Posting this here because I figure it’s relevant to cooking and the decisions we make about our food and our health. I was kind of hoping for a gas stove in my new apartment (I’d only ever had gas stoves) despite being a huge environmentalist because I’d always been told you can’t get “those good sears” on electric - now that I have an electric stove, I’m here to say that’s bullshit, with the right pots and pans, it can do anything a gas stove can, without the risks.
Reading about this study really opened my eyes to how lucky I am to not be stuck with another gas stove. If anyone here has the means to switch to electric but has been on the fence about it, I hope this can help with that decision.
Some highlights from the article:
“A new Stanford-led analysis finds that a single gas cooktop burner on high or a gas oven set to 350 degrees Fahrenheit can raise indoor levels of the carcinogen benzene above those in secondhand tobacco smoke. Benzene also drifts throughout a home and lingers for hours in home air, according to the paper published June 15 in Environmental Science & Technology.”
“Previous studies focused on leaks from stoves when they are off, and did not directly measure resulting benzene concentrations. The researchers found gas and propane burners and ovens emitted 10 to 50 times more benzene than electric stoves. Induction cooktops emitted no detectable benzene whatsoever.”
“A previous Stanford-led study showed that gas-burning stoves inside U.S. homes leak methane with a climate impact comparable to the carbon dioxide emissions from about 500,000 gasoline-powered cars. They also expose users to pollutants, such as nitrogen dioxide, which can trigger respiratory diseases. A 2013 meta-analysis concluded that children who live in homes with gas stoves had a 42% greater risk of asthma than children living in homes without gas stoves, and a 2022 analysis calculated that 12.7% of childhood asthma in the U.S. is attributable to gas stoves.”
When restaurants started to go non smoking indoors, I thought there were studies done that srated there were just as many carcinogens in a non smoking restaurant as a smoking one.
This type of thing has been known in the industry (mostly anecdotally) and taken as a given.
That being said, where I live most gas is delivered by bottle and not straight to the appliance, so you only use/open the gas when needed, as well as making sure you are in a well ventilated room (always run the fan).
I prefer gas, but have used all types (at home & profesionally) and you do adjust. My least preferred is induction…I just dont want a finicky heat source.