3 ms·

My two contentions with this line of reasoning is that a) It doesn't consider the transfer of energy from the stove to the pot. Burning the gas may realease 90

My two contentions with this line of reasoning is that a) It doesn't consider the transfer of energy from the stove to the pot. Burning the gas may realease 90% of the chemical energy, but how much of that makes it into the pot. b) > turning natural gas into electricity wastes 60% of the chemical energy. There are plenty of other sources of electricity that are not natural gas.

dragontamer 4y ago
> a) It doesn't consider the transfer of energy from the stove to the pot. Burning the gas may realease 90% of the chemical energy, but how much of that makes it into the pot. Roughly the same as the inefficiencies of an electric stove. I recognize that "induction stoves" have a different property, but the original poster said "electric", not "induction". Both electric, and gas, stoves, heat up the pot and the air around the food, causing inefficiencies. But these inefficiencies are roughly equivalent between electric and natural gas. > There are plenty of other sources of electricity that are not natural gas. None of which serve the same "peaker" purpose. Since none of the electric-ovens come with large-scale batteries to save power from ideal time periods, the most likely use of electricity will be the natural gas peaker plant that's been tasked with frequency-stabilization.
- josephcsible 4y ago
  > the original poster said "electric", not "induction". Induction stoves are electric. I meant to refer to both induction and conventional electric stoves.
  - asguy 4y ago
    .. induction and resistive-element electric hobs have drastically different efficiency profiles. They should be kept in different categories. It's like comparing 2 stroke and 4 stroke gasoline engines.
- wbsss4412 4y ago
  > Roughly the same as the inefficiencies of an electric stove. As someone who regularly cooks with both, this is quite clearly not the case. When I cook with a gas stove everything around the burner gets ridiculously hot, not just the pot, while on the glass top electric stove, the surrounding environment is comfortably cool. Gas flames do not direct heat well.
  - uni_rule 4y ago
- _aavaa_ 4y ago
  > Roughly the same as the inefficiencies of an electric stove. That does not seem believable at face value. I will leave the electric vs induction to a side since we'd both be playing mind reading games if either of us argue one way or another. > None of which serve the same "peaker" purpose. I agree that none of the other options currently serve that purpose at the scale of natural gas. But the discussion is about long term solution.

dragontamer 4y ago

> a) It doesn't consider the transfer of energy from the stove to the pot. Burning the gas may realease 90% of the chemical energy, but how much of that makes it into the pot. Roughly the same as the inefficiencies of an electric stove. I recognize that "induction stoves" have a different property, but the original poster said "electric", not "induction". Both electric, and gas, stoves, heat up the pot and the air around the food, causing inefficiencies. But these inefficiencies are roughly equivalent between electric and natural gas. > There are plenty of other sources of electricity that are not natural gas. None of which serve the same "peaker" purpose. Since none of the electric-ovens come with large-scale batteries to save power from ideal time periods, the most likely use of electricity will be the natural gas peaker plant that's been tasked with frequency-stabilization.

josephcsible 4y ago
> the original poster said "electric", not "induction". Induction stoves are electric. I meant to refer to both induction and conventional electric stoves.
- asguy 4y ago
  .. induction and resistive-element electric hobs have drastically different efficiency profiles. They should be kept in different categories. It's like comparing 2 stroke and 4 stroke gasoline engines.
wbsss4412 4y ago
> Roughly the same as the inefficiencies of an electric stove. As someone who regularly cooks with both, this is quite clearly not the case. When I cook with a gas stove everything around the burner gets ridiculously hot, not just the pot, while on the glass top electric stove, the surrounding environment is comfortably cool. Gas flames do not direct heat well.
- uni_rule 4y ago
_aavaa_ 4y ago
> Roughly the same as the inefficiencies of an electric stove. That does not seem believable at face value. I will leave the electric vs induction to a side since we'd both be playing mind reading games if either of us argue one way or another. > None of which serve the same "peaker" purpose. I agree that none of the other options currently serve that purpose at the scale of natural gas. But the discussion is about long term solution.