IRCTC staff cooking with induction stoves in a moving train kitchen.
The Indian Railway Catering and Tourism Corporation (IRCTC) has recommenced cooking meals directly inside moving trains, a practice previously halted, as it grapples with a severe shortage of commercial Liquefied Petroleum Gas (LPG) cylinders. This strategic shift involves the extensive use of electric induction stoves for food preparation onboard, alongside the deployment of induction cookers at major railway stations.
This decision marks a significant operational pivot for IRCTC, directly addressing the supply chain disruption caused by the LPG crunch. The company is aiming to prepare approximately 60% of its food offerings using electric induction technology. This move is expected to mitigate the impact of the LPG shortage on its catering services and potentially influence its financial performance, which has been affected by the disruption.
The reliance on electric induction technology signifies IRCTC’s adaptation to evolving energy availability and its commitment to maintaining service continuity for passengers. The company’s investment in and utilization of induction cookers at key transit points further underscores this adaptation strategy.
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