• HappyFrog@lemmy.blahaj.zone
    322·
    2 days ago

    I’ve never seen a non-electric stove in my life. Doesn’t that, like, introduce a bunch of nasty chemicals and such into the home? And what if there’s a leak?

    • stickyprimer@lemmy.world
      1·
      4 hours ago

      A gas stove absolutely requires active hood ventilation or yes you are breathing a bunch of incompletely combusted petroleum by-products.

      That said, cooking in general is awful for your indoor air quality and any stove needs ventilation.

      Gas is treated with an additive that gives it a distinct smell. If you’ve never had a gas stove you may not be familiar with it, but this is done to make gas leaks detectable by smell. Gas leaks can lead to explosions if they accumulate a lot of gas in an unventilated space. However in most cases a slow leak can’t build up that much concentration of gas quickly enough to blow up the building. Not before someine notices.

      The real reason gas leaks cause explosions is smokers. Their sense of smell is destroyed by the smoking so they don’t detect the gas smell when they wake up in the mornings. And then they light up that first cigarette and boom.

    • CompactFlax@discuss.tchncs.deEnglish
      4·
      1 day ago

      All cooking produces off gassing and particulates that can be unhealthy. All cooking should be done with a good exhaust fan that sucks up all that stuff.

      Gas ranges also produce nitrous emissions, CO, and CO2. I say this as a fan of gas stoves for many things - they’re not good for health and I’ve never seen a properly sized stove exhaust fan installed, not that people use the ones they have anyways.

    • WhiteOakBayou@lemmy.world
      4·
      1 day ago

      Gas stoves are meant to be used with a range hood fan. The products of combustion are vented outside (ideally) from there. There are studies that show indoor particulate counts from gas stoves if you care to look up how they compare to electric, wood and coal.

    • Crashumbc@lemmy.worldEnglish
      21·
      1 day ago

      Quick no one tell them almost every restaurant in existence uses gas…

      gas does have some possible toxic effects if not properly vented.

      BUT it heats 10 times faster and allows almost instantaneous control of the heat…( the reasons kitchens use it)

      • stickyprimer@lemmy.world
        3·
        4 hours ago

        It also has more cooking power overall. A restaurant may have 8 stove burnsers, four ovens, multiple steam tables, etc going. One gas line can serve them all no problem. The amount of electricity you’d need to do the same would be ridiculous. Petro energy density is hard to beat, especially because it cheats: its oxidizing agent is just sitting around for free everywhere.

      • SCmSTR@lemmy.blahaj.zoneEnglish
        31·
        14 hours ago

        The gas being faster than electric thing is not relevant with induction. Induction DESTROYS gas for responsiveness, it’s literally digital and nearly direct heat. There’s no competition and it isn’t even close. The only thing more direct would be if you ran electricity directly through the pan and it started glowing.

        If you want to compare gas vs induction, talk about cooking technique and the ability to lift, tip, and move around the pan, and the needed sweet spot for induction being teeny tiny and safety first so if it detects the cookware leaving the sweet spot, it turns off.

        The two cooktops are extremely different. I hope nobody in here is taking this seriously other than maybe the corruption of the natural gas companies.

        There was a study recently that found breathing in burning oil and food smoke is nearly as bad as smoking cigarettes. Which, if you stop to think about it, isn’t surprising at all because you’re just breathing in carcinogens (burnt stuff and particulates are bad for you). So cooking at higher heats at all just in general isn’t great.

        • stickyprimer@lemmy.world
          3·
          4 hours ago

          True. I can’t stand the fact that my induction stove wants to turn off every time I pick up the pan to flip.

          • SCmSTR@lemmy.blahaj.zoneEnglish
            2·
            4 hours ago

            Like, yeah, the technology is SUPER efficient and effective, and yeah it’s really really cool… But, until the existing professional/advanced cooking techniques are surpassed, business is business, and chefs are going to use whatever means necessary to competitively put out the best possible product with the least amount of struggle.

            If they can do on on electric, great.

            If they can do that on gas, great.

            If they can do that on induction, that will be a VERY popular technique.

            Selling induction as an end-all is silly. Nothing is perfect, and everything has drawbacks. Unfortunately, induction is still currently limited to not moving the pan and some other stuff. It’s so good at that, I’m pretty sure boiling water and delicate thermostat control is still best you can get on nice ranges, but it isn’t without drawbacks and hard limits, many of which are culinary. Which is a tragic limitation that’s just waiting to be overcome…

            Edit: iirc, somewhere in this post or one like it was somebody wishing for a range with multiple heat types and somebody immediately put that down. I felt it was really silly and so absolutist, as many people around here seem to be, this near election time.

      • DaPorkchop_ [they/she/it]@lemmy.ml
        32·
        1 day ago

        idk i’ve been inside a few restaurant and other large-scale kitchens (canteens etc) and the stoves were always resistance or induction heating

    • Imgonnatrythis@sh.itjust.works
      22·
      1 day ago

      Don’t think so mate. Any stove needs good ventilation. Fires and injuries are more common with electric. If you like to cook you really can’t beat gas imo. The control and visual feedback on intensity is great. Gas is doped with sulfur so it’s pretty easy to detect a leak.

      • JelleWho@lemmy.world
        3·
        1 day ago

        You should look at Induction top. Much safer, higher speed, easier to clean, way more efficient. Just plain electric heaters is what my parrents used literally 30 years ago (but yes those do cause more fires statically)

        The only reason to go with gas is that you like to use a Wok, but don’t want to invest in a induction bowl.

        • stickyprimer@lemmy.world
          1·
          4 hours ago

          We have induction at home and we did get a steel plate to use for pots and pans that aren’t ferrous. But it works so badly. Sure the induction plate heats up but then you have to rely on contact heat transfer between the metals and it’s very slow and laggy. Kills all the benefits of induction. I can’t possibly imagine trying to do this with a wok. First of all a wok needs to move and be picked up to stir and flip. The second induction loses contact, it loses heat. We should just say that gas wins hands down for woks because that’s the reality.

          • JelleWho@lemmy.world
            1·
            4 hours ago

            There are special wok induction plates (more like bowls at that point), and those work quite well. But I cant see spending so much money on the matter. That’s why for a wok I prefer fire above anything electric.

            You can also (we don’t have gas, and didn’t want to spend money on a round induction bowl) buy a wok with a tick and flat bottum. (also suggestions where listed here somewhere)

  • not_woody_shaw@lemmy.worldEnglish
    6·
    1 day ago

    Tell me you’re short without saying you’re short. (Can’t easily reach the otherwise superior rear burners)

    • Raiderkev@lemmy.world
      3·
      1 day ago

      There was a time when my kids were small that I was a back burner gang member. I used it because I worried they’d pull it down and burn themselves. Now that they are old enough to know better? Front burner gang all day. Ain’t nobody got time to be reaching way back there.