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How bad is my gas stove?

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Re: How bad is my gas stove?

#221

Post by micromacrofoot »

antishatter wrote: post #199
crisdux wrote: post #187

Earlier quoted context omitted.

> We should be subsidizing conversions like this. This is the epitome of the current green movement. Proponents want an unnecessary luxury green product subsidized for higher income households, even though there are perfectly fine substitutes that are just as good for the environment at 1/5 the cost you just described. I just can't get on board with a movement like this.

I mean, they could have just fixed their gas leak (lol what the fuck) and bought a nice hood. Even having to suggest people fix their gas leak is comedic and reminds me of how absurd many tech people are. Bragging about transitioning, recommending a subsidy, allowing a gas leak.

if you have natural gas service there are probably active gas leaks in your city from the supply lines, gas is very leaky

Re: How bad is my gas stove?

#222

Post by peregrine »

Macha wrote: post #205
laumars wrote: post #160

Earlier quoted context omitted.

I thought that when I first switched to induction. Then I realised that induction responds instantly to any changes you set in temperature so you don’t need to move the pan about in 3D space, just leave the pan on the stove and drop the heat right down. I’m now back on gas after a house move and I miss induction so much.

> I realised that induction responds instantly to any changes Hmm... My electric hob seems to control temperature by the amount of time the heating elements are active (+presumably a thermostat). There's a red light when the heating elements are active (or hot but switched off), and a definite click sound when the heating elements come on. You can see the heat immediately turn on when you change to a higher temp, and…

What you have is resistive electric stove. It is not the same as an induction stove.

Re: How bad is my gas stove?

#223

Post by maccard »

Symbiote wrote: post #159
nightfly wrote: post #50

Earlier quoted context omitted.

I live in an apt and bought a ~$100 induction hot plate and now do about 90% of my cooking on that (formerly used semi-faulty burners on a cheap electric range). In the future when I own my home I plan on just a having a few cheap restaurant induction hot plates at ~$250 each I can replace/upgrade at will. It might not look as classy, but it will do everything I could ever ask it to do.

A cheap induction hob with 4 "burners" should cost about $250, once they cease being marketed and priced as luxury appliances in the USA: https://www.currys.co.uk/gbuk/household-appliances/cooking/h... (Comparing BestBuy.com, where they are all fancy and start at $1000.)

A half decent mid range one is "only" about twice the price too; still nowhere near $1k

Re: How bad is my gas stove?

#224

Post by lumb63 »

SuoDuanDao wrote: post #208
lumb63 wrote: post #143

Earlier quoted context omitted.

It probably doesn’t interfere with cellular function, but that doesn’t mean it has no impact on your health. EMFs at virtually all ranges of artificial (and natural) magnitudes have been shown to cause a vast variety of health problems. The OP neglects this entirely. Maybe you save on the respiratory illness by converting to electric or induction from gas, but you now expose yourself to EMFs instead of dirty air. I d…

Got some studies you could share on that? It's something I've heard rumoured but not had a look at the data myself yet.

Here's a source that references induction stovetops specifically: https://pubmed.ncbi.nlm.nih.gov/22674188/

For a more comprehensive treatment on the health and ecological consequences I'd recommend The Invisible Rainbow by Arthur Firstenberg. It discusses the topic in depth with respect to humans, insects, birds, trees, and more, across hundreds of years of history. It's very well researched; its references are 2/3 as long as the entire book.

The Body Electric by Dr. Robert Becker is another book to possibly look into. It talks about electricity from a medical perspective and talks a bit about the mechanisms by which electricity influence the body and what it can do. If nothing else, the interesting takeaway for me from this book was that he was able to induce limb regrowth in tissue using currents on the order of picoamperes (this is an unfathomably small current compared to what we interface with daily). He also notes that more or less is not necessarily worse in terms of electricity's impacts on the body, just different.

Here are some interesting highlights I've chosen from The Invisible Rainbow to give a broad sample.

Impact of Mobile Phones on the Density of Honeybees: https://www.stopsmartmetersbc.com/wp-content/uploads/2017/04...

Biological Effects and Health Implications of Microwave Radiation: https://books.googleusercontent.com/books/content?req=AKW5Qa...

There are compelling references throughout the book implicating EMFs in diabetes, heart disease, possibly cancer, and illness, to name a couple.

Re: How bad is my gas stove?

#225

Post by rsfern »

KennyBlanken wrote: post #184
samwillis wrote: post #110

To anyone considering switching to an induction hob and hearing anecdotal stories of how some people don’t think they are “as hot” or “slower” than gas. I guarantee these are all related to the pans being used. It is of upmost importance that you get a really good set of pans “designed” for induction. We have found “tri-ply” stainless steel pans work really well, better than on gas. Cast iron is also brilliant, I inh…

I have an induction cooktop and my cast iron pans have been terrible. Cast iron has lousy heat conduction and induction stoves do not have even distribution. They negate a lot of the benefits of induction, which is the ability to put a massive amount of heat into the pan very quickly. High carbon steel pans (the kind used by kitchen services) have been brilliant. Every time I've seen an induction cooktop in use in a…

> I have an induction cooktop and my cast iron pans have been terrible. Cast iron has lousy heat conduction and induction stoves do not have even distribution.

That’s interesting, can you compare the heat distribution problem to resistive? I have a gas range now, but when I had resistive I would preheat my cast iron in the oven for nice uniform heat distribution

Re: How bad is my gas stove?

#226

Post by asdfasgasdgasdg »

We made a gas line extension for an outdoor grill during a recent remodel and are being forced to fix preexisting code violations as a result. I'm not entirely sad about this, because even though it is expensive, it will also require us to add a fresh air intake to our boiler room. Im going to take the opportunity to make the fire door more airtight as well.

My hope is that the net effect of this will be to essentially eliminate air exchange between the boiler and the rest of the house. (Note that our heat system's air exchangers are not in the same room as the boiler.) I kinda want to see what the indoor air quality is looking like before and after.

Personally, I don't intend to exchange out my gas stove for a while since as this article points out the vast majority of gas burned in the house is for heating, not cooking.

Re: How bad is my gas stove?

#227

Post by aniforprez »

occz wrote: post #212
asteroidp wrote: post #175

Earlier quoted context omitted.

Most people don't live in a dense large city. It is telling you equate those people with living in a third world. Country though. Gas blows induction out of the water for actual cooking, not just reheating stuff

Spoken like someone who has never used an induction burner in their entire life. I've used both and induction clearly comes out on top, by a huge margin. As for home heating with gas: wrong again - heat pumps are the superior method, and come with the benefits of being air conditioners as well.

I've used both. I like gas far more because I have better control over the temperature of what I'm making. This is pretty important when frying, boiling milk, making flat foods like dosa etc. The on-and-off method induction uses to control temperature is not ideal for this. I like induction for cooking when I need to boil or slow cook for a decent amount of time. Just set a timer and let it heat. Used an induction for 3 years and didn't regret getting a gas one instead

I'm also not a fan of using buttons and touch controls on something like this when cooking. It's distracting and cumbersome. Lowering temperature requires multiple button presses when gas just lets me turn a knob to instantly put it on low

Re: How bad is my gas stove?

#228

Post by faeriechangling »

samwillis wrote: post #110

To anyone considering switching to an induction hob and hearing anecdotal stories of how some people don’t think they are “as hot” or “slower” than gas. I guarantee these are all related to the pans being used. It is of upmost importance that you get a really good set of pans “designed” for induction. We have found “tri-ply” stainless steel pans work really well, better than on gas. Cast iron is also brilliant, I inh…

The issue with induction isn’t speed, not even close. The issue relative to has is the evenness of the heat distribution over a large surface area.

Gas isn’t even remotely worth the downsides but there’s a number of dishes I can make that are easier and higher quality to do on gas, like if I’m trying to sear a large pan full of meat.

Re: How bad is my gas stove?

#229

Post by clusterfish »

jonnycomputer wrote: post #179
clusterfish wrote: post #122

Apparently unpopular opinion: despite growing up with gas stoves and cooking every day I do not find them any better at it than decent electric ones (not talking about induction). Granted, my kitchen is not Michelin rated, but I have no idea what fancy temperature control people are constantly raving over with gas. Electric has a bit of thernal inertia, yes. If you cooked more than a few times on your own, you know w…

So, here is an example. To make yogurt, I first heat up milk to just below boiling for about half-an-hour (this denatures the whey in the milk making for a thicker yogurt). If it boils, then it will usually boil over and make a mess. My electric stove heats on an on-off cycle. That means it goes through periods of being a lot hotter than average, and a lot cooler than average. If I set the electric stove so that the…

Then why don't electric stove makers make the stove cycle run at a higher frequency, reducing the deviations? Or provide a larger diversity of max power outputs on different burners of the stove, or something.

Seems like this problem would have been solved long ago if enough people actually cared about it...

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