adequate electrical capacity before signing a lease.
• Buy quality. Cheaper equipment may last only a couple of years; invest in durable, high-performance equipment with extended warranties.
• Choose good, ongoing support. Pick trustworthy and reliable suppliers that provide after-market service and repairs to avoid unnecessary high costs on maintenance. This will ensure you keep the equipment longer.
• Start small if needed. If full electrification isn’t immediately feasible, start with smaller sustainability wins – like choosing suppliers with strong environmental credentials or applying for Council’s Energy Smart Business grants to help fund upgrades.

Alex cooking his world famous food on his induction stove

What other sustainability measures are you taking?

At Icebergs, sustainability extends well beyond the kitchen equipment. We source directly from producers who share our environmental values – it’s about trust, transparency, and quality. Buying direct also makes financial sense. For example, we only buy from fishermen who use sustainable methods, like one hook, one line instead of using gill nets, which unintentionally catch other non-target species. People like Chris Boulton, a Reef Guardian fisherman, carefully target species based on abundance and size. We also collaborate with local partners like OzHarvest, who collect some of our leftover food for redistribution and we always try to use waste generated in our cooking in innovative ways. We also have cornstarch vacuum bags instead of plastic and ensure all our glass is recycled.

Check out Council programs and other helpful information that can help you electrify or upgrade your business:

• Energy Smart Business Grants - to contribute to Waverley’s Net Zero by 2035 community target, Council is helping small businesses reduce their greenhouse gas emissions through electrification and energy efficiency upgrades.
• Go Electric – check out how you can transition to an all-electric home/business
• Test an induction cooktop out – loan a portable induction cooktop from Waverley library.
• Join the Net Zero Alliance, a group of community organisations and local businesses helping Council achieve its Net Zero targets.
• Solar my Suburb - if you are a community business organisation, check out this free Council initiative to help you navigate a path to solar.
• Find an Accredited Certificate provider for your upgrades.
• For larger electrical upgrades, ask your Accredited Substation Provider about the Pioneer Scheme to share costs with future users.