this post was submitted on 07 Dec 2023
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Discussion of climate, how it is changing, activism around that, the politics, and the energy systems change we need in order to stabilize things.

As a starting point, the burning of fossil fuels, and to a lesser extent deforestation and release of methane are responsible for the warming in recent decades: Graph of temperature as observed with significant warming, and simulated without added greenhouse gases and other anthropogentic changes, which shows no significant warming

How much each change to the atmosphere has warmed the world: IPCC AR6 Figure 2 - Thee bar charts: first chart: how much each gas has warmed the world. About 1C of total warming. Second chart: about 1.5C of total warming from well-mixed greenhouse gases, offset by 0.4C of cooling from aerosols and negligible influence from changes to solar output, volcanoes, and internal variability. Third chart: about 1.25C of warming from CO2, 0.5C from methane, and a bunch more in small quantities from other gases. About 0.5C of cooling with large error bars from SO2.

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Most Americans want to electrify their homes — if they can keep their gas stoves (grist.org)
submitted 11 months ago by RvTV95XBeo@sh.itjust.works to c/climate@slrpnk.net
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[–] jol@discuss.tchncs.de 0 points 11 months ago (1 children)

Induction is better in every way, like power output, heating speed, and control, except being able to lift the pan freely wok style. Cooking with gas indoors is totally stupid.

[–] glencairn84@lemmy.world 0 points 11 months ago (2 children)

Better in every way is nonsense. Cooking indoors is only stupid for morons that don't know how to safely use a gas stove top. There's a reason most professional kitchens still use gas and haven't all rushed to replace with induction - the benefits don't outweigh the investment.

[–] currentbias@open-source-eschaton.net 1 points 11 months ago

@glencairn84 @jol safely as in...? Properly ventilating the kitchen in the middle of a cold winter?

[–] jol@discuss.tchncs.de 0 points 11 months ago

It's cheaper to operate and repair gas stoves. That's why professional kitchens still use them. But you don't operate a professional kitchen. You cook twice a day at most.