Gas stoves fill the air in your home with particulate matter (pm), which has been found to increase cancer risk in the long term.
So next time you buy a stove, consider choosing an induction stove.
Btw, gas stoves being better or faster than induction is a myth. They have certain specific advantages, but they are actually slower.
Obligatory Technology Connections video:
https://www.youtube.com/watch?v=eUywI8YGy0Y
Appliance repairman here. What I tell my clients about gas in general is that: 1. When natural gas burns it create CO. 2. There is a none zero chance the thing can blow up.
Electric cooking appliances have an absolute zero chance of either of these two things happening.
I try to get people to switch to electric for these reasons some just like the aesthetic of cooking on gas.
C02 isnt the only dangerous chemical.
And most peoples electricity generates huge amounts of GHGs
Just pointing out the person you replied to said CO which is carbon monoxide, not CO2
The lack of formatting in their comment was confusing.
That said, you’re right that CO (or CO2) aren’t the only harmful outputs of combustion.
We like to see it - fire, heat.
We like using pans that may not be induction friendly.
I absolutely agree. I’m happy to switch to a new technology as long as it performs at least as well as my current implementation.
I have a few cast iron and carbon steel pans, but most of my cooking vessels are thick copper (not copper inserts, full 3mm or more copper). Copper pans are superior to any other material (unless you prioritize cost) and are sadly incompatible with induction.
Don’t even talk to me about electric element (non induction) stoves, they’re garbage for heat control.
Did you know that the vast majority of electric stovetops aren’t induction stovetops and you can use any pan you like on them? Personally, I would rather not breathe in carbon monoxide.
Ceramic stoves also work on other types of pans and emit a bright red glow when they’re hot. However, they are less efficient.
They are ass for trying to control the temperature of your pan.
Regular old coil electric stoves will be fine with, for instance, your old rough-bottomed cast iron pan. And despite no flame, the coils glow red hot like a horseshoe at a blacksmith’s, to hit that emotional spot.
There is a little learning curve: they heat up and cool down more slowly, which can be a plus if you work with it.
Note: If you have spilled, especially grease, be sure to lift the whole stovetop to clean underneath, nobody taught me that at first.
Cast iron works great on induction though.
Exact reason why I built a fire in my kitchen. Gives that camping feeling
Instructions weren’t very clear, now my house is burning down. Is there a good way to vent the smoke next time?
I just get a new house after