Electric & Gas Tandoor Price India 2026 — Commercial Tandoor Buying Guide
Different Businesses, Different Needs
Your tandoor choice should be driven by your business type:
- Full-service restaurants (50–150 covers): Need consistent output of 150–400 naans/hour during peak service. Gas tandoors dominate this segment because they deliver the required heat intensity, authentic clay-oven flavour, and precise temperature control. A typical restaurant tandoor station runs 6–8 hours daily.
- Highway dhabas and high-volume eateries: Require 400–800+ naans/hour with near-continuous operation for 12–16 hours. These kitchens typically use large gas tandoors (30"–36") or multiple tandoor stations. Fuel cost becomes a critical factor at this volume.
- Cloud kitchens and delivery-only brands: Often located in basements, shared commercial spaces, or residential buildings where open flame is restricted or banned. Electric tandoors are the default — and sometimes the only legal — option. Output needs are moderate (80–200 naans/hour) since cloud kitchens serve a defined delivery radius.
- Mall food courts and airport outlets: Strict fire safety norms, limited ventilation, and no-smoke policies make electric tandoors the practical choice. Some premium food courts allow gas with commercial-grade exhaust systems, but the approval process is expensive and slow.
- Cafés and QSRs adding tandoor items: A compact electric tandoor (₹8,000–₹20,000) lets you add naan and tikka to the menu without modifying gas lines, installing heavy exhaust hoods, or obtaining fire NOC amendments.
- Catering and banquet operations: Need portable or semi-portable units. Gas tandoors on wheeled frames are popular for outdoor catering, while electric tandoors work for indoor banquet halls where open flame is restricted.
Understanding your daily production volume, kitchen layout, and regulatory constraints is the first step. The second is understanding what each tandoor type actually offers — which we cover next.
2. Types of Commercial Tandoors — Overview
Before we deep-dive into electric and gas models, here's a quick overview of every commercial tandoor type available in India. For detailed pricing and specs on all types, refer to our complete tandoor pricing guide.
Traditional Clay Tandoor
The original tandoor — a cylindrical clay oven heated by charcoal or wood. Produces unmatched smoky flavour and extreme heat (up to 480°C). Price: ₹3,000–₹25,000. Lifespan: 1–3 years. Best for dhabas and budget restaurants where smoky flavour is the selling point and fire regulations are relaxed.
Gas Clay Tandoor (Hybrid)
A clay-lined tandoor body inside a stainless steel or mild steel outer frame, heated by LPG/PNG burners instead of charcoal. Combines the flavour benefits of clay with the convenience and control of gas. Price: ₹15,000–₹60,000. This is the most popular choice for mid-range restaurants across India.
Fully Gas Tandoor (Stainless Steel Body)
An all-stainless-steel tandoor with gas burners — no clay lining. Extremely durable (8–12 year lifespan), easy to clean, FSSAI-compliant, and low-maintenance. Price: ₹35,000–₹1,50,000. Preferred by hotel chains, QSRs, and high-volume commercial kitchens. The trade-off: less "authentic" tandoor flavour compared to clay-lined models.
Electric Tandoor
Uses electric heating elements instead of gas or charcoal. Available in compact home-use models (₹8,000–₹15,000) and commercial-grade units (₹20,000–₹1,00,000+). Ideal for smoke-free zones, cloud kitchens, malls, and apartments. We cover this in depth in Section 3.
Automatic Rotating Tandoor
A mechanised tandoor with a rotating platform or drum that automates naan/roti production. Available in both gas and electric variants. Price: ₹1,50,000–₹3,00,000+. Designed for extremely high volumes (800–2,000+ naans/hour). We cover this in Section 8.
3. Electric Tandoor — Deep Dive
How an Electric Tandoor Works
An electric tandoor replaces the traditional gas burner or charcoal heat source with electric heating elements — typically nichrome wire coils or tubular heating elements — mounted inside a cylindrical or rectangular cooking chamber. The chamber is insulated with ceramic fibre or mineral wool to retain heat. A thermostat or digital temperature controller allows the operator to set and maintain the desired temperature, typically between 200°C and 400°C for commercial models.
The cooking surface may be a clay-lined interior (in premium models that aim to replicate traditional tandoor cooking), a ceramic-coated steel surface, or a plain stainless steel interior. Some electric tandoors have top and bottom heating elements for more even heat distribution, while others use only bottom elements with a reflective dome top.
Temperature Range and Heat-Up Time
- Home/light commercial: 150°C–300°C, heat-up time 15–25 minutes, wattage 1,500W–2,500W
- Mid-range commercial: 200°C–370°C, heat-up time 20–35 minutes, wattage 2,500W–4,000W
- Heavy-duty commercial: 250°C–420°C, heat-up time 25–45 minutes, wattage 4,000W–8,000W (requires three-phase power)
Compared to gas tandoors that reach 450–500°C, electric models top out lower. This means naan may take slightly longer to cook (30–50 seconds vs 20–35 seconds in a gas tandoor), and you won't get the same charring pattern that gas/charcoal produces. However, for roti, kulcha, stuffed naan, and tikka items, the difference is minimal at the plate level.
Top Electric Tandoor Brands in India (2026)
| Brand | Model Range | Price Range | Wattage | Best For |
|---|---|---|---|---|
| Prestige | Electric Tandoor 1.0 / 2.0 | ₹8,000 – ₹14,000 | 1,500W – 2,000W | Home, small café |
| Bajaj | Majesty / Vacco | ₹7,500 – ₹12,000 | 1,500W – 2,000W | Home, light commercial |
| Wellberg | Commercial Electric Tandoor | ₹12,000 – ₹25,000 | 2,000W – 3,500W | Small restaurants, cloud kitchens |
| Mac Adams | Electric Tandoor Series | ₹25,000 – ₹55,000 | 3,000W – 5,000W | Restaurants, hotels, QSRs |
| Berjaya / Lincat | Imported commercial range | ₹45,000 – ₹1,00,000 | 4,000W – 8,000W | 5-star hotels, institutional kitchens |
| Local / Unbranded | Custom-built commercial | ₹15,000 – ₹35,000 | 2,500W – 4,500W | Budget commercial use |
Ideal Use Cases for Electric Tandoors
- Cloud kitchens: Most cloud kitchens operate from rented commercial spaces in residential or mixed-use zones where open-flame cooking requires additional fire NOC approvals. Electric tandoors eliminate this barrier entirely.
- Shopping malls and food courts: Mall fire safety policies typically prohibit or heavily restrict gas equipment. Electric tandoors let you serve tandoori items without the approval headache.
- Apartment and residential conversions: Home bakers and small operators running food businesses from apartments can legally use electric tandoors without modifying gas infrastructure.
- Supplementary tandoor station: A restaurant with a primary gas tandoor can add a small electric tandoor as a backup or for specific items (paneer tikka, fish tikka) that don't require extreme heat.
- Catering in indoor venues: Banquet halls, conference centres, and indoor event spaces where live cooking stations are set up — electric tandoors are the safe, compliant choice.
Limitations of Electric Tandoors
- Lower maximum temperature than gas/charcoal (400°C vs 480°C+)
- Slower naan production per hour at equivalent size
- No charring or smoky flavour unless a clay-lined model is used
- High wattage models need three-phase power supply — not available in all locations
- Heating element replacement every 1–3 years depending on usage intensity (₹1,500–₹5,000 per element)
- Power cuts in many Indian cities can halt production entirely unless you have a generator or inverter backup
4. Gas Tandoor — Deep Dive
LPG vs PNG Gas Tandoors
Gas tandoors in India run on two fuel types:
- LPG (Liquefied Petroleum Gas): The most common fuel for commercial tandoors. Commercial LPG cylinders (19 kg) are widely available. A busy restaurant tandoor consumes 1–2 cylinders per day. LPG tandoors are portable — you can place them anywhere with adequate ventilation. Current commercial LPG price: approximately ₹1,850–₹2,100 per 19 kg cylinder (varies by state and month).
- PNG (Piped Natural Gas): Available in cities served by gas distribution companies (IGL in Delhi-NCR, Mahanagar Gas in Mumbai, Gujarat Gas, Adani Gas, etc.). PNG is 30–40% cheaper than LPG per unit of energy and eliminates cylinder logistics. However, it requires a pipeline connection (one-time installation cost ₹5,000–₹15,000) and is not available in all locations. PNG tandoors need a different burner jet size than LPG models — most good brands offer both variants or a conversion kit.
Clay-Lined Gas Tandoor vs All-Steel Gas Tandoor
This is a critical choice that affects both flavour and longevity:
| Feature | Clay-Lined Gas Tandoor | All-Steel (SS) Gas Tandoor |
|---|---|---|
| Flavour profile | Closer to traditional — clay imparts subtle earthy flavour | Clean, neutral — no clay flavour contribution |
| Heat retention | Excellent — clay absorbs and radiates heat evenly | Good — depends on insulation quality |
| Durability | Clay liner needs replacement every 2–4 years (₹3,000–₹8,000) | SS body lasts 8–12+ years with minimal maintenance |
| Weight | Heavy (80–200 kg depending on size) | Lighter (40–100 kg) |
| Cleaning | Harder — clay surface is porous | Easy — smooth SS surface, food-safe |
| Price range | ₹15,000 – ₹60,000 | ₹35,000 – ₹1,50,000 |
| Best for | Restaurants prioritising authentic flavour | Hotels, QSRs, FSSAI-strict kitchens |
Charcoal Flavour Simulation in Gas Tandoors
Many restaurant owners switching from charcoal to gas worry about losing the signature smoky flavour. Here are proven techniques used by professional tandoor chefs:
- Smoking chips tray: Some premium gas tandoors come with a small tray at the bottom where you can place wood chips or charcoal pieces. The gas heat smoulders the chips, producing smoke that flavours the food. This gives you 70–80% of the charcoal flavour with the convenience of gas.
- Dhungar method: Place a small metal bowl with burning charcoal inside the tandoor (on top of the food or on a shelf), add a few drops of ghee, and close the lid for 2–3 minutes. The smoke permeates the food. This technique works with both gas and electric tandoors.
- Liquid smoke: A few drops of food-grade liquid smoke added to marinades can replicate the smoky flavour. Not traditional, but effective for consistent results in high-volume operations.
- Clay-lined gas tandoor: As mentioned above, the clay lining itself contributes a subtle earthy, smoky character that an all-steel tandoor cannot replicate.
Key Gas Tandoor Brands in India (2026)
- Baba Tandoor: The most recognised name in Indian tandoor manufacturing. Wide range from ₹18,000 to ₹1,20,000. Strong dealer network across North India.
- Sharma Tandoor (Delhi): Known for heavy-duty clay-lined gas tandoors. Popular with dhaba owners and mid-range restaurants. Price range ₹15,000–₹65,000.
- Maharaja Tandoor: Premium SS body tandoors favoured by hotel chains. Price range ₹40,000–₹1,50,000.
- Mac Adams: Offers both gas and electric commercial tandoors with modern features like digital thermostats. Price range ₹25,000–₹80,000.
- Hot Master / Kitchen Master: Budget-friendly commercial gas tandoors. Price range ₹12,000–₹40,000.
5. Complete Tandoor Price Table — India 2026
Here's a comprehensive price comparison of every commercial tandoor type available in India, covering electric, gas, clay, and automatic models. Prices are ex-showroom and exclude 18% GST and installation charges.
| Tandoor Type | Fuel Type | Capacity (Naan/Hour) | Wattage / Gas Consumption | Price Range (INR) | Lifespan |
|---|---|---|---|---|---|
| Electric Tandoor — Home Use | Electricity | 30 – 60 | 1,500W – 2,000W | ₹8,000 – ₹15,000 | 3 – 5 years |
| Electric Tandoor — Light Commercial | Electricity | 60 – 150 | 2,000W – 3,500W | ₹15,000 – ₹35,000 | 3 – 5 years |
| Electric Tandoor — Heavy Commercial | Electricity | 150 – 300 | 3,500W – 8,000W | ₹35,000 – ₹1,00,000 | 4 – 7 years |
| Gas Clay Tandoor — Small (22"–24") | LPG / PNG | 120 – 200 | 0.8 – 1.2 kg/hr LPG | ₹15,000 – ₹30,000 | 3 – 5 years (clay liner) |
| Gas Clay Tandoor — Medium (26"–28") | LPG / PNG | 200 – 400 | 1.2 – 1.8 kg/hr LPG | ₹25,000 – ₹50,000 | 3 – 5 years (clay liner) |
| Gas Clay Tandoor — Large (30"–36") | LPG / PNG | 400 – 700 | 1.8 – 2.5 kg/hr LPG | ₹40,000 – ₹75,000 | 3 – 5 years (clay liner) |
| Gas SS Body Tandoor — Standard | LPG / PNG | 200 – 500 | 1.0 – 2.0 kg/hr LPG | ₹35,000 – ₹80,000 | 8 – 12 years |
| Gas SS Body Tandoor — Premium | LPG / PNG | 400 – 800 | 1.5 – 2.5 kg/hr LPG | ₹80,000 – ₹1,50,000 | 10 – 15 years |
| Traditional Clay Tandoor (Charcoal) | Charcoal / Wood | 80 – 600 | 3 – 8 kg charcoal/hr | ₹3,000 – ₹25,000 | 1 – 3 years |
| Automatic Rotating Tandoor — Gas | LPG / PNG | 800 – 2,000+ | 2.5 – 4.0 kg/hr LPG | ₹1,50,000 – ₹3,00,000+ | 8 – 12 years |
| Automatic Rotating Tandoor — Electric | Electricity | 600 – 1,500 | 6,000W – 12,000W | ₹1,80,000 – ₹3,50,000+ | 7 – 10 years |
| Portable Gas Tandoor (Catering) | LPG | 100 – 250 | 0.8 – 1.5 kg/hr LPG | ₹20,000 – ₹45,000 | 5 – 8 years |
Prices are indicative and vary by region, brand, dealer, and customisation. All prices exclude 18% GST and installation charges. For current quotes from verified suppliers, contact our team below.
Not Sure Whether Electric or Gas Tandoor Fits Your Kitchen?
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6. Electric vs Gas Tandoor — Head-to-Head Comparison
This is the comparison most buyers are looking for. Here's a detailed, side-by-side breakdown of electric tandoor vs gas tandoor across every parameter that matters for a commercial kitchen:
| Parameter | Electric Tandoor | Gas Tandoor (LPG/PNG) | Winner |
|---|---|---|---|
| Taste / Flavour | Clean cooking — no smoky or charred flavour unless clay-lined. Naan tastes "baked" rather than "tandoori" | Clay-lined gas tandoor delivers authentic tandoori flavour. SS body gas: neutral but better charring than electric | Gas (clay-lined) |
| Max Temperature | 300°C–420°C (commercial models) | 400°C–500°C | Gas |
| Naan Output (per hour, similar size) | 60–300 naans/hour | 120–800 naans/hour | Gas |
| Heat-Up Time | 15–45 minutes | 30–60 minutes (charcoal: 1–2 hours) | Electric |
| Temperature Control | Excellent — digital thermostat, precise to ±5°C | Good — manual valve control, less precise. Premium models have thermostats | Electric |
| Running Cost (8 hrs/day) | ₹200–₹600/day (electricity @ ₹8–10/kWh commercial rate) | ₹300–₹900/day (LPG); ₹180–₹550/day (PNG) | PNG gas, then electric, then LPG |
| Equipment Cost | ₹8,000–₹1,00,000 | ₹15,000–₹1,50,000 | Electric (lower entry point) |
| Installation Cost | Low — just a power socket (single-phase or three-phase) | Medium — gas line, regulator, exhaust hood, fire safety compliance | Electric |
| Fire Safety | Very safe — no open flame, no gas leaks | Moderate risk — requires gas leak detector, proper ventilation, fire extinguisher | Electric |
| Smoke / Emissions | Zero smoke | Low smoke (gas), high smoke (charcoal) | Electric |
| Ventilation Requirement | Minimal — standard kitchen ventilation sufficient | Must have commercial exhaust hood and fresh air intake | Electric |
| Portability | High — just needs a power outlet | Medium — needs gas supply at each location | Electric |
| Maintenance | Low — element replacement every 1–3 years (₹1,500–₹5,000) | Medium — burner cleaning, gas line checks, clay liner replacement | Electric |
| Regulatory Compliance | Easy — no fire NOC amendments needed in most jurisdictions | Requires fire NOC, gas safety certificate, annual inspections | Electric |
| Power Cut Resilience | Zero — stops working immediately (unless generator backup) | Full — operates independently of electricity | Gas |
| Lifespan | 3–7 years | 5–15 years (SS body) | Gas (SS body) |
The Verdict: When to Choose Electric vs Gas
Choose an electric tandoor if:
- Your kitchen is in a mall, food court, basement, apartment, or any location where open flame is restricted
- You're running a cloud kitchen and need to minimise exhaust infrastructure
- Your daily naan production is under 200–300 pieces
- You want the simplest possible installation with no gas compliance requirements
- You're adding tandoor items to an existing menu as a secondary offering, not the main focus
- Your area has reliable electricity and you have inverter/generator backup
Choose a gas tandoor if:
- Tandoori items are your core menu — naan, roti, tikka, kebab are primary revenue drivers
- You need 300+ naans/hour during peak service
- Authentic tandoori flavour and charring is non-negotiable for your brand positioning
- Your kitchen has proper gas infrastructure and exhaust ventilation
- You're in an area with frequent power cuts
- You want longer equipment lifespan (especially with SS body models)
- You have access to PNG gas, which makes running costs lower than electric
7. Automatic Rotating Tandoors — High-Volume Production
For operations producing 800+ naans/hour — large restaurant chains, central kitchens, railway catering units, institutional mess kitchens, and naan manufacturing units — an automatic rotating tandoor is the answer. These are mechanised units where the naan or roti is placed on a rotating platform or conveyor that moves the bread through the tandoor's heat zone automatically, ensuring even cooking without the need for a skilled tandoor chef.
How Automatic Tandoors Work
The most common design features a rotating drum or disc inside a heated chamber. Raw naan is placed on the inner surface (or stuck to it with moisture, just like a traditional tandoor). The drum rotates at a controlled speed, and by the time the naan completes one rotation, it's cooked and drops off into a collection tray. Some models use a conveyor belt system instead of a drum. Speed, temperature, and rotation timing are adjustable.
Automatic Tandoor Pricing
| Type | Fuel | Output (Naan/Hour) | Price Range | Best For |
|---|---|---|---|---|
| Semi-Automatic Rotating | Gas | 500 – 1,000 | ₹1,00,000 – ₹1,80,000 | Large restaurants, dhabas |
| Fully Automatic — Gas | LPG / PNG | 1,000 – 2,000+ | ₹1,50,000 – ₹3,00,000 | Central kitchens, chains, railways |
| Fully Automatic — Electric | Electricity | 600 – 1,500 | ₹1,80,000 – ₹3,50,000 | Institutional kitchens, factory canteens |
| Imported Commercial (Remta, etc.) | Gas / Electric | 1,500 – 3,000+ | ₹4,00,000 – ₹8,00,000+ | Large-scale production, export-quality setups |
Key Considerations for Automatic Tandoors
- Skilled operator still needed: While the cooking is automated, preparing and loading the naan still requires trained staff. The machine reduces the number of tandoor chefs needed but doesn't eliminate the need for skill entirely.
- Space requirement: Automatic tandoors are large — typically 4–6 feet long and 3–4 feet wide. Plan your kitchen layout accordingly.
- Power requirement: Electric automatic tandoors draw 6,000W–12,000W and require three-phase power with dedicated circuits.
- Maintenance: Moving parts (motors, bearings, chains) need regular servicing. Budget ₹8,000–₹15,000/year for maintenance.
- ROI period: At high volumes, the labour savings alone (replacing 2–3 tandoor chefs earning ₹15,000–₹25,000/month each) can justify the investment within 6–12 months.
Looking for Automatic Tandoor or High-Volume Tandoor Quotes?
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8. Installation Requirements — Electric vs Gas
Installation complexity is one of the biggest practical differences between electric and gas tandoors. Underestimating installation requirements is a common mistake that leads to delays, safety hazards, and additional costs. Here's what each type needs:
Electric Tandoor Installation
- Power supply: Home/light commercial models (up to 2,500W) work on a standard 15A single-phase socket. Commercial models (3,500W–8,000W) require a dedicated 20A–32A socket on a separate circuit breaker. Heavy-duty models (6,000W+) need three-phase power supply.
- Electrical load calculation: Add the tandoor's wattage to your total kitchen electrical load. A commercial kitchen with multiple electric equipment (tandoor + oven + cooking range + refrigeration) can easily exceed the sanctioned load. Get your electrician to verify before purchase.
- Earthing: Proper earthing is mandatory for safety. The tandoor's metal body must be earthed with a dedicated earth wire. Use an ELCB (Earth Leakage Circuit Breaker) on the tandoor's circuit.
- Ventilation: While electric tandoors produce no combustion gases, you still need basic kitchen ventilation (exhaust fan) to remove cooking vapours, steam, and heat. A full commercial exhaust hood is not mandatory but recommended for comfort.
- Space: Allow at least 6 inches of clearance on all sides for heat dissipation. Place on a heat-resistant, stable surface. No special flooring required.
- Total installation cost: ₹2,000–₹10,000 (primarily electrician charges for a dedicated circuit).
Gas Tandoor Installation
- Gas supply: LPG requires a commercial gas connection (not a domestic cylinder) with proper regulator, gas hose (ISI-marked), and cylinder securing arrangement. PNG requires a pipeline connection from the local gas distribution company — application process takes 2–6 weeks, installation cost ₹5,000–₹15,000.
- Gas leak detection: Install a gas leak detector near the tandoor area. Many municipal fire departments mandate this for commercial kitchens. Cost: ₹2,000–₹5,000 for a quality detector.
- Exhaust hood: A commercial exhaust hood is mandatory for gas tandoors — both for combustion gas removal and smoke extraction. Hood cost: ₹15,000–₹50,000 depending on size. Ductwork to the exterior adds ₹5,000–₹20,000.
- Fire safety: Fire extinguisher (ABC type, 4 kg minimum) within 3 metres of the tandoor. Fire blanket recommended. Fire NOC from local fire department — cost and timeline vary by city (₹5,000–₹25,000, 2–8 weeks).
- Ventilation: Besides the exhaust hood, the kitchen must have adequate fresh air intake. Rule of thumb: fresh air supply should match the exhaust volume. Without adequate makeup air, the kitchen will develop negative pressure, causing drafts, discomfort, and inefficient combustion.
- Flooring: Fire-resistant flooring (tiles, concrete) around the tandoor area. No wooden or vinyl flooring within 1 metre.
- Space: Allow at least 12 inches clearance on sides and 24 inches at the front for the operator. Gas cylinder storage area must be ventilated and away from the tandoor.
- Total installation cost: ₹25,000–₹80,000 (including exhaust hood, gas fittings, fire safety equipment, and fire NOC).
This installation cost difference is a major factor for new restaurants on tight budgets. For a complete breakdown of setup costs, see our Restaurant Setup Cost India guide.
9. Running Cost Comparison — Electricity vs LPG vs PNG
Running cost is where the electric vs gas decision gets nuanced. The "cheaper" option depends entirely on your volume, location, and fuel type. Let's calculate real monthly costs for three production levels:
Assumptions
- Commercial electricity rate: ₹9/kWh (national average for commercial connections, 2026)
- Commercial LPG rate: ₹2,000 per 19 kg cylinder (approximately ₹105/kg)
- PNG rate: ₹45/SCM (standard cubic metre, Delhi-NCR average, 2026)
- Operating hours: 8 hours/day, 26 days/month
Monthly Running Cost — Low Volume (Small Restaurant, 100–200 naans/day)
| Cost Component | Electric Tandoor (2,500W) | Gas Tandoor — LPG | Gas Tandoor — PNG |
|---|---|---|---|
| Fuel consumption/day | 2.5 kW × 6 hrs active = 15 kWh | 0.8 kg/hr × 6 hrs = 4.8 kg LPG | 0.4 SCM/hr × 6 hrs = 2.4 SCM |
| Daily fuel cost | 15 × ₹9 = ₹135 | 4.8 × ₹105 = ₹504 | 2.4 × ₹45 = ₹108 |
| Monthly fuel cost (26 days) | ₹3,510 | ₹13,104 | ₹2,808 |
| Monthly maintenance (prorated) | ₹300 | ₹500 | ₹500 |
| Total monthly cost | ₹3,810 | ₹13,604 | ₹3,308 |
Monthly Running Cost — Medium Volume (Busy Restaurant, 400–600 naans/day)
| Cost Component | Electric Tandoor (4,000W) | Gas Tandoor — LPG | Gas Tandoor — PNG |
|---|---|---|---|
| Fuel consumption/day | 4.0 kW × 7 hrs active = 28 kWh | 1.5 kg/hr × 7 hrs = 10.5 kg LPG | 0.7 SCM/hr × 7 hrs = 4.9 SCM |
| Daily fuel cost | 28 × ₹9 = ₹252 | 10.5 × ₹105 = ₹1,103 | 4.9 × ₹45 = ₹221 |
| Monthly fuel cost (26 days) | ₹6,552 | ₹28,678 | ₹5,746 |
| Monthly maintenance (prorated) | ₹500 | ₹800 | ₹800 |
| Total monthly cost | ₹7,052 | ₹29,478 | ₹6,546 |
Monthly Running Cost — High Volume (Large Restaurant / Dhaba, 1000+ naans/day)
| Cost Component | Electric Tandoor (8,000W) | Gas Tandoor — LPG | Gas Tandoor — PNG |
|---|---|---|---|
| Fuel consumption/day | 8.0 kW × 8 hrs active = 64 kWh | 2.2 kg/hr × 8 hrs = 17.6 kg LPG | 1.1 SCM/hr × 8 hrs = 8.8 SCM |
| Daily fuel cost | 64 × ₹9 = ₹576 | 17.6 × ₹105 = ₹1,848 | 8.8 × ₹45 = ₹396 |
| Monthly fuel cost (26 days) | ₹14,976 | ₹48,048 | ₹10,296 |
| Monthly maintenance (prorated) | ₹800 | ₹1,200 | ₹1,200 |
| Total monthly cost | ₹15,776 | ₹49,248 | ₹11,496 |
Key Takeaways on Running Cost
- PNG gas is the cheapest fuel at every volume level — but only available in cities with piped gas infrastructure.
- Electric is significantly cheaper than LPG — by 3x to 4x at every volume level. If you're on LPG and considering switching to electric (and your volume allows it), the fuel savings alone can pay for a new electric tandoor within 2–4 months.
- LPG is the most expensive fuel for tandoor operation. LPG tandoors make sense only when PNG is unavailable AND you need the heat output/flavour that electric can't deliver.
- These calculations don't include the cost of generator backup for electric tandoors in areas with unreliable power. If you're running a 5 kVA generator for 2 hours/day during power cuts, add ₹3,000–₹5,000/month in diesel costs.
For a broader view of kitchen equipment running costs and budgeting, see our restaurant setup cost guide and equipment financing options.
10. Frequently Asked Questions (FAQ)
What is the price of an electric tandoor for commercial use in India?
Commercial electric tandoor prices in India range from ₹15,000 for a light-commercial model (2,000W–3,500W, suitable for cloud kitchens and small cafés) to ₹1,00,000+ for heavy-duty commercial units (6,000W–8,000W, suitable for hotel kitchens and high-volume operations). Home-use electric tandoors from brands like Prestige and Bajaj start at ₹8,000–₹15,000. The price depends on wattage, build quality (SS body vs painted steel), temperature range, brand, and features like digital thermostat and timer.
Is an electric tandoor good enough for a restaurant?
An electric tandoor is good enough for restaurants where tandoori items are a secondary menu offering (not the primary focus), daily naan production is under 200–300 pieces, and the kitchen is in a location where gas is restricted (malls, basements, cloud kitchens). For restaurants where tandoori flavour is the brand differentiator and peak production exceeds 300 naans/hour, a gas tandoor (clay-lined) will deliver better results in terms of taste, output speed, and charring quality.
What is cheaper to run — an electric tandoor or a gas tandoor?
PNG gas is the cheapest, followed by electricity, and then LPG. At a commercial electricity rate of ₹9/kWh, a mid-range electric tandoor (4,000W) costs approximately ₹6,500–₹7,000/month to run for 8 hours/day. The same production on LPG would cost ₹28,000–₹30,000/month — roughly 4x more. On PNG, it would cost approximately ₹5,500–₹6,500/month. So if you're using LPG, an electric tandoor is significantly cheaper to run. If you have PNG access, gas is slightly cheaper than electric.
Can I use an electric tandoor in a cloud kitchen?
Yes — electric tandoors are the ideal choice for cloud kitchens. Most cloud kitchens operate from shared commercial spaces or converted residential/industrial units where open-flame gas equipment requires additional fire NOC approvals that are difficult and expensive to obtain. An electric tandoor eliminates the need for gas lines, heavy exhaust hoods, and fire safety modifications. A commercial electric tandoor in the ₹20,000–₹45,000 range can produce 100–250 naans/hour, which is typically sufficient for delivery-focused operations.
What is the power consumption of a commercial electric tandoor?
Commercial electric tandoors consume between 2,500W and 8,000W depending on size and capacity. A light-commercial model (suitable for small cafés and cloud kitchens) draws 2,000W–3,500W and works on single-phase power. Mid-range commercial models draw 3,500W–5,000W. Heavy-duty models draw 5,000W–8,000W and require three-phase power supply. At a commercial rate of ₹9/kWh, running a 4,000W tandoor for 8 hours costs approximately ₹250–₹290/day.
Which gas is better for a commercial tandoor — LPG or PNG?
PNG is better in every way — it's 30–40% cheaper per unit of energy than LPG, eliminates cylinder logistics (ordering, storing, changing cylinders during service), provides consistent pressure, and is cleaner. The only reason to use LPG is if PNG is not available in your area. If you're in a city with piped gas (Delhi-NCR via IGL, Mumbai via MGL, Ahmedabad via Gujarat Gas, etc.), always choose a PNG connection. The one-time installation cost (₹5,000–₹15,000) is recovered within 2–3 months through fuel savings.
How long does an electric tandoor last?
A quality commercial electric tandoor lasts 3–7 years depending on build quality, usage intensity, and maintenance. The heating elements are the primary wear item and need replacement every 1–3 years (cost: ₹1,500–₹5,000 per element). The SS body, insulation, and thermostat typically last the full lifespan. In comparison, a gas SS body tandoor can last 8–15 years. Budget/unbranded electric tandoors may last only 1–2 years due to poor insulation, thin heating elements, and unreliable thermostats.
Can naan taste the same in an electric tandoor as a gas or clay tandoor?
Honestly, no — the taste is noticeably different. A traditional clay or gas clay-lined tandoor produces naan with characteristic charring spots, smoky undertones, and a slight crispness from the intense radiant heat of clay. Electric tandoor naan tastes more "baked" — uniform, clean-flavoured, and softer. That said, for delivery-focused operations (where naan is packed and eaten 20–30 minutes later), most customers cannot tell the difference. For dine-in restaurants where the tandoor is visible and freshly baked naan is served table-side, gas clay-lined tandoors are the better choice for customer experience.
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