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What a gas stove ban means for restaurants

latimes.com

21–30 of 614 posts

Re: What a gas stove ban means for restaurants

#21
post #12

Lots of Korean bbq (yakiniku) restaurants in Japan have shifted to electric hot plates over the last decade. It's honestly a more comfortable experience, no more hot air rushing over your face, or cooking your wrist while turning some meat over.

This is how many korean families do it at home. You have a plug-in, table top griddle. They certainly don't all have gas grills inside their dining areas.

Same in Japan, but so I think yakiniku with gas stove at restaurant is special.

Re: What a gas stove ban means for restaurants

#22
post #20
post #11

Earlier quoted context omitted.

"So using electricity instead of natural gas in your home is wasteful." I (genuinely) wonder if what's true. I remember thinking the same things about electric car "how can burning fuel in a factory, storing it, send it thought line for kilometers and then store them in a car batteries and then feed the motor be more efficient than burning fuel directly in the motor" and was proven false. Assuming we aldready have th…

An electric motor is more efficient mostly because of regenerative braking. Not having an engine with variable RPM helps. They should make a car that's basically a generator charging a medium sized battery, and everything else is electric. (Don't directly power the wheels from the engine, that makes things too complicated.) Kind of like a diesel-electric train, but with a battery to capture energy from regenerative b…

Isn’t that just a series hybrid?

Re: What a gas stove ban means for restaurants

#23

I get wanting to move off these fuels for the big stuff, but surely there can still be some room for novelty. Korean BBQ is fantastic.

Yeah, I also think it's the wrong priority - I mean, what are you going to replace them with? Electric stoves? Then you'd better make sure that the electricity is 100% from renewable sources, otherwise you'll be burning fossil fuels to convert to electricity (with limited efficiency) and then using that electricity to heat stuff (again, with limited efficiency). Then it's much better to burn the fossil fuel to directly heat stuff...

And I don't think it's only Korean chefs that are worried, most professional kitchens use gas stoves.

Re: What a gas stove ban means for restaurants

#24
post #15
post #4

This is such a foolish law, environmentally speaking. I totally understand doing this once we've phased out burning natural gas for electricity. But we are not there today, today we are burning natural gas for electricity. So using electricity instead of natural gas in your home is wasteful. And yes I'm well aware that induction stoves are a thing. But induction stoves of today cannot run all four burners and the sto…

> I totally understand doing this once we've phased out burning natural gas for electricity I've been thinking about this in Europe. How to wean oneself off of gas. The big wins are electric generation, and those can be done within a reasonable timeframe by states with largely unilateral decision making. But the long tail... Domestic use of gas. That's hard. How does one ask an entire populace to rid themselves off o…

lun.energy

Re: What a gas stove ban means for restaurants

#26
post #21

Earlier quoted context omitted.

This is how many korean families do it at home. You have a plug-in, table top griddle. They certainly don't all have gas grills inside their dining areas.

Same in Japan, but so I think yakiniku with gas stove at restaurant is special.

It definitely is.

Re: What a gas stove ban means for restaurants

#27
post #23

I get wanting to move off these fuels for the big stuff, but surely there can still be some room for novelty. Korean BBQ is fantastic.

Yeah, I also think it's the wrong priority - I mean, what are you going to replace them with? Electric stoves? Then you'd better make sure that the electricity is 100% from renewable sources, otherwise you'll be burning fossil fuels to convert to electricity (with limited efficiency) and then using that electricity to heat stuff (again, with limited efficiency). Then it's much better to burn the fossil fuel to direct…

Removing local gas means removing a massive network of gas that leaks a lot. And yes it also means that it’s easier to go fully renewable down the supply chain, even if it’s not immediate.

There are advantages to all this regardless. And for exceptional cases, it’s worth noting gas can be bought by the canister… this is how my mother uses her gas stove in Athens, no gas distribution network reaches her.

Re: What a gas stove ban means for restaurants

#28
post #22
post #20

Earlier quoted context omitted.

An electric motor is more efficient mostly because of regenerative braking. Not having an engine with variable RPM helps. They should make a car that's basically a generator charging a medium sized battery, and everything else is electric. (Don't directly power the wheels from the engine, that makes things too complicated.) Kind of like a diesel-electric train, but with a battery to capture energy from regenerative b…

Isn’t that just a series hybrid?

Yes, that's exactly what that is, and apparently there are none for sale.

There must be a reason why not, but I don't know what it is.

Re: What a gas stove ban means for restaurants

#29
post #11

Earlier quoted context omitted.

"So using electricity instead of natural gas in your home is wasteful." I (genuinely) wonder if what's true. I remember thinking the same things about electric car "how can burning fuel in a factory, storing it, send it thought line for kilometers and then store them in a car batteries and then feed the motor be more efficient than burning fuel directly in the motor" and was proven false. Assuming we aldready have th…

If you're burning fuel for power that's one thing, but you don't get any conversion losses at all if you're burning it for heat underneath/inside the thing you want to be hot.

[deleted]

Re: What a gas stove ban means for restaurants

#30
post #18
post #7

Earlier quoted context omitted.

you don't know what you're talking about or anything about induction stoves induction stoves are far more efficient in terms of heat transferred to food vs gas, which mostly heats the air instead and yeah it's a bummer the one time every 2 years you go to use all 4 burners at once you won't be able to max amp it

I use all 4 burners at the same time at least every week, if not more often. You must not cook very much. It's not hard: boil water for pasta, potatoes, make a soup, and then cook a protein, and bake a cake. That's not a complicated meal - you could do than on any random day. > which mostly heats the air instead That isn't actually true, which you can tell for yourself by simply putting your hand near a fire, and a f…

> bake a cake

I'm willing to bet most people don't bake cakes daily. When i cook it's usually 2, max 3 at the same time, even with a multi-course meal.

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