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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
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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"?
I have induction and strugle with this even when not overfilling the pan, as the sides don’t get warm compared to the bottom. I have to make really small portions to manage properly, and mixing together in the end like you mentioned.
Never ever had gas as it’s uncommon here, but I’ll take your word for it not fixing it. Any advice to share, or do I just keep doing it in rounds?
A wok? The raised sides of the wok are not supposed to get too warm. That is actually the "secret" of the pan. You have very centralized heat in the middle and you move things to the edges to just keep them warm while you cook the new ingredients through in the center/bottom.
How much of a gradient does indeed depend on your heat source. The propane tornado of horror in my backyard makes the center ridiculously hot but the edges are no slouch. A campfire is going to be a lesser and more controlled version of that. A smaller gas burner or an induction burner is mostly going to just heat up the center a lot.
But that is also why you let the wok come to temperature, same as any pan. ALL heat sources have hot spots. Some bits of wood burn hotter than other. The actual flame jets from your gas stove are hotter than the ceramic bit on top. Even the flamenado has hot and less hot spots. Hence why you always agitate food. Or, in the case of going for a sear and not understanding why restaraunt chefs insist you only flip once, you rotate/move the pan itself.