• HappyFrog@lemmy.blahaj.zone
    272·
    1 day 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?

    • WhiteOakBayou@lemmy.world
      3·
      22 hours 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.

    • CompactFlax@discuss.tchncs.deEnglish
      2·
      20 hours 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.

    • Crashumbc@lemmy.worldEnglish
      21·
      20 hours 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)

      • SCmSTR@lemmy.blahaj.zoneEnglish
        1·
        3 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.

      • DaPorkchop_ [they/she/it]@lemmy.ml
        31·
        18 hours 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·
      22 hours 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·
        21 hours 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.

  • not_woody_shaw@lemmy.worldEnglish
    5·
    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·
      23 hours 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.