Dihydrogen monoxide is a dangerous chemical π
this post was submitted on 28 Feb 2025
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idk - there should be some very clear cancer statistics to back up such a claim between countries like Sweden (<1% gas stoves, all are electric) vs other countries then.
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I read that running an extractor hood mitigates the risk a fair amount. Not completely, but enough that you shouldnβt worry if gas is your only option
Since this article is specifically about pm 2.5, I'm going to chime in and say I have a gas range with no extractor, and the only time my pm2.5 sensor picks anything up is when frying generates smoke and oil aerosols. That's more a function of cooking temperature than fuel, and my induction hotplate will generate just as much.
CO2? Definitely more with gas. Trace chemicals? Probably more with gas, but all the studies I've seen are just about running the cooktop, with no food, in a sealed room. Run the extraction hood or open a window when you cook - it's not just heat source.
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It's completely baffling that there are people unironically still defending gas stoves in 2025. There's no discussion to be had on the subject any more, induction is superior and that's final.
I would agree in places with good infrastructure. I lived somewhere with rampant power outages, sometimes for 5 days at a time.
Gas was sure nice then.
I think the people who claim gas stoves are best likely grew up either not cooking much, or had a decent gas stove, so their first exposure to an electric stove was super cheap, crappy electric coil stoves in student housing, or wherever they first lived as a young adult. Then when they were able to afford better, they got a better gas stove.
I have a really crappy gas stove, and it makes me yearn for the cheap electric coil stoves of my youth.
People say that gas stoves are more powerful and responsive, when the truth is that more powerful stoves are more powerful, and "responsiveness" is a fake concern. My crappy gas stove takes forever to get a pot of water boiling, especially compared to coil stoves. Yeah, you can turn a gas stove to 100% quickly, but that's only better if it can put out more power. It won't heat up any faster than an electric stove if the electric stove takes double the time, but also has double the power. There's also not many cases where "time to maximum heat" is what you care about, I can't think of any.
Responsiveness the other way (hot to cool) doesn't matter when you have a high thermal mass in the pan (or the pan itself has high mass), it only matters when the pan and contents are light, in which case, you just take the pan off the heat.
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Alright so you screwed up posting this, because I'm actively looking for a dual induction burner setup, and now I want your advice. Ideally I want a "linked" dual burner so that I can put a square skillet pan across both burners, there's basically like one of those online, and then a bunch of dual burners that are not linked and slightly different power on either side. Wat do? Anyone have a good experience with this situation yet?
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The only thing I know gas stoves to be better at than other methods is traditional wok. But that's hardly a reason to jeopardize your health for.
You can actually get induction wok thingys.
The induction magnet is bowl shaped, so that when placed in it, the wok is heated all over.
They work, but apparently the really good ones are priced for business kitchens.
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