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YSK: Gas stoves cause cancer
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this post was submitted on 28 Feb 2025
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Appliance repairman here. What I tell my clients about gas in general is that: 1. When natural gas burns it create CO. 2. There is a none zero chance the thing can blow up.
Electric cooking appliances have an absolute zero chance of either of these two things happening.
I try to get people to switch to electric for these reasons some just like the aesthetic of cooking on gas.
yeah blah blah blah but honestly.. we are humans, we do crazy shit daily like driving 200 kph in a metal can while blasting rave or metal music. If something goes out in flames just say that new years eve came in early - if you are still alive. Life isn't for the faint of heart for sure
I absolutely hate that I have a gas stove and water heater mainly for reason 2. It fills me with pure anxiety.
I know there's a relatively small chance, but whenever we're turning the corner and I see the house is still there it's a huge relief. In the next year or two we should be able to put out the money to put in outlets and get rid of gas.
I do almost everything in my house but the 2 things I won't touch are electric and gas.
heatpump water heaters are looking good. Super easy to install. No venting needed and they run on 120v.
I love my heat pump water heater because it cools down the room it's in to root cellar temperatures perfect for storing things like potatoes and pumpkins
I haven't met an electric stove I like cooking on as much as gas. I'm willing to give induction a try, but I'm not dropping three grand on a stove and another grand to get a 240V line run to my kitchen just to find out the damn thing burns my marinara like every other electric stove and the induction hot plate I have with pulse-widths measured in seconds.
My ideal stove would be induction, but it would be on one end of a long, thick sheet of stainless steel. There'd be a thermometer embedded in it, and if I wanted a proper low heat I could just move the pot the cooler part of the stovetop.
Yes, the entire thing would be blisteringly hot, but I could get a nice, even heat and use any pot I wanted.
Or I want an induction stove with remote temperature sensors and magnetic stirrers like in lab equipment so it knows how hot the pot is and can adjust accordingly, instead of just turning on and off at five second intervals.
We like to see it - fire, heat.
We like using pans that may not be induction friendly.
You like using cheap aluminum pans?
I like my carbon steel and my grandma's cast iron.
Both of those work on induction perfectly well.
My carbon steel pan works almost too well on induction
Ceramic stoves also work on other types of pans and emit a bright red glow when they're hot. However, they are less efficient.
They are ass for trying to control the temperature of your pan.
Of all the stoves I've cooked on, ceramic stoves are the worst. No temperature control and anything that spills is instantly burned into the stovetop unless you want to spend your weekend scrubbing it out.
I absolutely agree. I'm happy to switch to a new technology as long as it performs at least as well as my current implementation.
I have a few cast iron and carbon steel pans, but most of my cooking vessels are thick copper (not copper inserts, full 3mm or more copper). Copper pans are superior to any other material (unless you prioritize cost) and are sadly incompatible with induction.
Don't even talk to me about electric element (non induction) stoves, they're garbage for heat control.
They are garbage for heat control if you use them the same way you would a gas or induction stove. If you learn how to use one, resistive electric stoves cook just fine.
Hard disagree. Try making a sauce which requires high heat, then very low heat. Turning the electric burner down doesn't immediately reduce heat, it cools off relatively slowly. I guess you could switch to another burner that was preheated to a low temp, assuming you have a free burner while cooking.
I've worked for years in several professional kitchens and cook 3 meals a day, 7 days a week from scratch at home. I know how to use the tools in a kitchen, and non-induction electric burners are absolute garbage.
Induction is even better at quick temperature changes then gas is, which really surprised me.
In my third world country the real issue is about costs. At this very moment cooking with gas is cheaper than cooking with electric.
The gas provider company mandates an inspection on every home gas apppliance and the installation every 5 years to check for good connections and correct ventilation (if a home does not pass the checks the service is suspended), so I guess at least it diminishes the risks to some degree.
But still since gas is going to be a lot expensive in the following weeks, maybe the tables will turn. But then you'll need to get an electric stove.
Vent your home as much as possible when cooking, that should help with the health risks.
Maybe you can get a small induction stove like this to use the gas stove less
Those things suck at keeping a small volume of liquid at a simmer. I always burn my rice on mine.
Fantastic for boiling huge pots of water or searing things, though