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- เผยแพร่เมื่อ 16 ม.ค. 2023
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There's been a lot of news about gas stoves. At first, I was skeptical about the panic over these appliances. But then I measured the indoor air pollution from our stove and talked to public health experiments.
You can view all sources, learn more about my experiment, and listen to behind-the-scenes interviews on the Distilled website: www.distilled....
#gasstove #gasstoves #climatechange #methane
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Induction stoves are great, however here in Ukraine having a gas stove still has a major advantage: you can use it as is even during the blackouts caused by russian terrorist attacks on our electricity infrastructure
I have a gas cooker outdoors that runs off bottled gas. In the event of a blackout I can still cook. I also keep a spare 9kg cylinder, so I have enough for months. I've used it once in the last 5 years.
(also have a bunch of other things, like tinned and dried food, water purifier, 100 litres of drinking water, 30,000 litres of "everything else" water, generator, fuel for the generator, personal locator beacon. It wouldn't help if the place was overrun by orcs, but for cyclones and bushfire it might be handy)
@@mousbleu what
I thought the same until I realized I've had a little camping stove this whole time with my camping stuff. Plus it can run on a bunch of fuels but just white gas/Coleman fuel
That makes some sense but:
1. If they attack the gas infrastructure as well you are shit out of luck
2. We probably shouldn‘t build all infrastructure to be hardened for a war with a super power
3. You can just have a camping cooker in reserve for such a case
It is recommended by most government's to have a emergency storm kitchen/portable gas stove. Even if you have gas stove built into your building its good to have a portable kit because your house or gas pipe can get damaged preventing you from using your permanent gas stove.
mRNA shots good, natural gas bad.
I'm getting gas disconnected from my home this week! I've been using a pair of portable induction stoves from IKEA to cook, until I get around to removing my gas cooktop and replacing it with induction. I'd been putting off disconnection from gas because I thought it was a complicated process, but it turns out it's really straightforward - just a phone call and a disconnection fee, and no more gas bills!
I've been using a portable induction stove since learning about all this. In general it's great! Cool to hear you're disconnecting from gas.
There really isn't a reason for most people to have gas lines anymore. And all those pipes tend to leak producing pollution and a safety hazard. We know how well the companies maintain those lines... Not well at all.
There have been new housing developments put in without gas forever, but it is getting much more common and some places (mostly cities) are starting to ban them. No good reason for the extra cost and headaches, so just don't. Of course, the gas industry is freaking out.
BTW: If someone really wants gas, they can buy a tank and pay for it to get filled every once in a while. That's how it has always worked in places without the gas pipes to every house.
@@travcollier I grew up in a house with no gas connection (in the 80s-00s). It's strange to see people freaking out about it now, like gasless homes are some new and terrifying thing!
@@EmonEconomist House I grew up in (built in the 60s) had gas, but most of the places I've lived (including my current home built in the 2000s) didn't.
Rural folks should also be accustomed to not having gas pipes to the home. It really is pretty common.
The Northeast and Pacific Coast are the places where domestic gas infrastructure is really common.
@@travcollierI'm not from the US so I gather things are different over there re: locations (our northeast IS the pacific coast).
SHHHHH please don't tell my 92 year old grandma this. She has cooked for her family on nothing but a gas stove her entire life . On average three meals a day for oh 70 plus years. Perfect health somehow.
Yeah, it’s just another over hyped fear scam to try and take something from us.
And people smoked for years with zero issues while all their smoker friends died from lung cancer, outliers dont mean much.
@Jeromee are you saying that for decades gas was the only way to cook indoor besides wood. That those millions of people who lived well into their 70s and 80s are outliers?
@@GCHG2014 you do realize the 1800s houses werent nearly as tight as today right? And electric stoves have been around since 1900... We didnt even start with insulation until the 1930s as far as I understand it. So no...
It was always baffling to me how we need vents for combustion exhaust of water heaters and furnaces, but somehow not for a gas stove.
You want to be really shocked...apparently some places (like commercial Kitchens or warehouses) use direct fired heating...where all the flu gasses are vented into the living space.
It's crazy such a thing is used. We've working with a 1820s understanding of indoor air pollution....i.e., if you're not choking on smoke, then it must be fine.
Those devices (especially the furnace) burn huge quantities of gas. One byproduct of combustion is water vapor. You'd have condensation dripping off your walls. Your house would become a mold factory plus all the other combustion products at a much higher level than a stove.
Boiling 6 cups of water and 50 gallons of water is completely different. Also, you should vent any stove because cooking food creates tons of harmful particulates.
@@JohnAudioTech I’m not sure I understand your response. It hardly matters if some of those appliances have bigger reasons to be vented. Does the stove create enough pollutants to warrant venting? Seems like that answer is obviously yes. Not sure what the furnace has to do with that.
@@keco185 yeah but the point was that while it SHOULD be vented, only venting the other appliances is part of code. Seems obvious looking back that venting stoves should also have been part of code.
Missed an opportunity here to talk about the PM2.5 generated by any form of cooking and the necessity for proper ventilation
Yes, especially burning oil, it's astonishing how many people cook with oil and don't ventilate properly.
But cooking with gas just makes that problem worse and talking about improper ventilation tends to be used to pull blame away from gas stoves
Most range hoods are absolute garbage. They're noisy and don't move enough air.
Also in newer homes you need a makeup air system to let fresh air into the house to replace the air being exhausted by the hood. I'd guess that a miniscule percentage of homes has adequate ventilation for cooking.
@@Solstice261 Can we replicate the taste of fire roasted ______ over electric stove and oven?
@@meetankush no but neither you can with gas cooking that taste comes from cooking with charcoal or wood
@@Solstice261 I see. That smoky flavor comes from the smoke, then.
Apart from obvious hazard of gas pipelines, I don’t see a large demographic outside of the “western nations” switch away from fire and heat to just heat. We should instead look for more cleaner burning fuels making electric a flex tape solution.
There is, however, one gigantic problem with switching to induction stoves: _you need to use pots and pans that are fully compatible with the way induction stoves work_ . Unfortunately, that could mean getting a full set of new pots and pans, and that could cost a huge amount of money for the quality pots and pans that work specifically with induction stoves.
is the cost of new pots and pans really gonna be that big a deal compared to the cost of getting the stove or new house in the first place?
Gigantic problem? You can get adapter plates in the meantime. A cast iron set of cookware is a worthwhile investment that will last generations.
My last house came with an old style electric stove (the coils). I figured I would eventually replace it... turns out I never needed to because it worked just fine! ALSO repairing it when a part broke was simple and VERY cheap. I'm decent at DIY at best, from start to finish doing a repair took like 15 minutes and cost about $40 for a part off Amazon. That oven was perfect, maybe ugly but a total work horse... and apparently safer.
All you need is a good vent hood.
Gas stoves are superior in every way to electric.
I use induction. It’s responsive and quiet, super easy to clean. When I had gas I did not enjoy cooking rice on it or boiling water. The heat goes up the sides of the pots not so well on the bottom. No hood, not great. But I love my gas furnace and fireplace…..
My mother did most of her cooking in her second, basement kitchen on a gas stove for over 40 years with no range hood. My mother is 97 years old and is very healthy. I think this controversy is overblown.
As long as they make exceptions for people living outside city limits to keep, maintain, replace, or install in new construction.
I know many city people don't actually use their kitchen for cooking. But people living outside town it's not uncommon for a big storm to take down the power lines. And while a power outage lasting more than a day is a somewhat rair event, that same storm might knock out the power for a week for someone living outside of town. Yes I know camp stoves are a thing, there also not as safe as a gas range.
When I was a kid, we didn't have electric igniters on our gas stoves. Every burner had a pilot light running 24 hours a day. Just a small breeze would extinguish them. Sometimes we would come home to a house reeking of gas because the pilot lights went out while we were gone. Of course houses from this era literally had no insulation. So that probably actually helped with the indoor air quality. Oh, did I mention that no one had carbon monoxide detectors? Amazingly enough, we all survived.
Well no, not "all survived", only the ones still living. The ones that died or died early aren't around and there were people who died or had their lives shortened.
Explained already by science: Survivorship bias. You and those you know survived, others didn't. The rate of death and danger was higher for the prior setup.
their were plenty of people that died of carbon monoxide poisoning during that time just no one in your family it's like my sister saying they didn't have bike helmets when she was little so wjy should she make her kids wear one after all nothing bad happened to us growing up which is true but we have enough nurses in our fam to know lots of people and lots of families weren't as lucky
@@truecrimelover2022 are cigarettes legal are they trying to make marijuana legal everywhere
Is any of that stuff worse for you than a gas stove
The answer to all these questions is yes so now I know this might be difficult for you ask yourself are they really trying to ban gas stove because all of a sudden we figured out this is a health issue.
I give you a little hint the answers not the same as the other two
@@mattlane2282 that wasn't my point my point was we have learned since the 1850s, 1950s, etc and they tax the hell out of cigs to discourage smoking and i don't care about gas stoves that much as where i live most people (including me) have electric read the op comment again and maybe you can understand the context I'm sure their were mysterious deaths just like during the civil war all those mysterious deaths after surgery when surgeons didn't wear gloves and didn't even wash hands in between now their's no mystery i guarantee you their were deaths even if not in that particular family those carbon monoxide monitors have saved lives using an example from 50 to 100 years ago makes no sense to me i used a coal stove growing up and would again to survive but now we know it's not best option 3 of the 5 of us kids growing up there have breathing problems
We can worry about our NO2 levels from our gas stoves but our health is probably more at risk from eating the food we cook on those stoves.
Not to mention all of the products in the home that are manufactured with chemicals maybe he should do a study on new furniture he`ll find gas stoves are nothing compared to such as the studies have already been done.
I cook food from my garden so no, not the food I cook with it. I'd be more worried about the processed garbage and food with bugs in it than a little N02 from my stove. I mean, is anyone running their stoves all day? Usually it's just for a couple hours at the most unless you're cooking a turkey.
So because we do one thing that is bad, it's ok to do two things that are bad? If we are indeed harming our health by the food we consume, it seems more urgent to protect our health in other ways, no?
@@lemtreee By getting rid of stoves that produce C02 and water when they burn? Stoves do not produce N02 in any significant amounts. Learn to recognize when you're being lied to. You can feel free to get rid of your stove but my health is my health and not your concern. I pay my insurance premiums and I don't huff the exhaust from my stove so I'm going to be just fine...just like everyone has been for the past century who used gas stoves.
@@gunfisher4661 You make a great point. Everyone is freaking out over stoves all of a sudden (because the TV told them to be scared of stoves) but they seem to be ignoring all the toxic crap they have filled their homes with that are actually dangerous. I'm so done with people and their irrational fears of everything. When did society turn into a bunch of p*ssies?
Thank god this issue is finally getting the attention it deserves. People used to look at me like I was crazy for being disappointed that whatever apartment/home I was looking to rent was equipped with a “luxury” gas stove/oven. My last rental’s oven was poorly ventilated and filled the house with fumes and unburned gas that aggravated my asthma to the point I never used it and instead resorted to a countertop toaster oven for everything.
The lack of even bad range hoods in America is terrifying. Most people with a gas stove just have a microwave above it, recirculating all the smoke and unburned gas, even with kids in the house. It's awful.
@@KevinJDildonik Most microwaves can function as a standard range hood venting to the outside, I just did that to mine last year
WTF, we've used gas for years NO PROBLEMS or sicknesses
@@edf7008 If you don't have asthma, the only real concern is CO2 buildup, and most houses aren't sealed well enough to allow it to build to dangerous levels
Did you ever consider opening a window?
A question to ask is how sealed is the house. Older houses that use fireplaces and gas stoves and heaters were not air tight as required by modern codes. It could be as simple as adding an air vent with fan that comes on when the stove is operating and exhausting that outdoors
Exactly what is required by code in my jurisdiction. I suspect the same is true elsewhere but local government building inspection is absent.
fluid dynamics and gas diffusion are not that simple. first you would have to be entirely sure that your fan and duct sizing are adequate to create enough negative pressure in the entire space to evacuate all possibly contaminated air to the outside. this is extremely rare in residential settings; to use technical terminology, that would be a big ass fan. second, nitric oxides are denser than air so they settle in low areas (even when your exhaust fan is on), where they can then stagnate if your ventilation system is underpowered and/or oversealed (which is very common because sheetmetal and hvac guys are mostly idiots) or if your supply-exhaust layout is flawed. The better solution is to stop using gas because it's stupid and people need to accept that they dont live in high volume restaurants and they're not Gordon Ramsey.
@@flightographist lol "required by code". Classic phrase used by people who really don't know anything. The building code is the absolute bare minimum required to make a space livable - not exceptional, just "livable". If you are building "to code", you are underbuilding, plain and simple. The only code that deserves any respect is the electrical code, which is actually a subset of the fire code, because it is actually designed so that people don't die - but even it has decora which are the minimum in terms of efficiency and convenience and can be improved upon, i.e. overbuilding.
@@elena6516 I've built numerous houses, how about you? I am aware code is minimum, thus, in my jurisdiction, you must install a vent hood no higher or lower than 32 inches from the top of the appliance. No vent, no gas line. If you remove the vent after the gas line is installed and you have a fire issue your house is immediately uninsured as well. see how this works Elena, make assumptions and you get painted as an imbecile. My houses are custom, not cheap stick framed tract houses- how about you?
@@elena6516 I don't know where you received your education but you must have been using a different periodic table, perhaps the magical Russian one; O2 has more mass than NO ( Nitric oxide) note the singular because there is only one nitric oxide, Nitrous oxide has more mass.
I cooked with gas all my life at home and in professional kitchens. I stopped cooking in restaurants and for my home adopted induction. I will never go back. It’s almost more precise than the average cook would need. Most people still don’t know about it and have never tried an induction cooktop. I promote it and let friends, guests and acquaintances give it a try.
I’ve used both for years- no comparison that has is vastly superior 😊👍🏼
There is a reason a fan is usually mounted over the stove. I can tell you from personal experience that if the power fails for a few days at -20c having a gas stove is dammed handy.
Amen! They want us using all electric everything because then they can turn it off from a central location. Makes control a little easier.
If the electric fails, the fan won't work. Then you will have to open a window.
def not here, and even then precisely how much of an effect this has is a very interesting question. Any studies you can cite?
Sounds like your suggesting using your gas stove to heat your house at -20c.. this would likely be bad advice unless your house holds heat like a sieve .. if your suggesting to use it for cooking, there is something called a bbq.. they exist outside, have refillable, charcoal or gas containers and can be operated entirely without electricity.. just don't bring it into your house.
@@mikko.g You could also not be a moron and just use your stove because you're being lied to about how dangerous they are. They produce C02 and water when they burn. You know, the byproducts of burning Propane and O2...water, heat and C02. Did you not take basic high school science? Your charcoal is producing actual harmful chemicals yet you suggest we stand in front of that!
Really good production quality for a first video on this channel! Some constructive criticism: your video ended pretty abruptly with just the sentiment "gas is bad". I feel like the video would benefit from some recommendations on what we can do if we already DO have gas stoves, a segment on "where do we go from here?", etc.
And it is amazing how this shows up on my home page when I never looked for this.. yeah no one is pushing anything at all...
the problem with this kind of prohibition at a federal level is that it affects places like Puerto Rico and the US Virgin Islands, where we usually have our houses open to the elements and not fully sealed as in the mainland. this would only make our living situation in the islands much much much worse since electricity cost here are so damn high while propane is a cheap way to cook our meals. Leave this to the states and territories to regulate.
I'll never switch to an electric stove. I cook a lot yet my carbon monoxide alarm never beeped. Switching to an electric stove would raise my electric bill from $60 to over $300 each month.
Ah, yes, but have you looked into the potential health risks of continued use of a gas stove? Carbon monoxide is a colorless, odorless gas, so you may not be aware of its presence. There are sources that indicate that long-term exposure to carbon monoxide can cause symptoms such as dizziness, nausea, and headaches. Have you researched this thoroughly?
@@strawwagen I'm well aware of that. I haven't experienced any of that in the many DECADES I've been cooking daily with gas stoves.
I'm a huge fan of induction, but am kind of pissed that it gets luxury pricing compared with the same stoves in Europe. Please know these companies are using induction as a newer magic technology when it has in fact been out for decades. Just because USA is now catching up does not mean we need to pay 2-5x as much for the same product. Also don't tell me they have to mark them up higher because they don't sell as many, because online sales and warehousing makes this a non issue.
Ya I've been annoyed by this too.. There are a few models under $1,500, but not many
@@distilled-earth Here in (Eastern) Europe portable inductions start at $30, cooktops at $250. As I can see on Amazon, the prices of cheap inductions are not much higher in the US ($60/$300). I have very good experience with cheap portable inductions stoves. While I have a good brand induction cooktoop in the kitchen, I regularly use a $30 portable to cook smelly food outside. It is just as good as the more expensive cooktop.
@@distilled-earth jesus fucking christ I bought my 4 "burners" induction cook top panel for $150 powerful enough so I almost never turn it up more than 6/9
@@distilled-earth i reported your comment for misinformation you were not using ventilation in your home while combusting in an enclosed environment, you were using a ductless/ventless product, what you are doing is against science, you admit to not using ventilation but say you did
@@distilled-earth what is your building code and what kind of ventilation is required by manufacturer of your product
My friend, who works at a high-end restaurant, told me that their entire kitchen except for two burners was switched over to induction. The kitchen is probably 15 degrees C cooler than it was before. If you've ever worked in a large, busy kitchen during the summer, this is absolutely a health improvement too. Being in a 40C kitchen for hours is absolutely exhausting and can make you go crazy. Not to mention the sweat -- but maybe it's better not to think of that ...
The only reason they kept the two gas burners was because they sometimes have dishes that basically demand a wok and induction and electric simply can't heat the sides of the wok effectively.
As someone who spent years working in kitchens, what a relief it must be for it to be that much cooler!!
I never thought about how hot gas stoves would make commercial kitchens. But I guess that 70% wasted heat has to go somewhere. Thanks for sharing!
They now make an induction "burner" specifically for a wok. Its shape matches that of the wok. It probably didn't exist when the restaurant kitchen was updated.
@@distilled-earth i reported your comment for misinformation you were not using ventilation in your home while combusting in an enclosed environment, you were using a ductless/ventless product, what you are doing is against science, you admit to not using ventilation but say you did
@@distilled-earth what is your building code and what kind of ventilation is required by manufacturer of your product
Great video!
zombie posting
Thank you!! Appreciate the shoutout.
@ClimateTown Hey Rollie! Your video on this subject was one of those rare occasions in life where I could feel my mind changing in real time. Nearly a full 180; I quickly went from "I know fossil fuels are bad, but I like cooking with gas" to "ooooh noooo"
Anyway, I hope this comment is the beginning of a beautiful parasocial relationship. It is my dream to play pool with you one day. Let's take things to the next level; See you on Patreon.
@@StephenDowdy87731 thanks for changing your brain
@@ClimateTown distilled is giving misinformation saying he used ventilation when he used a ductless/ventless product, I'm for real science
Thank you for the great video. One of the things I've encountered in discussions with family and friends is the idea that replacing gas entails a whole new electrical panel and potentially a whole house electrical upgrade. I don't think many people are aware that if you have a gas stove, and are unsure about induction, you can buy a cheap single-unit induction hob/plate that uses as much power as a microwave, boils water twice as fast, and does everything the gas burner does, while avoiding any big commitments. It doesn't solve the methane leak issue, but it does enable people to gain familiarity, which is one of the biggest obstacles. And it definitely doesn't require an outlay of thounds of dollars/euros to start making the switch. I think this should be included explicitly in content trying to reach those who aren't persuaded.
In my area, it’s code that gas stoves mus have a range hood that is vented outside, not the recirculating type. Also, as far as indoor air quality goes, I’d like to see a study that compares illness due to gas stoves vs illness due to all the volatile organic compounds people willingly spray around their house each day. All the scented products, air fresheners, perfumes, essential oil diffusers, disinfectants, and odour adsorbers like febreeze.
“Make them use electricity instead of gas” is the 2023 version of “Let them eat cake.”
And some people just aren't happy unless they feel persecuted.
No one is telling you you can't cook your food.
We're trying to tell you to stop smoking meth in the car with the kids.
@@TimeSurfer206 That kind of hyperbolic reaction to complaints about an objective and clear reduction in quality is why no one will take you seriously.
@@technicholy1299 This snark seems to apply to the OP just as much as it does to me, then.
Please explain the connection between types of stoves and starving people in France.
@@Hamzone42 if they ban gas stoves you’ll get to see the correlation in real time.
I’m already planning to get an induction cooktop and stop using my gas range. I don’t cook a lot, but I’m concerned because my cat is showing signs of asthma or some kind of respiratory illness, and this could be due to my use of gas. I have a countertop electric oven that I have been using for years in preference to my gas range oven. Fortunately for me, my kitchen is already wired for an electric range, so this transition isn’t going to be too difficult.
I switched to induction 10 years ago. You need a good set of pans that are induction capable, but once you get used to it you'll like it a lot better. It's faster, much faster. It's reproducible, meaning you just set it to the level that you are used to and there's no guesswork. It's also quieter and clean you can just wipe everything up... No need to disassemble everything to get the crap out. My wife was a hard sell on the induction, now she would never have anything else.
Even better... 220v induction hot plate.. gives more usable counter space in a kitchen design.. portable and modular.. unless your one of the odd people who use 3+ burners at once but even then induction range requires 50A circuit to function that way at even medium levels of heating with so many burners running. (omg gas does have one advantage.. if even a niche one) My induction range, running on a 50A circuit, will max temp one burner, while holding medium on another, trying to pull more power will automatically lower the max temp burner.
I feel like some people are acting a bit irational, i understand that they should be replaced but replacing them ASAP and using portable induction stoves is a bit of overcorrection. it's not that hazardous(we have been using them for a decades and it's not like they are leaking radioactive isotopes) that they should replaced immediately just whenever is possible. It feels that the trope of the goverment hiding the truth to avoid mass hysteria is becoming more realistic by the day.
The real question is whether a properly functioning range hood, with a real external vent, is effective at reducing these levels. This video simply glosses right over that question. The "leaky" nature of gas stoves is simply a design issue if regulations required the manufacturers to fix that problem. Also how much better is the air quality when the food is cooked (or burned) on electric stoves? I would guess that various gasses and particulates are still produced.
The fact that the government has completely skipped over "federal regulations for kitchen ventilation" to "maybe we should ban gas stoves and piss off conservatives" is truly baffling.
Can't ask those questions man... we have to pitch the case for electric stoves using the climate as an excuse...
So, i feel like standardizing range hoods that vent OUTDOORS would be a good move, REGARDLESS of electric or gas - what are the health effects of oil smoke, burnt food, etc
I'd think people would be more concerned about the health risks of eating processed chemical filled foods, McDonald's and sugar filled foods...
turn on the range hood fan which must exhaust to the outside, and make sure that makeup air is available
We just finished building our new home. We wired and plumbed the kitchen for both propane and electric, and we’d planned on installing a gas stove. But, in the last few months we read about how much natural gas and propane leaks into the atmosphere from the well head to your gas line to your stove, about 10%! Methane, as a greenhouse gas is 80 times worse than CO2. That was enough! We installed an induction stove.
What do you use to heat your water?
We installed an induction stove. Powered by natural gas! rofl
I refexively skipped 1 minute ahead in the video when you said the word “sponsor”.
That rap caught me completely off guard.
I almost did the same until I heard who the sponsors was, and I was like what, this is a joke.
We all have to pay our bills somehow!
So are they a sponsor or not??
so with a gas stove you should have a real range hood that exhausts outside. like to see the numbers with that setup.
The downside with a powerful range hood is the exhausted air has to be replaced. If you don't have adequate ventilation to replace the exhausted air then you could be pulling air from your gas water heater exhaust, furnace exhaust, chimney, cracks in basement (ie radon), etc. And if you do have adequate ventilation then you need to heat/cool that air coming in from outside.
I'm amazed anyone is alive today since gas stoves have been around for almost a century and not many people have proper hoods. We should all be d3ad by now, huh?
@@did_I_hurt_you_feefees Simple: homes never used to be as airtight. Drafty homes means better ventilation. I live in an old soviet era apartment rn and it is drafty as hell compared to some of the nicer and newer apartments I've lived in.
@@rodenti which is why you should always crack a window when cooking. Hopefully you have a window near the kitchen.
Indoor air pollution is a very common problem with well insulated homes, and it's often recommended that you crack open a window for a little bit everyday. Of course, it depends on outdoor air pollution too.
@@nedjimb0 The thing is with these newer homes that are more air tight they require ventilation systems because they are so air tight. If they don't refresh the air people would suffocate. Therefore, the newer homes are even better equipped to handle the tiny amounts of exhaust from a stove. Also, most newer homes come with proper vent hoods over the stoves.
I'm somewhat curious what sorts of air quality spikes you see when cooking with induction and other electric options. Obviously it won't be the same, but I'm still curious what would show up.
Especially with nonstick cooking wear and oil/fat being used.
I would also like to see all major polutants associated with cooking tracked across the major stove types. (Gas, coil electric, infrared ceramic top, and induction ceramic/glass top)
As well as overall energy efficiency, and cooking performance metrics like the time to boil water.
Obviously thats a lot of data but its what matters, although if the primary concerns being mentioned are air quality then start with air quality. (Including kitchen temperature, gas stoves dump 2/3rds of the heat into the air not your food)
PM 2.5 levels will spike no matter what type of stove you have. But if you cook with electric you won't have NO2.
@@jasonreed7522 induction is the fastest to boil water by quite a margin
@@distilled-earth What about ozone from induction or resistant heat?
I have to throw the BS flag on the methane issue. People familiar with swamp gas know that it is primarily methane, which comes from the breakdown of grass of one sort or other, and other vegetation. But whether grass breaks down under water or out in a field, the methane is released. And if a cow eats grass, guess what. Grass breaks down into methane inside the cow and cow farts result. Poor cows get blamed for what the grass was going to do anyway. No need to do away with cows. Should we do away with grass? Of course not. All of this hyperawareness and hyper blame of methane has just gone too far.
Did you do any measurements with a gas stove that has a exhaust hood vented to the outside?
I would be interested in that test too since I have an exterior vent range hood. I’m surprised to see so many homes not have ventilation that leads outside in the US
@@youngz13o Another question would be, if the gas supply to the stove is cut off does it still leak methane? (I have an easily accessible cut off valve on my stove}
NOT all people are homeowners as many rent.
I'm 61. I'll be keeping my gas stove until something better comes out.
I do not like cooking with electric and I don't like spending 100% on electricity for heating in deadly cold weather.
I only cook with natural gas 90 minutes per week. No one cooks over 7 hours per week. Esp. With microwaves.
I remain skeptical. Did you use an exhaust fan at all during cooking?
I hear you. I'd always been attached to cooking on gas. It's what I learned to cook on. But I switched to induction by necessity - all electric house. Let me tell you, it's a revolution. Now I much prefer it over gas. (But I do see all this sudden chatter about the evils of gas as pretty obvious agenda driven propaganda.)
The fumes from the food you cook is also terrible for you. Regardless of the stove you use install a hood fan
Before making decisions about ditching gas, we should also be questioning WHO is funding this research. People may be interested to look into who funded the research regarding childhood asthma relating to gas stoves and why others factors such as pets and cigarette smoke weren’t factored in. I’m not saying making the switch is not beneficial for the environment, but the strong and rapid push away from it is an alarm for me. I’m in the process of a kitchen remodel and there are many things about induction that are just not impressive. I don’t care if they can boil water in less than two minutes. I’m not cooking water everyday. The technology sounds great but the more I have learned about them in my research, the less interest I have in making the switch.
There is no panic. Leave us alone
agreed.
Also he conveniently leaves out the point that manufacturing a new electric stove would cause 1000x more pollution than just using your existing gas stove for its lifetime..
@@permacultureecuador2925 no it will not. Quit spreading false information.
This stuff really concerns me as a new parent. Couple questions for your data. Did you use your fan while cooking? Is your kitchen near a window to help improve air flow?
Unfortunately it would be 5k+ to swap out my gas stovetop and I'm not even sure how much to replace my oven too. It's out of my price range at this moment so I've resorted to using a portable induction stove top and it's not ideal.
I thought there was $ incentive from the govt to switch to electric. I could be wrong
If you don't bake more than one thing at a time then a large toaster oven will probably suit you just fine. Easy to find one for under $150 that'll easily fit full sized pizza and they're often far more efficient since they don't have to heat up nearly as much space. As for stove top options I've seen quite a few neat induction ranges that are mounted in a way that they can fold up against the wall when not in use. Honestly if I had the option I'd rather ditch the conventional stove/oven and just have the extra countertop and cabinets.
Try an Air Fryer, Microwave and a slow cooker. All are electric appliances that can cook up a decent meal.
$5k to remove a gas stovetop is a ripoff. All you have to do is cap off the gas line.
@@incognitotorpedo42 capping it off isn't the issue. I have to have a 240v outlet put in and my electrical panel to be reorganized. That quote was around 3.3k. I still think it's a ripoff, but I am not an electrician so I can't do it myself. The rest comes from an induction top that fits in my island along with a new downdraft system since my current one is built into my gas stovetop.
The nerd in me really appreciates you doing this. That same nerd also has some questions and responses...
1) The Stanford team found that gas stoves give off 28 gigagrams (domestic) of methane (CH4) in a year. Sounds like a lot. But a researcher at Duke University noted that human flatulence gives off about 500 gigagrams (worldwide) of CH4 in a year. If our farts release that much methane ... well, then we're missing some context on this.
2) I wonder why you choose NO2, and not something more nefarious? While the science suggests that very high levels of NO2 exposure (I think higher than what you measured, but that varies from study to study) can trigger an EXISTING asthma condition, the same studies (at least, the independent non-industry-backed ones) find no evidence linking long term exposure to the development of asthma. It would be interesting to tease out what this means in the video a bit, rather than just hear an expert say how dangerous it is without context as to what that means.
3) The world does know a lot about actual causes of asthma. For instance, the leading causes (and triggers) of asthma in the house are things like dust, dander, the materials used to build modern homes (PVC, formaldehyde, petrol-based synthetics, etc...), and the kinds of mold and bacterial strains that grow on these materials. The wealth of studies on this is huge, but rarely reported. I wonder. Why. Could you perhaps cook up an episode on this?
4) Given the scientific literature, the best way to reduce respiratory issues would be to ventilate and/or purify air in our homes better (regardless of the cooktop we use) ... and then, in the mid to long term, we might think about using more natural materials to build our homes as we once did. The ideal is low outdoor pollution (reign in combustion automobile use and industry, which we are doing surprisingly well in cities), and build more homes that are 'passively' designed to be naturally heated and cooled while open to outdoors as much as possible given local climate. Again, endless studies from multiple countries and disciplines support this with far more confidence than what is in the recent gas range study. Few, however, talk about it.
5) The electricity industry currently burns a few dozen times more natural gas than all the gas stoves combined (note that 37% of electricity in the U.S. is from burning natural gas according to the U.S. EIA), and that number has gone UP with renewable energy, as natural gas is the only quick 'ramp-up' energy source we have to coexist with renewables. That is not a fun thing to admit, but it seems this will be the story for a very long while. At the very least, this begs the question of why we are burning natural gas to boil water at a power plant, to spin turbines to produce electricity, to send to a home, to generate a magnetic field, to heat a pot ... there is an insane amount of 'loss' of energy and efficiency along the way.
6) Given the above, just in terms of basic physics here, it would be far more ecologically beneficial to just heat a pot with the gas directly in the first place. Then we could spend our efforts working to improve on the design of gas stoves and range hoods and cookware, etc... and using electricity (locally generated) for low-wattage uses like LED lighting (5 watts) and the laptop I am writing on (30 watts), rather than an induction cooktop (3,000 watts). Again. Few balanced conversations about this.
I don't mean to discourage you. I think your rigor and determination is really great. It is infectious (in a good way) to see your videos and how you apply logic to issues being brought up in the mainstream media. But I also think there is a point we need to look outside of the frame given to us by the media, in order to look at these problems from different angles. I hope you can find more of those different angles.
I also hope to see more of this from you. Keep up the good work.
True science is questioning and presenting different angles. Great comment.
The question i want to see stats on is - what are the indoor pollution levels comparing a properly outdoor vented stove, vs vents that only filter and recycle air into the house? I have cooked with gas for close to 25 years. I absolutely love it. I am vented outdoors. I also cook on infrared range at the cottage. The response time on the infrared is absolutely horrible. Gas, is instant and constant at any level I choose, not the full blast cycling of electric. Yes, I get it, the planet is warming. But cooking with electric powered by gas or coal fired generated electricity, accomplishes nothing if its the larger environment you are worried about. I do totally agree, if indoor NOx levels are too high, and the only fix is replace the stove, then sure, but knocking a hole in the wall and putting a vent in, is easy to do, and way cheaper than new stove. Running a 240 volt cable to a new stove can be an expensive pain to install. New appliances have a very poor shelf life. Quality is poor. Old gas stoves are forever.. just vent them right !
Amazing first video. Came here from climate town and subbed right away
Appreciate that!
@@distilled-earth what is your building code and what kind of ventilation is required by manufacturer of your product
My husband developed COPD, so there is no candle burning, spray sanitizer or perfumes…and definitely no toxic fumes from any source. Our house is now totally electric and HEPA filtration throughout. In some areas of the country where fresh air still exists, the quality of indoor air is worse in many homes than outdoors. Lately, the wildfires out West have made it so, people with certain health conditions must stay inside, so indoor air quality is their only option.
Better hope the electric grid never goes down...
Maybe taking another booster shot will help your husband
Government getting rid of gas stoves but allowing processed foods, toxic water, and devices designed to fail. It's not about our health
Many scientific studies have demonstrated how wasteful a gas flame is to heat a pot or pan. Compared to even old fashioned resistance heat elements, the energy units consumed to perform the same task are much greater. Tradition dies hard, but energy efficiency is an important goal now.
This is actually something that suprised me watching you and climate town but are gas stoves that common in the us, for as long as i lived i've never had anything but resistive cookers and induction stoves , so i was wondering is there statistics on how common the stoves are i've barely seen any in my region except in really luxurious homes or restaurants
They're very common in the northeastern US. Houses here already use gas for furnaces, water heaters, and clothes driers so a stove is just one more gas powered appliance. It's definitely time to move on though.
it depends on your life honestly. i can see this being especially true for people that grew up in and out of apartments/rented properties where resistive stovetops are extremely common. (edit) honestly rentals have almost exclusively resistive stovetops as it poses less risk than a gas stovetop.
40% of americans
where you live when you have hydro power... / cook only during the day or when windy....
lol 100% renewable... (that btw used fossil fuels to be made)
@@mattlane2282 Don't be an idiot. Or at least ii you are, don't put it on the internet for all to see.
This is one of the many dangers of life on earth that I will choose not to concern myself with. But thanks for the information.
No kidding. Why is everything so dangerous all of a sudden? Why are we supposed to be scared of everything? If stoves are really that dangerous, add a vent. Problem solved.
Best comment.
maybe we've reached the point of privilege that we have to drum up such inane things to feel bad over
@@did_I_hurt_you_feefees or even just open a window.
@@did_I_hurt_you_feefees How can your stove NOT have a vent? That's been part of building codes all over the (western at least) world for decades.
I love my gas appliances and had no idea they were potentially dangerous until just a few years ago. I recently put a carbon monoxide/combustible gas meter above my stove and when I run the oven (but not a burner) it shows in the 50-80 ppm zone which is getting dangerous if you don't have good ventilation. I'll likely be switching to an electric oven, I might keep a gas cooktop for convenience though because electric is such a pain.
Put in front of your mouth as well tell us how dangerous you are... rofl
@@mattlane2282 You people are so weirdly defensive about an appliance
This is why every time I use the gas stove, I have to ventilation on. The ventilation is extremely strong. It’s like 22 cubic meter per minute, and I’m using it at exactly that when cooking. He can drawn out carbon monoxide carbon dioxide and nitrogen oxide. I’ve always tell my family to have the strongest ventilation on, but they don’t listen, so they literally have the gas stove on without any ventilation while my room doesn’t have a window, and I really need to inhale those substances at night. The funny part is that even the LPG have a smell artificially added to it but not when people are artificially adding nitrogen oxide to the air you breath.
Thanks for the informative video. Id like to ask 2 questions. 1) I keep seeing the consequences of using a gas stove for children, but haven’t seen any for adults. Are there any studies or specific consequences for adults who breath this in every day?
2) What can we do if we don’t have a choice? I won’t be switching from gas for at least a few years… does running the exhaust fan help? It’s my only option as of right now.
I don't know the first, but about the second, yes, the exhaust fan helps, as well as opening windows and keeping an air current flowing there will still be a spike in NO2 levels but it will go back to normal sooner, getting rid of gas is still the best option but I imagine not everyone can.
The best for anyone is keep a window cracked open in the room you sleep year round.
The best thing to do for any stove is to improve ventilation, that means opening windows and running exhaust fans (assuming the fan actually dumps outside and not into your attic which is surprisingly common and terrible).
The best you can do is get rid of the gas stove ventilation is something you should be doing no matter what, and it's not just a solution to nitrous oxide pollution it means it will leave the room your in and dissipate faster thant if you didn't have proper ventilation but while you're cooking you'll still be breathing the stuff and that's not even talking about the environmental damage which I understand most people don't really care about, if it's too expensive to change you're gas stove ventilation is better than nothing but you should still try tho change it when possible or at least demand new buildings be built without gas stoves installed
@@jasonreed7522is that actually a thing? Fan that dump it into the attic, that sounds like a hazard.
Yes, ventilation is good in general but phasing out gas stoves should still be in a community's long term goal
Im assuming this Is this pretty relevant for gas fireplaces too… Should i turn my pilot light off?
It's there for a reason bro, pilot light is a safety measure. It's your call to weigh up the risks and choose which one you prefer.
Your fireplace is vented.
When you look at a gas stove you will notices that more than 50% of the heat you make is lost. You would have been better served to use a induction stove top.
Where I live hoods are code. But people don’t turn them on a lot, because they are noisy and gas stoves need 600 cfm venting. I use induction, so safe in so many ways. I can have a hood with 30 cfm max and it’s a way quieter appliance.
As a bonus, electric isn't dependent on a single fuel. There are lots of ways to produce electricity, and we're making it more and more efficiently. Ever electric appliance automatically gets more efficient when the electricity it runs on is produced more efficiently.
Absolutely!
The one issue with that is when power goes down, and if you're not off the grid, you have no way to cook, but I think pretty much everyone has an outdoor grill that they can use, or you can just buy one of those portable gas ranges.
@@imightbebiased9311 Propane works pretty well as an emergency backup fuel IMO. There are decent generators you can run on it as well as using it with a simple grill/burner. The cylinders also store well.
Now we have solar with a backup battery to keep it online and producing even when the grid is down. Though we still have a gas camping stove if things got really desperate. Just knowing how to make a fire works too.
BTW: One of the first things you should do in most natural disasters is shut off the gas. Earthquake is obvious, but tornados, hurricanes, even floods have a nasty habit of breaking gas lines (eg. roots of fallen trees and such). The utility company will often shut it down from their side too.
@@imightbebiased9311 Backup batteries are a great idea for those who can afford them, and a lot cheaper than prematurely dying from pneumonia.
@@garethbaus5471 unfortunately backup batteries don't last very long maybe a day? If the power is out longer than that you're not allowed to use your solar even if you have it. That's the rules here. I asked what to do and they said buy a generator. I scratched my head and asked if that's what they were selling me to put on my roof why should I need two generators? Kind of a ridiculous situation
This is why oven top vents should exhaust to outside. Also, we should exchange our indoor air for outdoor more.
At the trade off of significantly increased heating and cooling costs
...but when all these people switch to electric and they have to up the production of electricity at the coal powered plants, the outside it going to become even more dangerous...no one seems to understand that electric just produces the C02 and N02 in a different location at MUCH higher concentrations.
I can't believe it took everyone this long to realize that combustion of any type needs to be vented. Now think about ventless wall mounted gas heaters. Ever seen one installed for a while? The wall will be black from combustion by products.
Three years ago I switched to an induction cooktop by Bosch, best move we ever made. Will never go back to gas.
Im no fan of gas (despite owning a gas range, when I remodel I'm going induction) but you had some huge methodological flaws that you needed to point out:
Did you use the range vent? Is your vent in good working order? ALL cooking on a stove should use it. All the time.
Where were the sensors? Where was the distribution?
I'm not arguing the policy or health issues of NOX group chemicals, I barely understand them as a biochemist. But still. It matters.
If you're getting high NOx peaks which dissipate slowly due to poor ventilation, the air will be homogeneous after a while. If the peak decay is significantly longer than the time for the air to mix, it's not that relevant.
Also while you're cooking you'll be creating a strong convection current adding to the mixing.
engineeringtoolbox's website has a good calculator. To get the figures you need for air shifts per hour, a really cheap CO2 monitor is a really useful tool to track get the data you need.
You can get ones that have an app or API and it does maths for you and presents it clearly. I'm sure as a biochemist you'd be fine but they're cheap and it does it for you so why not.
The CO2 monitors can be used to assess all your home's rooms and you can measure effects of having the fan on, cracking a window or fully opening and compare to get a ventilation system that works for you.
My goal wasn’t to create a perfect study. It was to see how much pollution my stove produced.
The real data you should be looking at is the peer reviewed studies I cited.
I am concerned about indoor air quantity in my home, but my home has an open floor plan. The kitchen, breakfast nook/informal dining room, family room (w/22 ft ceiling), foyer, and dining room pretty much flow one into the other. The upstairs level opens to the family and their is an air extractor in the ceiling that runs 24/7. It’d be interesting to run an air quality test here.
I wonder if any of your hardware stores or local businesses might be able to do this reasonably for you so you can have this information at your disposal.
Cooked just now on gas for the first time in years and immediately starting feeling odd and started sneezing.
I wouldn't be surprised if this very thing, that is incredibly widespread, is behind a lot of peoples health issues.
My gut however says that the problem isn't burning the gas. It's not burning the gas. I doubt the stove burns 100% of the gas, which means some of it just fills the room.
Who are you? First post? Looks polished.
Here in Scandinavia almost all households use electricity based stoves (modern kitchens have induction stoves that use very little electricity and are more firesafe compared to ceramic ones). They are very good.
Scandinavia does *everything* better
@@distilled-earth i reported your comment for misinformation you were not using ventilation in your home while combusting in an enclosed environment, you were using a ductless/ventless product, what you are doing is against science, you admit to not using ventilation but say you did
@@distilled-earth what is your building code and what kind of ventilation is required by manufacturer of your product
It helps that gas is quite expensive, at least for me in rural Ohio, filling the tank is over $1k and I have no idea what my usage is until it's low and I have to pay up
It sounds like you cook with propane.
@@braveboy1010 and heat with it too as auxiliary heat
@@MatanMazursky sounds about right. My in-laws [in Ohio] also have propane, and the price to fill their tank is nearly high enough to justify the installation of a solar system for water and house heating.
We have propane for heat (cooking a minor aspect) living in our van in WI.
Not ideal, too much $$$, big hassle, I do wonder about risks too.
We pleaded w town to be provided electric hookup, even prepaid, w no luck. Would cost $30/mo max to 100% cover our needs.
Propane also burdens us w high humidity condedation everywhere - where electric convection space heater eliminates that.
Air quality impact largely due to mold.
Many risks.
Where's the political will to work on innovating & generating various strategies?
We have ideas. Including conserving on unecessary consumption.
i'll just use the free energy from the sun to run my electric stove....
The reality is that cooking with electricity is creating more emission as power plants are still 40% fossil fuel based, With generation and transmission loss, you are only using 25% of energy from fossil fuel source and loses 75% to transmission. You are actually burning more gas / coal etc when cooking with eletric stove than burning that gas directly in your kitchen. I can't argue about health effects, but we lived with gas stove all my life, and no asthma, and if you care so much about trace amount of NO2, you should not walk in congested streets, and eat only organic food, as regular food are jammed with pesticides and preservatives, completely overwhelming the miniscule amount of chemicals from gas stove.
Turn on your range hood. You won’t notice those spikes as it’s vented outside. That or get a range hood if you don’t have one.
I'm surprised this is not addressed in the video or by the scientists doing the studies.
For being a first video, this is quite impressive 👏
Thank you! I really appreciate it.
@@distilled-earth i reported your comment for misinformation you were not using ventilation in your home while combusting in an enclosed environment, you were using a ductless/ventless product, what you are doing is against science, you admit to not using ventilation but say you did
@@distilled-earth what is your building code and what kind of ventilation is required by manufacturer of your product
Gotta also talk about the fact that gas stoves are the worst efficiency wise. There is not a single good reason to use gas stoves other than habits and "tradition" (aka natural gas industry lobby)
And the fact that it's the one present in most homes so changing it costs money, and the endless ad campaigns that make people think that if your food tastes burnt or smoked, it's thanks to gas when the smoke taste comes from cooking with wood and the burnt means you burnt your food, so essentially just lobbies
Ya the status quo bias is strong
Newer houses houses use induction but older houses (mine) we still use gas bottles for cooking and shower with on demand heater the newer heater (mine) have extraction ventilation and in the stove we also have extrater ventilation , I don’t my meter could handle the induction stove unless I upgraded the potency ,gas bottles are at about 35€.
This is why you should always turn on your exhaust hood when you're using it
On some older houses, mine included, the range "exhaust" hood is actually just a recirculating fan that runs through a grease filter and dumps the air back into the house. Fortunately I have an electric stove, but my old apartment had gas with no exhaust provision at all.
@@BensEcoAdvntr let me guess you had a microwave over your stove.
@@aaronfield7899 nope, just an open plan house with the kitchen in the middle away from exterior walls
@@BensEcoAdvntr That's not just unhealthy, that's just plain bad construction
Can you share details of the sensors used?
I used the uHoo
@@distilled-earth what is your building code and what kind of ventilation is required by manufacturer of your product
What about proper ventilation?
It's useful but doesn't really fix the problem it's better than nothing. But proper ventilation being the solution is generally just the excuse the gas lobby and politicians use to deflect blame away from gas
Can you elaborate on your ventilation setup for you indoor air quality experiment?
You didn't mention whether you always have a rangehood/vent going when cooking or not.
That’s why they have the vent. These people like to cherry pick.
I have one those old coil electric stoves you mentioned, and I don't really want to upgrade to something more modern because I do a lot of canning. Induction/glass top electric stoves are actually really tricky for that--some brands actually say you can't. If anyone else reading this has that hobby and is thinking of switching from gas to electric, that's something to keep in mind
I have always canned on a smooth-top ranges (not induction, but the radiant kind) and I've had zero issues on 3 different cooktops (I left 1 behind when we moved, the one that came in my current house had it's brains die, and our current one is second hand from a family member who got gas installed instead lol). The biggest thing you have to watch out is not to drag your canner across it. I'm super careful too if my pressure canner is fully loaded with 2 tiers as I'm always a bit nervous about weight. I won't do bigger than 1 L with water bath due to weight. If you have a steam canner, the weight problem disappears.
I think "buy an oven rated for your intended use" isn't news. The primary problem most induction cooktops have is if the canning pot is much larger or smaller than the burner, as it's such an large thermal mass to manage.
Still, if I was writing legislation, I would incentivize steps up, not punish people left behind. Like maybe a rebate if you go from any gas to any electric. That's way better policy than banning gas. For an application like canning, the move from coil to induction isn't that big.
A quick Google says canning a year's worth of food for a whole house might consume $hundreds for the whole run. If induction can cut it from say $500 to $250, that's great for the power grid, but it's hard to justify an upgrade to a home cook. Much better to say if you ever get a new oven, check if you can find an induction for you.
I think that there may be a little misunderstanding here.
It is not that induction is unsuitable for canning per se, it is that pans made from certain materials (i.e., aluminium) are not suitable for induction.
Induction requires the pan (or at least a layer of the base) to be ferrous and magnetic.
Cast iron and enamelled steel are good, but stainless steel will need to be checked to see it a magnet will stick to it.
As for a pans unsuitability for glass cooktops, that is because the base has been left rough to reduce the costs of manufacturing. This will cause obvious scratches on a glass surface, but also increased wear on any enamelled parts it comes into contact with on any other stove.
@George AKA Dad That certainly is not my experience.
I have never had to replace a glass cooking surface, although 15 years has been the maximum age so far for me, although I know others who have had them significantly longer, whereas I have needed to change enamelled supports after 5 because of wear, or surface deterioration.
Nope. Gas stoves being "dangerous" is just something I am not going to chose to be afraid of. I can just open a window if I'm that worried about it.
I've lived in Asia for 10 years and learnt so much about air quality. We vent our apartment with a strong fan for at least 10 minutes twice a day, if you don't use a fan you probably wont clear the pollutants. Never use gas or wood fires. Look up DIY air filters they often work better than expensive ones. I have 2 and my pm 2.5 is perfect 98% of the time.
It's good to use an air filter for pollutants like PM, but NOx cannot be easily filtered by consumer level filters.
In the USA, almost all wood fires have chimneys funneling emissions away from the interior and standards for maximum levels allowed to come out of the chimney, so that is well cared for in the US. Gas fires, however, are very stupidly unregulated. That will probably change, if gas doesn't go away before then.
Is there any significant difference in air quality when burning propane (LPG) or natural gas (methane)?
I would not go as far as to say that gas stoves are bad for our planet. They do come with a huge advantage of not needing a very large power system to supply like induction stoves do. A four-hub induction stove may require as much as 7 kW and my off-grid solar power system is rated at 5 kW max power. Does it really make sense (environmentally-speaking) to have everything (inverter, batteries, wiring for each homes, transformers) scaled up for an induction stove which uses 7 kW of power for maybe 5% of the time?
I mean, sure electric cooking as many advantages. But at the same time it doesn't win by evey parameter if you exclude NO2. It also increases load on electric grid and in some countries supplied by coal (Poland for example), CO2 emissions for cooking may be very similar to gas ones.
These researchers also said vaccines stopped transmission of COVID-19
Do you have a range hood? Was the hood fan on? Does the hood vent to the outside? There is not enough information provided in the video to draw your same conclusion. It would be helpful to see what the effects the range exhaust has on these levels.
Induction is the way to go. So fast and precise as you said. Other electric stoves are too inefficient and slow.
Cooking with magnets > methane
Yeah, induction is to gas what gas is to normal electric stoves, it is so responsive, easier to clean, and it is much cooler when you are done.
@@distilled-earth what is the emf bro
The problem with induction stoves is that the electromagnets are expensive so the manufacturers skimp on them, making them too small for most skillets and large pots. Those units which use one or more larger burners are exorbitantly expensive. And the pans which are best suited for induction stove use are also pricey. Perhaps this will change in the future but for now this is a technology which is only ready for the wealthy.
Still doesn’t seem like a big issue to me.
Do you know of any similar studies about gas-fired furnaces or hot water heaters in homes? Assuming they're vented properly
Don't have references handy but they are both problems for indoor air pollution and global warming.
If they are vented properly they shouldn’t be increasing NO2 levels. But they are of course massive drivers of climate change since they use about 80% of your home’s energy.
"Properly vented" is the key, if they are properly vented, none of the products of combustion make it into the living space. This is unlike gas stoves which simply vent all the products of combustion into the living space.
They have other effects like climate change, etc.
@@distilled-earth And I have data to back up that 80%. In our case it was between 70 and 77% and some occasional 78-81%.
@@distilled-earth i reported your comment for misinformation you were not using ventilation in your home while combusting in an enclosed environment, you were using a ductless/ventless product, what you are doing is against science, you admit to not using ventilation but say you did
Cooking on electric stoves or induction is the norm here in Switzerland. We have a ceramic stove top and a vent over it. Cooking vents are mandatory. They're great to prevent the entire house getting smelly and the installed filters (washable in dishwasher) catch any fat particles in the air. So, pretty clean air at home.
In the EU the norms are shifting towards recirculating the air drom vent hoods back into the home after filtering for increased energy efficiency in the home.
Interesting - thanks for sharing!
@@tjeulink "recirculating ... after filtering for increased energy efficiency"
No, that is not how it is usually done.
There is no recirculation, the ventilation systems blow in fresh air always.
But, there is a heat exchanger which uses the outgoing used warm air to heat up the incoming fresh cold air.
So you get fresh air without loosing energy.
@@williamforsyth6667 thats really not true :) look it up, recirculating hood. Especially with electric cooking making a massive comeup its a really popular system in new homes.
@@tjeulink They called ventless, which is bull ships. All vents should be "real" ventilation systems. Even if the stove is a "non" gas variant.
What did you use to test this?
It would be helpful if you overlay a horizontal line on your graphs to show where the limits are
Love this deep dive you've taken into the pollutants from a stove. Would you be willing to do a follow up, regarding gas heating? I'd be really curious if it's just as problematic regarding NO2 concentration.
Thanks for the suggestion! My understanding is that in general it isn't a problem since it's vented (same as water heaters). But there are definitely faulty vents so safer to go with electric heat pumps.
Yes, gas heaters produce NOx, but that's vented outside. The issue is that gas stoves are NOT vented and dump all of their combustion products to the indoors, which is really, really dumb.
@@distilled-earth i reported your comment for misinformation you were not using ventilation in your home while combusting in an enclosed environment, you were using a ductless/ventless product, what you are doing is against science, you admit to not using ventilation but say you did
@@distilled-earth what is your building code and what kind of ventilation is required by manufacturer of your product, is your product required to be vented
I remember when I moved into my new home, I was elated it came with a gas stove. It was exciting seeing the flames. I charred bell peppers directly on it, it was fun. Now I'm realizing most of my family members continue to have allergies and we ensure the vent above is open and our air filters on our cealing are clean. Maybe we'll look into another stove type down the line, at the moment I need to continue to save funds.
Unintended consequences we contine to focus on sealing our houses so tight. It's impossible to have clean indoor air without diluting it with outdoor air.
Of course you measured the pollution indoors from cooking with an electric stove. You did this right? A basic control? Parts per billion?
Thanks for this, I follow you on Twitter and it was the nudge I needed to make the change. Induction hob ordered!
Very cool! Thanks for reading / watching my stories.
@@distilled-earth i reported your comment for misinformation you were not using ventilation in your home while combusting in an enclosed environment, you were using a ductless/ventless product, what you are doing is against science, you admit to not using ventilation but say you did
@@distilled-earth what is your building code and what kind of ventilation is required by manufacturer of your product
Is there a reason the source fuel for electric stoves (and ovens) wasn't discussed? Pretty important if you're going to discuss sustainability/environmentally friendly.
Because its not relevant to the subject of this video. The main point of the video is the pollution from gas stoves.
@@JD-ey8hw - If we were going off of the title alone, sure. But once you bring up the topic and use it as a reason to switch, it comes across as intellectually dishonest or poorly researched. The fuel used for generation and peak demand is pretty important to determining whether something is environmentally friendly or not.
@@JD-ey8hw - Also, I assumed you meant indoor air pollution. But if you meant in general, my comment is especially relevant. If your electric utility is using coal or oil to generate electricity, is that really less pollution? Or is it just out of sight, out of mind.
@@Abdullah34610 Induction is the most energy efficient method, and easily causes less pollution overall. It doesn't matter if your neighborhood runs on coal, because the important part is the bigger picture. The US does not run primarily coal.
It is a separate issue that is a bit regional, over 40% of my electricity comes from wind energy and about half of the remaining grid mix in my region comes from nuclear. Coal and other fossil fuel power plants are going to be replaced eventually, but gas is never going to get any cleaner.
We've had a propane run gas stove for decades. Does the "indoor pollution" issues include propane also? I usually run my stove vent that vents outside but am in need of a new stove top and am considering electric now.
They seem to be talking about something other than propane.
I will say as someone who cooked professionally for years, I don't see a viable alternative for professional settings. Any type of glass top stove is a not starter, as is anything which requires a perfectly flat unwarped pan. Induction could probably cook fast enough and with enough control but again glass and perfect pan requirements.
Thank you for highlighting the science critical to understanding the dangers of cooking with gas. The future is electric!
🙏
It is like EVs: you just displace the pollution if your electricity is generated by something bad. Don't get me wrong, I'm all for displacing pollution!
I wonder, how quick an induction cooker can boil a pot of water. I have experience with simple resistive heaters, the are slooooow.
@@Sekir80 channel Technology Connections did a great comparison between different ways to boil water. Found that electric kettles and induction cooktops are way faster, more efficient and leak far less heat into the kitchen. Video id : _yMMTVVJI4c
@@Sekir80 Induction is faster than gas to boil water. Resistance heaters suck. I've had all three kinds, like induction the best.
@@YounesLayachi Oh, how did I forget that! Silly me! Maybe his observation was so flawed my brain deleted them.
I used his numbers and concluded I'll stick to the kettle. It's more efficient, being -22%- 14% energy lost compared to the induction heater which lost ~31%.
Edit: btw, I love how you posted only the video ID. Links are getting banned by youtube, as I figured myself.
Edit2: correcting Alec's mistake.
And now you have to try an induction stove... (you will probably never miss your old gas stove after that)
I use a ventless gas fireplace in my basement 8 hours a day, because I work from home and don't want to heat my whole house. That uses tons more gas than a gas stove. It's got my wondering what my levels are. But I've been using this for years, during the cold months and no negative health impacts, that I've noticed yet. It's got me worrying now though...
It is definitely worth investigating. You may want to replace it with a wood stove that both exhausts outside but can also have an air intake from the outside as well. Those are much, much cleaner than they used to be, cheap to operate, much less fussy than they used to be, and are much better for indoor air pollution because the smoke is exhausted outdoors.
CA isn’t banning new gas stoves outright until 2030 I believe.