Yes, same. You can pry my gas stoves (natural gas at home, propane at our cabin) from my dead hands. I've ensured that I have adequate ventilation to mitigate air quality issues. I just don't love...
Yes, same. You can pry my gas stoves (natural gas at home, propane at our cabin) from my dead hands. I've ensured that I have adequate ventilation to mitigate air quality issues.
I just don't love convection. I do have an induction single burner. It doesn't work with my nonstick aluminum pans. Any time I pick up a pan to flip food or tilt it to baste something, it stops cooking. One thing I do like induction for is boiling water - it's much faster than gas.
But overall, I just prefer gas - personal preference.
I've always disliked gas stoves - they're dangerous, smell bad, and no matter what enthusiasts tell you, they are SLOW to boil water. If they manage it at all. I waited 30 minutes one time and the...
I've always disliked gas stoves - they're dangerous, smell bad, and no matter what enthusiasts tell you, they are SLOW to boil water. If they manage it at all. I waited 30 minutes one time and the best I got was a simmer. And yes, it's true some sizes of pots work better, but none of them work great. Plus gas stoves smell terrible and now I know why.
I prefer any other type of stove. Induction is my favorite, but others are good too.
We have propane gas stove/oven and I bought a small induction unit for a temporary kitchen situation. The gas is far faster than the oil coil top electric we used to have but my wife didnt believe...
We have propane gas stove/oven and I bought a small induction unit for a temporary kitchen situation. The gas is far faster than the oil coil top electric we used to have but my wife didnt believe me when I said the induction was even faster. It is. Something like 15 seconds faster for the induction, but both induction and gas are pretty quick.
Induction is indeed the best, but a typical gas range is not better than a radiant electric stove ( glasstop or coil). Typical boil times for 2 quarts of water on a gas stove is 8 minutes. It's...
Induction is indeed the best, but a typical gas range is not better than a radiant electric stove ( glasstop or coil). Typical boil times for 2 quarts of water on a gas stove is 8 minutes. It's 6-7 on a radiant electric. 90 seconds for induction. The 30 minutes he described is definitely not normal though. Either they were using one of the simmer burners, an extremely large pot, and/or it was a really underpowered range.
My current place has a gas stove for the same reason, it's a tiny studio that dates from before WWI, when the fact that it was wired for electricity at all was an amenity. Place is set up so each...
My current place has a gas stove for the same reason, it's a tiny studio that dates from before WWI, when the fact that it was wired for electricity at all was an amenity. Place is set up so each unit is on one 15A circuit, but has individual gas meters for each unit as well that just feeds the stove. There's no option but gas for this place, and given its constraints, it performs far better than any electric option they could put in here.
I am sad that my new place (which bills itself as a more high end complex) just has a standard electric glass top instead of induction, even though my cookware (anodized aluminum) would need replacing in that situation.
Oh it is, but given that it's literally one of the cheapest places in the entire metro area I live in that isn't income-restricted (and cheaper than quite a few that are, shockingly), I'm not...
Oh it is, but given that it's literally one of the cheapest places in the entire metro area I live in that isn't income-restricted (and cheaper than quite a few that are, shockingly), I'm not surprised. The amount of lead and asbestos remediation that would be required to get behind these walls means nobody is going to do it unless they knock the whole place down. Can't even use a toaster oven and my window air conditioner simultaneously, it's a great time.
My favorite is the straight up coils. They take a minute to master because it can be harder to judge where your temperature is going to end up (stay lower than you think, increasing the number...
My favorite is the straight up coils. They take a minute to master because it can be harder to judge where your temperature is going to end up (stay lower than you think, increasing the number doesn't make it heat up faster - took me a while to learn this), and the one downside from gas is removing the pan from the stove to toss things around nearly completely removes the heat, rather than still transferring some percentage of it through the gap, but once you learn the numbers that work for your common foods, they can be a lot more reliable and don't have any risk of exploding or killing you in your sleep. Huge benefits.
Also you can just stir instead of lifting up the pan. I’ve cooked on electric (shitty and mid-high end), gas, and induction at various places where I’ve lived over the last 15 years or so. In...
Also you can just stir instead of lifting up the pan.
I’ve cooked on electric (shitty and mid-high end), gas, and induction at various places where I’ve lived over the last 15 years or so. In terms of overall cooking experience, I’d rate them induction > mid-high electric > gas > shitty electric.
Excuse me? Stir? But how am I supposed to feel like a fancy chef if I don't flip shit around in the pan? How am I supposed to impress people by flipping 9/10 pancakes perfectly? Please ignore the...
Excuse me? Stir? But how am I supposed to feel like a fancy chef if I don't flip shit around in the pan? How am I supposed to impress people by flipping 9/10 pancakes perfectly? Please ignore the dough on the wall.
I drink so much tea I have an electric kettle that I boil any water I would use on the stove in now. I’d recommend it. I’ve even brewed 5 gallons of beer on the stovetop feeding it water from my...
I drink so much tea I have an electric kettle that I boil any water I would use on the stove in now. I’d recommend it. I’ve even brewed 5 gallons of beer on the stovetop feeding it water from my kettle.
Cooked with gas my whole life, and anytime I have had to cook without it I desperately miss the fine control you get with gas over the size of the flame. The coil type stay hot and you can't turn...
Cooked with gas my whole life, and anytime I have had to cook without it I desperately miss the fine control you get with gas over the size of the flame. The coil type stay hot and you can't turn the heat low without it taking ages to cool down, and the induction ones are just... Odd.
Maybe I don't understand them, but I've never had the control with induction that people tout compared to reducing the flame size with a gas stove.
Luckily the place I am in has adequate ventilation and a window we open when cooking. But I'll be sad when I am eventually forced to change to electric stove types.
As with most things, gas stoves have various efficiencies. Nothing hits 100% so there are always some byproducts created (CO, CO2, etc). Adequate ventilation will handle this but many gas stoves...
As with most things, gas stoves have various efficiencies. Nothing hits 100% so there are always some byproducts created (CO, CO2, etc). Adequate ventilation will handle this but many gas stoves don't have it. I remember my college gas stove had no vent at old and the stove was old as hell.
Adding ventilation is a small form of risk management, and it is up to you to weigh the risks of potential worse air quality for the cooking experience. I personally want to try out induction when I make the change. Would work with my carbon steel pans that I love to use.
Same situation. I've had to move to resistive coil hobs, and it is simply not the same. You lose all the control you had with gas, it works in this weird "all or nothing" PWM cycle where not...
Same situation. I've had to move to resistive coil hobs, and it is simply not the same. You lose all the control you had with gas, it works in this weird "all or nothing" PWM cycle where not burning things and getting a proper fond is a very thin line to walk on.
I'm all for induction, but if I could go back to gas right now if it meant not having to use electric hobs, I would.
I used to make stovetop popcorn all the time on my gas stove and it was perfect but also there was an art to it. I miss the control and dislike my current normal electric stove. I’m really curious...
I used to make stovetop popcorn all the time on my gas stove and it was perfect but also there was an art to it. I miss the control and dislike my current normal electric stove.
I’m really curious to see some of the research the EPA and states that are proposing to ban gas (without ventilation). I’d like to see cancer/related disorders rates for a fully mitigated vent system.
The problem is that almost no one HAS good ventilation, ime. Landlords install those little fan things above the oven that do nothing but circulate air and then call it a day.
The problem is that almost no one HAS good ventilation, ime. Landlords install those little fan things above the oven that do nothing but circulate air and then call it a day.
Also at some point the infrastructure costs of maintaining gas hookups just doesn’t make sense. The number of people who actually cook enough to care is actually quite small. Too small to worry...
Also at some point the infrastructure costs of maintaining gas hookups just doesn’t make sense. The number of people who actually cook enough to care is actually quite small. Too small to worry about building gas lines and working it into building inspections. The economics of scale can’t justify it. It’s a waste of civic money even before the climate change problems with gas leakage.
It’s general “prestige” effects of having gas stoves that makes them buy them. Induction is better for basically everything but using a wok and that’s what high-end home cooks ought to be using. For the few cases where gas makes sense people ought to just buy a dedicated gas burner and buy those canisters.
Even using a wok, gas stoves aren't really necessary unless you're aiming for restaurant-level heat, which most Western home gas stoves can't do anyway. Some things are harder on electric or...
Even using a wok, gas stoves aren't really necessary unless you're aiming for restaurant-level heat, which most Western home gas stoves can't do anyway. Some things are harder on electric or induction than gas, but ime the heat adjusts quickly enough in a good wok that you can just remove it from the heat when you'd turn the stove off on a gas burner and it does the same job.
I have considered getting a gas burner just for doing stuff like hot pots and Korean barbecue at the table. But it might be just as effective on a portable electric burner too, I have to research.
Yes, there's probably some point where there are too few customers to pay for the infrastructure, but I wonder where the line is, particularly if the customers are well-off and willing to pay? In...
Yes, there's probably some point where there are too few customers to pay for the infrastructure, but I wonder where the line is, particularly if the customers are well-off and willing to pay?
In the US, natural gas companies are private, regulated monopolies in most places, but propane can be delivered, and often is in rural areas. Looks like natural gas appliances can use propane.
This suggests that maybe not a lot of public funds are needed for some people to continue using gas?
Yeah in rural and exurban areas people get propane tanks trucked to their houses. Infrastructure isn’t as big a deal there, but it still ends up presenting an unnecessary fire and carbon monoxide...
Yeah in rural and exurban areas people get propane tanks trucked to their houses. Infrastructure isn’t as big a deal there, but it still ends up presenting an unnecessary fire and carbon monoxide hazard. But if folks are willing to pay for that then that’s their prerogative.
Personally I think just having a gas burner and buying canisters as needed makes more sense than having a whole gas range.
The window in my apartment opens onto a closed shaft with a rooftop skylight, so while it lets in natural light, there is no open air access. To properly ventilate the apartment, I would need to...
The window in my apartment opens onto a closed shaft with a rooftop skylight, so while it lets in natural light, there is no open air access. To properly ventilate the apartment, I would need to open the bedroom and living room windows to get air crossflow, but that bypasses the kitchen due to how the rooms are laid out. I suppose I could put a third fan in the kitchen to blow air towards the out-blowing window? Point is, old homes/units weren't necessarily built with kitchen ventilation in mind.
Does anyone know if there is some simple harm reduction i could do with our gas stove, particularly in the winter? I've never had a gas stove before and it smells terrible when the house is closed...
Does anyone know if there is some simple harm reduction i could do with our gas stove, particularly in the winter? I've never had a gas stove before and it smells terrible when the house is closed up.
Good venting is the most important thing. A fan in the window would help, though it's not really practical when it's cold. We have an air quality meter and an air filter that we originally got due...
Good venting is the most important thing. A fan in the window would help, though it's not really practical when it's cold.
We have an air quality meter and an air filter that we originally got due to concern about smoke from California wildfires and also the pandemic. When my wife cooks, indoor air quality gets significantly worse according to the meter. (It smells good though.) Turning on the air filter reliably makes the number go down again, so I assume it works. We have an electric stove, so it's not due to gas, it's just because cooking does that.
If I were to buy another air filter, I'd want one with its own air quality meter so it automatically turns on when air quality gets worse, like a thermostat.
I wouldn't expect an air filter to fix everything (it doesn't do anything about gasses, like high carbon dioxide levels) but it's good for smoke and dust.
I'll have to dig out my air filter, good idea in general. I'll look into that air quality meter too, i think that's something many of us should be checking out nowadays.
I'll have to dig out my air filter, good idea in general. I'll look into that air quality meter too, i think that's something many of us should be checking out nowadays.
Yes, because we don't have a gas stove. Cooking things makes the air quality get worse according to the meter, and if I run the air filter then it gets better again. I don't know how harmful it...
Yes, because we don't have a gas stove. Cooking things makes the air quality get worse according to the meter, and if I run the air filter then it gets better again. I don't know how harmful it is, though, or how that compares with a gas stove; they might have additional dangers.
Apparently frying food is a known cause of indoor air pollution. Air fryers seem to be a particular problem.
I don't think it's too much cause for alarm since it does seem to disperse quickly if you have any kind of ventilation, but you should have something.
That's interesting. I mean, I am not surprised about gas decreasing quality of air, but just cooking (which I think of an electric oven or range) shocks me. I'm not surprised about air fryers. I...
That's interesting. I mean, I am not surprised about gas decreasing quality of air, but just cooking (which I think of an electric oven or range) shocks me.
I'm not surprised about air fryers. I have one, and I accidentally turned the flattop range on while moving and it burned a bit of the styrofoam of it's box... now it always smells like styrofoam when it cooks (wonder how that compares to gas haha). But that's good to know too.
You need to make sure that you have adequate ventilation, that actually vents outside instead of just recirculating air. Ours is actually so good that we can actually smell what's cooking outside...
You need to make sure that you have adequate ventilation, that actually vents outside instead of just recirculating air. Ours is actually so good that we can actually smell what's cooking outside better than inside.
Yes, same. You can pry my gas stoves (natural gas at home, propane at our cabin) from my dead hands. I've ensured that I have adequate ventilation to mitigate air quality issues.
I just don't love convection. I do have an induction single burner. It doesn't work with my nonstick aluminum pans. Any time I pick up a pan to flip food or tilt it to baste something, it stops cooking. One thing I do like induction for is boiling water - it's much faster than gas.
But overall, I just prefer gas - personal preference.
I've always disliked gas stoves - they're dangerous, smell bad, and no matter what enthusiasts tell you, they are SLOW to boil water. If they manage it at all. I waited 30 minutes one time and the best I got was a simmer. And yes, it's true some sizes of pots work better, but none of them work great. Plus gas stoves smell terrible and now I know why.
I prefer any other type of stove. Induction is my favorite, but others are good too.
We have propane gas stove/oven and I bought a small induction unit for a temporary kitchen situation. The gas is far faster than the oil coil top electric we used to have but my wife didnt believe me when I said the induction was even faster. It is. Something like 15 seconds faster for the induction, but both induction and gas are pretty quick.
The countertop induction burners are usually really low power compared to the range models.
Induction is indeed the best, but a typical gas range is not better than a radiant electric stove ( glasstop or coil). Typical boil times for 2 quarts of water on a gas stove is 8 minutes. It's 6-7 on a radiant electric. 90 seconds for induction. The 30 minutes he described is definitely not normal though. Either they were using one of the simmer burners, an extremely large pot, and/or it was a really underpowered range.
My current place has a gas stove for the same reason, it's a tiny studio that dates from before WWI, when the fact that it was wired for electricity at all was an amenity. Place is set up so each unit is on one 15A circuit, but has individual gas meters for each unit as well that just feeds the stove. There's no option but gas for this place, and given its constraints, it performs far better than any electric option they could put in here.
I am sad that my new place (which bills itself as a more high end complex) just has a standard electric glass top instead of induction, even though my cookware (anodized aluminum) would need replacing in that situation.
Oh it is, but given that it's literally one of the cheapest places in the entire metro area I live in that isn't income-restricted (and cheaper than quite a few that are, shockingly), I'm not surprised. The amount of lead and asbestos remediation that would be required to get behind these walls means nobody is going to do it unless they knock the whole place down. Can't even use a toaster oven and my window air conditioner simultaneously, it's a great time.
My favorite is the straight up coils. They take a minute to master because it can be harder to judge where your temperature is going to end up (stay lower than you think, increasing the number doesn't make it heat up faster - took me a while to learn this), and the one downside from gas is removing the pan from the stove to toss things around nearly completely removes the heat, rather than still transferring some percentage of it through the gap, but once you learn the numbers that work for your common foods, they can be a lot more reliable and don't have any risk of exploding or killing you in your sleep. Huge benefits.
Also you can just stir instead of lifting up the pan.
I’ve cooked on electric (shitty and mid-high end), gas, and induction at various places where I’ve lived over the last 15 years or so. In terms of overall cooking experience, I’d rate them induction > mid-high electric > gas > shitty electric.
Excuse me? Stir? But how am I supposed to feel like a fancy chef if I don't flip shit around in the pan? How am I supposed to impress people by flipping 9/10 pancakes perfectly? Please ignore the dough on the wall.
I drink so much tea I have an electric kettle that I boil any water I would use on the stove in now. I’d recommend it. I’ve even brewed 5 gallons of beer on the stovetop feeding it water from my kettle.
Cooked with gas my whole life, and anytime I have had to cook without it I desperately miss the fine control you get with gas over the size of the flame. The coil type stay hot and you can't turn the heat low without it taking ages to cool down, and the induction ones are just... Odd.
Maybe I don't understand them, but I've never had the control with induction that people tout compared to reducing the flame size with a gas stove.
Luckily the place I am in has adequate ventilation and a window we open when cooking. But I'll be sad when I am eventually forced to change to electric stove types.
As with most things, gas stoves have various efficiencies. Nothing hits 100% so there are always some byproducts created (CO, CO2, etc). Adequate ventilation will handle this but many gas stoves don't have it. I remember my college gas stove had no vent at old and the stove was old as hell.
Adding ventilation is a small form of risk management, and it is up to you to weigh the risks of potential worse air quality for the cooking experience. I personally want to try out induction when I make the change. Would work with my carbon steel pans that I love to use.
Same situation. I've had to move to resistive coil hobs, and it is simply not the same. You lose all the control you had with gas, it works in this weird "all or nothing" PWM cycle where not burning things and getting a proper fond is a very thin line to walk on.
I'm all for induction, but if I could go back to gas right now if it meant not having to use electric hobs, I would.
I used to make stovetop popcorn all the time on my gas stove and it was perfect but also there was an art to it. I miss the control and dislike my current normal electric stove.
I’m really curious to see some of the research the EPA and states that are proposing to ban gas (without ventilation). I’d like to see cancer/related disorders rates for a fully mitigated vent system.
The problem is that almost no one HAS good ventilation, ime. Landlords install those little fan things above the oven that do nothing but circulate air and then call it a day.
Also at some point the infrastructure costs of maintaining gas hookups just doesn’t make sense. The number of people who actually cook enough to care is actually quite small. Too small to worry about building gas lines and working it into building inspections. The economics of scale can’t justify it. It’s a waste of civic money even before the climate change problems with gas leakage.
It’s general “prestige” effects of having gas stoves that makes them buy them. Induction is better for basically everything but using a wok and that’s what high-end home cooks ought to be using. For the few cases where gas makes sense people ought to just buy a dedicated gas burner and buy those canisters.
Even using a wok, gas stoves aren't really necessary unless you're aiming for restaurant-level heat, which most Western home gas stoves can't do anyway. Some things are harder on electric or induction than gas, but ime the heat adjusts quickly enough in a good wok that you can just remove it from the heat when you'd turn the stove off on a gas burner and it does the same job.
I have considered getting a gas burner just for doing stuff like hot pots and Korean barbecue at the table. But it might be just as effective on a portable electric burner too, I have to research.
Yes, there's probably some point where there are too few customers to pay for the infrastructure, but I wonder where the line is, particularly if the customers are well-off and willing to pay?
In the US, natural gas companies are private, regulated monopolies in most places, but propane can be delivered, and often is in rural areas. Looks like natural gas appliances can use propane.
This suggests that maybe not a lot of public funds are needed for some people to continue using gas?
Yeah in rural and exurban areas people get propane tanks trucked to their houses. Infrastructure isn’t as big a deal there, but it still ends up presenting an unnecessary fire and carbon monoxide hazard. But if folks are willing to pay for that then that’s their prerogative.
Personally I think just having a gas burner and buying canisters as needed makes more sense than having a whole gas range.
Does nobody here just have a window they can open?
The window in my apartment opens onto a closed shaft with a rooftop skylight, so while it lets in natural light, there is no open air access. To properly ventilate the apartment, I would need to open the bedroom and living room windows to get air crossflow, but that bypasses the kitchen due to how the rooms are laid out. I suppose I could put a third fan in the kitchen to blow air towards the out-blowing window? Point is, old homes/units weren't necessarily built with kitchen ventilation in mind.
Sometimes the air quality outside is worse than inside, like if there's a wildfire nearby.
Does anyone know if there is some simple harm reduction i could do with our gas stove, particularly in the winter? I've never had a gas stove before and it smells terrible when the house is closed up.
Great to know it's also toxic. Super.
Good venting is the most important thing. A fan in the window would help, though it's not really practical when it's cold.
We have an air quality meter and an air filter that we originally got due to concern about smoke from California wildfires and also the pandemic. When my wife cooks, indoor air quality gets significantly worse according to the meter. (It smells good though.) Turning on the air filter reliably makes the number go down again, so I assume it works. We have an electric stove, so it's not due to gas, it's just because cooking does that.
If I were to buy another air filter, I'd want one with its own air quality meter so it automatically turns on when air quality gets worse, like a thermostat.
I wouldn't expect an air filter to fix everything (it doesn't do anything about gasses, like high carbon dioxide levels) but it's good for smoke and dust.
I'll have to dig out my air filter, good idea in general. I'll look into that air quality meter too, i think that's something many of us should be checking out nowadays.
So you're saying it isn't the gas...?
Yes, because we don't have a gas stove. Cooking things makes the air quality get worse according to the meter, and if I run the air filter then it gets better again. I don't know how harmful it is, though, or how that compares with a gas stove; they might have additional dangers.
Apparently frying food is a known cause of indoor air pollution. Air fryers seem to be a particular problem.
I don't think it's too much cause for alarm since it does seem to disperse quickly if you have any kind of ventilation, but you should have something.
That's interesting. I mean, I am not surprised about gas decreasing quality of air, but just cooking (which I think of an electric oven or range) shocks me.
I'm not surprised about air fryers. I have one, and I accidentally turned the flattop range on while moving and it burned a bit of the styrofoam of it's box... now it always smells like styrofoam when it cooks (wonder how that compares to gas haha). But that's good to know too.
You need to make sure that you have adequate ventilation, that actually vents outside instead of just recirculating air. Ours is actually so good that we can actually smell what's cooking outside better than inside.