Gas stoves increase nitrogen dioxide exposure above WHO standards – study - eviltoast
Science Advances report also finds people of color and low-income residents in US disproportionately affected
  • halcyoncmdr@lemmy.worldEnglish
    136·
    6 months ago

    Exposed coil burners take a long time to heat up and don’t change temperatures quickly. That’s fine if you’re cooking something simple that you’re just throwing in a pan for a few minutes and don’t really need to adjust at all like a box of hamburger helper, but for actual cooking those are limitations that just don’t need to exist. There is a reason restaurants don’t use coil burners.

    Lowes currently has a GE gas range with 4 burners, a griddle, convection oven and even includes a range hood for $179.00 after a $20 discount. That’s pretty dang cheap for a much better cooking experience than a similarly priced electric.

    • SchmidtGenetics@lemmy.world
      1115·
      6 months ago

      There is a reason restaurants don’t use coil burners.

      I didn’t know people’s kitchens were restaurants… Yeah of course they have their limitations, they are cheap for that reason. I don’t expect to be able to cook every conceivable meal in my house, that’s quite the silly notion.

      Every unit has electricity, you know how much it costs to plumb gas to every unit…?

      Edit, I looked up the combo, it has a charcoal filter, that’s the entire problem with using gas Indoor’s……. it needs to be vented out. Thats why that’s unit is so cheap…

      You need to vent it outdoors, so not only is the gas plumbing more, now you need a better hood fan and to plumb it outside. So…. Which is cheaper and more affordable when you account for the necessary extras?

      Using your restaurant example, there’s a reason why restaurants vent outside.

      • Zekas@lemmy.world
        42·
        6 months ago

        Lmao they’re too addicted to that sweet sweet carbon monoxide to care