The common kitchen appliance plays an outsized role in exposure to nitrogen dioxide, a toxic air pollutant.
Pollution from gas stoves accounts for more than half of some [US] Americans’ total exposure to nitrogen dioxide (NO2), a toxin linked to asthma, a study in the academic journal PNAS Nexus concludes. The findings, published this month, provide the first nationwide, community-level estimates of residential NO2 exposure.
i will never understand why people feel the need to confidently state such demonstrably false things. anybody who’s ever cooked with both gas and electric will tell you that gas allows for much more precise control of heat and as a result makes cooking certain dishes much easier/more forgiving
that’s not to say that everybody should have gas – it’s bad for you and electric is better for that reason. but it’s not as if there’s no reason at all that gas became as popular as it did
It’s true that turning the dial on a gas stove gives you instant response on the size of the flame, but the flame is not what is cooking your food. The heat of your pan/pot is what is cooking your food, and that will rise/fall at the same rate based on its size and your current room temperature and altitude.
I cook with both on a regular basis. I’m telling you right now that if you think gas is more responsive you are responding to a placebo effect.
Gas and induction stoves produce a consistent level of heat, unlike glass/coil stoves that turn off and on during cooking. That won’t matter for something like a cast iron pan that’s heavy enough to stay hot, but cheap cookware can be light enough that it cools significantly when the cooktop switches off. I actually had a pot that couldn’t keep water boiling when the cooktop switched off. That wasn’t an issue when using that pot with a gas cooktop. Admittedly it also wasn’t an issue with cookware that didn’t bend during washing (yes it was that bad) but it is still something people might run into.