When most restaurant owners think about patio heaters, they think about the comfort of the space they’ll create, not risk. But behind every propane flame is a hidden liability. This is why cities like San Francisco are not renewing propane permits.
Electric heat isn’t just cheaper to run; it’s safer to operate. In cities like San Francisco, Oakland, Palo Alto, and Portland, where patios are tucked under awnings or parklets, the difference between propane and electric is the difference between combustion or disaster.
👉 Ready to go electric? Download your city’s electrification checklist →
Fire departments warn that outdoor propane heaters can cause fires if they tip over or are placed too close to combustibles.
By contrast, Focal’s electric heaters produce no open flame, no carbon monoxide, and stay far below ignition temperatures. Each unit is certified to UL standards, meaning they’ve been independently tested for electrical safety and fire resistance in accordance with U.S. and Canadian standards.
If it burns gas, you’re assuming risk. If it runs on electrons, you’re reducing it.
In restaurant outdoor-dining settings, insurers recommend avoiding open-flame heaters altogether, favoring self-contained propane or electric heating devices certified to UL/ETL standards.
Switching to certified electric units (which have no open flame and stricter safety ratings) may help restaurants simplify inspections and reduce fire-risk exposure, potentially improving their insurance outlook, though specific premium-savings vary by carrier and location.
Propane combustion releases CO₂, NOx, and trace carbon monoxide: these are invisible gases that accumulate under awnings. Electric infrared produces no on-site emissions. Staff breathe cleaner air, diners linger longer, and cities gain quieter, odor-free streetscapes.
If you have enclosed patios or parklets, that difference translates into regulatory peace of mind: no more DBI warnings or CO detectors tripping.
Propane means storage, refills, and leak tests, which are each a potential OSHA or Fire Marshal citation. Electric means plug-and-heat simplicity:
Your staff’s focus returns to guests, not gas lines.
See our permit checklists for specific cities here:
