I like my induction cooktop. Sometimes I'm annoyed that I can't use a wok, and the buzzing is annoying if it's a poorly made pan, but all and all, the peace of mind of my child not leaving it on by accident, the immediate response to temp change and the health benefits make it a good option for my house. One of my favorite cooking quotes is from Mario Batali: “Only bad cooks blame the equipment. I can make almost every dish in my restaurants on four crummy electric burners with a regular oven, as can just about anyone else who cares to.”
The title is a bold statement considering how much ventilation varies. Yes, I'm aware he references this, but it's flip: "Yes, if you have a colossal jet-powered A+ grade hood with a fan that vents outside. With an average range hood, maybe not." or put differently - I don't know and don't have data either way.<p>Climate change is real. We MUST eliminate the burning of fossil fuels. But once again, the more I dug into this article, the more it feels like the desire for outcomes guiding how the data is presented. And the problem with that is it provides fuel for climate deniers and anyone else opposed to the outcome the researcher is hoping for. They're discrediting themselves, their peers and furthering the harm they're trying to mitigate.<p>A few additional thoughts: I recently and grudgingly switched to electric, and I actually like the cheap-ass electric stove I'm using. It boils water faster than gas, but it's not as precise, and I'll take the speed over precision. Also, range hoods vary wildly from non-existent, to the side or back hood which is useless to an overhead hood which is spectacular, as evidenced by zero smoke when searing foods.
I wonder how many days of your life you save by having the water boil sooner (life is 53 days shorter, but you spent X days less waiting for things to boil).
> Can a range hood fix this?<p>> Yes, if you have a colossal jet-powered A+ grade hood with a fan that vents outside.<p>Quite an exaggeration. Even cheap vent hoods (assuming vented to outside, of course) can move a lot of air.<p>You don’t have to 100% mitigate the problem to make an impact.<p>The author’s core analysis may be valid, but the rush to dismiss any mitigating factors feels like a significant bias showing through.
Does that factor in the better food you get to eat for a lifetime? That has to have some effect, and likely far greater than 53 days.<p>And curiously, simply using a venting hood is mocked by the OP with no actual evidence. Possibly, it mitigates the issue entirely.
Lots of previous threads but the big ones seem to be<p><i>How bad is my gas stove?</i> - <a href="https://news.ycombinator.com/item?id=29935939" rel="nofollow">https://news.ycombinator.com/item?id=29935939</a> - Jan 2022 (520 comments)<p><i>Cities try to phase out gas stoves but cooks are pushing back</i> - <a href="https://news.ycombinator.com/item?id=27874912" rel="nofollow">https://news.ycombinator.com/item?id=27874912</a> - July 2021 (481 comments)<p><i>Experts are sounding the alarm about the hidden dangers of gas stoves</i> - <a href="https://news.ycombinator.com/item?id=25332332" rel="nofollow">https://news.ycombinator.com/item?id=25332332</a> - Dec 2020 (343 comments)
I know that induction can be faster than gas on energy output alone, but it's just so hard to find how their coils are designed thus what the heating pattern look like when you put a pan on it...
This is a lot of commentary for something that probably has a simple solution. The author mentions it, but doesn't provide a satisfying answer:<p>>Can a range hood fix this? Yes, if you have a colossal jet-powered A+ grade hood with a fan that vents outside. With an average range hood, maybe not<p>Well, does a decent range hood (vented to the outside) fix it or not? Author provided a non-answer. Regular hoods are pretty good in my experience.
53 days over a lifetime and the only controlled for the basic demographic and location stuff (and I thank them for doing that, many people with an axe to grind don't even bother)?<p>That sounds so small it could be confounded by just about any spurious correlation.
Is this assuming you run it ventilated or ventilated? This makes a big difference. Most gas stove users probably don't bother turning on their vent hood, some vent hoods aren't even connected to the outside by contractors who install them.
For comparison, Covid-19 risk 2-18 months depending on the age. (2 months for people below 20, 18 months for 60).<p>From Winton Centre for Risk and Evidence Communication.
<a href="https://medium.com/wintoncentre/how-much-normal-risk-does-covid-represent-4539118e1196" rel="nofollow">https://medium.com/wintoncentre/how-much-normal-risk-does-co...</a>
This is an extremely dubious "guess".<p>Average life expectancy is just shy of 30,000 days, making this an effect of less than 0.2%. This would be impossible to even measure definitively.<p>This article seems to be nothing more than logical conjecture and opinion. The related evidence also seems to be tangentially related at best.
I'm guessing from reading the article that it's not applicable, but does this affect gas barbecues as well? I'm guessing not since they are outdoors. Gas barbecues are pretty common in my neck of the woods, although gas stoves are not.
Yea but those 53 days I probably can't chew anything worth cooking on any stove anyway. You can pry my gas stove from my 53 day old cold dead hands.
>My best guess is that if you use a gas stove for your entire life instead of an electric stove and change nothing else, that shortens your life expectancy by around 53 days on average<p>How much is "use"? I "use" my stove maybe once a month now and never for more than 10 minutes (usually to boil pasta). Also, as a side note, I hate gas stoves and would love for them to be banned. The stress I feel when the gas doesn't immediately ignite is dumb.