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Fossil fuel use for cooking is a non-problem as far as climate change goes. The amount used for that purpose is a rounding error in the global carbon emissions. We can absolutely keep cooking with fossil fuels if we manage to phase out their use for heating, electricity generation, and transportation.
They absolutely do screw indoor air quality though, which is why I plan on installing a gas wok burner in my outdoor kitchen once I can afford to.
FYI - Cooking indoors on electric power sources also screws indoor air quality anytime any fats or organic matter reaches its smoke point or burns. In fact, relative to the food, the methane heat source isn’t as big a factor.
Sorry, but air-quality damage from gas cooking & air-quality damage from burning cooking-oil have nothing to do with each-other.
Both create harmful air.
Cooking with electric stove ( induction seems to be the cheapest, next to microwave, in terms of energy ) removes the air-quality harm done by gas.
Burning cooking-oil harms air-quality no matter what heating-technology was used to produce the mistake.
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Both create harmful air.
That’s exactly my point.
I hate that all the new buildings where I live have gas stoves. I really want electric induction to take over, I don’t understand how it is okay to build something that uses literal fire considering everything here in north america is built using wood. It’s crazy.
Advertising campaigns that straight up lie (“now you’re cooking with gas” and that kind of shit) don’t help. Nor do the substantial natural gas subsidies that some states offer ng suppliers.
Then again, it’s only been very recent that electric induction ranges in north americ have been offered at sane price points. Up until recently it wasn’t easy to find an induction range for under $1k, whereas now it’s a bit more realistic.
People also get unreasonably attached to their cheapo $25 nonstick (even if it was marked up to $200 with some bougie brand name) and will refuse to ditch it for actual quality cookware when they find out that their $25 pan isn’t induction compatible.
Gas stoves are simply much, much better to cook with than resistive heating electric stoves. You don’t need to lie, you just need to try both out and come to that conclusion on your own.
Induction stoves do address almost all of the drawbacks of resistive electric heat, but are significantly more expensive than gas at the entry level: usually about twice as much for the stove/range itself, and then operating costs and maintenance tend to cost more over time. But it also makes certain high end features much more accessible: French cooktop style flexibility, precise temperature control, easier to clean, etc., so high end induction is comparable to high end gas.
How is maintenance on an induction stove higher? Asking as someone using them in both a personal and professional capacity.
Unlike gas there are no moving parts, nothing that can get clogged. There is basically no need for fire safety inspections.
