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Okay? 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

Okay? 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 ago
Why 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.
- pandaman 2y ago
  The post you are replying to is saying that heating organic matter produces more emissions than the flame used to heat.
- bifrost 2y ago
  uh, yeah, they did. Do you not cook or something?
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.
- peteradio 2y ago
  > Yes it does: all cooking will generate chemicals, but you're adding extra ones by using a combustible heat source. All that goes up the hood and outside. Criticize the hood not the range if its not functioning properly. Browning meat or frying anything in oil is not exotic and is not good for you to breathe regardless of range type.
  - throw0101b 2y ago
    > All that goes up the hood and outside. In theory. In theory, theory and practice are the same; in practice, theory and practice are (often) different. LBNL found that range hoods sometimes captured only 55% of pollutants like NO2: * https://pubmed.ncbi.nlm.nih.gov/22044446/ https://pubmed.ncbi.nlm.nih.gov/22044446/ Another study found it 30%: * https://pubs.acs.org/doi/10.1021/es3001079 https://pubs.acs.org/doi/10.1021/es3001079 Even with range hoods, results can vary even for the same range, see (e.g.): > These studies found that for many range hoods, [capture efficiency] is much higher for the back than for the front cooktop burners. * https://www.sciencedirect.com/science/article/abs/pii/S036013231730255X https://www.sciencedirect.com/science/article/abs/pii/S03601... Design for the real world, not the spherical cow idealized one, for example when it comes to make-up air (so you're not depressurizing your home): * https://www.youtube.com/watch?v=hwSWOAkbhjA https://www.youtube.com/watch?v=hwSWOAkbhjA > Criticize the hood not the range if its not functioning properly. Browning meat or frying anything in oil is not exotic and is not good for you to breathe regardless of range type. Of course blaming ventilation is a standard go-to response: > “Ventilation is really where this discussion should be, rather than banning one particular type of technology,” said Jill Notini, a vice president with the Washington-based [Association of Home Appliance Manufacturers] trade group. “Banning one type of a cooking appliance is not going to address the concerns about overall indoor air quality. We may need some behavior change, we may need [people] to turn on their hoods when cooking.” * https://www.bnnbloomberg.ca/us-safety-agency-to-consider-ban-on-gas-stoves-amid-health-fears-1.1867561 https://www.bnnbloomberg.ca/us-safety-agency-to-consider-ban... But that may not help: In 2014, a group of researchers in Baltimore ran a study with 78 homes with gas stoves to understand the most effective ways to reduce indoor air pollution. In one group of homes, they replaced gas stoves with electric stoves. In this group, NO2 pollution levels fell by 50%. (Kephart told me the remaining NO2 probably came from cars and other sources of pollution outside). In another group of homes, they gave homeowners an air purifier with a carbon filter and NO2 levels fell by 22%. In the last group, they installed range hoods. In this final group they found no significant difference in NO2 pollution. * https://pubmed.ncbi.nlm.nih.gov/24329966/ https://pubmed.ncbi.nlm.nih.gov/24329966/ Many gas stoves leak pollution even when they are turned off (are you planning to run a vent 24/7?): * https://sustainability.stanford.edu/news/climate-and-health-impacts-natural-gas-stoves https://sustainability.stanford.edu/news/climate-and-health-... It's probably a lot easier to prevent pollution in the first place as compared to dealing with it after the fact. Yes: a good vent (that is actually used) is necessary. But the vent has to be so much better for combustible fuel than non-combustible, and so non-combustible allows for more tolerance of errors.

kergonath 2y ago

Why 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.

pandaman 2y ago
The post you are replying to is saying that heating organic matter produces more emissions than the flame used to heat.
bifrost 2y ago
uh, yeah, they did. Do you not cook or something?

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.

peteradio 2y ago
> Yes it does: all cooking will generate chemicals, but you're adding extra ones by using a combustible heat source. All that goes up the hood and outside. Criticize the hood not the range if its not functioning properly. Browning meat or frying anything in oil is not exotic and is not good for you to breathe regardless of range type.
- throw0101b 2y ago
  > All that goes up the hood and outside. In theory. In theory, theory and practice are the same; in practice, theory and practice are (often) different. LBNL found that range hoods sometimes captured only 55% of pollutants like NO2: * https://pubmed.ncbi.nlm.nih.gov/22044446/ https://pubmed.ncbi.nlm.nih.gov/22044446/ Another study found it 30%: * https://pubs.acs.org/doi/10.1021/es3001079 https://pubs.acs.org/doi/10.1021/es3001079 Even with range hoods, results can vary even for the same range, see (e.g.): > These studies found that for many range hoods, [capture efficiency] is much higher for the back than for the front cooktop burners. * https://www.sciencedirect.com/science/article/abs/pii/S036013231730255X https://www.sciencedirect.com/science/article/abs/pii/S03601... Design for the real world, not the spherical cow idealized one, for example when it comes to make-up air (so you're not depressurizing your home): * https://www.youtube.com/watch?v=hwSWOAkbhjA https://www.youtube.com/watch?v=hwSWOAkbhjA > Criticize the hood not the range if its not functioning properly. Browning meat or frying anything in oil is not exotic and is not good for you to breathe regardless of range type. Of course blaming ventilation is a standard go-to response: > “Ventilation is really where this discussion should be, rather than banning one particular type of technology,” said Jill Notini, a vice president with the Washington-based [Association of Home Appliance Manufacturers] trade group. “Banning one type of a cooking appliance is not going to address the concerns about overall indoor air quality. We may need some behavior change, we may need [people] to turn on their hoods when cooking.” * https://www.bnnbloomberg.ca/us-safety-agency-to-consider-ban-on-gas-stoves-amid-health-fears-1.1867561 https://www.bnnbloomberg.ca/us-safety-agency-to-consider-ban... But that may not help: In 2014, a group of researchers in Baltimore ran a study with 78 homes with gas stoves to understand the most effective ways to reduce indoor air pollution. In one group of homes, they replaced gas stoves with electric stoves. In this group, NO2 pollution levels fell by 50%. (Kephart told me the remaining NO2 probably came from cars and other sources of pollution outside). In another group of homes, they gave homeowners an air purifier with a carbon filter and NO2 levels fell by 22%. In the last group, they installed range hoods. In this final group they found no significant difference in NO2 pollution. * https://pubmed.ncbi.nlm.nih.gov/24329966/ https://pubmed.ncbi.nlm.nih.gov/24329966/ Many gas stoves leak pollution even when they are turned off (are you planning to run a vent 24/7?): * https://sustainability.stanford.edu/news/climate-and-health-impacts-natural-gas-stoves https://sustainability.stanford.edu/news/climate-and-health-... It's probably a lot easier to prevent pollution in the first place as compared to dealing with it after the fact. Yes: a good vent (that is actually used) is necessary. But the vent has to be so much better for combustible fuel than non-combustible, and so non-combustible allows for more tolerance of errors.