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I'm not sure if this will do a lot to fight climate change, but if you use a gas stove I'd highly recommend buying a good air quality meter; you'd be surprised

I'm not sure if this will do a lot to fight climate change, but if you use a gas stove I'd highly recommend buying a good air quality meter; you'd be surprised at how quickly cooking something on a gas stove destroys your indoor AQI.

amalgamated_inc 4y ago
Can confirm. I had a CO2 monitor in my house and cooking a quick meal for 1 person would raise the level to basically "not great working conditions" level if no windows were cracked. That said, I believe gas stoves are by far the best for actually cooking.
- jimscard 4y ago
  Did you have (and use) an externally vented range hood?
  - warning26 4y ago
    Sadly, a lot of places don't require one. My apartment has a gas stove and a non-externally vented hood.
  - amalgamated_inc 4y ago
    It was one of those built-in kitchen vent hoods, I don't know if it was externally vented or just blowing stuff around though.
- the_gastropod 4y ago
  Have you used an induction burner? The only real advantage a gas burner has, as far as I can tell, is being able to just directly roast peppers or whatever over the burner. But in every other way, induction feels like a large improvement, to me. It's way faster to heat up, it's way easier to clean, it's significantly cheaper, doesn't screw up my air quality... feels like a huge advancement.
  - amalgamated_inc 4y ago
    Yea, I have, and I wasn't impressed. Maybe there's better ones. Most induction "burners" I've used seem to modulate power by pulsing, i.e. being all-on for a time and then turning all-off, instead of a constant, low heat. I almost ruined a thin pan with this, because the instant-on all-power instantly overheated the very thin metal floor and everything in it was instantly burned to the metal. Probably not a problem with a thicker pan that has e.g. a steel or aluminum core. Still, I've yet to see a great induction stove. Induction stoves also tend to scratch like hell, whereas gas stoves have that rustic iron on them that gets better looking the more use it sees.

amalgamated_inc 4y ago

Can confirm. I had a CO2 monitor in my house and cooking a quick meal for 1 person would raise the level to basically "not great working conditions" level if no windows were cracked. That said, I believe gas stoves are by far the best for actually cooking.

jimscard 4y ago
Did you have (and use) an externally vented range hood?
- warning26 4y ago
  Sadly, a lot of places don't require one. My apartment has a gas stove and a non-externally vented hood.
- amalgamated_inc 4y ago
  It was one of those built-in kitchen vent hoods, I don't know if it was externally vented or just blowing stuff around though.
the_gastropod 4y ago
Have you used an induction burner? The only real advantage a gas burner has, as far as I can tell, is being able to just directly roast peppers or whatever over the burner. But in every other way, induction feels like a large improvement, to me. It's way faster to heat up, it's way easier to clean, it's significantly cheaper, doesn't screw up my air quality... feels like a huge advancement.
- amalgamated_inc 4y ago
  Yea, I have, and I wasn't impressed. Maybe there's better ones. Most induction "burners" I've used seem to modulate power by pulsing, i.e. being all-on for a time and then turning all-off, instead of a constant, low heat. I almost ruined a thin pan with this, because the instant-on all-power instantly overheated the very thin metal floor and everything in it was instantly burned to the metal. Probably not a problem with a thicker pan that has e.g. a steel or aluminum core. Still, I've yet to see a great induction stove. Induction stoves also tend to scratch like hell, whereas gas stoves have that rustic iron on them that gets better looking the more use it sees.