Study finds combustion from gas stoves can raise indoor levels of chemical linked to a higher risk of blood cell cancers
news.stanford.edu

Posting this here because I figure it’s relevant to cooking and the decisions we make about our food and our health. I was kind of hoping for a gas stove in my new apartment (I’d only ever had gas stoves) despite being a huge environmentalist because I’d always been told you can’t get “those good sears” on electric - now that I have an electric stove, I’m here to say that’s bullshit, with the right pots and pans, it can do anything a gas stove can, without the risks.

Reading about this study really opened my eyes to how lucky I am to not be stuck with another gas stove. If anyone here has the means to switch to electric but has been on the fence about it, I hope this can help with that decision.

Some highlights from the article:

“A new Stanford-led analysis finds that a single gas cooktop burner on high or a gas oven set to 350 degrees Fahrenheit can raise indoor levels of the carcinogen benzene above those in secondhand tobacco smoke. Benzene also drifts throughout a home and lingers for hours in home air, according to the paper published June 15 in Environmental Science & Technology.”

“Previous studies focused on leaks from stoves when they are off, and did not directly measure resulting benzene concentrations. The researchers found gas and propane burners and ovens emitted 10 to 50 times more benzene than electric stoves. Induction cooktops emitted no detectable benzene whatsoever.”

“A previous Stanford-led study showed that gas-burning stoves inside U.S. homes leak methane with a climate impact comparable to the carbon dioxide emissions from about 500,000 gasoline-powered cars. They also expose users to pollutants, such as nitrogen dioxide, which can trigger respiratory diseases. A 2013 meta-analysis concluded that children who live in homes with gas stoves had a 42% greater risk of asthma than children living in homes without gas stoves, and a 2022 analysis calculated that 12.7% of childhood asthma in the U.S. is attributable to gas stoves.”

  • @fidodo@beehaw.org
    0•1 year ago

    I’ve used gas, coil, and induction and I’ll have to disagree on them being as good. Coil is just terrible. It takes way too long to adjust the temperature which makes some kinds of cooking incredibly hard. Induction is much more responsive, and I could live with it if I had to but it’s just not as good. It’s prone to hot spots and you need the pan perfectly centered to get even heat distribution and you lose heat any time you lift the pan which makes it a lot harder to do any cooking techniques that require a lot of tossing and without the radiated heat it makes certain pans like woks way less effective as you don’t get the heat going up the sides.

    I understand that gas isn’t as healthy, but there are other health optimizations I could do that I think would have a bigger impact on my health. I do hope that this research leads to better regulations and standards to prevent gas leaks and improve ventilation though. Residential hoods are incredibly weak and I wish they were better, and there’s much more that could be done to minimize gas leaks.

    • FoxOP
      2•1 year ago

      Fair enough that for higher-level cooking, it probably isn’t nearly good enough. My current rental has a glasstop stove and I’ve been really happy with it because the main thing I was worried about was the heat level - everyone warned me that getting a good sear was impossible, but my food is still coming out great. I’ve been experimenting with different pans to get better results and it’s been pretty good for me so far. But I don’t really work with recipes that require lifting/tossing because I’m too weak for any of that, even with normal pans 🥴

      As far as the difference in health, it’s really staggering. To say it’s less healthy is, of course, accurate, but it also feels like an understatement. Continuous exposure to benzene is extremely harmful, and the fact that it’s highly linked to asthma, lymphoma, and leukemia, and that any amount of exposure is considered unsafe, makes me feel like it’s completely not worth it residentially. I would rather have worse food and better health (said as someone with a lot of health issues ruining my life already).