Menu Toggle Software

Nonresidential Commercial Kitchen Products

Measure descriptions are subject to change.


This proposal covers two measures related to commercial kitchens: demand control kitchen ventilation (DCKV), and all-electric readiness requirements.

Demand Control Kitchen Ventilation (DCKV)

This measure would move existing prescriptive DCKV requirements to a mandatory prescriptive requirement rather than one of several options. In addition, this measure will consider additional code enhancements to require active-cooking sensors (such as infrared (IR) sensors for smoke or status relay directly from the appliance) to ensure the actualization of full savings potential of DCKV hoods.

Kitchen Electrification Readiness Requirements

This measure would require those new kitchens that meet a specific description to have the proper electrical infrastructure to convert to a future electrified cookline. This effort will involve developing definitions of commercial kitchen types (quick service restaurant, full-service restaurant, cafeteria, etc.) to create specific electrical readiness requirements based on the type of commercial equipment.

Data Needs/Stakeholder Information Requests

Demand Control Kitchen Ventilation (DCKV)

  • Differences in technical feasibility and airflow for makeup air systems, as the sensors behave very differently under electric vs. gas stoves.
    1. What percent of new kitchen hood projects have DCKV controls specified?
    2. What is the typical total exhaust air flow rate (cfm) across all kitchen hoods?
  • Which prescriptive option is typically chosen over DCKV?
    1. Are these alternative options specific to a sector type (i.e., quick service, full service, schools, hotels)
  • First Costs and Operational Costs
    1. What is the typical cost of the baseline option – the prescriptive option typically followed when DCKV is not chosen?
    2. Are there any additional operational costs for DCKV controls?
  • Prevalence of DCKV in cafeterias. How often are they installed in schools?
    1. Do operational costs differ due to school schedule?
    2. What is the prevalence of DCKV across primary, secondary, and post-secondary schools?
  • How often is the prescriptive approach used versus the performance based approach in kitchen with DCKV?
    1. Does sector impact this ratio?
  • Market data 2019 – present.

Kitchen Electrification Readiness Requirements

  • What foodservice business type do you think is most ready for becoming all-electric?
  • Which equipment types are customers least inclined to switch to electric from gas?
  • Which equipment types are customers most inclined to switch to electric from gas?
  • What trends are you seeing in the market towards electrification?

Data may be provided anonymously. To participate or provide information, please email Kiri Coakley ( directly and CC

Provide Feedback

Submit feedback and view the Energy Commission's proceedings and available proposed code language by visiting their 2025 Building Energy Efficiency Standards page.

This measure page will be updated as the 2025 code cycle progresses. For questions or suggestions, email Please include the measure name in the subject line.

Give Us Your Feedback

The Statewide CASE Team values input from all stakeholders engaged in the Title 24, Part 6 code change process. We encourage the open exchange of code change comments and concerns.

  • Use the form above to provide feedback on this measure.