Gas cooking is hazardous to your health

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what about the expression......."now you're cooking with gas"???.....grew up with gas stoves, and had gas stove in my house in new york city.....since moving west in 1997, i have only had electric...just have to learn to shut burner off BEFORE food is done and/or remove pot from electric burner when food is cooked.....
 
GAS OVENS!!!!

(from Delux thread)

I've always had electric oven, in the two ranges (1 MagicChef, 2 Tecnogas) I owned in my life (gas burners/electric oven), but since I've been discovering gas oven some months ago in a friend of mine's house, I CONVERTED SOON MY OPINION ONTO GAS OVEN!!!

I found that cooking with gas oven is faster than electric one, really I found it faster than the microwave oven too! I was preparing some dinner meals and using both ovens I found the range's gas onev one faster...

I speak about natural gas ("metano"), not about GPL ("propano") that is another thing, worse I suppose as it has a heating power slower and to reach the same results you consume more and it takes you longer

Someone says that gas oven tend to burn meals (underside)if you are not care to the cooking level, but I think this is to be attributing to the old gas oven, wiht a not very good burning control... now they should be electronic, isn't it?!?!?
Anyway if you're good at cooking you do it either with electric than gas oven LOL!

So I decided to suggest my father to put in our holidays house (wihc is to be remoulded), a gas range! With only one appliace we should not to by a microwave oven more than a reange with elecrtic oven.

Oven question here share people, but it doesn't depending on costs but on cooking results... anyway it's the only case in which electric usage is almost like gas usage ore more!

REMEBER THAT natural GAS ARE GENERALLY CHEAPER THAN ELECTRICITY!

GoodBye
Diomede

PS: The same is for smoothtop, gas is better! As I have alwasy cooked on gas burners....

Here in Italy mostly people use gas!
Cooktops (on range and on built-in counter cooktop), are anywhere gas powered (natural gas or GPL)

Central heating and water heating (which are generally proveided by only one unit, "caldaia a gas"), go with natural gas (sometimes with GPL)

Only where there's not a public gas line, people heat their water electrically (or with solarboard, as we have many sunny days!!!), and central heating is provided with wood in fireplace!
It's very rear to heat rooms with electric soteves... WHAT AMOUNT OF MONEY WILL YOU SPEND?!?!?
 
Toggle GOOD!!!

DeLonghi!!!
It's an Italian brand... and with Italina desing!

L'orgoglio delle cose di casa nostra, che bello!

What a wonderful objects...
:-)))))
 
Can't cook worth a damn on an electric stove. If they ever take gas stoves away I guess I'll have to refresh my memory on how to "hearth cook". ESPECIALLY canning-------I just can't imagine regulating my huge pressure canners on an electric----although now that I think about it, I guess it is all in what one is used to.

No, I'd rather fight than switch!
 
I want to appologize about my post #113879. I have been a little stressed here at work and thats where I wrote it from. I found it a little on the offensive ad direct side when I read it myself last night. The company atmosphere and management here has been well underpar based on the corporate values they have posted. After being here 21 years, I gave my two week notice last Friday and now my bosses will not even give me the time of day. I find that a little upsetting since my boss of one year has worked with me for over 10 years. My friends & family are happy and all want me to take them with me.

What I really meant was everyone has thier preferences and picks the fuel they like to cook on. My mom dislikes electric also. Whatever you feel comfortable using makes cooking more enjoyable. The techniques above for electric are so secnd nature to me you don't even realize you do it. I do it when I am at mom's on her gas stove. I turn the burner off and move the pot to the counter or one of the other burners.

Don't laugh about hearth cooking. Every time i go to Williamsburg VA. I start tinking. I would love to try as a challenge to cook a complete meal either at a hearth or on a big old cast iron wood stove. I think it would be fun.
 
No need.

All is well.

In any written expression of one's thoughts the tone is hard to convey.

Here is a fun story. In NYC we usually NEVER see electric cooking. Grandma moved into an apt that DID have one, as it was built in the 70's during the enrgy crisis and no new natural gas connections were allowed.

Sister went to *ignite* burner and bent down to see if the flame had indeed lit. She waited and waited till I finally siad *Uh, See the coils? it's electric!* We both had a good laugh. Habits are fun to watch especially when they trap us in behaviors.
 
Gas/Electric

I an cook on anything. I grew up with gas cooking. At that time there were only coil electric ranges. When we bought our house it had a gas stove. My wife being from Conneticuit, grew up with electric. Well, I said I would try it. So, our first electric stove was the solid elements, which were quite nice but took a long time to heat up and also cool down. I now have a Ge Spectra flat surface and LOVE it. Heats up fast, cools down a lot quicker, ( not as fast as gas), but much, much, quicker than the old coils. The electric oven bakes much more even than my old gas oven. The ceiling above the stove no longer gets dirty as with the gas stove. I guess it is eveyones preference, but they made me like an ELectric stove over a Gas one. See, you can teach an old dog new tricks. LOL
 
parunner58-----

Mike, hearth cooking is fun---provided it is in cool weather! Cooking everything in cast iron takes practice (something I am currently out of!). I've had enough experience with it to be able to do such things as bake a cake (in a big pan with the lid on). If you are doing a whole meal things get interesting. Trying to time everything just right is the hard part. Remembering what level you cook what on, etc. Hanging the pots just right and swinging things back and forth into the fireplace can get hectic! AND of course the cast iron keeps right on cooking after you get it away from the fire.

If you ever get the chance to try your hand I'm sure you'll enjoy it.
 
I can cook on anything as well, but I do like broiling meats with gas much better. Electric broilers spew out smoke into the room, while the flame in a gas broiler consumes it.
 
Other than about a 1 year stint in one apartment that had a gas stove all my cooking has been electric which I prefer. It's just what you're used to is all and when you know your stove it's pretty simple as to where to set the dials regardless of the source. Those folks that cook on high then turn it off are the same ones who do that with the heat in the car, they can't find a middle ground always flipping back and forth LOL drives me nuts.
 
I love that..... my first partner was like that..always with the extremes, even in driving.

Try opening a window partially, or coasting (no accelerator nor brakes)..in that one's mind people were wither saidnt or the devil.

*SIGH* It got tiring FAST. People there ARE shades of grey in the world, not just black a & white.

Mehthinks indoor air-standards are toughter in Canada, and that the mandatory levels of thermal buidlng insulation would require one to go through hoops to install and PROPERLY vent a gas stove, making it/them less appealing there.

Just a thought.
 
Gryrafoam: Re: Pressure canning

If you switch to eletric pressure canning you will get better results as the coil will keep the heat more constant where any little breeze will alter the flame on a gas stove and it's not going to maintain the temp that is needed to keep a good seal in the pressure canner. In my early days in the work force back in the 70's this subject came up and was supprized that most of the ladies said that when you pressure can use electric stove. Well it supprized me because I like cooking with gas as well, but can use either.
 
WOW!!Heavy thoughts there-and it seemed natural gas or propane was "innocent"A few times when I stopped at a Food Lion Store here after a 4-mid shift to get food-they were running a couple of propane buffers in the store-the floor care contractor use them over electric ones is-SPEED-they are faster-they polish the same floor area quicker-I talked to the contractor about it.He had to do some other stores floors befroe the night was over and the stores opened in the morning.He commented that the propaned fired motors have detectors on their exhaust that will shut the unit down if CO gas levels get too high.
I have cooked on gas stoves-and liked them.Used them when I lived in apartment buildings.I thought the building landlord used them because the gas was less expensive as a fuel-and it was less expensive to plumb the gas lines than the 220V wiring for the electric stoves.also one of the apartment had a gas furnace.(A one bedroom unit) in one building I lived in.The AC compresser ran off 208V 3 Ph for a home sized unit-was made by "Luxaire"In reading Toggleswitches links maybe I had better forget having a gas line run to my house-was considering it-but the neighbors who use gas complain about it VERY high cost here.One commented it was more expensive than the propane he replaced-another was in the market to replace his gas furnace with a heat pump.
Geeze-it makes me wonder if the hazards of wood,coal,and oil as fuels before gas became common.Remember our grandmas cooked on coal,wood,or keresene stoves!Those fuels certainly could emit more hazardous exhaust products than natural gas.My home used to have an oil furnace-the person selling the home replaced it with the Lennox AC-heat pump-and he put in a "Fisher" wood stove.I know that burning wood as a fuel can generate MANY toxins!!Yet folks use them.-and not to mention the fire hazard.Speaking of that I visited (while washer hunting no less)a person that was trying to heat his home with his electric range-he had all of the burners on high-and the oven on with its door open.thought doing that was a fire hazard.And yes-with gas stoves-the unit can quickly bring the oxygen content in the home to low levels-replacing it with CO gas-killing the occupants.The gas furnace has the heat exchanger-and its burner is exhausted to the outdoors.But beware of the cracked or burned thru heat exchanger.CO gas hazards again.You can get that with any fuel you burn.Another thought--how much CO do you inhale while mowing your lawn with the typical walk-behind mower with the gas motor that has the muffler that blows its exhaust right in your direction as you stand behind the mower?
 
I'm a strong proponent of gas but I hate to say it- I do believe that gas is on its way out in this country as a fuel in the home for cooking. Am I correct?
 
I use both natural gas and electric ranges for cooking. I am prone to asthma, so I did notice more wheezing when I lived in an apt. that had 2 gas ranges.

I prefer electric ovens because they don't have to vent as much heat out into the room. This could be perceived as a benefit during Minnesota winters, but it's a bitch in the summer when it's already hot and humid.

I prefer electric burners for boiling huge pots of water for pasta. My glass cooktop boils large quantities of water with more power (and gets to the boil faster) than my 13,000 btu. power burners on the gas range.

I prefer gas burners for stir-frying for the instantaneous heat changes.

Generally, I use my gas cooktop only when the electric burners are all busy---only because its so dang easy to clean the electric glass cooktop compared to the gas cooktop with the big grates, etc.
 
Haven't you heard veg-o-matic?

That the steam from the opened pot will be instantly sucked up by a Super Sonic Zap-a-matic Biological Contaminant Remover Range Hood. Soon to be available in stores everywhere. Better grab one quick!!!
 
OMG- The Amazing *Slanted* Ventilation System. Hello marketi

Actually,

Asian designed range-hoods for household use are FANTASTIC,
(other than badly translated owners' manuals).

-All stainless- steel (inox)
-Powerful
-Easily cleanable- no nooks and crannies.
-Left and right separate fans/blowers
-Lights to illuminate work surface (cooktop)
-Grease cup gathers condensed airborne grease/oil.
-Large exhaust duct [6 inches (150 mm) rather than 4 inches (100mm), round]

http://www.pacairusa.com/features.htm
 
HI, I have an electric Whirlpool for my everyday use. I have gotten used to it and like it a lot. For my second stove on the other side of the kitchen, I use a 1926 Copper Clad coal burning stove. After a half hour, the stove is ready to use. All you have to do is move the pan around on the top for the desired amount of heat. The oven is wonderful, just have to remember that it isn't vented so if you are not careful, you could have burnt offernings from there. Make sure the dampers are open and away you go. Have fun guys. Abcomatic
 
"I'm a strong proponent of gas but I hate to say it- I do believe that gas is on its way out in this country as a fuel in the home for cooking. Am I correct?"

I don't know why? Go into any appliance store and you will see plenty of gas cooking products. Especially now that the "professional look" ranges seem to be popular with the yuppie set.
 
My grandmother could cook anything practically over a bare incadescent light bulp/lamp.

And the yuppies think they need a $7,000 range/cooker to make instant mashed potaotes and boil a can of soup? I don't think so.

Todays' useless ethnic saying.
Said to a person:

You can't be roasted
You can't be boiled
and you can't be consumed raw.

Translation: Of what use exaclty ARE you?

LOL
 
I'm with veg-o-matic

Gas cooking is here to stay because a lot of folks are not going to give it up. It may be primal. They want delicious meals prepared the way THEY LIKE preparing them. Cooking with gas is too ingrained in our culture. Even though I have used an electric range for years, there are some people who won't go near an electric stove. They want no part of one. If the moisture from cooking was that hazardous we would all be gone. Can't a person even fix a nice dinner without feeling as though they're in the movie "The Andromeda Strain"?
 
either way

I have owned both gas and electric stoves. I think I am a very good cook (no one has died yet) and have no preference over gas v electric...just have to adjust your cooking method slightly. I do understand however, that some people are passionate about using either one.

Most importantly, because I am chemically sensitive, I now have to use electric only and can no longer have gas for cooking. It is a problem for me to even be in a house where someone is cooking on a gas stove, so I can fully understand why there are some concerns.

Rich
 
Toggle,

Not so sure about those "slanted" range hoods.

Mainly, they use flat fans, not the squirrel cage type which I understand are much better for venting.

But six inches is better than four.
 

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