Benzene is among the pollutants gas stoves emit into homes, Stanford University researchers show. The toxin is linked to a higher risk of leukemia and other blood cell cancers.
The bottom of this EPA Document says that following the lifetime limit of benzene exposure will result in a likelihood of developing cancer at 1 in a million chances.
The article didn’t mention exposure limits, but I would think that stovetop production of benzene is far less than industrial sources of exposure such as the oil industry or on tankers, that the federal limits were created for.
… Huh. So it seems like a gas stove at home won’t actually add thaaat much cancer risk?
restaurants with commercial gas ranges also have commercial exhaust hoods.
i wonder if a home with gas range AND effective exhaust systems would reduce or eliminate the indoor pollutants from the gas cook top?
Im bouta buy an induction stove top lmao
You’ll love it. It’s far faster than gas at heating and it can run low enough to melt chocolate without a water bath.
Just the ease of cleaning 100% justifies switching from gas to any flat-top electric. Even modern resistive ones. You don’t even need arguments over which heats a pan faster or subjectively cooks “better”, nor arguments about the danger of inside-the-house gas infrastructure or the possible health effects of the combustion.
Let’s be honest, nearly all of the home cooks who swear that the gas ranges cook things better don’t have a fraction of the expertise and authority to confidently make such a claim.
The new place I moved into a few years ago had a modern, cheap electric cooker with a resistive range. It has one 5000W electric burner. It works absolutely as well as my gas range in my old house did for cooking and possibly better – it boils a pot of water faster and doesn’t make the room hot. But the thing I notice and think about all the time is how I basically never cleaned the gas range because it was difficult and miserable. But I keep this electric one spotless with just a few swipes from a damp towel when I am done cooking.
That’s sad news. Gas stoves cook so much better for Asian style cooking.
Induction woks can do absolutely everything a typical home wok on a range can do.
If you’re talking about the massive jet engine cookers they have in commercial restaurants then sure. But we’re not talking about commercial gas stoves, we’re talking about home stoves.
I’ve heard that before. I’m currently using a high quality induction stovetop, and I have to say it still cooks differently. It probably doesn’t make a difference for western cooking, but it does for Asian cuisine.
Heat is heat. Why does it matter?
Edit: This guy doesn’t seem to mind: https://www.youtube.com/watch?v=ooNzRrHA9VY
To quote famous chef Kenji Lopez:
So certainly, some types of wok-cooked dishes, particularly ones that rely on that smoky wok hei flavor that comes from the aerosolized oil actually igniting in the gas flame, like a Cantonese-style chow fun. Or fried rice, for example, would have that sort of smoky flavor that you can’t get out of induction. But for most wok cooking, you don’t need it. There’s plenty of homestyle dishes that don’t have that flavor. For my Wok book tour, I brought around an induction wok cooktop. And it works just fine.
People have this idea that you can’t cook on a wok without a gas flame. But most of the recipes in my book work just fine without one. There are very few specific recipes where that gas flavor—that smoky flavor of burnt oil—is an important part of the seasoning of the dish.
What I often recommend to people who have electric or induction is, if you want to cook something like a beef chow fun, the way you can do it is to get a portable butane-gas range. And the few times that you want to make that dish, you can pull that out, put it under your hood, or take it outside. And then you have a little portable gas thing, even though the rest of your kitchen is all induction.
To achieve wok hei requires WAY more heat than you get on any conventional range, gas or otherwise.
To do it with a portal butane range, you’d need to modify it for much higher output. He’s right to recommend this for a home cook, but you aren’t going to get the kind of wok hei a cantoneese pro chef talks about on it – it will just be easier to use a real, proper, round-bottom wok than on the typically-flat tops of gas ranges.
Look up what actual wok burners look like. It is not similar to the flame you get on a gas range. It’s a totally different thing.
something to note about portable propane stoves. they are sold in different BTU ranges. i purchased the highest BTU version available specifically for wok and searing use.
searing is great so far and i hope to have a good wok soon. 🤠
I grew up with electric, and was well into my thirties when I was renting a house with a gas stove. I thought it was fine, but the smell was off putting. Never really wanted one after that.
Technology Connections did a comparison:
https://www.youtube.com/watch?v=eUywI8YGy0Y&t=2345s
Certainly not a perfect comparison, but interesting if you have the inclination.
Im the opposite. I have had gas my whole life but my current place has no gas coming into it. I did have experince with the old school electric burners and those where scary as heaven but I like my glass top and its way convenient to have one less bill to pay. I also find that any difference in cost is made up for by not paying the delivery and other charges not related to gas delivery you pay every month. Outside of the winter it was the largest part of the gas bill.
