this post was submitted on 28 Feb 2025
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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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[–] hildegarde@lemmy.blahaj.zone 2 points 1 hour ago (1 children)

Yes, but...

Cooking itself also does this. If you are searing or frying that will also release dangerous particulates. Make sure you have and use a vent hood that vents outside the living space when you cook regardless of fuel.

I can say from personal experience of using every kind of home stove, that gas is both the worst and slowest. Boiling water for my morning coffee is fastest on induction, which takes about half the time as resistive or radiant electric, and gas takes nearly three times longer than that.

Though it might just be the american style of burner that directs the flame away from the center of the pan. I've not yet tried any other kind.

[–] douglasg14b@lemmy.world 1 points 1 hour ago

It probably has to do with the type of burner I'm going to guess.

We've had both induction and electric stoves for our whole lives. And the home we recently moved into has a fancy dancy natural gas stove with star shaped burners.

It is night and day compared to anything else we've used before, water boils so much faster, I can actually sear a pen full of vegetables now instead of just making them mushy.

Honestly I love it. I just wish the hood wasn't so shitty and actually had a hood to capture all of the output from the stove.

[–] UltraGiGaGigantic@lemmy.ml 8 points 15 hours ago (7 children)

Since this is the stove thread:

I had a pot of salt water overflow from boiling on a electric stove and now there is this tough ring of residue around the burner caked on and it won't scrub off. Is using a razor blade to scrape it off really the only option?

I'm worried I will scratch the stove top and the landleech will have an excuse to steal my security deposit.

[–] SkyezOpen@lemmy.world 2 points 2 hours ago

Magic eraser might be worth a shot. Melamine foam is the generic name for it and you can get a ton of it cheap. It destroys stains easily. Even if it doesn't handle the burner stains I highly recommend it for cleaning around the house anyway.

[–] Kit@lemmy.blahaj.zone 1 points 2 hours ago

Bartender's Friend or Pink Stuff should take it right off.

[–] CancerMancer@sh.itjust.works 1 points 2 hours ago

Nothing stopping you from using diluted lye / oven cleaner and wiping it off, just be very sure you take the necessary precautions. Do not breathe that shit in or let it get on your skin.

[–] ChaoticEntropy@feddit.uk 12 points 8 hours ago

I mean... paying for shit you damaged during your stay is kind of the point of a security deposit.

[–] 12newguy@mander.xyz 5 points 13 hours ago

I've used a razor for really stuck on bits on our glass top stove, but this cleaner also seems to do quite well: https://weiman.com/glass-cooktop-cleaner-polish

For the razor, keep it at a shallow angle (I tend to go around 20 or 30 degrees above the stovetop), and keep a small amount of water on the surface. I usually have a damp rag that I wipe the razor and stovetop with occasionally during the scraping process, to remove the small pieces that come off.

Also, if you are nervous about damaging the stovetop itself, maybe try something only lightly abrasive and warm water, and let the water work it's magic. (I see you have already tried this, so maybe that isn't helpful :/ ) From a chemistry perspective, salt water shouldn't exactly leave behind an insoluble residue, but IDK what else was cooking in the water.

[–] thisbenzingring@lemmy.sdf.org 4 points 13 hours ago

BarTenders friend is really the best for everything in the kitchen, but leaving some CLR on it overnight should break it down enough to clean up with a warm sponge. Calcium is probably the white stuff.

[–] cheers_queers@lemm.ee 2 points 14 hours ago

as long as you're careful, it will be fine. been using a razorblade on them my whole life

[–] 7rokhym@lemmy.ca 72 points 1 day ago (6 children)

The studies I read, there was no ventilation / exhaust fan. The point was that low income households using these stoves often don’t have proper ventilation and it makes them dangerous. I didn’t find much evidence that using them with proper ventilation is actually a serious problem.

Further, cooking releases all sorts of chemicals from incomplete combustion in the air if something is burning, as well as the toxic chemicals release from nonstick cookware at very high temperatures, so cooking without ventilation is bad for your health would be the message I’d take away. I find most people are completely unaware of the hazard.

[–] Nalivai@lemmy.world 16 points 16 hours ago (1 children)

With proper ventilation you can do everything, you can work with hazardous gases and nuclear materials, if the ventilation is sufficient.

[–] null@slrpnk.net 7 points 14 hours ago

Radiation ventilation is fun to say

[–] IMALlama@lemmy.world 9 points 18 hours ago

Very few residences have proper ventilation. In the US, a microwave above the stove is common. Microwave often do have a fan function, but the vast majority don't vent outdoors. I doubt that running air through a very thin filter will do much good.

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[–] HeyThisIsntTheYMCA@lemmy.world 50 points 1 day ago (7 children)

the maillard reaction causes cancer. I'm still not boiling my beef.

[–] RvTV95XBeo@sh.itjust.works 24 points 1 day ago (1 children)

Photons cause cancer so I guess I may as well do nothing at all.

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[–] purplemonkeymad@programming.dev 17 points 22 hours ago (1 children)

We swapped out a gas for induction, it's amazing to be able to put the temp down below very hot. Also very responsive to power changes, and can wipe clean.

[–] Monzcarro@feddit.uk 9 points 21 hours ago

I love my induction hob for all the reasons you mention. It is by far the best hob I've used - much better than gas - and I cook a lot. The only slight downside is ensuring you have the right pans, but they're widely available. My enamelled cast iron casserole pot works a treat.

[–] Westcoastdg@lemmy.ca 6 points 19 hours ago (1 children)

Alright so you screwed up posting this, because I'm actively looking for a dual induction burner setup, and now I want your advice. Ideally I want a "linked" dual burner so that I can put a square skillet pan across both burners, there's basically like one of those online, and then a bunch of dual burners that are not linked and slightly different power on either side. Wat do? Anyone have a good experience with this situation yet?

[–] crimsonpoodle@pawb.social 3 points 16 hours ago (4 children)

You should just get the impulse cook top last range you’ll ever need, super cleanable, magnetic knobs— is expensive but will be the last one you’ll need: https://www.impulselabs.com/

[–] jpeps@lemmy.world 3 points 9 hours ago (1 children)

This looks brilliant in a lot of ways. For me being able to set a precise temperature would be incredible. I have some doubts about the battery system though. I can understand the utility but surely it will degrade over time? I can't see how it's the last stove top I'll ever need. The battery combined with the software update thing makes it feel like another product I'll have to rebuy every 3 years or so.

[–] CancerMancer@sh.itjust.works 2 points 2 hours ago

I am with you on this, I don't want a cooktop with a damn battery and software updates. That's ridiculous.

[–] boonhet@lemm.ee 10 points 14 hours ago* (last edited 14 hours ago)

IT HAS KNOBS IT HAS KNOBS ITHASKNOBS OHMYGOD

Sorry, I got a bit over-excited. I hate capacitive touch controls in absolutely anything with a passion and I in particular hate them on my stove because I don't want my stove to start beeping when I wipe it, nor do I want the controls to malfunction any time they get wet because I accidentally overboil the water.

Receives Software Updates

I feel iffy about this part though. I don't want my stove to have software on it.

Tbh I feel iffy about the whole thing. 6 grand plus tax, software updates... And how does the magnet knob thingy work? Can I be sure it's as reliable as a normal knob?

[–] Aeri@lemmy.world 2 points 14 hours ago

God that looks good, the power and exact temp display is pog

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[–] mechoman444@lemmy.world 50 points 1 day ago (32 children)

Appliance repairman here. What I tell my clients about gas in general is that: 1. When natural gas burns it create CO. 2. There is a none zero chance the thing can blow up.

Electric cooking appliances have an absolute zero chance of either of these two things happening.

I try to get people to switch to electric for these reasons some just like the aesthetic of cooking on gas.

[–] Emmie@lemm.ee 1 points 41 minutes ago* (last edited 39 minutes ago)

yeah blah blah blah but honestly.. we are humans, we do crazy shit daily like driving 200 kph in a metal can while blasting rave or metal music. If something goes out in flames just say that new years eve came in early - if you are still alive. Life isn't for the faint of heart for sure

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