Let's sous-vide a steak for 2 hours, and then throw it in a hot pan with oil, without drying off the steak. You'll get a lot of smoke, which will probably set of any kind of ionizing smoke detector.
Whether you're cooking on gas or electric at that moment really doesn't matter.
What matters is that you have a _PROPER_ range hood. One that vents outside and one that isn't integrated into a microwave oven.
Why do you jump on a specific scenario and then assume it’s the norm? The vast majority of people with a gas range never did anything like that, if even they’ve heard “sous vide” before.
There is no way around the fact that a gas range combusts stuff and that combustion products are mostly toxic. Regardless of what you put in your pan.
> What matters is that you have a _PROPER_ range hood. One that vents outside and one that isn't integrated into a microwave oven.
Not wrong, but given how many people have an 'improper' range hood, or a proper one that is never used (often because it is "too loud), or no range hood whatsoever (a common situation in rentals), you're stuck with chemicals in your home.
> Whether you're cooking on gas or electric at that moment really doesn't matter.
Yes it does: all cooking will generate chemicals, but you're adding extra ones by using a combustible heat source.
Never mind that almost no residential structure has an actual proper range hood: a proper range hood has a matching makeup air system to avoid depressurization the room, which has its own problems.
(Modern codes mostly require some form of makeup air mechanism for a hood rated 400cfm or higher. I’ve never seen a residential kitchen with an actual working setup like this, although it’s common in a well designed commercial kitchen. What actually happens is that lower end / smaller residential kitchens often have combination microwave/hood units, and they work very poorly. Large / high end residential kitchens end up with standalone hoods with far too much flow, poorly sealed ducts, crappy loud blowers, and no makeup air. If you enter the parameters of a residential stove into a commercial kitchen ventilation calculator, you end up with a rather small flow rate, and the high end residential brands love to advertise much larger numbers.)
> Yes it does: all cooking will generate chemicals, but you're adding extra ones by using a combustible heat source.
All that goes up the hood and outside. Criticize the hood not the range if its not functioning properly. Browning meat or frying anything in oil is not exotic and is not good for you to breathe regardless of range type.
I've never had a choice until very recently when we redid the kitchen in our first owned house. Went with induction. It's really great, best of both worlds. We got one with proper knobs rather than the stupid touch controls many hobs have.
What brand were you able to find with knobs? I went with induction as well in a recent kitchen renovation, but I was not able to find any with knobs, except for some professional restaurant grade stoves. It's my biggest beef with induction, there is always a slight delay with these touch buttons, and they are triggered by a drop of water.
Or you could have both. I find that gas offers quicker heat which is excellent for certain types of cooking. I find the responsiveness and heat control provided by gas are unmatched, that's why I use it most of the time
I found my induction stove to actually be more responsive than gas. The main issue with induction is the noise in my experience, but a more expensive stove might not have that problem.
NGL as someone who jumped ship from the gas camp to induction, Induction is really incredible just how much better it is.
Everything about it is better with the exception of an annoying buzz from the induction on occasion.
- My carbon steel pans get to temp basically instantly.
- My cast iron gets to temp in a fraction of the time it took on my gas stove.
- It also works fantastically on my stainless steel pots and tbh it feels like I can get a pot of water to boil in half the time.
- Cleaning induction surfaces is way easier.
- For "specialty stuff" like woks, curved induction is so much cheaper, more convenient, safer, and more approachable than the equivalent gas setups.
This isn't me trying to suggest anyone should be forced to give up gas. It definitely has it's uses. However I really have to recommend trying out a nice, modern induction setup. They are like fucking magic.
Electric means the fire part happens at a coal station, gas means it is in your home. And people are surprised there is more crap on the air of their home? Hardly rocket science is it?
We never realized how high the carbon dioxide got even during the normal day, but especially when cooking. Definitely recommend getting a monitor if you seem to wake up with inexorable headaches
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Let's sous-vide a steak for 2 hours, and then throw it in a hot pan with oil, without drying off the steak. You'll get a lot of smoke, which will probably set of any kind of ionizing smoke detector.
Whether you're cooking on gas or electric at that moment really doesn't matter.
What matters is that you have a _PROPER_ range hood. One that vents outside and one that isn't integrated into a microwave oven.
Previous comment about range hoods: https://news.ycombinator.com/item?id=40161811#40163023
There is no way around the fact that a gas range combusts stuff and that combustion products are mostly toxic. Regardless of what you put in your pan.
Do you not cook or something?
Not wrong, but given how many people have an 'improper' range hood, or a proper one that is never used (often because it is "too loud), or no range hood whatsoever (a common situation in rentals), you're stuck with chemicals in your home.
> Whether you're cooking on gas or electric at that moment really doesn't matter.
Yes it does: all cooking will generate chemicals, but you're adding extra ones by using a combustible heat source.
(Modern codes mostly require some form of makeup air mechanism for a hood rated 400cfm or higher. I’ve never seen a residential kitchen with an actual working setup like this, although it’s common in a well designed commercial kitchen. What actually happens is that lower end / smaller residential kitchens often have combination microwave/hood units, and they work very poorly. Large / high end residential kitchens end up with standalone hoods with far too much flow, poorly sealed ducts, crappy loud blowers, and no makeup air. If you enter the parameters of a residential stove into a commercial kitchen ventilation calculator, you end up with a rather small flow rate, and the high end residential brands love to advertise much larger numbers.)
All that goes up the hood and outside. Criticize the hood not the range if its not functioning properly. Browning meat or frying anything in oil is not exotic and is not good for you to breathe regardless of range type.
15 years old setup - made most sense at the time but, if I upgrade some day, it'll be for induction.
Everything about it is better with the exception of an annoying buzz from the induction on occasion.
- My carbon steel pans get to temp basically instantly.
- My cast iron gets to temp in a fraction of the time it took on my gas stove.
- It also works fantastically on my stainless steel pots and tbh it feels like I can get a pot of water to boil in half the time.
- Cleaning induction surfaces is way easier.
- For "specialty stuff" like woks, curved induction is so much cheaper, more convenient, safer, and more approachable than the equivalent gas setups.
This isn't me trying to suggest anyone should be forced to give up gas. It definitely has it's uses. However I really have to recommend trying out a nice, modern induction setup. They are like fucking magic.
If the massive difference is the pan type, why isn't it almost instant with gas?
Or do gas hobs output way way less energy than an induction hob?
How many kilowatts is yours?
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Electric means the fire part happens at a coal station, gas means it is in your home. And people are surprised there is more crap on the air of their home? Hardly rocket science is it?