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.
Technology connections informed me of this long ago! And it makes perfect sense. But almost every house I go in has a gas stove because apparently people think it’s better or nicer or “more professional” or whatever.
I find this crazy. I live in SE USA and I've never even seen a gas stove outside of camping. When everyone was "freaking out" online about the gas stove ban, I was just confused.
Haha! I go in about three houses per day for work and the majority will have gas. Also SE US. Although I’ve never had one in the places I’ve lived so if not for work I’d never have seen them either.
There’s a certain wealth line where they all have gas stoves. Look up the Wolf 6-burner gas range. Not something you find in a 3-2 home.
I grew up in a rural area, hence the no gas. I now live in a metro area and maybe it's just my friends, but I've really never seen one. They always sounded dangerous to me.
Outside of this (and the utility fucking up, sending too much pressure, and blowing up a bunch of houses) they're perfectly safe. Millions of homes around the world have gas service and incidents are very rare.
But given the health implications of just normal operation, I'm still not going to get a gas stove in the future.
I'm just here to let you know that in some rural areas, bottled gas is/was the viable solution.
Are there any restaurants that use electric stoves?
I think this is mostly because it is what cooks are used to. The ones who go to culinary school learned on gas stoves, and the ones who learned on the job also mostly learned on gas stoves.
Gas stoves aren't the best option anymore. Induction stoves heat up much quicker and offer much finer heat control, but they are a bit more expensive, and many of the cooks would have to relearn how to make some of the stuff they are used to cooking.
So not only is it what cooks are used to, but it would require an investment from the restaurant that most aren't willing to look into. Gas stoves last for many many years, so it's not like they break down and need replacing regularly, either.
It's just nicer to cook on gas. Electric is a pain in the ass and generally less efficient time-wise. Induction apparently solves a lot of issues, though.
Induction solves all of the issues.
Shit, what one do you have? My family has some stupidly expensive one, and the goddamn electric pilot lights get dirty and fail to click off for about 30-50 seconds.
This is also their second gas stove in about 12 years. I only wanted electric because theirs was such a bitch to deal with all the time. :P
Induction stoves are still pretty expensive, and resistance electric stoves suck ass.
Do they? I’d check out Technology Connections videos on the subject. A couple more seconds to boil water is worth not inhaling whatever junk byproducts of combustion.
Induction is cheap as shit nowadays, and faster, so no-one should install new gas stoves. When renovating I ripped out my gas line.
HOWEVER I completely disagree with Alec on resistive electric stoves being "fine". They're terrible. They have ENORMOUS thermal inertia. He says "just move the pan off the heater", but that doesn't take into account that just getting a pan to the correct temperature is much harder on resistive electric. It takes forever to heat up an empty pan, but if you wait until the food is cooking to turn down the heat, it's already too late and your food will be overcooked. Frying an egg is the worst, by the time that the pan is hot you gotta kill the heat entirely or the egg will be burnt so there is no margin for adjustment. Ugh. With induction it's so much easier, you can just adjust the heat based on how the egg is frying and the pan will actually cool down or heat up enough that the egg will come out alright.
I mean sure depending on ventilation and personal opinions on air quality then resistive may be favorable over gas, but if I'm honest, if induction didn't exist I'd probably take my chances with cancer.
You know I wonder to what extent that is about people having old electric stoves that have bang on bang off resistive electric coils rather than like, a tuned consistent current coil that heats up and stays hot at a temperature. Cause the bang on bang off coil is probably going to have more thermal inertia, or, you'd want more thermal inertia, for a more consistent heat. I dunno about the thermal inertia of the coil in general, though, I've definitely cooked on shitty enough electric stoves that just an egg, butter, and a nonstick pan will cook for like 3 seconds, go back to being off for a minute, and then the coil will heat up and cook the egg for another 3 seconds, which is fuckin crazy, that shit blows.
Boiling water isn't what id try to sell a gas stove on. If you're a hobbyist cook you develop hobbyist, non essential task opinions.
I bet 95% of people could happily use electric and never even wonder about alternatives.
The last 5 want the features and cook pans used with gas, to get the hobbyist results they are after.
To that I say go for it, but be aware of the risks.
Limited sample size, but Technology Connections did a great video where gas wasn't even particularly better at boiling water. It looks like it should be because FIRE, but you get into a mess of needing to very carefully match pots to burners.
Also, look in to an electric kettle for water. Even a shitty american voltage kettle is awesome relative to putting a kettle on the stove.
For discussion, I always use an electric kettle to start water for pasta and similar.
I also love TC and have seen this video.
The hobbyist cook angle is qualitative though, if a home cook wants to emulate restaurant style there's just no comparison.
For acknowledgement, I always do the same thing with the kettle.
I also love TC, and have seen this one too!
And, if that wasn't enough, I even agree with you on the last part.
Now, what do we discuss?
I am comfortable arguing about any topic of your choice. I won't let the possibility of my not being familiar with it reduce our sport.
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.
Induction stoves get cheaper and cheaper every year.
Also? It is mostly just the old exposed metal coil resistive stoves that were horrible. You know, the one we all had growing up where you had to poke the coil with a fork until it made connection again so that it would heat up.
Pretty much any glass top resistive electric stove (so anything made in the past two decades or so?) is fine. Very easy to clean, much less prone to damage, and gets pretty hot pretty fast. You aren't getting "wok hei" for all the cantonese stir frying you do but... you aren't getting that with a gas stove either unless you have an ACTUAL restaurant setup (no, not just the expensive options at the Lowes) which tend to have very specific ventilation requirements too.. If you want to go all out with your wok, get an outdoor propane burner.
Now, I do actually think the drawback to resistive heating staying hot is a lot bigger than "just pick up the pot". Not when I am making a weeknight meal for myself. But when I am cooking a larger meal for a date night or having friends over and am using multiple burners? I don't really have anywhere to put the pot. But that is also incredibly "first world problems" of "I have too much food"
I actually prefer the coils. The glass-top ones are never as easy to clean as they claim, and the glass between the burner and the pot reduces heat transfer and causes them to heat up even slower. With the coil-type the pot is resting on the heater, which means maximum heat transfer via conduction.
Another problem is that the cooktop stays very hot after you take it off the heat. With gas and induction the heat stops instantly, but I've burned a lot of food because I misjudged how long it takes for a resistive burner to cool down. And the glass tops are again worse because they have a lot more thermal mass than a coil.
Induction solves all of these problems, though. Heat is controllable and instant, and the cooktop cools down very quickly.
The glass in-between makes them heat up much faster, it is the whole point actually. It is IR transparent, so only the heating element itself has to heat up to get things started. Then only a bit of insulation (next to no mass) has to heat up to get things to nearly 100 %.
I have also never heard or seen this glass being harder to clean than any other type of stove, which are a pain to clean in comparison.
The glass is definitely more of a pain to clean. It's easy enough to get stuff off, but visually you can see any streaks or missed corners much more than an enamel stovetop.
Sucks less ass than cancer.
It is getting better, we got ours for a little more than $1,000, but electric stoves are dirt cheap. 1/3rd to 1/2 the price.
Well it is "better", but it isn't (as this article highlights) better.
Even against an induction stovetop though, it's only better in some niche situations, otherwise I'd say the induction stovetop is better, especially because it can't set stuff on fire.
Acklutally, up until recently gas has been far cheaper than induction. It was leagues better than electric. Even today unless you are spending a lot more on a new stove and probably upping running costs; it's expensive to move to conduction when gas stoves last for basically forever. It's also quite regional to natural gas areas where it's been cheaper than electricity.
If you want to sear meat at high temps, a powerful gas stove is still today going to outperform a induction.
I'll gladly spend a little more time in front of a stove that isn't actively killing me.
Or doesn’t allow itself to cook off in a multi-home-leveling explosion. Gas lines going is never fun.
I was curious about temps, according to this induction gets much hotter than gas. Wouldn't that be much better for searing?
Gas stoves usually show up in colder places where homes would be heated with gas, and in older cities. 240V electricity was dangerous early on, and homes were usually already hooked up to gas networks for heating.
For me it was Climate Town.