I’ve often wondered about this.
Does the area immediately above where the gas stove was have an exhaust fan that vents to atmosphere?
I would have assumed a properly specced exhaust fan would capture and remove combustion products from a gas stove?
Does the area immediately above where the gas stove was have an exhaust fan that vents to atmosphere?
I would have assumed a properly specced exhaust fan would capture and remove combustion products from a gas stove?
On the other hand, when water turns into steam at standard atmospheric pressure, it expands in volume by about 1,700 times.
Whereas the gas in your stove is already a vapour, mostly methane, turning in to mostly water vapour and carbon dioxide. So the expansion ratio isn’t going to be anywhere near as high as that.
I’d say you’re still right.
Still, I wonder to what extent an exhaust fan does help.
If the exhaust fan can vent x cubic feet per minute and the room is y cubic feet in volume then it takes z minutes to full ventilate the room, etc etc.
I suspect a sufficient ventilation would require something more like a lab fume hood that can pull a negative pressure on the area around the stove.
And from what I have seen, a good number of exhaust fans are straight up fake and just ventilate back in to the room rather than ducted outside.
Culinary Cargo Cult.
It's massively easier to just not create the no2 by replacing gas with induction, and to vent the smoke outside rather than trying to trap it in a filter. I think the introduction of cheap consumer air quality sensors like from IKEA will start to make this problem a lot more visible to people.
You’d sure notice if the air in your kitchen was swooshing around at 671 miles per hour.
Nope.
> It helps that the insides of my lungs are being squeezed outwards by the same force.
So you agree your first statement is incorrect. I’m glad we sorted that out.