5 ms·

Is the particulate pollution universal for wood burning stoves? I was under the impression that modern designs burned quite efficiently.

samizdis 6y ago
I really don't know about the type of stove; things I've read about this refer to the type of fuel, and in this case specifically problems with burning wet wood rather than seasoned wood. (It's possible that some stoves or chimneys that vent them have some sort of particulate removal systems, but if they exist, they must be an absolute nightmare to unclog/clean etc. Having said that, I did find this site - https://woodstovefilter.co.uk/ https://woodstovefilter.co.uk/ - which seems to offer a solution ... but the product doesn't exist yet; it says "Expected to be ready for commercial sale early 2022". EDIT TO ADD: Actually, there seem to be a few companies selling "strap-on" systems to fit to chimneys that work on electrostatic removal of particles, such as Enervex [2], but again that's not to do with a stove type.) The Guardian article points out that wet wood sales are to be banned from May this year: "The government is not planning a ban on wood burners but a ban on the retail sale of wet wood will come into force on 1 May, as will a ban on bags of house coal, the first such restrictions since the clean air acts of the 1950s. Wet wood has not been seasoned and produces higher levels of pollution." The article also links to the UK Govt announcement [1] from last year, which as far as I can see has nothing to say about stove type, only fuel. [1] https://www.gov.uk/government/news/government-takes-action-to-cut-pollution-from-household-burning https://www.gov.uk/government/news/government-takes-action-t... [2] https://enervex.com/systems/particle-filter-system-for-stoves-and-fireplaces https://enervex.com/systems/particle-filter-system-for-stove...
- anonfornoreason 6y ago
  Modern stoves do have a particulate removal system, either via a catalyst (just like the catalytic converted in your car), or via a secondary air system that causes the particulates to burn up before they exit the stove. You can't buy a new stove without one of these two systems due to emission standards.
graeme 6y ago
Always good to test these things if possible. PM 2.5 detectors are pretty cheap. For instance I used one to learn that fume hoods on stoves are basically inadequate. (Windows are more effective)
- PurpleFoxy 6y ago
  A good test “can you smell the thing you are cooking”. If so, your ventilation is not adequate. I’d avoid using gas stoves at all unless it was inside a lab style fume hood.
  - graeme 6y ago
    Do you mean pm 2.5, or other stuff? I think a smell test is pretty good, but in my experience it is only a burning or dry cooking smell that sets off pm 2.5 meters. So for example if I am frying chicken in a well oiled pan, and smell chicken, pm 2.5 does nothing. But if the chicken is browning and I smell....I dunno, the smell of browning chicken, that raises the meter.
- dnhz 6y ago
  Is this due to having a gas fueled stove or is it the food itself?
  - graeme 6y ago
    That is the food itself. Though it really depends on the method. Most cooking, including frying, won’t raise pm 2.5 levels. But if something goes wrong and you can smell any kind of burning, then generally the levels will rise to between 150-500. I’m including small things, like a speck of food getting out of the fry pan and onto the burner. Or not enough oil in the pan, or anything producing a maillard reaction. The line between “nothing noxious” and “whoa that is dangerous” is very thing in my measuring experience. And the best way to deal it when it happens is opening windows. These should clear it out within 15 min or less in most cases. Never had a gas stove so never tested for pm 2.5. Am guessing it is higher, and co2 as well.

samizdis 6y ago

I really don't know about the type of stove; things I've read about this refer to the type of fuel, and in this case specifically problems with burning wet wood rather than seasoned wood. (It's possible that some stoves or chimneys that vent them have some sort of particulate removal systems, but if they exist, they must be an absolute nightmare to unclog/clean etc. Having said that, I did find this site - https://woodstovefilter.co.uk/ https://woodstovefilter.co.uk/ - which seems to offer a solution ... but the product doesn't exist yet; it says "Expected to be ready for commercial sale early 2022". EDIT TO ADD: Actually, there seem to be a few companies selling "strap-on" systems to fit to chimneys that work on electrostatic removal of particles, such as Enervex [2], but again that's not to do with a stove type.) The Guardian article points out that wet wood sales are to be banned from May this year: "The government is not planning a ban on wood burners but a ban on the retail sale of wet wood will come into force on 1 May, as will a ban on bags of house coal, the first such restrictions since the clean air acts of the 1950s. Wet wood has not been seasoned and produces higher levels of pollution." The article also links to the UK Govt announcement [1] from last year, which as far as I can see has nothing to say about stove type, only fuel. [1] https://www.gov.uk/government/news/government-takes-action-to-cut-pollution-from-household-burning https://www.gov.uk/government/news/government-takes-action-t... [2] https://enervex.com/systems/particle-filter-system-for-stoves-and-fireplaces https://enervex.com/systems/particle-filter-system-for-stove...

anonfornoreason 6y ago
Modern stoves do have a particulate removal system, either via a catalyst (just like the catalytic converted in your car), or via a secondary air system that causes the particulates to burn up before they exit the stove. You can't buy a new stove without one of these two systems due to emission standards.

graeme 6y ago

Always good to test these things if possible. PM 2.5 detectors are pretty cheap. For instance I used one to learn that fume hoods on stoves are basically inadequate. (Windows are more effective)

PurpleFoxy 6y ago
A good test “can you smell the thing you are cooking”. If so, your ventilation is not adequate. I’d avoid using gas stoves at all unless it was inside a lab style fume hood.
- graeme 6y ago
  Do you mean pm 2.5, or other stuff? I think a smell test is pretty good, but in my experience it is only a burning or dry cooking smell that sets off pm 2.5 meters. So for example if I am frying chicken in a well oiled pan, and smell chicken, pm 2.5 does nothing. But if the chicken is browning and I smell....I dunno, the smell of browning chicken, that raises the meter.
dnhz 6y ago
Is this due to having a gas fueled stove or is it the food itself?
- graeme 6y ago
  That is the food itself. Though it really depends on the method. Most cooking, including frying, won’t raise pm 2.5 levels. But if something goes wrong and you can smell any kind of burning, then generally the levels will rise to between 150-500. I’m including small things, like a speck of food getting out of the fry pan and onto the burner. Or not enough oil in the pan, or anything producing a maillard reaction. The line between “nothing noxious” and “whoa that is dangerous” is very thing in my measuring experience. And the best way to deal it when it happens is opening windows. These should clear it out within 15 min or less in most cases. Never had a gas stove so never tested for pm 2.5. Am guessing it is higher, and co2 as well.