That's why I love my induction range: all the benefits of gas (near instant heat control and response, even cooking, etc.), none of the asthma or benzene!
I find it significantly harder to cook with electric than gas, and the first hurdle these days is always that for some reason all modern stoves use awful touch interfaces instead of just plain knobs. I don't understand how we got there. It should be obvious to anyone that it's a terrible interface when you are trying to multitask several pots and might also have greasy hands
I don't care. Quality-of-life. I cook in a pan every day. Nothing but an open flame gives me the kind of control I need to cook with the precision I do. Whatever the harmful effects on my health are, that is a trade I make consciously. My life would be noticeably worse without my open-flame stove.
I'd wager anyone who opines otherwise in this thread barely cooks or doesn't cook in a serious fashion. A gas stove is a tradesman's tool.
I’ve been using induction since I have had kids and I enjoy it so much more than fire. That being said, I rent so I can only use 120V ones and the options are so limited here. Most of the small 120V ones make an obnoxious hum.
We estimate average total residential long-term NO2 exposure across the United States to be ∼10 ppbv for people who own a gas stove (∼18 ppbv or more for households in the top 5% of gas burned while cooking) and ∼8 ppbv from total outdoor exposure for those with electric stoves, which cause no additional NO2 exposure.
[...]
Stratifying exposure by gas stove use intensity (i.e. by amount of gas burned while cooking, [...]), we find that people in households burning the 5th, 50th, and 95th percentiles of fuel nationally on average are exposed to 0.03 (95% CI: 0.01–0.07) ppbv, 1.7 (95% CI: 0.8–3.5) ppbv, and 10.3 (95% CI: 4.8–21.7) ppbv, respectively, of additional NO2 exposure from using their gas or propane stoves.
I’ll be frank - I don’t buy this stuff because there are well funded agendas behind it. We find ourselves in an era where electrical utilities have shifted from widow & orphan dividend stocks to growth companies… and shockingly the environmental people are fully mobilized with gas everywhere.
Asthma is clearly correlated to urban areas with exposure to various pollutants. We’d see those same clusters in suburban populations with gas stoves if these indoor pollutants were elevating risk.
I live in New York. The utility in my region successfully lobbied to hike delivery rates for electricity by 40%. My spring electric bill is $300/mo, as much as my peak August or January utility bill a decade ago. 3-5 years ago, various foundations were bussing hundreds of protestors to lobby for climate change legislation that is essentially outlawing new natural gas service. They also prevented construction of pipelines to serve NYC and New England with additional capacity. All new construction must be electric only.
I love my induction cooktop. I despise - in fact loathe - the touch interface, which becomes useless with the slightest spill of oil (and can thus be stuck on high until the interface is sufficiently wiped off and dried).
I have the Gasland IH77BFH. If someone has made a hack to modify this by adding physical dials, I'd be tickled.
I didn’t see it in the article, but I wonder if this is still the case if people who properly vent before turning on their gas stoves and continue to vent for a minute after cooking is finished.
I feel like it should seem obvious gas stoves create unhealthy pollution in an indoor environment.
What is less obvious and what I would personally like to know is how much pollution remains if you have a hood above your gas stove that exhausts outdoors that is operating while cooking.
I think this is down to the American default of 120V power; 240V, while available, is more expensive to run there. A resistive/halogen stove running on 120V, assuming a non-absurdly-high-gauge cable, is going to be pretty terrible. In the US you can actually buy a 120V induction stove _with a built-in battery_ for this reason (eg https://copperhome.com/products/charlie).
This is also why the US doesn't have proper electric kettles (a US electric kettle is sometimes as little as 1kW and certainly no more than 1.5kW; a European one is typically 3kW) and why US dishwashers and washing machines usually have a hot water inlet. Generally, nearly anything weird/suboptimal about US home appliances to European eyes is down to this issue.
We love our induction stove top. The "burners" go from 1 to 9 but also have an L and P setting.
4 is the same as gas low. 7 is the same as gas high. 8 is wok hot. 9 is too hot. P is power - for heating up water. It's amazing.
It can melt your pan but it has a sensor to not let that happen. It does sometimes give the metal that blue color you get when you heat metal with a blow torch.
The sensor is also used for pan frying. It has presets for light to heavy frying and keeps the pan at the temp the whole time.
If you do the deep research on this there are many qualifiers to get the result they’re purporting. The main issue is you have to have little to no ventilation to make their numbers work. If you have a hood and or good indoor airflow to a window then this is all propaganda.
I've used natural gas stoves, propane stoves, petrol stoves, kerosene stoves, naphta stoves, spirit-burning stoves, resistive electrical stoves, 'halogen' electric stoves, induction stoves, campfires and wood-burning stoves. I cook nearly every day for our family of 4 on... the wood-burning stove. It is the most powerful one of the lot, the most versatile and the most reliable. I can cook when the power has failed, I don't need infrastructure other than a way to gather wood of which we have plenty seeing how as we're living on a farm in the Swedish countryside, the thing heats the house while I'm cooking, in combination with a wok it is the clear winner to make anything stir-fried while it is just as useful to slow-cook rice pudding in winter time. The resistive electric stove next to the wood-burning one only sees use as a parking area for the stack of cast-iron pans I use. The induction plates sometimes see use when I'm cooking outside but otherwise I leave them be 'cause they're just not strong enough to my taste.
Wood. That's where it's at, at least for those living like we do. I understand that it won't work for those living in densely populated areas but for those who live in the sticks I'd say get yourself a wood-burning stove and learn how to use it. I suppose Stanford won't approve but that's their problem...
My thoughts as several things can be true at once:
- This study is the source of LinkedIn ads from climate change where they try to convince people to move from gas to electric because of bad health effects
- But it doesn't invalidate the study, because of course burning something indoors creates some sort of emission, which may causes asthma
in kids
- But its not relevant for me because I'm a single adult not a child and I don't cook that much anyway
- And even when I used to have a gas stove, I used my induction burner more often as its more powerful and makes less waste heat compared to my gas stove
- and the reason I bought an induction wok burner from aliexpress, it can go much hotter than my gas stove
- But one thing that gas stoves excel is even the cheapest gas stoves have a smooth analog control, making it possible to gently heat things, which is important for cooking omelette. For the induction burners I have, it uses on off control, which will scorch the food if your setup (food + cookware) have low thermal mass to smooth it out. You think with the advancement of power electronics because of EV, ebikes, drones and AI data center power supplies someone is able to make a cheap induction burner with analog power control
Even if you are cooking with electric, you should have some kind of extraction setup.
Most of the problems I see with gas cooking is when it's done in a poorly ventilated space.
Deep frying is like a chemical vapor deposition machine. It doesn't matter how the oil got hot. The fumes need to be removed regardless. If you are cooking with gas, this extraction process will also handle the side effects of combustion quite well.
One thing I'd wonder about; my impression is that to some extent in the US, at least in some places, cooker extractor fans are treated as an optional extra, and that even where they exist recirculating (vs vented) ones are more common. You'd definitely expect that to have an impact.
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[ 0.25 ms ] story [ 21.7 ms ] threadtheir stove appears to solve all that. I cant wait for their competitors to respond and fix their beyter priced products
I'd wager anyone who opines otherwise in this thread barely cooks or doesn't cook in a serious fashion. A gas stove is a tradesman's tool.
The numbers:
[...]
We estimate average total residential long-term NO2 exposure across the United States to be ∼10 ppbv for people who own a gas stove (∼18 ppbv or more for households in the top 5% of gas burned while cooking) and ∼8 ppbv from total outdoor exposure for those with electric stoves, which cause no additional NO2 exposure.
[...]
Stratifying exposure by gas stove use intensity (i.e. by amount of gas burned while cooking, [...]), we find that people in households burning the 5th, 50th, and 95th percentiles of fuel nationally on average are exposed to 0.03 (95% CI: 0.01–0.07) ppbv, 1.7 (95% CI: 0.8–3.5) ppbv, and 10.3 (95% CI: 4.8–21.7) ppbv, respectively, of additional NO2 exposure from using their gas or propane stoves.
[...]
Asthma is clearly correlated to urban areas with exposure to various pollutants. We’d see those same clusters in suburban populations with gas stoves if these indoor pollutants were elevating risk.
I live in New York. The utility in my region successfully lobbied to hike delivery rates for electricity by 40%. My spring electric bill is $300/mo, as much as my peak August or January utility bill a decade ago. 3-5 years ago, various foundations were bussing hundreds of protestors to lobby for climate change legislation that is essentially outlawing new natural gas service. They also prevented construction of pipelines to serve NYC and New England with additional capacity. All new construction must be electric only.
... Hold on, you're worried about the vast economic/influence powers of the domestic appliance industry... but not the oil and gas industry?
I have the Gasland IH77BFH. If someone has made a hack to modify this by adding physical dials, I'd be tickled.
What is less obvious and what I would personally like to know is how much pollution remains if you have a hood above your gas stove that exhausts outdoors that is operating while cooking.
Article: https://theconversation.com/replacing-gas-stoves-with-electr...
Underling Study: https://www.jaci-inpractice.org/article/S2213-2198(26)00537-...
It's weird that noone here mentions there are electric stoves between gas and induction.
This is also why the US doesn't have proper electric kettles (a US electric kettle is sometimes as little as 1kW and certainly no more than 1.5kW; a European one is typically 3kW) and why US dishwashers and washing machines usually have a hot water inlet. Generally, nearly anything weird/suboptimal about US home appliances to European eyes is down to this issue.
4 is the same as gas low. 7 is the same as gas high. 8 is wok hot. 9 is too hot. P is power - for heating up water. It's amazing.
It can melt your pan but it has a sensor to not let that happen. It does sometimes give the metal that blue color you get when you heat metal with a blow torch.
The sensor is also used for pan frying. It has presets for light to heavy frying and keeps the pan at the temp the whole time.
You're not helping the air quality if all you do is move it around inside.
Wood. That's where it's at, at least for those living like we do. I understand that it won't work for those living in densely populated areas but for those who live in the sticks I'd say get yourself a wood-burning stove and learn how to use it. I suppose Stanford won't approve but that's their problem...
- This study is the source of LinkedIn ads from climate change where they try to convince people to move from gas to electric because of bad health effects
- But it doesn't invalidate the study, because of course burning something indoors creates some sort of emission, which may causes asthma in kids
- But its not relevant for me because I'm a single adult not a child and I don't cook that much anyway
- And even when I used to have a gas stove, I used my induction burner more often as its more powerful and makes less waste heat compared to my gas stove
- and the reason I bought an induction wok burner from aliexpress, it can go much hotter than my gas stove
- But one thing that gas stoves excel is even the cheapest gas stoves have a smooth analog control, making it possible to gently heat things, which is important for cooking omelette. For the induction burners I have, it uses on off control, which will scorch the food if your setup (food + cookware) have low thermal mass to smooth it out. You think with the advancement of power electronics because of EV, ebikes, drones and AI data center power supplies someone is able to make a cheap induction burner with analog power control
Most of the problems I see with gas cooking is when it's done in a poorly ventilated space.
Deep frying is like a chemical vapor deposition machine. It doesn't matter how the oil got hot. The fumes need to be removed regardless. If you are cooking with gas, this extraction process will also handle the side effects of combustion quite well.