this post was submitted on 04 May 2024
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Science Advances report also finds people of color and low-income residents in US disproportionately affected

Using a gas stove increases nitrogen dioxide exposure to levels that exceed public health recommendations, a new study shows. The report, published Friday in Science Advances, found that people of color and low-income residents in the US were disproportionately affected.

Indoor gas and propane appliances raise average concentrations of the harmful pollutant, also known as NO2, to 75% of the World Health Organization’s standard for indoor and outdoor exposure.

That means even if a person avoids exposure to nitrogen dioxide from traffic exhaust, power plants, or other sources, by cooking with a gas stove they will have already breathed in three-quarters of what is considered a safe limit.

When you’re using a gas stove, you are burning fossil fuel directly in the home,” said Yannai Kashtan, lead author of the study and a PhD candidate at Stanford University. “Ventilation does help but it’s an imperfect solution and ultimately the best way is to reduce pollution at the source.”

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[–] cymbal_king@lemmy.world 34 points 6 months ago (3 children)

Love my new induction stove! Our old gas stove was leaking and could have blown up the house. We've noticed a lot less waste heat too, metal pan handles can be grabbed without a hot pad, the kitchen doesn't heat up as much from cooking. And it heats up blazingly fast.

[–] inclementimmigrant@lemmy.world 2 points 6 months ago (1 children)

I'm looking to switch to a induction stove when my current gas stove dies. Do you happen to know what amperage was needed on yours?

[–] cymbal_king@lemmy.world 4 points 6 months ago

Ours was 50 amp, which seems to be pretty common for 30-36in wide cooktops

[–] treadful@lemmy.zip 2 points 6 months ago (2 children)

What's the response time like when reducing heat?

[–] allrian@lemmy.world 9 points 6 months ago* (last edited 6 months ago)

It is nearly instantly. Heat is generated in the pot directly, not in/on the stove, so there is nothing else which stores the energy, like the plates in older ones.

[–] cymbal_king@lemmy.world 9 points 6 months ago

The heat goes down immediately with most pans. Cast iron retains more heat though.

We went to the thrift store with a fridge magnet to buy our new pans, stainless steel lasts a long time

[–] tamal3@lemmy.world 1 points 6 months ago (1 children)

Can i ask what brand? And what the oven runs on -- i assume electric? I'm interested, but have always used terrible electric coils or gas.

[–] cymbal_king@lemmy.world 3 points 6 months ago

Yeah we went with the GE Profile 36in induction cooktop.

It's more responsive than either gas or electric coils. The catch is you need pans that a fridge magnet will stick to. A trip to the thrift store with a magnet worked out for us.