Highlights: A study this summer found that using a single gas stove burner on high can raise levels of cancer-causing benzene above what’s been observed from secondhand smoke.
A new investigation by NPR and the Climate Investigations Center found that the gas industry tried to downplay the health risks of gas stoves for decades, turning to many of the same public-relations tactics the tobacco industry used to cover up the risks of smoking. Gas utilities even hired some of the same PR firms and scientists that Big Tobacco did.
Earlier this year, an investigation from DeSmog showed that the industry understood the hazards of gas appliances as far back as the 1970s and concealed what they knew from the public.
It’s a strategy that goes back as far back as 1972, according to the most recent investigation. That year, the gas industry got advice from Richard Darrow, who helped manufacture controversy around the health effects of smoking as the lead for tobacco accounts at the public relations firm Hill + Knowlton. At an American Gas Association conference, Darrow told utilities they needed to respond to claims that gas appliances were polluting homes and shape the narrative around the issue before critics got the chance. Scientists were starting to discover that exposure to nitrogen dioxide—a pollutant emitted by gas stoves—was linked to respiratory illnesses. So Darrow advised utilities to “mount the massive, consistent, long-range public relations programs necessary to cope with the problems.”
These studies didn’t just confuse the public, but also the federal government. When the Environmental Protection Agency assessed the health effects of nitrogen dioxide pollution in 1982, its review included five studies finding no evidence of problems—four of which were funded by the gas industry, the Climate Investigations Center recently uncovered.
Karen Harbert, the American Gas Association’s CEO, acknowledged that the gas industry has “collaborated” with researchers to “inform and educate regulators about the safety of gas cooking appliances.” Harbert claimed that the available science “does not provide sufficient or consistent evidence demonstrating chronic health hazards from natural gas ranges”—a line that should sound familiar by now.
Speed to boil water is not at all the selling point of gas.
It’s speed and precision of temperature control.
Coils stay hot. When you turn the gas off, the heat is off RIGHT NOW. When you turn it on it’s on RIGHT NOW.
Many coils pulse full heat to simulate different heat levels. Gas gives you very precise control over exact heat levels and it is instantly responsive to change.
I’m not here to argue about the possible health concerns, I don’t know anything about that and would need to read more. But people who argue electric ranges are just as effective as gas simply haven’t cooked as much. I’m certain of this because I used to think that too until I switched to gas. Gas is plainly better.
I’ve heard great things about induction and maybe that’s the way I’ll go next. Not sure yet. I’m certainly curious.
Many coils pulse full heat to simulate different heat levels. Gas gives you very precise control over exact heat levels and it is instantly responsive to change.
You’ve got the precision factor backwards. Gas is a clear loser on that.
When you have knob levels 0—9, if you set the knob to 3 on electric you get exactly ½ the heat energy that you get from level 6. It’s perfectly linear. This is not true in the slightest with gas. A gas flame is non-linear as you go from 0 to 9. All you can do is eye-ball the flame and guess. Even when you have a flame size in mind, it’s not reproduceable because you’re still eye-balling it every time. You can’t trust the levels on a gas knob either because they’re so non-linear that you can get a big flame difference in certain points along the scale.
Gas also has less precision of control because of the reduced range at both ends. The lowest possible gas setting is still too hot for some tasks. So the best you can do is manually mimic the pulsing of electric by turning the burner off and reigniting periodically. The highest temp on gas is also less than the highest temp electric can achieve.
The only “precision” task that gas wins at is at the zero (off) level, and speed, AFAICT, which is related to precision. Both of those factors can be discarded for the most part when comparing induction because it adjusts temp demand fast enough.
I appreciate your well mathed response, but this is a classic example of using a numbers argument where the eye test should prevail. It’s like people who play fantasy sports and argue that advanced stats prove a player who sucks, is actually good.
I don’t at all think in the terms you are thinking of when I cook. I’m not looking at the flames. I’m not looking for “exactly half” when I drop the temp. I’m cooking, and watching the food I make react. Sometimes I need to raise or drop the temp just a tiny bit, and I can do that with excellent speed and resolution of change with gas. Electric pulses do not offer this. Every electric stove I have ever used is absolutely terrible at making small quick adjustments of heat. I am not thinking about the exact percentage by which I want to raise or lower it, and getting concerned about whether it’s exactly right. I’m not concerned about the linearity of change (although honestly if I’m thinking of it, my gas stove’s heat range feels fairly linear to me). I am doing this by intuition or feel, and by watching what I’m cooking to see that it is doing what I want.
Also I have no idea what you mean about gas being too hot at its lowest setting. I have never encountered this in many years of cooking. Mine goes low enough that I can keep a sauce warm without stirring without it sticking. I have however, many times encountered food that scorched because the electric coils stayed hot for 15 minutes after being turned off.
Ultimately, I probably incorrectly used the word precision. Someone who is a superior wordsmith may be able to direct me to the correct verbage.
