Big Change in IRCTC Kitchens: LPG Shortage Forces Shift to Electric Cooking on Trains

In a significant operational shift, the Indian Railway Catering and Tourism Corporation (IRCTC) has decided to gradually replace LPG-based cooking with electric induction cooking in pantry cars across its train network. The move comes amid an acute shortage of commercial LPG cylinders and is expected to impact food preparation services on nearly 1,400 trains, including premium services such as Rajdhani, Shatabdi, Duronto and Vande Bharat Express.

The transition marks one of the biggest changes in railway catering operations in recent years and reflects the growing challenges being faced by the country’s largest onboard catering service provider.

LPG Supply Disruptions Trigger Change

The decision follows supply constraints affecting commercial LPG availability. Industry observers have linked the shortage to disruptions in global energy supply chains, including concerns surrounding shipments through the Strait of Hormuz, one of the world’s most critical oil and gas transit routes.

Faced with uncertainty in fuel availability, IRCTC has started exploring electric induction-based cooking systems in pantry cars, particularly in Linke Hofmann Busch (LHB) coaches, which form the backbone of India’s premium train fleet.

The objective is to ensure uninterrupted food services while reducing dependence on LPG supplies.

Catering Margins Under Pressure

For investors and market analysts, the shift comes at a time when IRCTC’s catering business is already witnessing margin compression.

According to the company’s recent financial disclosures, catering segment margins declined sharply to 6.3 percent in the fourth quarter of FY 2025-26, compared to 10.4 percent in the previous quarter. Rising fuel, food and operational costs have significantly impacted profitability.

A major challenge for IRCTC is that catering tariffs have largely remained unchanged since 2019. Without corresponding revisions in passenger meal pricing, the corporation has had limited ability to pass on higher input costs, resulting in pressure on operating profits.

Infrastructure Challenges Remain

While induction cooking may offer a practical alternative during the LPG shortage, railway infrastructure presents its own set of limitations.

Official railway data indicates that around 341 trains currently operate without dedicated pantry car facilities, restricting the scope of full-scale onboard catering services. Consequently, even if electric cooking systems are successfully deployed, service expansion will continue to depend on infrastructure availability.

The transition also raises questions regarding power availability, equipment reliability and maintenance requirements in moving trains, where uninterrupted electricity supply is critical for large-scale cooking operations.

Operational Risks and Opportunities

The induction-cooking model could provide long-term benefits by reducing dependence on LPG logistics and improving operational flexibility. However, successful implementation will require substantial investment in equipment, staff training and maintenance support.

Industry experts note that onboard electric cooking systems must operate safely under varying voltage conditions and withstand the vibrations associated with train movement. Any technical failures could directly impact passenger services and customer satisfaction.

At the same time, the move aligns with broader efforts across Indian Railways to modernise operations and adopt cleaner energy solutions.

For IRCTC, the success of this transition will not only determine the efficiency of onboard food services but could also play a crucial role in restoring profitability in its catering segment.

As India’s railway ecosystem evolves, the shift from LPG cylinders to induction cooking may emerge as a defining milestone in the modernization of railway catering operations.