271–280 of 647 posts
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Thank you! I'd previously seen reports on the studies about gas stoves being harmful even when off, and wondered about the credibility.
I guess stoves have electric pilots these days, but many installed gas stoves/cooktops have a constantly burning pilot light.
Natural gas is far cheaper, so I'll stick with that. Even though I love the idea of an easy to clean stovetop. My electric bill is already out of control (California).
I’m in a the SFBAY and paying 30¢/kw all-in after taxes/fees for tier 1 usage, and this is absolutely a concern. Electric costs are out of control due to wildfires and I have no incentive to switch to anything electric right now. My local utility company is set to introduce a major rate hike for both electric and gas, but the per-unit of energy for gas is still far cheaper. Electric is getting so bad it might make se…
Top reader comment seems apt w/r/t the pollution aspect anyway: As a scientist (an immunologist) who leads a research lab on lung inflammation including asthma, the cavalier attitude Times columnists have toward scientific references in their articles is appalling. RMI is a thinktank with an agenda. Not a research institution. And Brady Seals is not a scientist. Note the lack of PhD. She has an MBA and has never work…
So they are lying, again ? ( Edit: Apparently not, refers to the context here https://news.ycombinator.com/item?id=30658022 ) What are normal people suppose to do without expertise on any subject. Not against induction cooking but It is very common for these type of reporting that for induction cooking to succeed they must get rid of every single gas stove. And make gas stove cooking as evil. Start a movement, conjur…
This is unfortunately just how the world is. Epistemology is hard, and there are a ton of people out there who make it harder (Three guesses as to whether the author of this article, or any other crappy prestige-publication journalist, thinks they're lying).
It's a scary and confusing world! At some level you just have to internalize that, build the most accurate model that's worth the overhead, and accept that you'll be wrong a lot.
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The article gets weird a few paragraphs in: people like cooking with gas because it's primal and sensual? Really? Is that the best you can come up with, in an NYT article?
I like cooking with gas because when my power goes out I can use a match to boil water when the boil water orders go into effect because mains keep bursting. Also I can make smores when I don't feel like getting a fire going. I do have an induction plug in hot plate and for actually cooking its really quite good. It boils water faster than all but my 21k btu burner on just 110v, dumps no heat into the room, cools dow…
But many things that cause electricity to go out (floods, earthquakes... Russian invasion) will put out the gas too
Just like car enthusiasts would rather drive a 1960s Mustang than a safer, more efficient 2020s Camry or N64 fans would rather play with original hardware on a CRT than an emulator with 60fps, 4k native rendering on a 90" OLED.
The archive.ph / archive.is links never load for me. I just learned that it's blocked in Australia: https://en.wikipedia.org/wiki/Archive.today#Australia Interestingly, only my landline broadband connection blocks them (Aussie Broadband), not my mobile provider (Telstra, Optus)! EDIT: contacted Aussie since it looks like they've forgotten to unblock it. EDIT: Not related to blocking - turns out archive.today returns…
I fitted an AEG induction hob in our kitchen about 3 years ago. It is absolutely amazing. It's so controllable - you can go from "barely hot enough to melt chocolate" to "so hot your pans start discolouring and everything burns" - and back again - in seconds (and everything in-between obviously). I always thought gas was the best for cooking. But I was wrong - induction is. Gas is great for medium-high power cooking,…
It's true that most induction cooktops/ranges aren't great for woks, but in principle the induction surface doesn't have to be flat -- it can be a concave shape to match the wok. In fact these exist -- if you search for "induction wok burners" you can see some pictures. (I only recently became aware of this after watching this video of a chef who uses induction cooking in a small kitchen: https://www.youtube.com/watc…
I could play hockey in it too!
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I've never understood why we need 4 or 5 burner ranges, possibly with a slight size variations. I really only ever want one high power burner and one simmer burner. A dedicated wok burner sounds like a great addition. Another option would be to abandon the dedicated range entirely, and have a variety of countertop induction units that can be stored away when not in use. I don't think you could sell a home with a kitc…
Perhaps because you will want to cook 4-5 things at the same time? Aor of Indian households when preparing a traditional lunch will have 5-6 items (in the south, particularly in a Brahmin household, you will have one sambhar, one rasam, three vegetable currys, rice, and a fried item usually appalam). This entire meal takes three hours or so to prepare from scratch on my stove (a three burner lpg stove). Two more usab…
Top reader comment seems apt w/r/t the pollution aspect anyway: As a scientist (an immunologist) who leads a research lab on lung inflammation including asthma, the cavalier attitude Times columnists have toward scientific references in their articles is appalling. RMI is a thinktank with an agenda. Not a research institution. And Brady Seals is not a scientist. Note the lack of PhD. She has an MBA and has never work…
As someone who cooks with gas, I have a hard time believing that any dormant emissions from the stove when not in use are more significant than emissions from searing food itself… especially since natural gas has odors added to it to ensure we smell it.
I know this because it doesn't happen when I'm boiling.
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Citation needed please for the health effects being bogus. NOx emissions from gas stoves seem to be consistently reported as quite high indeed. For example: https://jacksonlab.stanford.edu/publication/methane-and-nox-...
Pretty easily mitigated with a vent hood which all these tests don't have running.