Researchers used electric stoves to treat asthma. It worked.
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93 replies
No shit, Sherlock. There are tons of different causes for asthma. But yeah: daily inhaling half-burned hydrocarbons is likely one of them.
So what's the next approach of the Captain Obvious institute? Healing asthma by getting patients to quit smoking? Would probably work in a lot of cases... nicotine addiction is still common. I wouldn't call it research though.
Well, sure. If you put someone with asthma in an electric stove set to 450 for several hours, they will never have asthma issues again. But I imagine a gas stove would work just as well.
Induction heating is fantastic. However, it is important to note that there are many types of induction stovetops. and the biggest advantage is from those that are really powerful that uses a lot of watts at the time. That's the difference between almost instantly hot and hot a bit faster than the regular electric stove top.
breathing in something other that air is bad? that's amazing!
What is the definition of air? They're all just mixes of gasses, no?
Sorry there. Sometimes I forget not everyone took grade 5 science.
Ask your oil buddies. They know more than you think.
72 households. With 1 asthma patient. This is insignificant and not representative. It's meaningless.
I have a sister in law who insists on eating all organic food because it's healthier... but also insists on cooking with gas instead of induction for reasons.
I worked in a restaurant, loved the responsiveness of gas, and was dead set on replacing the old coil stove in my house with gas. But after some research, I took the leap on induction and was blown away.
A full kettle starts boiling in like two minutes tops. No residual heat sweating up the kitchen. I can even shut the element off right before taking the lid off the pot and I don't get blasted with steam. It's more responsive than gas, more consistent, and I don't need crazy ventilation. And cleanup is as simple as it could possibly be, I can even just lift up the pan and give a quick wipe during cooking because the cooking surface itself doesn't actually get hot (except from the heat of the pan, but that's negligible for a quick wipe).
I think the only reason your SIL insists on gas is because she's never actually used induction, or maybe she's just a weird luddite. As a long time gas-supremacist, induction is just better all around.
Working in a very tiny restaurant, using an induction plate is what convinced me it's better than gas AND regular electric.
Have you ever cooked on induction? It sucks.
And if your pans aren't iron... It simply doesn't work.
Who wrote this? Big aluminum? So many pans work on induction. We upgraded 3 years ago and will never go back, it's better in every way.
Many of the cheap pans at Kmart etc are aluminium but with a carbon-steel disc on the bottom that will make them suitable for induction.
Who wrote this? Big induction?
I only cook on induction, its great, my pans are both cast iron.
Ferromagnetic. Not necessarily iron. Plenty of alloys and even enameled pots work just fine.
If a magnet sticks, it'll heat up.
I have, for 10+ years.
And I’ll take it over gas ANY day of the week
Induction always reminds me of this apartment I had with this the regular old stove with coils exposed but they really sucked there was like two settings to these things. They didn't work at all or they turned red hot to maximum heat.
Those weren't induction as far as i know, induction isn't supposed to get red hot
Being reminded of something doesn't make the comparison accurate. My induction range is awesome and nothing like that. It's a completely different technology than coil stoves. I've used gas professionally, I've used coils, I've used glasstop. Induction is the best by a wide margin.
that is not an induction stove, nor are coil stoves that bad, you just had a particularly shit one
Sounds like you've never used induction lol. You're literally describing the problems with convection.
I think you mean "conduction". "Convection" is the term usually used for non-fan-forced ovens, but not stovetops.
Aren't you a peach
Induction cooking is amazing because it has far more precise temperature control to gas. It's odd that you associate it with the opposite experience, when one of the best features of an induction heater is being able to set the exact temperature you want.
I make soap and sweets at home, and posted this list the last time the gas vs induction thing game up:
Only the most specialized, professional gas stoves let you set a specific temperature rather than a knob that goes from "medium" to "high". Even the most basic $50 induction plates have that feature.
The only thing you can do on gas that you can't do on induction is using the flame flambee alcohol, and you can just use a lighter or kitchen torch for that.
Lol I wish I was getting paid. You're just butthurt your anti-sustainability ignorance is being called out by people who have actually tried induction.
I have only induction stoves for 15 years now and the only thing that "sucks" is a) old electric that just required time to get used to b) touch control panel instead of buttons/knobs
There are a few models with physical knobs. This is the way with induction.
Otherwise it's chaos when the pot of water boiling pasta overboils, and you can't fucking turn it down!
How does it suck? I’ve lived in several places with induction stoves, and have found them to be as responsive as gas if not more so. Are you perchance mistaking old-fashioned electrical hobs (the ones with the solid metal coil that eventually glows red) for induction?
My guess is Krusty tried a cheap induction hotplate, and those do have some issues.Most notable for me is that the element is smaller than the actual cooktop/burner-indicator. If I use a 11"/25 cm skillet, with 8"/20cm base, there's a cold ring around the edge and a cold spot in the center. You can get around that by constantly moving the pan around the burner, but that's annoying.
Probably. Because for oldschool electric stove - you have to really know your stove and still risk burning everything. With induction, I know that I usually fry on 6.5, and if I want violent crispy frying, it's 7.5-8 for a minute. That's all the knowledge I need. And also I can boil water faster than with an electric kettle - 40 seconds and I can throw pasta in
And that fast boiling also means must less wasted energy. Less heat transfer to the room, requiring your home cooling system to work more to cool it back down. Overall much more efficient across the board.
Sounds like a skill issue, try improving
Wrong and also how cares
Even if what you were saying is true you know that induction isn’t the only kind of electric range right? Sealed radiant cooktops are also more efficient and healthier than gas ranges and usually cheaper too.
This is not true - industrial turbines burn more efficiently and form less pollutants than small burners which don't have the same quality control.
Expecting everyone to individually make choices that benefit the long-term, instead of consolidating resources to solve for large groups together using economies of scale, is exactly how the fossil fuel industry has been successful for generations at ensuring no progress is made. It's a divide-and-conquer approach.
It absolutely isn't if you are comparing a gas stove vs an induction one. You are losing a huge amount of the heat around the pan and warming your room with gas.
Who's "they"?
I don’t even know what you’re trying to argue at this point. But it sounds like you’re planning on starving unless you can make your electric range be powered by solar power so have fun with that.
Exactly, what would be the problem making an electric range be powered by solar power?
What does that have anything to do with how well induction ranges work?
Induction cooking is better for your health and more efficient
I used to swear by gas and never wanted to change. Moved to a place with 200v induction and haven't looked back. I have a gas cartridge stove for disaster prep reasons, but I could also pull it out if I really wanted to blast something in a wok or the like (and could do that outside).
Not if you’re allergic to magnets
This is a joke, but the high pitch squeal is an issue for some folks
That depends, I might be losing the higher pitches tbh, but I noticed our stovetop responds differently to different pans/pots and to different loads. It's noisier when a pan is misaligned, and it starts making more noises when all the "burners" are in use, and so I also imagine different models will also act somewhat differently.
What high pitch squeal lol? Worst over heard is a buzzing that is very much not high pitched and lasts until the pan heats up so like 60 seconds tops.
You probably can't hear very high frequency sounds.
I can, fluorescent lights, CRTs, and cheap charging blocks bug the hell out of me. I've never noticed a high pitch squeal. Maybe it's a problem with super cheap ranges?
I'm glad the magnet allergic must suffer then, damn ferrophobes
That’s like using not hitting your head against a wall to treat headaches.
A surprisingly effective remedy in a culture full of people who are very protective of their god-given right to hit their head against a wall.
That's an apt comparison
Properly vented-to-outside exhaust hoods (not the stupid kind that are built into microwaves and just shoot you in the top of the head with the air) should be required by building codes regardless of range type.
I agree but pretty much all microwaves can have their fan rotated to exhaust external also. It would go a long way to just mandate the required venting to support the orientation.
Exhaust hoods like that are a really bad idea (and actually forbidden in some places) when you have a system which requires open fire like a gas stove, an oven or a gas heating system. They transport air outside and depending on the age of the building not enough fresh air gets in while the fire is consuming all the oxygen.
Also the reason why it is a really bad idea to have a gas heater for warm water and one of the mobile indoor acs. We have some deaths in Vienna every year because of that.
Edit: nevermind, only somewhat true. The slight under pressure caused by exhaust hoods with outside vents pulls down exhaust fumes from the chimney in case of gas heaters. In case of ONLY a gas stove it is not the same problem (I threw them into one basket because most places with a gas stove also have gas heating around here, and in this cases it would be a big no-no).
In the US, builders have to calculate make up air for this specific reason. In very efficient houses, make up air units need to be installed.
Yup, very energy efficient buildings tend to be that way by restricting how much hot/cold air can escape and waste the energy used to heat/cool that air. On the flip side, the ventilation needs to be consciously designed to allow for makeup air for any exhaust systems, and to generally allow for the air inside the building to be replaced.
I have a heavy duty exhaust fan in well insulated house, and at maximum power it works best if I open a window as my "makeup" air. Not ideal to not have air conditioning or heat for that incoming air, but it's not like I'm cooking for hours a day.
Oh interesting to know how this is handled in different places!
A mechanical ventilation system with heat recovery should take care of this completely adequately I imagine, if your home happens to be air-tight enough to encounter this problem
Cool research. I've known for a while that electric stoves are better for air quality but I recently learned that they can still be harmful.
I bought a fancier air filter as a family member with respiratory issues may be staying with us soon. This one has a sensor that reads the level of particulates in the room and I was surprised to learn that when I cook it was dramatically worsening our air quality, even though we use electric. Pan-frying on high heat can cause smoke particles that are hardly visible to be emitted and apparently in a small home it can make things quite bad. But I learned that it's dramatically reduced by cooking on lower heat, so that's what I plan to do going forward.
Which makes sense. You can still set off a smoke detector with an electric toaster, oven, or stove. The act of applying high heat to food will cause some indoor pollution, because cooking is also chemical reactions.
Especially if you are using a coated pan.
Never again, man. That shit is especially bad for you.
It's not any easier to care for, either. Teflon pans need to be handled with kid gloves or they get all scratched up and that shit gets into your food.
Also if you overheat Teflon it releases toxic fumes. You probably won't get it hot enough by cooking, but if you accidentally left an empty pan on a lit stove it could get hot enough.
Yeah, I hand wash non-stick and hand wash cast iron, and the food usually leaves the cast iron cleaner (not to mention the induction only making a humming noise with the non-stick). I've been using cast iron a lot more lately.
I'm learning as I get older that many of the "better, newer" alternatives just straight up suck, and we just expect them to be better because that's what we grew up accustomed to.
Teflon pans and cartridge razors are the two best examples.
My understanding is that research doesn't generally support concerns that non-stick is harmful to people eating food cooked in coated pans, but it is absolutely incredibly toxic to the people who work manufacturing them, and their manufacturing does contribute to constantly rising levels of contanimation in water supplies. Both of which are magnified by the fact that nonstick pans are disposable.
We as humanity really struggle to engage with systemic issues, and weirdly sometimes we will correctly identify that something is a problem, but are only capable of responding to it with cultural change due to concerns of individual harms we (to my understanding) don't actually think are happening, when the systemic collective harms are.
From my layperson understanding chemical fertilizers are the same, with chemical fertilizers having no issues associated with eating food grown with them but the nitrogen pollution in drinking water is associated with higher risk of cancer.
(That being said if you like cast iron I 100% reccomend trying carbon steel- its best for slightly different things but my nitrided and pre-seasoned carbon steel pan from oxo is fuckin wonderful. I wanna try a strata carbon clad pan when I finally replace my 12" nonstick since I feel like the clad construction will make it lighter and more resistant to warping if I use it on induction since that can sometimes be an issue with carbon steel pans)
Is there a link to the research? Can't find it
There's a link at the very top of the article, if you click on it, you will get another article and there you can find many links that take you to the relevant studies
Ah didn't expect it to include the particular one it talked about. Thanks!
Are there any electric stoves that can give you Wok Hei though? I've seen only the ones that are wok shaped at least but they don't get hot enough
If you really miss it, you can buy a cartridge gas stove and just use that for that one application. I haven't missed it nearly enough to bother busting it out, though.
There's concave inductions stoves with built in woks.
The key is that it should be induction with min 3,000 watts.
How would I stir fry the wok by hand tho if built in? Good to know that maybe I could get that effect with higher watts.
It's not attached. It just ships with it so it fits perfectly
You might find this useful: https://www.youtube.com/watch?v=CzJKxUCKOBg
Technology Connections is the GOAT
I've been thinking about buying a hot plate for a while now, this has pushed me to get one. And wow, less than $20 is pretty awesome for 1000W. I rent, and never want to turn my gas stove on again.
Push it to ~$40 and get a decent portable induction. Anything is better than burning fuel in your face, but induction can burn a lot less cooking grease and food too. Proper venting is still important and some level of recirculated air filter goes a long way. Every step helps. Ouch, my lungs!
Who knew that an appliance we have been using since the 19th century would be a dumb mistake. 🤷🏾♂️
Who would've thought using an open fire indoors isn't healthy?
Utilities Have Been Lying to Us About Gas Stoves Since the 1970s
Not sure if a poorly conducted study, or just a poorly written one side of the dodgy duopoly fanboy article.
I don't doubt that burning gas is a health hazard in the home, but a longer term, larger based study seems like something that should have happened years ago.
It's a terrible study. They specifically waited to measure until the study participants were in a flare, and then changed the the stoves out and... gasp a disease that is notoriously flare-y got better
Links to older studies are literally in the first line of the article.
links to a site covered in amazon ads...
I used to smoke, it didn't take me 200 years to work out it was bad for me.
What do you know about history of tabacco and smoking?
If you have a spare 200 years, take a seat and listen to my story.
Nah, I think that you wasted enough of my time with your bullshit xD
Your brain was struggling a long time before I even started smoking.