When people hear the words “commercial kitchens”, they typically envision restaurants, but such kitchens are quite widespread among facility types – they are found also in office buildings, university and school buildings, hospitals, malls and other locations. When facility engineers do energy audits of their buildings, they need to keep in mind that commercial kitchens have their own energy management needs, which a targeted audit can address. This session will discuss the fundamentals of cooking appliance performance and energy use; and how to identify impactful low-cost or no-cost energy saving opportunities for cooking, exhaust and water heating equipment in commercial food service operations. The speaker also will provide resources offered by Frontier Energy’s Food Service Technology Center in partnership with PG&E, and information on rebates offered for energy-efficient commercial food service equipment through the CA Investor-Owned Utilities California Food Service Instant Rebates Program.