omg, is this for real? weird how recent conspiracy rumbling about gvmnt taking away gas stoves may have been covering for a real conspiracy. First I’ve read about benzene in stove fumes. Like cooking w/gas
I had gas stoves most of my life. Several years back I had an apt with a nice flat top electric and I liked it. Fast forward a couple years and my current place has a gas stove again. I hate it now and I miss the electric.
It was reliable. It didn’t smell or leave combustion byproducts in the air. I don’t have to worry about making the house explode if a burner is bumped on.
The thing I notice the most is it’s wasteful. On the electric the handles of my pots were never too hot to touch. Gas stove, so much heat is lost around the pot. The handles are always hot and the above range microwave handle gets hot too. (I am using the appropriate sized burner for the pot size.)
This article was posted on another community yesterday. Most of the comments were about how awesome gas is and how crappy electric is.
In my adult life I’d always had electric stoves, and they were fine. Two years ago I bought a house with a gas stove and I was so excited because I love cooking and it’s supposed to be the best.
I fucking hated it. There’s so many cons to gas stoves that people never talk about and I don’t get it.
The waste heat is insane. Your pan and pot handles get hot. You can’t leave utensils in the pot or pan, they will burn. It directly heats and humidifies the air in your kitchen. It’s finicky on low heat and you can sometimes have a burner go out.
And these are just ways that gas sucks to use. I’m not even talking about health impacts.
We switched to induction and it’s definitely the best. But I’d rather have resistive electric than gas.
One benefit of electric and induction that’s a bit subtler: you can smell what you’re cooking better. With gas, there are all these hot gasses coming up around your pan that make smelling things hard.
And how annoying they are to clean. In China, I had a gas stove and it seemed like it left residue on everything. Getting into the nooks and crannies to scour it was also annoying, and one time I accidentally broke one of the burner heads.
My induction stove at home now is just a flat surface. It cooks quick enough, has no fuss, I don’t have to worry about carcinogenic fumes, and I can just quickly wipe it down when I’m done if any shit gets on it.
The only time I ever enjoyed cooking with gas was when I was doing it professionally. They always seemed sketchy to me in a home kitchen where you don’t have a ventilation system than can fully cycle the air in less than a minute. My only complaint with my current glass-top electric is it’s only got 1 big burner.
It’s so weird because I’ve hated every electric stove I used and loved every gas one.
One big reason is that when a gas burner is off it is no longer producing any heat. The number of times I’ve had a boil over or burned food because the heat doesn’t just turn off immediately makes me hate electric. And that’s just one reason.
I disagree. The burner and grate retain a bunch of heat when you turn the gas off. Maybe not as much as the electric element but it’s still a consideration.
Thanks for your response, I appreciate the dialog and wish people didn’t downvote you for having an opinion.
Every had to clean up the mess from a boil-over on a gas range compared to a flat top, ceramic electric range?
Never going back…
I’ve done both and I prefer cleaning the gas range. Those glass tops are never as easy to clean as they claim, and with sealed burners it’s just a matter of mopping it up with towels.
Electric glass tops can be hard to clean at times. I’d still prefer it over gas in general.
Induction glass tops are sooooooo easy to clean. Nothing gets burned on because the heat is in the pan, not in or under the glass top.
Induction stoves are on another level. You could sort of argue about open flame vs glass top electric… Though even then, flame had big downsides.
But induction is just superior. Almost no energy loss. No heating the air from the element. No burns from the element. Almost instant response from temp changes.
I also am back on a propane stove and am working on replacing it.
Induction stoves can heat much faster than the hottest setting on many gas stoves which gives many the impression that electric stoves are “hard to control”. But then the resistive element ones have the opposite problem where the power is somewhat lower than gas. Most people don’t differentiate the type of electric stove they’re using, and just project a single bad experience or two to all electric stoves.
This conversation reminds me of my grandfather. I wonder what he would think of this subject and the addition of induction for cooking.
Cooking on wood was his choice no matter the house modern or rustic, he would install a wood cookstove. He grew up logging and working in remote logging camps. There was no gas or electricity to choose from then.
He use to cook up great breakfasts every day. He hated electric stoves as he said they would only heat up the middle of his large frying pans. There was one that exploded on him. The pans were quite large, dwarfing the large element on a electric stove.
Thinking back it would be odd seeing a woodstove next to a unused electric stove. Anyways Swedish Crepes were his thing. The woodstove was a even heat for him he said. The best heat you could ever get in his mind. My grandmother use to also bake in this stove. He was good at controlling the heat for her.
When they retired to his cabin he built, his wood cookstove also had a water jacket for hot water tank. (there was no power grid). That stove was running from 430am to 6or 7pm at night every day. Then there was the regular woodstove to heat the main area of the cabin. It was only in his last years that he had to accept a propane cookstove in the kitchen for his new wife to cook on in the summer as the days were getting pretty hot to run a woodstove. She also wanted hot water at all times so a propane hot water tank came in the deal. He use to cook a little on the propane stove but wood was always his first choice.
When those issues with overheated pots happen on a gas stove, it is because you have turned up the flame too high for the size of the pot.
I like the high-speed reactivity of gas (it gets hot enough to cook almost immediately, but I can live with electric and I like the safety of induction (which was nice when young kids were about).
However I grew up in Los Angeles smog which messed up my lungs. So I may be high risk.
I’m too poor to replace stoves or choose homes based on a philosophy, though.
The whole concept of industry co-writing laws and regulations has utterly failed. How much precedent do we need?
Lobbyists are not counselors, it’s just legalized corruption. This is not a healthy part of democracy, but eroding trust.
It’s working against the people.
We know this. Reagan knew this when he opened the door for lobbyists.
According to Marx ( Das Kapital ) corruption of the government towards the interest of the owning class is inevitable.
We still don’t know an effective way to keep government public serving. Marx recommends the end of hierarchy, but that model needs some development.
But yes, government is intended to serve the public and when it doesn’t (such as with regulatory capture) that is government failure. US federal and state governments typically fail, only rarely enacting policy consistent with public interest.
I think if you read beyond Marx there are several ideas that are valid alternatives.
Not that I am a well informed political scientist (so speculating robust political systems is well beyond my pay grade), but I am certainly open to ideas.
Here in the States we haven’t been able to engage in some basic improvements, like disposing of the Electoral College, which was a white-power motivated backdoor from the beginning. So finding the path from regulatory-captured late stage capitalism is going to be a challenge.
The problem is that you want people knowledgeable in the subject to have input, and unfortunately knowledgeable people are usually those that work in the industry as they are up to date with the latest tech, challenges, information, etc.
If you didn’t have that input it would just be politicians and lawmakers making the rules all willy nilly with no real understanding of the nitty gritty details.
There does need to be a better way, but I don’t know what it is.
sometimes it’s a good influence on some otherwise self absorbed politicians. Most of them are going to vote for whatever gets them reelected. trick is to use the system to benefit everyone. Each pol has a staff of career law-writers who know far more than their boss but make them look good for a paycheck. I worked in a college with lots of premadonna phDs whose ignorance about technical details made it hard to sit through a speech without laughing. Smaller scale politics over projects the rank and file had to implement for a paycheck. Still managed to do useful work now and then.
switched to an induction stove recently because they’re so much easier to clean
I got an induction hotplate for around $50. Took one of the burners and grate out of my gas stove & put the hotplate there. It’s great for day-to-day, and the other burners are still there if I want to make a production.
I have a cheap induction hot plate and while it boils water extremely fast it still burns things on low heat because it’s just cycling max power on and off at set intervals. I don’t like it for anything that needs long, low, and slow cooking because it will burn it
The induction is mindboggling. Haven’t gotten the hang of it yet because I JUST CAN’T UNDERSTAND THE HOW.
It’s life changing. I’m coming from the electric “coil” stoves
Granted, it sucks that a few of our old pots are useless now, but we have plenty good still, so not a huge loss
Any time you combust hydrocarbons you create some incidental aromatics like cancer causing benzene. I don’t find the comparison to cigarettes too useful though.
Right. No one has been lying about this.
Everyone should know that being around burning things is bad. It’s not like the actual food you’re cooking is not also putting these things in the air, even on an electric stove…
This is why it’s so important to have (and use) a hood that vents to the outside. These used to be standard features in homes, but it’s increasingly common just to have a recirculating hood with a grease filter. If you’re in one o those kitchens, open a window.
From another news story posted here yesterday or the day before: vent hoods are not strong enough to get all the contaminants.
It’s crazy how builders are even allowed to cheap out by building housing with a stove vent hood that only vents indoors. One of the first things I did on my house when I moved in was replace the vent hood with a higher flow one, add a booster fan inline with the duct work, and replace the flex duct with sheet metal ducting. I can’t imagine cooking without it and I don’t even cook with gas.
If that’s the case “you can pry my gas stove from my cold, dead hands” may come sooner than expected.