> stoves
You'll pry my gas range from my cold, dead hands
You'll pry my gas range from my cold, dead hands
Children living in homes with gas stoves are 40% more likely to develop asthma for example, according to some studies. Other studies have it closer to 10%.
Anyway, it's clear that indoor gas combustion isn't advisable from a health perspective. Not to mention the climate, burning methane for energy should be phased out, full stop.
https://www.vox.com/energy-and-environment/2020/5/7/21247602...
https://qz.com/1941254/experts-are-sounding-the-alarm-about-...
As for asthma, current U.S. federal agency involvement on the subject does not identify a connection between cooking with natural gas stoves and the risk of asthma development or direct association with asthma attacks.
Here's a recent study from Australia for example: https://espace.library.uq.edu.au/view/UQ:727186
And no asthma has found or correlated in Europe.
With pollution around industry, cars and wastes, yes.
Gas stoves? that sounds tacky as worst.
I have recently swapped gas for induction and it dropped my meal prep time by 20~30% because I'm not standing around waiting for pans to get hot anymore.
If I was big into wok cooking, I'd probably keep the gas range. 99% of the time I just want to get a pan to 500F or boil a pot of water ASAP.
Another nice situation was during the 2003 blackout my father was able to crank a turn table to play some records while lighting the stove with a match to cook dinner
You should try induction sometime. Convective electric is very slow by comparison and I have struggled with it myself for many years. My current cooktop can take a 10" iron skillet from dead cold to smoking hot in under 30 seconds using the maximum setting.
Only caveat with induction is the distance to element & cookware material constraints, both of which can usually be overcome with little difficulty.
I think it's nice to have an induction burner but I prefer gas for many reasons. One is the visual feedback from the flame. Another is that a flame is a 3D surface to cook on so I can tilt the pan to get certain sides hot when needed.
Induction is good at boiling water though.
I've never heard a chef say that getting a pan hot and staying hot quickly is their number 1 optimization. Except for boiling water, which induction is great for.
But every home cook has different things they like I guess.
I am certainly no chef. Just an engineer trying to optimize my time as much as possible, especially in areas where I do not really enjoy spending it.
Reduction of delicate sauces, et. al. is not something I am strongly concerned with. Fast meal prep is the name of the game for me. I do still have the ability to use gas if I really wanted to, I just like the speed of induction.
Do you prefer the cleanup required for a gas range as well? My induction cooktop can be perfectly cleaned within 10 seconds and I don't have to wait for it to cool down either.
When you look at all of this through the lens of time-value, I think it gets much more complex.
I’m a hobby home chef so I guess my optimizations are different. I insist on an offset smoker when a pellet smoker would use much less of my time, for example.
Awesome you cook though especially when it’s not your preferred way to spend time! It’s so easy to fall into the pattern of just getting delicious restaurant food all the time but cooking for yourself and family builds something.
Yep there you go. If it's something you enjoy, you almost want to slow things down a bit.
> It’s so easy to fall into the pattern of just getting delicious restaurant food all the time
Absolutely. Virtually all of my friends & family are 100% addicted to other people cooking & bringing them food now.
I try to eat out rarely, especially any sort of cheap fast food. The quality & nutrition you get out of a $5 burger these days is absolutely appalling.
Cast iron is the opposite. They take a long time to heat-up and a long time to cool down. Steel is somewhere in between.
Electric or induction will never win me over unless I somehow end up in a house with a Powerwall.
I have a cheap 1500w portable induction cooktop I used for this exact purpose. On the lowest setting, it only pulls ~300W AC, so you can run it on the smallest of generators or portable power stations without any problems.
I have a 12,500W generator as well that could easily run my main induction range, but I reserved loading on this for making sure the furnace blower was moving. Didn't want to play games with fuel supply at the time.
Whenever I cook on gas, I miss the fast-heating of induction for things like pasta or potatoes.
I also don't understand why all induction ranges have to be "high-tech" touchscreen crap. I'd love an induction stove with big, substantial, tactile knobs. Cooking on a Wolf range is such a pleasure for that experience alone.
In the UK, every kitchen has a fast-boil kettle (and has done for decades now) and those still boil water faster than an induction hob.