this post was submitted on 28 Feb 2025
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submitted 10 hours ago* (last edited 10 hours ago) by [email protected] to c/[email protected]
 

Gas stoves fill the air in your home with particulate matter (pm), which has been found to increase cancer risk in the long term.

So next time you buy a stove, consider choosing an induction stove.

Btw, gas stoves being better or faster than induction is a myth. They have certain specific advantages, but they are actually slower.

Obligatory Technology Connections video:
https://www.youtube.com/watch?v=eUywI8YGy0Y

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[–] [email protected] 35 points 7 hours ago* (last edited 7 hours ago) (12 children)

They have certain specific advantages, but they are actually slower.

This entirely depends on the stove. Consumer-lever stoves? Sure, definitely. Commercial stoves? Probably not. Commercial stoves put out 3-4x the BTUs of a high-end consumer stove, and usually can't be installed in a home because they require significant shielding around them (so you don't burn a building down) and a very high flow hood. The highest-end Wolf range has a single burner that has a maximum output of 10,000BTU, and costs a whopping $17,000; a fairly basic range top for a commercial kitchen has six burners that can all output 32,000BTU, and costs about $3700. For stir-frying specifically, you can get a single ring wok burners outputting 92,000-125,000BTU starting at about $700 for natural gas (and a helluva lot more if you use LP).

Unfortunately, I can't find a solid conversion between gas and induction stove capabilities.

Oh, and FWIW - if you live somewhere with an unstable power grid, a natural gas or LP stove will continue to function when the power is out, albeit you'll need to light it manually. We lose power fairly regularly due to storms--usually only a day at a time, but sometimes as long as 3-4 days--and it would be a real hassle to have all electric appliances when there's no power.

[–] [email protected] 17 points 6 hours ago (3 children)

1 kW is 3412 BTU/h (=BTUs)

Most induction stovetops have a boost function with around 3-4 kW (that's about 13000 BTUs).

BUT contrary to a gas stove top, almost all of the energy is actually put into the pot instead of the surroundings (only 30-40% of the energy from a gas stove is used to heat the pot). Meaning that a 4 kW induction cooktop should be comparable to a 40'000 BTUs gas stove (single burner).

[–] [email protected] 3 points 6 hours ago (5 children)

4 kW induction cooktop should be comparable to a 40'000 BTUs gas stove (single burner).

So this is 4000 watts? What household circuit can support that?

[–] [email protected] 6 points 6 hours ago

A random Better Homes and Gardens article clocks a 2000 square ft (185 square meters) home with central air conditioning at nearly 19,000 watts.

https://www.bhg.com/home-improvement/electrical/how-to-check-your-homes-electrical-capacity/

So I think most homes could handle that in general, but I don't know about specific wiring requirements to handle that kind of power draw from just the kitchen. So do these things require that level of retrofit?

[–] [email protected] 4 points 5 hours ago (1 children)

Idk about my math but most American household circuits require stoves to be on a (220V) dual phase 18 amp circuit. Which should output around 8kW (18A * 220V)

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[–] [email protected] 4 points 6 hours ago (6 children)

Plenty can. Just need a 240v 30a outlet or higher

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[–] [email protected] 1 points 4 hours ago

Here in Italy most houses used to have contacts allowing max 3kW, but nowadays it's more common to have 4.5kW (with smart utility meters which allow 30% over current for 3 hours).
Still have to be careful if you're running a washing machine or something like that, but it's doable.

Of course old houses may have insufficiently-sized wires, and that's another can of worms.

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[–] [email protected] 7 points 5 hours ago (1 children)

a natural gas or LP stove will continue to function when the power is out

LP camp stoves work without power and are a good backup for an electric stove

[–] [email protected] 2 points 5 hours ago (1 children)

Yeah, a coleman (or equivalent) 2 burner camp stove combined with the adapter to use a full size propane tank is super handy. Combine it with a cast iron griddle, and you can functionally replicate a Blackstone for much much cheaper. It's also way better for high heat cooking if you don't have a good stove fan that actually vents outside.

Also, sometimes when power goes out, gas does too (it's still a grid that can fail).

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[–] [email protected] 2 points 5 hours ago (1 children)

I have a Viking with 15k burners. No shielding needed, but huge upgrades to air exchange and a really powerful hood fan were.

[–] [email protected] 1 points 3 hours ago

Because it's a consumer (really a prosumer) stove, that shielding is already built in. You wouldn't want to install a commercial range in right next to wooden cabinets; it's assumed that surfaces in commercial kitchens are all going to be non-porous, hard surfaces, usually stainless steel or ceramic.

[–] [email protected] 2 points 6 hours ago* (last edited 5 hours ago) (1 children)

Yeah, I don't mind electric stoves but I gotta have one large high pressure burner for woks and griddles

[–] [email protected] 1 points 3 hours ago

My partner won't let me have one. :( It's too dangerous since our house is a cedar cabinet, and cedar burns VERY well.

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[–] [email protected] 8 points 6 hours ago (4 children)

It's completely baffling that there are people unironically still defending gas stoves in 2025. There's no discussion to be had on the subject any more, induction is superior and that's final.

[–] [email protected] 3 points 5 hours ago (1 children)

When the power goes out in sub zero temperatures, and your heating does too, it helps to be able to make hot water on the stove to warm up.

Otherwise, yeah induction is better.

[–] [email protected] 2 points 5 hours ago (1 children)

A $50 dual burner camp stove solves that (or even cheaper, a $12 single burner backpacking stove if you have less space).

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[–] [email protected] 64 points 10 hours ago (21 children)

Induction is the best, I'll never go back

[–] [email protected] 31 points 8 hours ago (6 children)

Induction is best in theory, however in practice it's unfortunately often paired with these shitty buttonless capacitive controls that are harder to decipher that hieroglyphics as well as """smart""" features

They do still sell induction stoves with classic dumb buttons but they are either hard to come buy or aimed at professional chefs, which instantly adds two zeros to their price

[–] [email protected] 9 points 7 hours ago

Mine has simple capacitive controls. Turn it on, higher number is more hotter. Very simple.

Apparently it has other features, not bothered with them.

[–] [email protected] 3 points 6 hours ago

The interfaces are usually really bad, yes. The technology itself still makes up for this particular shortcoming, but they need to step up their game.

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[–] [email protected] 24 points 9 hours ago (1 children)

idk - there should be some very clear cancer statistics to back up such a claim between countries like Sweden (<1% gas stoves, all are electric) vs other countries then.

[–] [email protected] 35 points 8 hours ago* (last edited 8 hours ago) (1 children)

One cause of cancer like this probably won’t be visible on a national scale, too many other factors come into play that will muddy the data

However, it’s not “idk”, the current science on gas stoves being bad for your health is quite clear. Not just cancer, but also for other lung-related issues like asthma: https://www.cancercenter.com/community/blog/2024/09/are-gas-stoves-bad-for-your-health

[–] [email protected] 8 points 7 hours ago

You're right - the report they link to here (Table 2 is good) makes that quite clear.

https://pubs.acs.org/doi/10.1021/acs.est.2c09289

[–] [email protected] 19 points 10 hours ago (2 children)

I read that running an extractor hood mitigates the risk a fair amount. Not completely, but enough that you shouldn’t worry if gas is your only option

[–] [email protected] 5 points 6 hours ago (1 children)

Many people don't turn the hood on until food itself is creating a lot of vapor because they are usually so noisy. Meaning the hood often helps very little in practice, although in theory you are right.

[–] [email protected] 1 points 5 hours ago (1 children)

Or they have a fan that just redirects the exhaust into the house

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[–] [email protected] 10 points 9 hours ago (5 children)

The only thing I know gas stoves to be better at than other methods is traditional wok. But that's hardly a reason to jeopardize your health for.

[–] [email protected] 10 points 7 hours ago* (last edited 5 hours ago) (3 children)

You can actually get induction wok thingys.

The induction magnet is bowl shaped, so that when placed in it, the wok is heated all over.

They work, but apparently the really good ones are priced for business kitchens.

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