So many studies about gas stoves, ignoring the possibility that there’s adequate ventilation (tbf there usually isn’t) or the possibility that a lot of emissions are still there when cooking with electricity.
Biggest problem overall is the shitty standard that is accepted for range hoods.
Not to detract from the possibility that gas stoves are an unreasonable risk, but let’s collect all the data.
The pilot lights always seemed like a wasteful idea to me, never even considering they would be releasing combustion byproducts into the air all the time.
I’m not aware of any modern residential gas stoves which use a pilot, they use a spark to ignite on demand. Commercial ranges sometimes have a pilot though.
It’s still relatively common to have a pilot in a gas water heater or furnace though.
Anything that uses a standing pilot light these days is vented to ensure CO2 exposure is minimal. Pilots kick off enough heat to warm the vent itself and cause a stack effect, pulling the exhaust out. My fireplaces use pilot lights and you can use incense smoke to see the updraft (although that incense smoke is of course carcinogenic).
Not true. No matter what stove you cook with, cooking can produce large amounts of oil fumes (vaporized oil particles), smoke, and other VOCs from your food. All of this stuff is bad for your lungs.
Unless all you cook is boiled pasta, rice, veggies, gently simmered sauces, and sous vide (but not seared) proteins, you’re going to need a good quality range hood that (ideally) vents cooking emissions outside.
The emissions from the act of cooking itself are not negligible and are never considered in these studies. Or perhaps I haven’t seen one that does; I don’t keep that close an eye on it.
This article reports on a study that measured benzene emissions in some scenarios and then leaps to conclusions based on those measurements. There’s no control.
Tbh, I’m always smoking the house up to get the right crisp on my chicken. I might be using the wrong oil, and I know I’m probably not the only one lol
Sorry to but into this convo but cooking at around 300 degrees f starts creating advanced glycation end products (age) which is a driver of inflammation. It’s always better to make stews or soups rather than fry in oil or air bake fat, carbs, and protein together.
You’re throwing out entire continents worth of cuisine. You’re essentially saying “do not sauté or stir fry anything.”
But here’s the sad reality: you could live your whole life eating nothing but bland, boiled food and still get lung cancer from VOCs and PM2.5 particles in the air due to the pollution of city life.
Are you using Celsius? Fahrenheit that’s near a sous vide temperature range and totally safe.
Regarding carcinogens, burning or browning anything is bad. But advanced glycation end products form when tou have the combination of carbs, fats, and protein plus dry heat.
So many studies about gas stoves, ignoring the possibility that there’s adequate ventilation (tbf there usually isn’t) or the possibility that a lot of emissions are still there when cooking with electricity.
Biggest problem overall is the shitty standard that is accepted for range hoods.
Not to detract from the possibility that gas stoves are an unreasonable risk, but let’s collect all the data.
The pilot lights always seemed like a wasteful idea to me, never even considering they would be releasing combustion byproducts into the air all the time.
I’m not aware of any modern residential gas stoves which use a pilot, they use a spark to ignite on demand. Commercial ranges sometimes have a pilot though.
It’s still relatively common to have a pilot in a gas water heater or furnace though.
Anything that uses a standing pilot light these days is vented to ensure CO2 exposure is minimal. Pilots kick off enough heat to warm the vent itself and cause a stack effect, pulling the exhaust out. My fireplaces use pilot lights and you can use incense smoke to see the updraft (although that incense smoke is of course carcinogenic).
The emissions talked about with gas stoves come from the gas being burned.
Electric stoves, like induction stoves, don’t have emissions.
If your food emits benzene, something is wrong with your food
Not true. No matter what stove you cook with, cooking can produce large amounts of oil fumes (vaporized oil particles), smoke, and other VOCs from your food. All of this stuff is bad for your lungs.
Unless all you cook is boiled pasta, rice, veggies, gently simmered sauces, and sous vide (but not seared) proteins, you’re going to need a good quality range hood that (ideally) vents cooking emissions outside.
And if you use the “self-clean” feature on your oven (you shouldn’t regardless), it’s going to spew out some nasty shit.
The emissions from the act of cooking itself are not negligible and are never considered in these studies. Or perhaps I haven’t seen one that does; I don’t keep that close an eye on it.
This article reports on a study that measured benzene emissions in some scenarios and then leaps to conclusions based on those measurements. There’s no control.
But your food doesn’t emit benzene.
It emits high levels of pm2.5 which cause cancer
What does? Your food? Or your stove?
If it’s your food, you might want to change your diet, because that’s not healthy.
Tbh, I’m always smoking the house up to get the right crisp on my chicken. I might be using the wrong oil, and I know I’m probably not the only one lol
Sorry to but into this convo but cooking at around 300 degrees f starts creating advanced glycation end products (age) which is a driver of inflammation. It’s always better to make stews or soups rather than fry in oil or air bake fat, carbs, and protein together.
You’re throwing out entire continents worth of cuisine. You’re essentially saying “do not sauté or stir fry anything.”
But here’s the sad reality: you could live your whole life eating nothing but bland, boiled food and still get lung cancer from VOCs and PM2.5 particles in the air due to the pollution of city life.
Any time the temperature goes above 160-180 is my understanding, and usually more so with frying
Are you using Celsius? Fahrenheit that’s near a sous vide temperature range and totally safe.
Regarding carcinogens, burning or browning anything is bad. But advanced glycation end products form when tou have the combination of carbs, fats, and protein plus dry heat.
Yes I am using standard units