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Comment by bvan | Hacker News Reader

The level of CO2 rises dramatically when cooking using a gas stove in our house, by at least 1,000 ppm to around 1,500-1,900 ppm in the upstairs of a two-story house (kitchen on ground floor). And this is with a properly working hood above the stove.

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Yeah i was shocked when we got a CO2 / VOC meter in our house to realize the impact our gas stove was having. Replacing it is high on the todo list but sadly theres a lot of other high priority items up there right now.

I'll never put a gas stove in a house again, not for the reasons most people cite - radon, fire risk etc - but for the CO2 impact.

Gas stoves are basically only safe to use if you ALWAYS turn on the fan (and even then just barely), but most people only do that if they're cooking something really smoky.

> Gas stoves are basically only safe to use if you ALWAYS turn on the fan

There sure is some grade-A scaremongering going on in this thread.

How many people die every year from CO2 poisoning while cooking?

None, but many die prematurely from air pollution.

Can you provide any data related to cooktops, in-home air pollution, and linked deaths?

So how many picoQALYs per minute of gas range cooking?

Beyond 1000ppm cognitive decline occurs. We dont have an air exchanger in our house (yet) and with us spending so much time working from home the co2 levels regularly build up to above 1000. The gas range is the easiest way to get it to 1500 in a few minutes…

I’m not scaremongering, i just don’t like working with an inhibited brain.

The short term exposure limit for CO2 is 30,000ppm, continuous exposure limit is 5000ppm. Those are OSHA's numbers, so, conservative numbers. 1900ppm isn't a big deal, or anything to be concerned about unless you like being concerned about numbers on a graph (can't blame you, it's cool).

You should, however, do yourself a favor and set your alert threshold to at the lowest 5000ppm

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