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And there is no need for overhead vents, since the ovens feature catalytic converters that dissipate grease into water and co2. Theres an issue and the page could not be loaded. It’s a no-fry environment where open burners are replaced with induction cooking – using magnets to generate heat. The result: a major reduction in energy consumption and waste output. Without sacrificing flavor and character, the “Q” culinary team is utilizing windspeed ovens and other innovations in food preparation. Kitchen operations spotlight top-to-bottom commitment to energy savings and the environment. The kitchens at the new Q are the first in the region to fully incorporate energy-saving windspeed and induction technologies.