278
Gas Stoves Account For More Than Half of Some Americans’ Exposure to a Known Toxin, New Research Concludes
(insideclimatenews.org)
this post was submitted on 10 Dec 2025
278 points (97.0% liked)
News
33598 readers
2444 users here now
Welcome to the News community!
Rules:
1. Be civil
Attack the argument, not the person. No racism/sexism/bigotry. Good faith argumentation only. This includes accusing another user of being a bot or paid actor. Trolling is uncivil and is grounds for removal and/or a community ban. Do not respond to rule-breaking content; report it and move on.
2. All posts should contain a source (url) that is as reliable and unbiased as possible and must only contain one link.
Obvious right or left wing sources will be removed at the mods discretion. Supporting links can be added in comments or posted seperately but not to the post body.
3. No bots, spam or self-promotion.
Only approved bots, which follow the guidelines for bots set by the instance, are allowed.
4. Post titles should be the same as the article used as source.
Posts which titles don’t match the source won’t be removed, but the autoMod will notify you, and if your title misrepresents the original article, the post will be deleted. If the site changed their headline, the bot might still contact you, just ignore it, we won’t delete your post.
5. Only recent news is allowed.
Posts must be news from the most recent 30 days.
6. All posts must be news articles.
No opinion pieces, Listicles, editorials or celebrity gossip is allowed. All posts will be judged on a case-by-case basis.
7. No duplicate posts.
If a source you used was already posted by someone else, the autoMod will leave a message. Please remove your post if the autoMod is correct. If the post that matches your post is very old, we refer you to rule 5.
8. Misinformation is prohibited.
Misinformation / propaganda is strictly prohibited. Any comment or post containing or linking to misinformation will be removed. If you feel that your post has been removed in error, credible sources must be provided.
9. No link shorteners.
The auto mod will contact you if a link shortener is detected, please delete your post if they are right.
10. Don't copy entire article in your post body
For copyright reasons, you are not allowed to copy an entire article into your post body. This is an instance wide rule, that is strictly enforced in this community.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Technology Connections has a great video or three on the subject. People very much underestimate just how much "bad stuff" is given off from burning gas indoors.
And from an anecdotal perspective? I am of Chinese descent and cook with a wok probably 3-4 times a week. I grew up on a shitty resistive heat stove. I have stayed in apartments with gas and with modern resistive heat. I now have an induction stove.
Induction is, hands down, the fastest for boiling water by a very large margin. And I can cook in the summer with minimal worries about making the house way too hot. Don't get me wrong, gas is fun as hell and I actually ended up getting an outdoor propane burner for the big/fancy wok nights. But there is a lot to be said about people perceiving gas to be a lot more powerful than it is just because it looks powerful.
As for resistive? It is definitely a step down. But... not that much of a step down. Mostly it just maths out to when I turn on the stove. For gas or induction it is a minute or so before I plan to cook. For resistive? Usually when I have maybe one more bit of veg left to prep. As for stir fries? it just means I cook in smaller batches which you generally should be doing anyway unless you have a full industrial kitchen stove (or said outdoor burner). And... you probably still want to because most people (self included) just aren't coordinated enough to handle a full blown meal and all the positioning to avoid burning or overcooking stuff over the course of a minute or three of actual cook time.
But if you think that consumer grade gas stove is giving you "wok hei"?
Why do you have to call me out like that?! I thought we were friends!
The good news is that is super easy to remedy.
I will never understand why people will buy twenty tiny bowls so they can properly mise en place every single ingredient before they even look at the stove. But ask them to just get a big serving bowl and keep the components of a stir fry in there after you cook them but before you mix everything together with the sauce? It is like pulling teeth.
I have to learn the basics of stir-fry first! :) I'm a pretty basic cook, but haven't really tried my hand at stir-fry.
I really appreciate you sharing your knowledge on the wok cooking though, and I didn't know about the specifics behind wok hei, though I always love that flavor from restaurants.
However, sautéed green beans in cast iron on an induction stove is one of my go-to dishes at home. What I make is NOT 四季荳! I have to go to a restaurant for that lovely dish! There was another thread here on Lemmy we were talking about induction cooking and I had taken some picture that last time I made my green beans. You're absolutely right on my overcrowding:
collapsed inline media
And after looking up your comment about wok hei temperatures starting at about 260°C and going as high as 371°C, you're also absolutely right my regular methods are nowhere near that (but until your post I didn't know about wok hei specifics). I used a FLIR camera when I was in middle of cooking and you can see I was only at about 150°C. This was the induction element set at 6 or 7 I think:
collapsed inline media
Yeah... homie, I think you are very much overthinking this.
Understand that "stir fry" is kind of a catch all for how a lot of Chinese folk (I think more the Southern regions but don't quote me on that) cook. It is conceptually no different than sauteeing some food for dinner and it is 100% a "week night dinner" deal.
Go watch a video or two on what a (home) stir fry should look like. J Kenji Lopez-Alt and Chinese Cooking Demistyfied did a collab a few years back on almost this exact topic. Then... just make sure you are doing that when you cook. If stuff doesn't sizzle "right" you are adding too much or the heat is too low and you should adjust that. And then, after a few times, it just becomes second nature.
No different than knowing that if you put the meat in the pan and there is no sizzle then you aren't going to get a good brown and need to raise the heat or wait longer. Similarly, if the oil explodes across the kitchen when you put that thigh down? Maybe turn it down a notch or five.
A lot of this is just what you grew up with. A LOT of people (self included) over-stuff tacos. And I am sure there are people who get confused over how to make a sandwich. Hell, a friend always laughs when I am "over thinking curry" and points out it is just a stew that even kids make and I shouldn't be measuring anything beyond "two bricks or four". And stir fries are a lot like that.
Don't get me wrong. There are some truly heinous things you can do with a wok. But stir fries are almost always what people are talking about when they insist that electric can't be used for authentic Chinese cooking (and then ignore how much of China actually have electric stoves...).
OH. Another thing people tend to forget: There are flat bottom woks for a reason. Yes, it is less "authentic". Except... most woks were cheap ass family everything pans and would get dinged and dented anyway. And as long as you are agitating the food, it doesn't matter if the bottom is perfectly round or has a big flat spot so that the heat can be more directly applied.