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People with gas and propane stoves breathe more unhealthy nitrogen dioxide
- cash-MeOutside 2y ago[flagged]
- victorbstan 2y agoYou’ll pry my gas stove out of my dead cold hands.
- CuriousCosmic 2y agoNGL as someone who jumped ship from the gas camp to induction, Induction is really incredible just how much better it is. Everything about it is better with the exception of an annoying buzz from the induction on occasion. - My carbon steel pans get to temp basically instantly. - My cast iron gets to temp in a fraction of the time it took on my gas stove. - It also works fantastically on my stainless steel pots and tbh it feels like I can get a pot of water to boil in half the time. - Cleaning induction surfaces is way easier. - For "specialty stuff" like woks, curved induction is so much cheaper, more convenient, safer, and more approachable than the equivalent gas setups. This isn't me trying to suggest anyone should be forced to give up gas. It definitely has it's uses. However I really have to recommend trying out a nice, modern induction setup. They are like fucking magic.
- jemmyw 2y agoI assumed the parent comment was a joke considering the article subject
- bufferoverflow 2y agoYou forgot the cost. Gas is much cheaper than electricity in most places.
- Spartan-S63 2y agoThat's true, unless you have local generation that produces electricity cheaper than the grid supplies to you (i.e. rooftop solar).
- StanislavPetrov 2y agoNot just cheaper but more reliable. Here in New York I lose power several times a year - sometimes for multiple days at a time. In 5 decades I've never lost my gas.
- bell-cot 2y ago+1, and the reliability point would be better as a top-level comment. Perhaps also noting the cost and environmental impacts of most stove-grade electrical backup systems.
- flakeoil 2y ago> stove-grade electrical backup systems What the heck is that? Where in the western world can't you run an electric induction stove? And what would the environmental impacts of that be? Gas leaks and gas explosions is nothing I see as benefits. And en electric stove also have many benefits over gas such as automatically turning off, timer based shut off etc.
- bell-cot 2y ago>> stove-grade electrical backup systems > What the heck is that? Try searching for "UPS" on Amazon. How many of the search results would be capable of powering an electric stove (to cook meals) through a several-day electrical outage? If you looked at larger units (and generators) which were capable of doing that - what physical/electrical/safety issues would you face in actually connecting them to a typical residential stove? And once you're into the generators - those have their own fuel safety issues. > Where in the western world can't you run an electric induction stove? Anywhere that does not have electrical power available, during a power outage. Which the comment I was replying to very specifically pointed out.
- switch007 2y agoBasically instantly? How do induction hobs defy the laws of physics? If the massive difference is the pan type, why isn't it almost instant with gas? Or do gas hobs output way way less energy than an induction hob? How many kilowatts is yours?
- scotty79 2y ago> Basically instantly? How do induction hobs defy the laws of physics? They circumvent laws of heat transfer by pumping energy directly into the pan at the speed of light and creating heat right there.
- kergonath 2y ago> Basically instantly? How do induction hobs defy the laws of physics? On an induction hob, the heat is generated by the pan itself. That’s the instant part. The pan itself heats more or less quickly depending mostly on its mass and what it’s made of. A gas hob is much less efficient in the way heat is transmitted to the pan: the flame irradiates everywhere, not only on the pan, and the air around the flame and the pan moves, carrying heat by convection. > If the massive difference is the pan type, why isn't it almost instant with gas? A steel pan heats quickly because it’s light and thin. A cast iron pan heats slowly because it’s thick and heavy (kind of material also plays a role, but steel and cast iron are not too different in that respect). > Or do gas hobs output way way less energy than an induction hob? Off the top of my head I think they are comparable. It’s just that most of this heat is wasted.
- euroderf 2y agoYes this is a great selling point for induction. You turn it to six, and hey presto in mere seconds it's HOT.
- searealist 2y agoInduction is notorious for warping carbon steel pans. It's supposed to be the worst option for them.
- deleted 2y ago[deleted]
- jojo2354 2y ago"People with swimming pools more likely to drown in their back yard"
- Ninn 2y agoThat analogy seems more in line with the risk of gas leaks and explosions. The subject here is more that in addition to that, every time you use the pool, you have to gobbel down a bit of posion water. But in addition to that, you depend on using that thing almost daily.
- smitty1110 2y agoActual paper can be found here: https://www.science.org/doi/10.1126/sciadv.adm8680 https://www.science.org/doi/10.1126/sciadv.adm8680
- jemmyw 2y agoI've never had a choice until very recently when we redid the kitchen in our first owned house. Went with induction. It's really great, best of both worlds. We got one with proper knobs rather than the stupid touch controls many hobs have.
- woeh 2y agoWhat brand were you able to find with knobs? I went with induction as well in a recent kitchen renovation, but I was not able to find any with knobs, except for some professional restaurant grade stoves. It's my biggest beef with induction, there is always a slight delay with these touch buttons, and they are triggered by a drop of water.
- david38 2y agoGE Cafe
- operatingthetan 2y agoJust got one of those with a double oven and induction, great so far.
- jemmyw 2y agoSmeg. Yes it was expensive. We talked to a chef/restaurant owner and she recommended them for the oven part as it's a freestanding hob+oven unit.
- brianglick 2y agoI’ve owned both a Frigidaire cooktop and an LG range, both with knob-controlled induction. Both great and not too pricey.
- easy_bake96 2y ago[flagged]
- brnt 2y agoI've seen plenty of chefs use them? And not just recently either.
- mistercow 2y agoSome chefs do use them and advocate for them.
- easy_bake96 2y agoAny good chefs?
- kergonath 2y agoI am sure those are no true Scotsmen, either.
- thebruce87m 2y agoApparently Gordon Ramsay ( a true Scotsman) has both: https://www.devonlive.com/news/celebs-tv/what-its-like-inside-gordon-2710219.amp https://www.devonlive.com/news/celebs-tv/what-its-like-insid... > As expected for a family who loves their food, their kitchen comes with all the mod cons - including TWO cooking ranges each set in their own island. > One has modern induction hobs, while the other is an old-fashioned gas-powered stove for when Gordon needs as much space as he can get to work on new recipes and taste various dishes.
- deleted 2y ago[deleted]
- knifie_spoonie 2y agoThey're starting to make the switch. Here's one example: https://www.youtube.com/watch?v=QfbYtJXa858#t=4m13s https://www.youtube.com/watch?v=QfbYtJXa858#t=4m13s
- WirelessGigabit 2y agoOkay? What kind of range hoods were tested? Let's sous-vide a steak for 2 hours, and then throw it in a hot pan with oil, without drying off the steak. You'll get a lot of smoke, which will probably set of any kind of ionizing smoke detector. Whether you're cooking on gas or electric at that moment really doesn't matter. What matters is that you have a _PROPER_ range hood. One that vents outside and one that isn't integrated into a microwave oven. Previous comment about range hoods: https://news.ycombinator.com/item?id=40161811#40163023 https://news.ycombinator.com/item?id=40161811#40163023
- kergonath 2y agoWhy do you jump on a specific scenario and then assume it’s the norm? The vast majority of people with a gas range never did anything like that, if even they’ve heard “sous vide” before. There is no way around the fact that a gas range combusts stuff and that combustion products are mostly toxic. Regardless of what you put in your pan.
- throw0101b 2y ago> What matters is that you have a _PROPER_ range hood. One that vents outside and one that isn't integrated into a microwave oven. Not wrong, but given how many people have an 'improper' range hood, or a proper one that is never used (often because it is "too loud), or no range hood whatsoever (a common situation in rentals), you're stuck with chemicals in your home. > Whether you're cooking on gas or electric at that moment really doesn't matter. Yes it does: all cooking will generate chemicals, but you're adding extra ones by using a combustible heat source.
- yinser 2y agoRange hoods stay winning
- chrisbrandow 2y agoI still have a hard time believing this. That is not to say that the science is wrong. It’s just that it is very unintuitive to me.
- sandspar 2y agoIt's neat to see the whole-party effort behind these things. The climate people and the government want to ban gas stoves, journalists write stories saying that this is misinformation and that the government has no such plans, universities dig up some data showing that gas stoves are unhealthy or whatever. It's cool to see how coordinated these things are - especially because I have no doubt that most of these people are acting independently. It's like, you don't even need to give orders. There's just a sort of mood in the air that people coordinate themselves around. We're like a bird flock, the way they kind of vote which direction they're going to fly in next.
- kukkamario 2y agoUniversities come up all sorts of results all the time. Media decides which are worth to make into news. I doubt this is first time that some university as come to this fairly obvious result, but now it is relevant so it becomes news. But induction stoves are just better for most users, no need to thing any grand conspiracy why many would prefer that it became more popular. They are safer. They heat faster and are also react immediately to changing heat level like gas stoves. Gas stoves do have some benefits compared to induction, but most only affect professionals. I'd guess at least 95% of people would prefer induction stoves, all costs being equal.
- peteradio 2y agoI prefer cooking in my own kitchen with gas stove and range hood than my parents with induction and no hood. It is a disgusting mess to cook on a stove without a hood.
- liotier 2y agoOne of the reasons why I put a serious fume extractor over my gas stove - with remote engine and rooftop exhaust. 15 years old setup - made most sense at the time but, if I upgrade some day, it'll be for induction.
- zfxfr 2y agoOr you could have both. I find that gas offers quicker heat which is excellent for certain types of cooking. I find the responsiveness and heat control provided by gas are unmatched, that's why I use it most of the time
- frodo8sam 2y agoI found my induction stove to actually be more responsive than gas. The main issue with induction is the noise in my experience, but a more expensive stove might not have that problem.
- Ekaros 2y agoI think I have some pretty low or medium range Ikea induction range. And I notice the sound only at most powerful modes. Otherwise it is reasonably quiet. Experience can vary with some pans.
- lupusreal 2y agoReminder: the supposed greatness of induction stoves will be irrelevant to most people who would be forced to replace their gas stoves by some hypothetical ban; induction stoves are substantially more expensive than traditional electric stoves and if people are made to prematurely replace an appliance most people will be going with the most economical option. The ban would be forcing people to use inferior stoves. And do you know what's cheaper than both? Fume extraction. If the kitchen fume threat warrants legislation, that legislation should specify air quality standards and not stove technology. If those air quality standards can be met by gas stoves with fume extraction, that should be permitted.
- amanaplanacanal 2y agoAre there places that are requiring replacing existing stoves? All I’ve heard about suggest banning gas in new construction.
- lupusreal 2y agoTraditional electric stoves are the most economical option in new construction as well. Mandating induction would drive up the cost of housing. "Just use induction" is this thread's "let them eat cake."
- kergonath 2y agoWhat are you talking about? I can get a 3-spots induction cooktop at the shop across the street for €150, exactly the same price as a resistive electric one or a gas one.
- lupusreal 2y agoTo replace the gas stoves and oven combos found in most American homes that currently use gas, you're looking at a thousand dollars at the lowest. Most are several thousand dollars. Replacing a gas stove and oven with a low power (single phase 120V in America) induction hotplate would be a substantial downgrade. You also have to consider that many American kitchens that presently have gas will probably need an electrician to install two-phase power. Admittedly some will already have that, but in the homes built for gas it will be several hundred dollars (at least) just to get the wires put in.
- zakki 2y agoThe "gas" mentioned in the article, is that LPG?
- Havoc 2y agoI’m just amazed that this needs a study at all. Electric means the fire part happens at a coal station, gas means it is in your home. And people are surprised there is more crap on the air of their home? Hardly rocket science is it?
- ydnaclementine 2y agoWe never realized how high the carbon dioxide got even during the normal day, but especially when cooking. Definitely recommend getting a monitor if you seem to wake up with inexorable headaches