5 ms·
You don’t care about the impact on your health or your children’s health? That seems short sighted to me.
by haizhung 3y ago
You don’t care about the impact on your health or your children’s health? That seems short sighted to me.
- dfgfek 3y agoI ventilate because I'm not an idiot, and still, the studies are contradictory at best.
- firtoz 3y agoCan you link to some studies, and, why do you feel gas is better?
- fullspectrumdev 3y agoA proper extractor fan mitigates the problem entirely. For a lot of cooking, gas is simply superior in almost every way to induction or electric. Induction has a few advantages in certain situations, but not many - gas is more flexible. Now there is something to be said about people using insufficient extraction or not maintaining their ventilation/extraction systems for sure, or grossly underspeccing them so that they aren’t worth a shit.
- dangus 3y agoHow many people can afford a proper extractor fan? I’ve literally never seen a rental with one.
- tomrod 3y agoEvery rental I've had had one. That was eight units in total. We didn't get fancy rentals.
- rascul 3y agoI repair rental homes and most of the homes I work on have a proper fan vented to the outside. These homes I work on are all single family detached homes.
- fullspectrumdev 3y agoIt’s a requirement in rentals in Ireland - though the code hasn’t historically been properly enforced. Our landlady recently had our extractor serviced and checked by a contractor (among other much neglected tasks) as the city council was finally beginning to conduct inspections.
- fifafu 3y agodo you have an example where induction is less flexible? (of course assuming you have the proper cookware)
- fullspectrumdev 3y agoRoasting/charring peppers is one I find much easier to do with a gas stove. A lot of the food I like to cook involves this step - fire roast some peppers, let them steam, remove the charred skin, and so on. Adds a real depth of flavour. I could break out a blowtorch, or kinda badly do it in an oven (the taste is not the same/as deep as with fire), but the ability to just pop it on the flame for a minute is the best. I’ve also found that I have much easier time controlling temperature with flame than even the really nice induction stoves, even with a LOT of practice. Where induction is amazing IMO is delivering a lot of heat fast, so boiling water or getting a pan up to a high temp for searing. Honestly, my preferred setup if I was building a kitchen would be a hybrid setup - one side gas, the other side induction.
- deleted 3y ago[deleted]
- ReflectedImage 3y agoPer the article, a proper extractor fan doesn't migrate the problem. So you are basically poisoning yourself and your family.
- koheripbal 3y agoA simple Airthings or Awair air quality monitor shows you the VOC rate in the home and it is easy to see how a fan keeps the levels at zero or even just opening a window drops the pollutant rate to almost zero very very quickly after cooking. I trust my data over internet opinions.
- deleted 3y ago[deleted]