I guess I'm oblivious because this is the first I ever heard of gas stoves being that bad. We have a very old electric range and were thinking of getting gas when we redo the kitchen. We do have a camping stove and a propane grill for emergencies.

We have like six camping stoves, but only one would really be useful for something like cooking a pot of pasta for all of us.

Also, if a gas range is bad, why is my furnace and hot water heater not also a problem?

The first time I heard about gas stoves as polluters just last week in Mother Jones article. It all seemed very alarmist and I was suspicious about how bad it really is for one's health. But not suspicious enough to look into it further. I may be in the market for a new oven -- is this an issue that really matters? I also far prefer cooking on a gas stove, but is that all a sham from big gas? Personal experience would say no. I haven't tried the induction type talked about int the linked Slate article.

Eh. I'm in the enviro circles and I think the 'gas stoves are very polluting' campaign only started a few months ago. The messaging on that wasn't in high rotation even last summer. I think it is a coordinated push to support home appliance electrification. I'm on board with it, and can also say I'm not surprised you hadn't heard that.

My mom has an induction stove and I gotta say, I really enjoy it. I do not enjoy my Dad's old school electric stovetop (with the coiled burners).

We had a home energy audit years ago under a free state program and the guy who came out told us that our gas range was bad news. The oven in particular, he said, puts out CO at a rate that would be illegal in a furnace or HW heater. The reason it's allowed, he said, is that it spends less time actively firing, between the way it is turned off 20+ hours/day and even when on it cycles on and off to maintain temperature. His advice, anyway, was that we turn on the venting hood -- which pushes air through an exterior wall, at our house -- every time the oven is on, so we do.

As for why gas furnaces and water heaters aren't as bad, my understanding is that it's because of ventilation. Construction codes require that those appliances vent directly to the outside whenever they're running.

After reading the earlier article that one links about the research findings, it seems to me that it's not a huge thing killing us, but substantial enough if we can get rid of it we should. Elevates various risks in the 10-30% range. So perhaps similar to having a particular ubiquitous outdoor industrial pollution source.

Probably not nearly as bad as cars! But that will take longer to unwind.

We have a flat, electric stove that isn't induction. I'm not fond of it because the pan is slow to heat and you can't use a griddle.

8: I'm downwind from a coke oven.

(Incidentally, electric cars also harm health, if not to the same degree as cars but still substantial, by tire rubber turning into particulate.)

That's why I drive on bare rims.

We don't have a vent over our stove. We have one of those silly fans that takes your oven fumes and relocates them to the ceiling above your head. Same with our bathroom fans. It's really dumb.

I've been seeing stuff about gas burners/stoves for the past I dunno year or so? Mainly from David (not a doctor) Roberts on twitter.

Pre-induction electric burners are terrible. People claim that induction stoves are a completely different thing and are awesome - I have no experience with them so I can't comment for sure.

What makes electric burners so bad? Just that they're not quickly responsive if you need to turn it down?

Are induction stoves the ones that are completely flat and just look like glass?

Right, the fact that they take a long time to heat up and cool down makes them really annoying to use. I guess induction burners just heat the pan up directly instead of heating up some kind of heating coil, so you need to have a pan that works with them but that just means most kinds of metal pans. Also supposedly they heat the pan up almost instantly which sounds a bit scary but very useful if true.

It takes like ten minutes to boil enough water to cook a pound of spaghetti with an electric stove.

(apparently after quick scanning the wikipedia article, induction cookers don't work with copper or aluminum pots, or anything that's too thin.)

Same on never having heard of health risks from gas stoves and believing they're kind of inflated bullshit in the service of getting people to use electric stoves for climate reasons. It is also bullshit that people prefer cooking on gas to electric because of propaganda, we prefer it (over old-school electric, I don't know from induction) because it is more responsive and better.

That said, the next time I buy a stove it'll be induction for climate reasons, even if it's less good to cook on (and I don't know that), the climate reasons are solid.

I've got a fairly modern electric (non-induction) hob and it's fine (maybe this is a 110v/240v issue). About 5 minutes to boil a full saucepan, about the same as the gas hobs I've used in the past. It's way better than the old exposed coil variety, or even the ceramic top model my parents used to have (probably 20-30 years ago when it was new). Oven is electric too. It's not as good, but I haven't had major issues with it.

Our son got badly burned on ours, which would not have happened with induction and probably would not have happened with gas.

I have an electric glass thing. We don't dare let anything happen to it, because it would get replaced by our landlord with a crappier one with a coil.

I really dislike electric stoves, because you can't lower the heat as quickly.

Is there a way to get that effect in a way that's carbon neutral?

I have a low-end induction stove (about 8 years old) and it's been fine. It replaced an old electric coil stove, and it's a clear improvement from that. The functionality is good, I just wish the controls were a little better (which may be a sign of it being a low-end model).

Which is to say, if somebody preferred cooking on gas I wouldn't have tried to change their mind, but if somebody is concerned about the air quality when using a gas stove I would encourage them to try induction -- it's a solidly good cooking experience.

23 written before seeing 22, but could also be in response to 22.

Same on never having heard of health risks from gas stoves and believing they're kind of inflated bullshit in the service of getting people to use electric stoves for climate reasons. It is also bullshit that people prefer cooking on gas to electric because of propaganda, we prefer it (over old-school electric, I don't know from induction) because it is more responsive and better.

Yeah, all of a sudden people are talking about electric stoves like it's driving with a stick shift. "Oh you don't want to cook with an electric stove? It doesn't behave like the stoves you're used to? Sounds like actually you don't know how to cook, Your Majesty."

Cooking on a gas stove is better than induction, but cleaning an induction top vs. a gas stove is more better.

I wonder if one of the reasons we dislike coil-based induction stoves is that most people who have them have pretty old and basic ones. Could be that the new ones heat up faster, per Ginger Yellow in 20.

But GY, do they still take longer to cool down in your experience? That can be an issue when you want to change the heat level while cooking.

I bet one of the reasons we're hearing more about it is that indoor air quality sensors are cheaper and more common (especially after the California fires). The people who bought a device to check the quality of their inside air have suddenly noticed that the meters spike when they cook (A friend of mine locally had a FB post about that just last week).

The point in the linked article, essentially about redundancy, is interesting, but I think it works a bit better if you have bottled gas than if you have city gas. They don't usually go out at the same time, but if the electrical grid fails, I think the gas distribution network is only a couple of days away from failing itself.

A couple of days is really what you need.

We replaced our gas stove/oven with a new one a couple years ago when the control panel died and I didn't consider switching to electric. I wonder if there's a difference in air pollution depending on either the appliance age or the source of the gas (city vs bottle, city regulations.) We have an externally venting hood over the stove. I have a digital display CO monitor in the kitchen and it's never registered anything above 0 and we cook probably more than the average family.
I've thought about getting a generator fed by the city gas line but our power goes out so rarely it doesn't seem worth the ~$5k investment plus maintenance.

Yeah, the non-venting vents can't help.

Our power used to go out for about 2 to 4 hours every time it was windy. But they fixed it and now we rarely lose power for more than five minutes.

27 coil electrics are not induction. Induction is pretty rare in US (the stove top doesn't get hot, the pans do)

The thing about gas isn't how fast it hears up (most of consumer ones aren't as fast as electrics for say boiling water), but how fast they change temp.

The house I grew up in was all electric. We got a plaque from the utility. It turns out that heating a house in Nebraska using electricity is really expensive. But my mom was afraid of the house exploding if it had gas.

Regular electric is awful, but I know people who really really love induction stoves.

It's a little unclear to me how much of the environmental problem with gas stoves is the gas stoves themselves vs the natural gas piping infrastructure which is full of slow leaks.

We got an induction cooktop last year and I love it so much. It's as good as gas for on/off control, much easier to clean, boils water in no time at all, and apparently it's not making us sick and stupid with carbon monoxide? The only downside was that we had to ditch some cheap aluminum cookware in favor of cast iron, but having enjoyed the cast iron for a year that's not really a downside either.

Before we got it I was confused about induction versus the standard-electric-burner-under-glass thing, since the two look identical but are totally different. Electric burners under glass are just electric burners under glass and crappy in the usual way of electric burners. Induction uses fucking magnets.

What if they somehow made little vertical props? I'm picturing where if I want to turn down the heat, I turn it down and pick up the pan and slide a little lift under it, so that it's an inch away from the heat for a little while.

OR. Even better. The electric coil could have two coils, one not heated. Two dials. One dial controls the heat of the heated coil, one dial controls the height of the non-heated coil. You lift your pot up and down.

Then you sell it as truly like a stick shift. And furthermore, you can't spontaneously change any of the dials unless you're pushing the clutch pedal in with your foot, at the bottom of the stove, or else you'll grind the gears. For serious foodies only.

15.last: It's more complicated than that, some flat stoves that look like gas are just regular electric. That's what my house has, and its still slow and unresponsive, and you still see a red glow when you turn it on. Induction stoves don't have any hot or glowing parts (neither at the surface nor under the glass).

The problems with induction are that not all pots and pans will work on it (basically they have to be things that magnets stick to), and certain advanced cooking techniques can only be done with gas and if you do them you'd need to buy a cooking torch. The pluses are that it's even more responsive than gas, it's more efficient, and it's much safer since you can't burn yourself on the stovetop itself.

Sorry, that first gas was supposed to be glass.

Not as relevant this time around, yet still worth a minute seven: https://www.youtube.com/watch?v=xk_-hjQ75mQ

it's much safer since you can't burn yourself on the stovetop itself.

Really, the magnets mean the surface itself isn't hot? Fascinating.

But GY, do they still take longer to cool down in your experience? That can be an issue when you want to change the heat level while cooking.

Yeah, definitely. I don't find it a huge issue in practice. If I really need something to cool fast, I just take it off the hob entirely, and if it really needs to be a little bit cooler fast, I just put it on another hob that wasn't running until just now.

41: Right, the only heat the glass surface experiences is radiant heat back from the pot that's being magnetically heated. So it still warms up, but not at all to the degree a burner does, and if you switch off/lower the current everything cools down as quickly as gas would.

I read the original paper a month or two ago and if I recall, it's really all about ventilation, and the major concern of the paper was that lots of poor kids are growing up in apartments with gas stoves that aren't properly ventilated. If you vent to the outside, I don't think you need to worry about it. In addition, it's code here, and we have it, but I've never seen it installed or mentioned anywhere else, that you should have "make-up air" when you vent to the outside, so that a vent opens to bring air in from the outside when your hood is working. (The super cold air coming in in the winter isn't quite as terrible as I feared.)

I looked into induction, and probably would have gone with it, but the house electric would have needed a major upgrade, so we stuck with gas. One thing gas is great for is using a round-bottomed wok, although even that can be finagled (if you have a lot of money).

If going electric means replacing my current cookware, that's a deal-breaker for me. Throwing anything out is a struggle for Cassandane.

If she can't throw out things that literally won't work anymore that seems like a pretty serious problem.

You can still beat your husband with an aluminum pan.

Also, most cookware still works on induction (which uses electricity, but is not what you call "electric").

Does anyone with a glass-top stove, either induction or regular electric, have any experience with big heavy cast iron pans? I use a 12" cast iron skillet a lot, and the thought of putting it down on a glass surface sounds nerve-wracking -- not just the possibility of breakage, but also scratching and so on.

That's why we've never used our cast-iron pot in this house.

I live with an asthmatic and we gave up gas cooking a while ago because the particulate effect was tangible -- well, we enjoyed it a lot in a Berkeley rental which had the kind of ventilation you get from half-inch windowframe gaps.

On the other hand, my swanky asthmatic MIL has a fancy induction stove that I really dislike cooking on. The digital controls are very coarse -- there are 11 settings per burner, and because they get very powerful, the jump between ticks is large. Also it whines and clicks and occasionally turns itself off if you lift a pan off the burner to, say, toss an omelet (or deal with the slightly-too-high setting). It also beeps if you put something metal on a burner that isn't turned on. I find this specially bewildering since they're sold as being safe because you can't burn yourself on the `elements'. Maybe there are better-designed ones? NickS, what's yours?

I've been perplexed by fancy stoves since the fashion in gas stoves became the heaviest iron grills possible -- rather countering the quick reaction time from the gas burner. The Berkeley rental had a chipped but beautifully functional WWII era BEHEMOTH, I think there were six pilot lights, with a huge griddle in the middle and a broil-o-vator and very thin grills perfectly aligned so you could slide pots around.

My stove only goes to 10.

We should probably just get an Aga.

49: yeah, we do it all the time (glass top but not induction, and the largest imaginable cast iron pan, also we use a cast iron dutch oven). Haven't cracked anything yet!

Also, ime, electric will boil water way faster than gas ever would. And the "fast boil" burner on this regular electric range is ridiculous - coffee from a stovetop espresso thing in literally three minutes, starting with cold water.

As college students we rented a half house with a commercial gas stove. The best part was the built in griddle - 12 large pancakes at one time!

The only downside was listening to the long tearful drunken phone calls from the recently divorced guy still living in the other half of his (very nice) house. With his ex.

44.2 is a good point- electric in our house sucks and changing to an electric stove would probably have required another circuit installation. We only had the knob and tube wiring removed from our unit five years ago, and the downstairs unit still has some- at least the wires are still there, not sure if they're hot.

I think most environmentalists would agree with me that knob and tube wiring should not be replaced without first finding a replacement that is as good for making cock jokes.

There has been a big push for induction here in the UK, at approximately the same time I worked at the cook shop. Explaining what would and wouldn't work, and how to cook on them, was my speciality, even though I have yet to actually use one myself.

I am torn between my gas that I love and getting an induction one when we have to replace ours....

coil electrics are not induction. Induction is pretty rare in US (the stove top doesn't get hot, the pans do)

Oops, yes, thinko on my part. It's conduction not induction, right?

To remember the difference, induction is how you get brought into the army and the army is all about magnets. Conduction is how you get on a train and, unless you are at someplace fancy, trains have nothing to do with magnets.

59: I think the climate change arguments are pretty compelling if you can use an electric stove at all. I'm very fond of my gas stove, but I would feel irresponsible replacing it when I could use (plausibly at some point) renewable electricity rather than fossil fuel.

Maybe there are better-designed ones? NickS, what's yours?

Mine is a Maytag (I don't know the model number) and has many of the same behaviors that you described. I think the buzzing/clicking sounds are likely inevitable, but looking up reviews, this newer model gets praise for the controls: https://www.homedepot.com/p/Samsung-5-8-cu-ft-Slide-In-Induction-Range-with-Virtual-Flame-Technology-in-Stainless-Steel-NE58K9560WS/207017989

My parents looked at induction way back when it first came out, must have been early 90s. My dad decided it was a scam because for the demo in the store the sales guy used less than an inch of water to try to convince us how quickly it boiled.
I've had to use electric coils at various Airbnbs and the thing I find most annoying is estimating the right level because you're never sure if it's stabilized at the set temp. If you start cooking and it hasn't reached temp you burn food as it overshoots what you want. Then if you try to turn it down it has the aforementioned cooling lag so you don't know if you've hit a good setting. I guess this is less of an issue if you own the stove and have time to get familiar with it, but as the saying goes, no one ever washed a rented stovetop.

Nothing looks as rented as a poorly-washed stovetop.

We have a glass-top (non-induction) electric stove and like it a lot. The new house we're moving to has a gas range, but the house is much bigger so I'm not too concerned about the indoor air quality impacts. I hadn't heard about this being an issue before now; it makes sense, but as ogged says it seems like mostly an issue of ventilation.

I spent most of yesterday picking up a bunch of free furniture from a friend of Amadea's who is moving to DC because her husband got a new job there. The husband happens to be an expert on indoor air quality (I think the job is with HUD), so I suppose if we have questions about this issue down the road we could ask him.

49: We cook with big cast iron stuff on the glass top pretty much every day and no scratching/breakage issues.

If he's ever in Pittsburgh and they ever get back to the usual way, have him test the air in the Squirrel Cage.

Our new house has a gas stove, and this is the first time I've really used one since I lived in Poland 20 years ago and had to light the burner of the dorm stove with a match (which was scary).

My dumb question is: how do I know if our range vents externally? We have a built-in microwave over the stove, and I can hit the "vent" button to turn on a fan that works somewhat to dissipate smells and smoke. It's a newer build--less than ten years old, if that makes a difference.

Yours does not. You have the same dumb thing we do.

It sends it in a circle. Supposedly there's a filter in there which makes it marginally better than just sheer clicking your heels and hoping for the best.

Look on the outside of your house as a first step. If there isn't another obvious outlet besides bathroom or dryer vents you don't have it.

I mean, I'm guessing. We have cabinets over our microwave, so there's definitely no fume hood going from the microwave up and through the attic.

We have an exterior vent, but it's put in wrong. I tried to fix it, but discovered it was put in wrong because there was no space to put it in right. I think it works about 75 percent as well as it should.

Anyway, if onions make me cry, it helps to run it.

Somehow our kitchen, last remodeled in the early 1960s, has a functioning hood vent to the exterior. And the "makeup air" problem is usually handled by infiltration from everywhere, because the house was built in 1890 and isn't exactly well-sealed. I do crack the window open when I'm cooking something extra smoky, though, to get makeup air faster and closer.

When I feel ugly but I gotta zoom call, I just step in front of my makeup air, and get all dolled up.

I just get infiltrated everywhere, IYKWIM.

Faster and closer.

hey-o, 2008 humor all up in here.

71: Figures.

We had our kitchen remodeled a few years ago and spent a ton of time trying to decide what sort of oven and cooktop to get. We didn't want bare coils, and our house doesn't have gas (and it would cost a lot to get it put in.), and we didn't want to throw away our Corningware-type pots and pans. So induction was out. We ended up with a glass top, electric coil(s) underneath. Each coil is really several (well two or three) coils of varying sizes, from frying-one-egg size up to hard-to-lift. We use our cast iron skillets on the glass top all the time and (knock wood) haven't gotten any scratches, or dropped anything on it. As an aside, the oven has a convection setting, which is pretty nice.

The thing that does scare me a little is enabling the wifi in the stove (I haven't). I can just see some hacker getting into it and turning both ovens all the way up.

There is one of those things where I feel like a totally incompetent adult, because I have no idea where the bathroom and dryer vents are outside, or how to tell if there's an extra one. To be fair, we live in a three-story townhouse, so maybe it's not as obvious?

Nothing in my childhood or previous renting history has prepared me for being a homeowner, honestly. I'm handy and competent in many other areas, but when it comes to houses, cars, and cooking, I have half a clue.

It's harder in multiunit buildings. If you want to be adventurous you could do a smoke test. You can buy a non-toxic fog generating thingy and hold it under your range hood and see if the smoke goes back around the room or if someone watching outside sees it come out a vent.

The Vatican does that every time they rotate popes.

85: I may just swallow my pride and ask the neighbors. They seem like the kind of people who know these things, and they've lived here a lot longer.

I know where my dryer vents: through an ugly jury-rigged hole in a clear plastic window. I worked on it just a couple months ago. I tried fixing a rip in the duct myself, screwed up, got frustrated, and looked into getting a professional, but the estimate came back about $1,000 higher than I expected, so I gave it one more try myself.

I know where the bathroom fan vents, but I'm confused about some details. There's a pipe or two on the roof that must be it. The bathroom fan is roughly 4 inches square. The pipe on the roof it roughly 1 inch in diameter. It also is uncovered. So why don't we notice leaks into the bathroom whenever it rains?

70 - I had no idea that my under the microwave vent went anywhere. I assumed the answer was no. But turns out there was a vent opening on the outside of the house amongst the brick wall, which opened up when the vent was turned out. So turns out, it did actually went to the outside. So you might look at the outside your place in the area of where the vent is.

It's so noisy that I hate it, so I never turn it on unless it's very smoky.

I've appreciated leaning more about the induction thing in this thread. I'm likely to purchase a new range/oven in the near-ish future, and will now at least consider not gas, which is something I never thought I'd say.

My dryer vents inside the house. If you run it to the vent you are supposed to use, it blows a fuse.

'Gas stoves are going to kill you' I guess is more convincing than 'your electric stove is somewhat better for the environment.'

We put in a gas line for the kitchen about five years ago when our ancient Admiral electric stove died. We do have a fan that vents outside properly through ductwork concealed by a cabinet (and we know it works, because we're the ones that put in.) Gotta say I *really* do not want to cook with an electric range again.

Cyrus, I would expect an uncapped vent in the roof to be your vent stack: "A vent pipe (plumbing stack) is in charge of distributing air so the water can flow through the main drain pipe". But that leaves the bathroom fan as a puzzle.

I think the buzzing/clicking sounds are likely inevitable

There's a relay-switch alternating-current sort of sound that I agree is just how it works, but the induction stove I resent goes into a programmed tizzy in the UI. My hypothesis is that they decided they would be selling this as a safe cooktop, and then programmed in (maybe left in) a lot of warnings that would make sense if you were designing a glasstop coil stove to be used by parents.

However, I will now abandon all cred by admitting that we're still cooking on a coil stove range because the oven is really reliable and the coil-top is fine, it will do anything for me short of fiery wok cooking. Oh, I can't quickly blacken my bell peppers, that either.

The stove Nick S links has added blue lights to shine up the sides of heated pots and look like gas flames, which I find rather witty. Is that skeuomorphism? But I can't tell how specific the temperature controls are because all the pictures show 88. (So they aren't showing the pot base temp, they'd need 3 digits. Hmph.)

I've never been lucky enough to live somewhere that had a hood that vented to the exterior. I also bought an indoor air quality during the pandemic---it was just one of the things that I chose to obsess about in lieu of, you know, being in the external world. And I can confirm the the stovetop and the oven on my gas range do add a lot of CO and VOCs when you have only an internally venting hood. Just opening a window for a few minutes helps a lot to get those numbers back down to normal, though it obviously adds to the energy inefficiency by letting cold air in.

One benefit of the glass top electric ranges that hasn't been mentioned is that they make cleaning super easy. Gas ranges an electric coils have annoying large surface areas to clean.

Ugh so many typos. I meant an indoor air quality *monitor*.

It has a single turret above the water line.

I really feel like March to January 20th was too stressful to post dumb shit about stoves, and I'm really enjoying the reprieve. I mean, I managed to post dumb shit, but it didn't come so easily.

I've had gas stoves for most of my adult life, and have never had any problem with them. My daughter, however, is currently cooking a pizza in our gas oven and I am having trouble breathing. Thanks, Unfogged.

When I was young and co-habiting with my girlfriend in a high-rise, the electricity went out in our building. We ran into the landlady and said that we were doing okay, except that we couldn't cook anything. She looked at us oddly and pointed out that we had a gas stove. We had forgotten. We were big microwavers.

Hot stove chatter? How about that Mariners' president?! Wowzers.

Did he say something on the subject of indoor air quality?

92: Thanks, a vent stack would make sense.

The fan probably vents into the crawlspace. We have a crawlspace between the ceiling of our second floor and the roof.

The cooking particulates talk has been only for the last couple of years -- I think since they did some of the demonstration homes with super-tight insulation and good sealing, so it was much more obvious. Their main conclusion was that for indoor health, just turn on your fan whenever you cook. But like many of you mentioned, the fans get noisy... which is why the current building code limits the sound to 3 sones for kitchen fans. To reduce the "turning the fan on" friction.

We have a gas stove and I like it, but I'd be happy to look into induction when it dies. The igniter went out just a month ago, and if it had been a more expensive fix, we'd have been in the market for a new stove. But as also mentioned above, our house is relatively old, so I would be worried about scrounging a circuit up for it.

97 hear hear! More dumb stove posting!

The other thing we mean to get around to is putting a door back on our kitchen so such particulates as there are don't gently waft through the whole rest of the house. This is mostly for aesthetic reasons, plus I assume that if the smell of hot grease has gone everywhere, the grease itself is settling gently on everything, and I like to postpone needing to clean.

The door in question possibly got taken off our kitchen when the cookstove converted from coal, but no-one's filled in the latch hole in the jamb yet.

(This is very calming, the gentle bougie bloviating. )

For retirement we're thinking is a log home from these guys and a dual gas wood stove and oven from Elmira.

https://www.northwestloghomes.com/

https://www.elmirastoveworks.com/fireview/

They also make a cool electric/gas combo.

https://www.elmirastoveworks.com/media-gallery/1865-st-dual-fuel/

Those are cool. I think you're younger than I am and you can stop talking about retirement, thanks.

I wish it was imminent but it's about ten years out.

WE have an electric stove in our new house, after both of us living separately with gas -- in my case, a gas oven as well; in Ume's case, an electric oven. This is coils under glass and - compared to gas -- the lack of control is horrible. We do a lot of stir frying and the lag between turning a knob and getting a reaction is frustrating. On the other hand, the electric oven is much better than my gas ones were: quicker to heat and more even and predictable in its working.

In other news, my mother is still dying and I am getting disagreeable palpitations in the night.

110: Hang in there, NW.

My brother-in-law had some kind of heart rhythm problem. They had to shoot lasers at his heart from the inside.

But you probably can't shoot lasers at problems caused by stress.

I don't mins if they shoot the lasers from outside, if that's what it take. I have to organise a 24 hour ECG now.

That's what he had, before the lasers. Best wishes.

Anyway, it was all done through the artery in the thigh and he went home the same day.

I've had that done twice. Not so bad, as these things go.

Did they miss the first time?

Wait until the heart figures out how to shoot back.

The heart is a lonely hunter.

My mom taught me way back when we lived in Mobyburgh to open a window or turn on the hood fan when using a gas oven or range. I still do, to the sometime annoyance of ms. bill. But we don't live downwind of a coke oven.

I opened the window when I boiled noodles last night.

I'm always afraid they will run away if I do that.

We're on a second story, so they'd just fall, and we could go downstairs, pick them out of the dirt, and eat them anyway.

This is all very timely as our gas stove is broken in such a way that fixing it will cost more than replacing it. Knowing none of the info from this thread, we ordered a gas stove which was going to be delivered last week until Snowpocalypse. I could still cancel that order but I think having to replace the circuit for an induction stove is a dealbreaker. In any case, the gas water heater is much worse environmentally so I should probably save up for an electric tankless system which will freeze in the next ice storm.

125: I have been thinking about redundancy and not relying on a single energy source. Your maintaining a landline from the phone company came to mind. I really wish that I had one of those, because my phone goes out if my electricity is down. I still have a cell phone, and in a pinch, I can charge that in the car or - if the power outage isn't widespread - at someone else's place, but I miss the reliability of the old copper line.

I think all the concern about gas stoves is because houses are much tighter these days with fewer air exchanges per hour. The last house I had a gas stove in was so well ventilated that I could feel a breeze at the stove when the wind blew.

We have a new induction stove and M loves it but I thought we were going to have to get a second mortgage to pay for it. It is a top end model and boils water faster than anything else I have ever used. It is fussy about pans and senses the pan you put on it and if the pan is too small for the burner it turns itself off. Because having to replace the glass top would probably bankrupt us, we looked into protection for the surface and found that you can boil a pot of water by putting the pot on a paper towel on the burner. There are also pads that will stand higher temperature that you can use under hotter pots. After using it a while we are less paranoid about damaging the surface since it seems pretty tough. All that said, I personally am just as happy with an old coil stove at about one eighth the cost which I told M but I just got the look, you know, THE LOOK.

I should mention the energy savings you are supposed to get with an induction stove. I think it will pay for itself in lower electric bills in only 80 or 90 years.

Maybe it will pay for itself quicker in Texas on certain days.

is Saiselgy still lurking?

Not necessarily, there's a surprising amount of urbanist Twitter discourse on stoves. It peaked last year when Berkeley and Oakland banned gas in new construction.