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Who in the world cooks on a gas stove without PLENTY (I mean, fans running, plenty) of ventilation? It's obvious this is required if you have a particle count meter nearby. Even being within 3 feet of an open gas stove cooking has much worse air quality than the worst place in China. So yes, ventilate.
It becomes harder to open windows during the winter. But that's when having electric cookers work nicely, right? :-) Also, you definitely want to open windows during the winter periodically to get rid of built
Keep in mind that the big contributor is not the stove when it is being used (and thus people having their vents on), but when it is switched off.
Keep in mind that the big contributor is not the stove when it is being used (and thus people having their vents on), but when it is switched off.
So why does TFS repeatedly call out gas stove "usage" and not "presence"?
They spew small amounts of gas into the hom 24/7.
They spew small amounts of gas into the hom 24/7.
Some do, some don't, depends on the condition of the valves. And the degree of hazard from natgas in your home depends on quantity and ventilation. It's lighter than air, so if you have a ceiling-mounted ventilation system it will tend to escape through it... or just if your house is drafty.
Only if they're faulty. In many countries you are required to regularly test your stove for leaks, and it will be condemned and disconnected if leaks are found.
"Even being within 3 feet of an open gas stove cooking has much worse air quality than the worst place in China"
You've been to that worst place in China and measured the air quality, yes?
And compared it to a variety of domestic situations, yes?
Are you able to provide scholarly citations for your claims? No?
Sounds like you're a troll.
Who in the world cooks on a gas stove without PLENTY (I mean, fans running, plenty) of ventilation?
Who in the world cooks on a gas stove without PLENTY (I mean, fans running, plenty) of ventilation?
People who live in cold climates.
Furnaces cycle in air from the outside.
Furnaces cycle in air from the outside.
Furnaces cycle in air from the outside.
Nowadays high efficiency ones use a heat exchanger to recapture waste heat. It’s important to control how the air is circulated or it’s going to do things you don’t want it to and can lead to some severe moisture problems in some cases.
I do. We have a gas stove and no fucking range hood. The house originally had a wood stove, but it was removed instead of converting it to gas.
Who in the world cooks on a gas stove without PLENTY (I mean, fans running, plenty) of ventilation?
It is not just the combustion products that are a problem, but the effect of small gas leaks coming from the appliance during the 98% of the time it isn't being used. Thankfully we've mostly moved on from gas stoves that have pilot lights, but even newer ones that supposedly shut off the gas supply have detectable emissions. Not enough to build up to the point of explosion, and usually not enough that you
It becomes harder to open windows during the winter. But that's when having electric cookers work nicely, right? :-)
It becomes harder to open windows during the winter. But that's when having electric cookers work nicely, right? :-)
Nope, the actual gas flame does almost no polluting compared to actual cooking. Don’t believe me? Try cooking jalapeños without proper ventilation on any stove and after you regain your sight let me know how clean the air was. Before I fixed my vent, simply cooking anything with capsaicin reddened the eyes of anyone in the house, even in other rooms.
Also, you definitely want to open windows during the winter periodically to get rid of built-up carbon dioxide you breath out.
Also, you definitely want to open windows during the winter periodically to get rid of built-up carbon dioxide you breath out.
I hope you dropped an /s there.
But they can't even balance their own checkbooks. Trust = 0.
The critical difference is: When used properly, knives are safe. Gas stoves create a quantifiable hazard even when used properly.
Another important difference is the hazard a knife presents is obvious and the consequences of an incident are immediate. The harm associated with poor air quality resulting from using gas stoves indoors is invisible, chronic, and easily ignored. The consequences are subtle until the damage is done and permanent, and is rarely associated with the true cause.
If we discovered that every time you used a knife you were slightly, invisibly cut over and over until one day, decades later, everyone in your house was just missing a finger and nobody really knew why, we'd probably be talking about banning knives... =Smidge=
Cooking is almost as unsafe regardless of the heat source ...
Instead of knee jerk banning cooking, maybe the emphasis should be put on proper regulations and building codes.
Instead of knee jerk banning cooking, maybe the emphasis should be put on proper regulations and building codes.
Strangely enough, the codes exist, down to the amount of air required to be moved.
Of course, all this requires the contractors to install the code required equipment correctly and the inspector to not approve bad installs.
Protip for all. If you are building a house, plan to show up at random times to check out what is being done. My boss was building a new house, and with his showing up at random times, sometimes two or more times a day, and checking out the work, having them re-do shitty work, the p
Once you have used induction, you won’t look back. Power efficient, heats up way faster than gas, repeatable accurate control, easy to clean. Gas and Electric elements suck compared to induction. We’ve used induction for 10 years now.
Several restaurants here in Stockholm use induction stoves, without smashing them to pieces. It's more likely that you're exhibiting a trait common to many in the USA, namely "We've always done it like this, therefore it's the best way".
And yes, those restaurants even do wok, before you start babbling about induction stoves preventing tossing and shaking.
If you've seen a chef cook in a busy kitchen, they would absolutely destroy induction cooktops. Literally. The people who think induction is better than gas are hobbyists and dilettantes.
Who do you think actually uses these $10,000 415V, 3 phase monsters?
https://www.caterkwik.co.uk/cg... [caterkwik.co.uk]
The company I've linked to doesn't even sell to consumers. B2B only.
The health impact can't be all that great, so my money is on this actually being about fossil fuels, and driven by people who don't realize they're just causing more fuel to be burned somewhere else.
As early as in the 1980's, Swedish studies show an increased rate of Asthma, chronic bronchitis, lung cancer etc for cooks compared to the population as a whole.
Most I'm acquainted with don't smoke. The ones that do tend to be immigrants or 1st generation offspring of immigrants from the middle east or the mediterranean regions.
Gas (and electric) stoves are also a relatively modern invention. Before that, people burned wood, charcoal or coal to cook things and yet they are saying the rate of respiratory problems is higher now?
I hear they are electric and super efficient. Every day I read another article about them. Iâ(TM)m sure we could pump some heat to the stove top, right? /s
"Hidden Hazard"? Is it really hidden if it's the second largest appliance in your kitchen, and you stub your toe on it every time you get a glass of water in the middle of the night?
Come on, people, you just have to be able to recognize a racket when you see one. They're plainly just making crap up to scare you, and then offering to "protect" you from it.
In the law, there's a concept called "Prima Facie" -- Latin for "on its face". When a suit is brought that isn't a legitimate complaint on its face, then one doesn't need to argue over the details. It is by definition not a case that can be decided and is dismissed. Example: I can't sue a cheese factory for false advertising because the Moon isn't, in fact, made of green cheese.
We need to shut down this kind of self-serving governmental re-definition of harms right at the beginning. On its face this is a ridiculous proposal. The government is just creating a reason for its continued existence. Gas-fired appliances have been around for centuries, we have entire networks of gas pipelines to feed it, the entire industry is already regulated.
then a significant survival option is also banned. In Winter, when the grid goes down and gas barbecues are buried or have run out of propane, a gas stove in a neighbourhood can make the difference between everyone eating meat from their freezers before it spoils, and living only off canned goods and some dried foods until they run out.
That happened in 1999 to my wife, when her gas stove - the only one in her neighbourhood - helped keep the neighbours fed for nearly a week.
Is anyone considering the air exchange rate in new homes?
Current construction standards and practices leave homes exceedingly well-sealed against energy loss but result in dwellings so airtight that indoor pollutants skyrocket. Code requires 0.35 home air exchanges per hour, but even that is pretty low.
Technologies like gas stoves that were perfectly safe 50 or 100 years ago may no longer be so.
I live in a 120 year old Midwestern home in the US and we immediately notice the stale air when visiting friends in new homes. I'm sure our old home has a much higher exchange rate despite somehow not having excessive heating bills. (This is in winter, obviously, as in summer we have windows open all the time with no a/c...we have friends with new homes that have never opened the windows, ever!)
indoor pollution linked to childhood asthma rise
indoor pollution linked to childhood asthma rise
Haven't gas stoves been used for decades? So how can you link a recent asthma rise to stoves? Is it as argStyopa posted above, that newer homes are letting in less fresh air?
Most people used gas stoves in the 20th century. Why is it suddenly a problem *now*?
Now, I'm for cutting emission (esp. of /. fascist posters), but I just replaced an electric stove with gas last year.
You want to replace it? Fine: your tax dollars pay for replacing it with an induction stove, not the cheap crap I was cooking on, and while you're at it, your tax dollars pay for the difference in cost between gas and electric for the next 20 years.
Oh, and electric stoves REALLY SUCK big time for cooking on. For example, *you* char the skin off a pepper on an electric stove.
Have you ever tried cooking on an induction stove?
Have you ever tried cooking on an induction stove?
Have you ever tried cooking on an induction stove?
No but I've heard it's as good as gas; what's your view?
The drawback is you need to invest in new cookware.
Cast iron works well with induction stoves, but aluminum does not.
I dropped off all my aluminum cookware at Good Will. I hope it found a new home.
I have used four methods: Gas, conventional electric, infrared electric and induction. Induction is my preferred method by a huge margin: fast and powerful like gas but much easier to regulate, e.g. if you want to simmer something for hours: I always found that to be tricky with our gas stove, no problemo for induction, just set it on 2-3.
Not only can you smoothly regulate the power (our stoven has 17 different levels), it also reacts instantly: whenever something is overcooking turn it down and it stops almost immediately, like gas.
You need (cast) iron cookware (most pans sold in Europe have an iron core and are thusly compatible with induction), it doesn't need to be flat: my 2 frying pans are cast iron, I heat them up to a high temperature which makes them warp a litte. No problem with induction. Then I use oil or butter to sear/fry/roast my ingredients, works like a charm! No "non-sticking" pan necessary, my iron pans will last a lifetime (much like a "seasoned wok"). We always had to throw away our teflon pans cause they tend to wear out after 1-2 years, plus I was always a little bit worried that some of the teflon ends up in my ingestion track.
Our induction stove has a boost setting which increases the output even more, that's handy when you want to heat up water for pasta.
I would strongly recommend to use a stove with knobs, I loath that touchscreen stuff. Our cooktop is combined with a stove, that's why it has knobs. Fancier cooktops do have knobs as well instead of a touchscreen. With a know I can almost blindly regulate the temperature and it always does what I want even if I have wet/greasy/cold/whatever fingers.
Just my 2 cents :-) Induction is awesome, I wouldn't use anything else!
So is this movement driven by the parasitic class suing, or by induction stove manufacturers, perhaps the former selling their stock long?
Nah. I'm sure it's on the level.
If this outrages you, follow the money. It never lies.
Ah yes, fellow human! I too enjoy making utilization of my ingestion track.
Interesting. I had thought that having a non-flat surface would be a problem.
Also, you were right about Teflon.
Buy good cookware, and it's superior to gas and old electric stoves. Buy budget garbage, and it's about on par. You just have to take some time to figure out the quirks.(And all cooking methods have quirks)
A good induction cooktop is better to cook on than a bad gas range, but a good gas range is better than anything, and a bad induction cooktop is terrible. (And traditional electric ranges are just crap, not that you asked.)
The big problem with induction is that you can't move the pan around properly, especially something good like cast iron. If you lift the pan off the induction element doesn't work, and beeps at you. If you don't lift it off, you can't shake it without scratching the shit out of the cookto
Cast iron works excellently on induction stoves, as does woks. As I mentioned in another post, 3 out of the 5 chinese and thai restaurants within 20 minutes walk from where I live(not exactly centre of Stockholm) use induction stoves, and don't fucking try to claim that you don't shake and toss when you stir fry.
The cooks there, when I ask them how they find it, say that it's just a matter of adapting to a different set of quirks, i.e, don't be stagnant.
It depends on what you're cooking with. Any recipe that uses a thin cooking dish or in which high control of temperature is necessary is shit on induction. So the majority of asian cuisine not including soups or curries, and any other recipe that calls for a carbon steel fry pan.
3 of the 5 thai and chinese places within 20 minutes walk from where I live use induction rather than gas, and the cooks say that it's just a matter of adapting to different quirks. Also, induction gives you very precise control of temperature(on my stove, I have a linear analogue dial, someone with really good fine motorics could probably adjust power in the single watts range.)
I know several chefs who love induction, but they are all also under the age of 50, and not from the US, so probably less married to "this is the way we've always done it".
Most "chefs" just take the frozen appetizers and throw them in the deep fryer....
I've met chefs who almost came to blows on the best way to cook a potato so why would I assume all chefs have exactly the same opinion on stovetop's?
As with all things, people tend to prefer things they are used to, to the point of irrationality.
I would say the normin the UK would be a 10mm 40A circuit for 9.2kW which is ample. That said a 6mm 32A circuit which is good for 7.6kW would be fine unless you want to have all four zones on at full and run boost on one of the zones. That's not really a normal state of affairs so a 7.6kW limit is realistically not a problem and the hob won't let you exceed the maximum anyway.
"More bothering is that you suddenly see these "cooking on gas bad for health!" stories pop up everywhere, when there's already a push to "go off gas". (Then what? Often 'leccy again, and the grid is already creaking. Way to fail planning, politicians.) It just smells like orchestrated propaganda. "
It's not exactly new, here in Sweden at least, they've been warning about indoor air quality with gas stoves for at least 20 years now.
But, here's a quick example someone tested at home, just of CO2 levels: https [youtu.be]
Induction hobs are cheap, efficient and fast. They're cheaper to run than gas, and they heat stuff up just as quickly. I've got a really good quality stove that combines an induction cooktop and convection oven. It's easily as fast as gas, probably faster. Some of the cheap ones are slower, but not by much.
As an added bonus, you can move portable induction hobs wherever you like, which is incredibly handy. I used gas for years because it was 'way better than electric. I've switched to induction/convect
Either you have very poor pots, or an ANCIENT electric stove. Even before induction stoves, I had no problem whatsoever doing high-heat sears etc on electric stoves. Also boiled water etc faster than with even a fairly high-powered gas burners, but induction stoves and kettles are far superior in that regard.
Obligatory on kettles and induction vs gas: https://www.youtube.com/watch?... [youtube.com]
I'm not sure, but I'm pretty sure their findings were by correlation not causation.
I'm pretty sure their findings were by correlation not causation.
I'm pretty sure their findings were by correlation not causation.
So your theory is that people with preexisting respiratory problems go out and buy gas stoves? Seriously?
The correlation is suing lawyers looking for something to begin anew with. A few years of screetching to build up background "common knowledge", then strike!
It isn't about fixing stovez -- that's just more fodder for larger suits.
Once a week? Not everyone is a bachelor in an apartment, living off of roman noodles, hot pockets, and take-out. I use my gas stove twice a day. The oven is used as well.
Meanwhile, gas water heaters and furnaces ARE EXHAUSTED TO A CHIMNEY OR VENT, REQUIRED BY BUILDING CODE. People usually don't cook with their stove vents on unless there is a lot of steam or smoke. Some people don't even have vents, and instead have a microwave above their stove with a particle filter that just redirects air out the front.
Once a week? Not everyone is a bachelor in an apartment, living off of roman noodles, hot pockets, and take-out. I use my gas stove twice a day. The oven is used as well.
Same here...I LOVE to cook, and when I moved around I ALWAYS insisted on a gas stove top in the kitchen as a prerequisite to whether I'd live there or not.
If you like to cook, chances are you prefer a gas stovetop. There's a reason professional kitchens have them...they are the best to cook on IMHO, since you get a great visual cue on what level the heat is.
Geez, these federal fuckers just have to look for things to fuck up, don't they?
Ugh...this one really gets me angry and worked up....they are hitting me where I eat.
Once a week? Not everyone is a bachelor in an apartment, living off of roman noodles, hot pockets, and take-out. I use my gas stove twice a day. The oven is used as well. Same here...I LOVE to cook, and when I moved around I ALWAYS insisted on a gas stove top in the kitchen as a prerequisite to whether I'd live there or not. If you like to cook, chances are you prefer a gas stovetop. There's a reason professional kitchens have them...they are the best to cook on IMHO, since you get a great visual cue on what level the heat is. Geez, these federal fuckers just have to look for things to fuck up, don't they? Ugh...this one really gets me angry and worked up....they are hitting me where I eat.
Once a week? Not everyone is a bachelor in an apartment, living off of roman noodles, hot pockets, and take-out. I use my gas stove twice a day. The oven is used as well.
Same here...I LOVE to cook, and when I moved around I ALWAYS insisted on a gas stove top in the kitchen as a prerequisite to whether I'd live there or not.
If you like to cook, chances are you prefer a gas stovetop. There's a reason professional kitchens have them...they are the best to cook on IMHO, since you get a great visual cue on what level the heat is.
Geez, these federal fuckers just have to look for things to fuck up, don't they?
Ugh...this one really gets me angry and worked up....they are hitting me where I eat.
Relax a moment, cook yourself something nice.
Gas surely is about the best way to cook. My guess is the issues they are talking about are real, but the conspiracy theories in here are pretty goofy, and we can ignore the flateartherz making them.
I have a hypothesis. Some years ago, in the name of energy efficiency, we started sealing up homes to save money. And an unvented flame is hardly ever a good idea.
And a Gas Stove is only one of the things that might be a problem. I have a book called "Overexpos
You need a hood even with an electric stove/oven, or else you're inhaling stuff way worse than the fumes from reasonably complete methane combustion.
> There's a reason professional kitchens have them...they are the best to cook on IMHO, since you get a great visual cue on what level the heat is.
The reason gas is popular is two fold:
1. higher heat output. But most homes don't have access to that. Ever been to a chinese restaurant? Those woks are sitting on top of jet engines. Homes don't have this.
2. constant and immediate temperature changes. When you adjust the flame, the heat being dumped into your cookware changes immediately (though your cookware will need time to absord / bleed off the difference).
Induction stove tops solve both those problems, with added benefits: far safer since the surface isn't hot, and much much easier to clean since it's just a flat glass top, and far simpler to install in any place that has electricity.
So essentially, regulations or not, gas stove tops will die out simply because better options exist.
As for demand on the grid, America is supposed to be the most modern country on the planet, so I fail to see why there should be any concerns at all. Where I live, which is not America, electricity is abundant and very very cheap since rates are set by elected politicians (there is only one electric company, and it is government owned and operated), and outside of a few extreme events, the grid is exceptionally reliable. And if there is an extreme event that might knock off electricity for some prolonged period, then I would just fire up the BBQ (and of course it's a coal bbq). No big deal.
Should the US ban gas stoves? I don't know. But the market will make them obsolete anyways.
Dude, professional kitchens at the very highest end are split between gas and induction, and have been for some years. Both provide instant heat and excellent control and as you say, the visual cue from gas is great and it works with non-ferrous pans, but inductions have greater flexibility (multizones, for example), greater safety, are easier to clean, and have lower running costs, so many chefs prefer induction.
Electric stoves and gas stoves are mostly made by the same manufacturers, so your conspiracy theory is unlikely.
The solution is induction stovetops. They heat as fast as gas and use less energy than a traditional electric range.
I have always loved gas stoves and I was going to get one when I planned a kitchen remodel (now in progress)
However, there was an added cost of getting the gas line run in (we have it in the house just not the kitchen so not horrible, but enough that I factored the cost in)
Anyway, we looked into induction - went so far as to get a single burner countertop induction burner to test with and fell in love with induction.
Indeed it is as responsive as gas but doesn't blast heat into the kitchen, and doesn't make the sides of the pot insanely hot... yes we had to retire a few decent-but-not-compatible pots and pans (with some going to our camper/outdoor kitchen setup where we use propane)
We bought an induction range and have been super happy with it.
The concerns of "indoor pollution" were among our contributing factors in the decision - my wife has had life long breathing issues (asthma)
Induction takes a bit of getting used to and you need to make sure you pans are compatible (a simple fridge magnet stuck (or not) to the bottom will tell you if it will work... or look for "induction ready" or similar on the label/description when buying new stuff.
Heavier seems to be better - cast iron works wonderfully as do these heavy ass stainless pans we got at Costco.
The solution is a proper ventilation system in the kitchen.
I have a 5k sq foot home built in 2010. The kitchen was remodeled before we bought it (so sometime between 2010 and 2020) and our 'vent' is just a blower that shoots the steam and oil at your face. It should be code that kitchen vents go outside.
Because furnaces and water heaters don't vent the combustion products into the living space.
The solution is induction stovetops. They heat as fast as gas and use less energy than a traditional electric range.
Nope...I prefer gas, always have.
This is no business of the federal govt.
Gas stovetops give you amazing visual feedback as to level of heat.
There's reasons that professional restaurant kitchen all use gas....you don't see electric, or induction in those places.
I don't want to see them in mine.
It may have been true (and is true about classic electric, but today, many restaurants are looking to Induction... it seriously reduces the waste heat in the kitchen.
https://www.greentechmedia.com... [greentechmedia.com]
The solution is induction stovetops. They heat as fast as gas and use less energy than a traditional electric range.
The solution is induction stovetops. They heat as fast as gas and use less energy than a traditional electric range.
While turning the HF band into something that makes 2.4ghz look usable in comparison while the Microwave is running.
cast iron will destroy the stove top.
cast iron will destroy the stove top.
I've been using cast iron cookware on my induction stovetop for eight years. No damage so far.
Yeah but that proves nothing! Come back to us once you've been using that cookware for over 500 years otherwise your data is meaningless! /sarcasm
A quick Google search calls bullshit on your cast iron claim.
A quick Google search calls bullshit on your cast iron claim.
A quick DuckDuckGo search calls bullshit on your bullshit.
Will cast iron scratch the induction stove’s glass top? This is a concern for people who use a glass-top cooking surface—induction or electric. The bottom of our cookware is cast to be very smooth and shouldn’t scratch your stovetop. However, when moving your skillet from burner to burner, we recommend that you gently pick it up and set it back down, rather than slide it from one burner to another.
Will cast iron scratch the induction stove’s glass top?
This is a concern for people who use a glass-top cooking surface—induction or electric. The bottom of our cookware is cast to be very smooth and shouldn’t scratch your stovetop. However, when moving your skillet from burner to burner, we recommend that you gently pick it up and set it back down, rather than slide it from one burner to another.
From Induction Cooking Facts [inductionc...gfacts.com]:
If you own cast iron skillets, you’ll know they aren’t the smoothest. That automatically means they may ruin your glass top with scratches and scrapes. That’s not exactly something you want to see, especially with a cooking surface as beautiful as an induction stovetop. The good news is that you’ll probably be cooking less often, thanks to heat retention and efficient conduction. That way, your stove top gets less exposure to scratches. On the other hand, it only takes a few scratches every day to completely ruin a glass surface.
If you own cast iron skillets, you’ll know they aren’t the smoothest. That automatically means they may ruin your glass top with scratches and scrapes.
That’s not exactly something you want to see, especially with a cooking surface as beautiful as an induction stovetop.
The good news is that you’ll probably be cooking less often, thanks to heat retention and efficient conduction. That way, your stove top gets less exposure to scratches.
On the other hand, it only takes a few scratches every day to completely ruin a glass surface.
From Cookery Space [cookeryspace.com]:
Although cast iron cookware works quite well on induction cooktops, it may scratch the surface of the cooktop.
Although cast iron cookware works quite well on induction cooktops, it may scratch the surface of the cooktop.
From Home Cooked World [homecookworld.com]:
Every manufacturer of cast iron skillets will be quick to tell you that their pieces of cookware are compatible with induction cooktops. And, though that’s generally true, they forget to mention one crucial detail: the fact that cast iron, when used on glass-ceramic surfaces, can cause scratches.
Every manufacturer of cast iron skillets will be quick to tell you that their pieces of cookware are compatible with induction cooktops.
And, though that’s generally true, they forget to mention one crucial detail: the fact that cast iron, when used on glass-ceramic surfaces, can cause scratches.
On the other hand, some cast iron pans have a rough or textured base, which can make them less suitable for use on an induction cooktop. These types of pans may not heat up as evenly or efficiently on an induction cooktop, as the electromagnetic field may have difficulty penetrating the rough surface of the pan. Additionally, these types of pans may be more prone to scratching the cooktop surface, which can lead to damage over time.
On the other hand, some cast iron pans have a rough or textured base, which can make them less suitable for use on an induction cooktop. These types of pans may not heat up as evenly or efficiently on an induction cooktop, as the electromagnetic field may have difficulty penetrating the rough surface of the pan. Additionally, these types of pans may be more prone to scratching the cooktop surface, which can lead to damage over time.
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The Gas industry has been funding a widespread misinformation campaign, pushing gas as clean and efficient, of which it is neither, for decades. Gas is no longer even fast, as induction cooktops leave the gas flame for dead.
It is high time that gas flames, spewing micro particles of carbon and monoxides into peoples homes, were kicked out.
The Gas industry has been funding a widespread misinformation campaign, pushing gas as clean and efficient, of which it is neither, for decades. Gas is no longer even fast, as induction cooktops leave the gas flame for dead.
It is high time that gas flames, spewing micro particles of carbon and monoxides into peoples homes, were kicked out.
There is no reason to not continue to allow adults to make the decisions on what they want.
I prefer gas, always have...I have refused to live i
Try venting your gas furnace exhaust into the house, now run your gas stove...if you are still alive.
Help me understand why the stove causes pollution but not the heater.
Help me understand why the stove causes pollution but not the heater.
The combustion products from a gas furnace are not vented into the living space.
Unless you're living in a stupid country that isn't constantly upgrading its grid.
Unless you're living in a stupid country that isn't constantly upgrading its grid.
Which is most countries. The ban on gas stoves is clearly a move by the powers that be to enforce green electricity. Be watching for bans on anything gas related as the years continue to tick by. You've got to start somewhere. Some of us are old enough to remember before the Clean Air Act when there were factories all over the place with their own power plants, burning coal and literally giving entire cities emphysema and cancer. This is merely a Clean Air Act for the consumer and without needing extra legi
Leave it to the federal government to come up with the idea of burning it remotely getting a 40% or so conversion to electricity, a 6% transmission loss, so it can be turned back into heat by an electric stove, all instead of just burning it at the stove.
Leave it to the federal government to come up with the idea of burning it remotely getting a 40% or so conversion to electricity, a 6% transmission loss, so it can be turned back into heat by an electric stove, all instead of just burning it at the stove.
And yet, gas stovetops are only about 40% efficient at heat transfer while electric are 74% and induction (which is really the future) is 84%. So yeah, getting 60% at the plant, paying 6% in transmission loss, and then getting 84% with an induction stovetop is actually better, by about 7-8%. Even a modern electric stove is more or less break-even with gas.
While I like the instant response of a gas stovetop (induction is just as good at this), but for anyone who has used them, residential gas stoves are ob
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