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Induction Stoves
- Thread starter nwdiver
- Start date
Induction cooktops are great, we replaced our regular electric with one. However as most things in life, quality units are very very expensive ($2k and up). I suggest to steer away from cheap units or you’ll get blamed by the friends wife because of the poor performance of that unit. And you don’t want that.
Merrill
Merrill
Thanks I will but most of the thermador units I have looked at are either 40 or 50, if I could find one that would run on a 30amp breaker that would be great.
SageBrush
REJECT Fascism
I don't doubt the drop in air quality, but I'm a lot more inclined to think it is from the cooking per se and not NG Vs electric/induction.
This must be even more true in my home since we like charred food
Am I wrong ?
There's this article from Vox covering a recent study.
Gas stoves can generate unsafe levels of indoor air pollution
It's the gas. The worst pollutant appears to be NO2. You can't get NO2 from cooking food... even if you like well blackened
Cooking food appears to lower the levels with gas stoves since you're cooking food instead of cooking air and NO2 comes from cooking air (at higher temperatures than you get from electric)
We own a Samsung NZ30K7880US Induction cooktop which we wouldn't give up for anything else. It's a 30 inch cooktop with different cooking zones and touch buttons. It is also manageable over wi-fi. We paid $1,509 for it in 2018. Samsung nz30k7880us 30 Inch Induction Cooktop with Virtual Flame Technology: Black with Stainless Steel Frame
SageBrush
REJECT Fascism
Down the rabbit hole ..It's the gas. The worst pollutant appears to be NO2. You can't get NO2 from cooking food... even if you like well blackened
https://www3.epa.gov/ttncatc1/dir1/fnoxdoc.pdf
They point out that NO2 is a pollutant due to its interaction with light to produce tropospheric ozone. I'm not sure but that sounds like a reaction that takes place outside.
I'm not sure that your conclusion is correct about charred food. It is true that charred food does not emit NOx, but if I am understanding correctly, the higher the cooking temperature, the more the NOx
This is all new to me as well. Haven't stumbled across this or had much thought on it until this thread; nwdiver data above is the first I've seen.
IIRC you mentioned in the past having concerns for indoor air quality and the importance of heat exchangers to help manage this without losing the insulation envelope of the home. In your case, sounds like still not a problem.
SageBrush
REJECT Fascism
Yep, although I was talking about CO2 and humidity. I don't really concern myself with cooking related emissions since we ventilate the kitchen for a few minutes after charring cooking.
That's one of the natural sources. Also lightning strikes. NO2 is oxidized air. If you heat Nitrogen in the presence of Oxygen you can make NO2.
SageBrush
REJECT Fascism
Yes, but I was pointing out that NO2 is not a direct pollutant per se, but as feedstock for ozone production in the right environment.
How do you define a 'direct pollutant'? NO2 alone is a very harmful compound and it's formed directly from combustion.
SageBrush
REJECT Fascism
^^ Google found some reports of lung injury from NOx in the ppm range. I have not read details yet.
Your cooking table is in the ppb range
Fwiw, I have fairly reactive Asthma and have never been bothered by routine cooking. Even our episodes of turning the kitchen into a plume of smoke have not resulted in an asthma attack.
Your cooking table is in the ppb range
Fwiw, I have fairly reactive Asthma and have never been bothered by routine cooking. Even our episodes of turning the kitchen into a plume of smoke have not resulted in an asthma attack.
Yeah. I think WHO recommends <20 ppb for chronic exposure. Which is why if you have a gas stove you need to run your vent hood when you're cooking.
SageBrush
REJECT Fascism
That 'chronic' exposure is a high bar. Makes sense if you are cooking most of every day
I'm not sure it applies to routine family cooking, and even less so if a kitchen window is opened for a couple minutes
Depends on how well ventilated your house is. If NO2 levels go to 100ppm when cooking breakfast would they be <20 by dinner time? If they go back to ~100 when cooking dinner would they be <20 by breakfast the next morning?
SageBrush
REJECT Fascism
All good questions. I'll add that I don't know if the measurements you posted earlier are average in the kitchen, or just above the frying pan.
Merrill
Merrill
Yes I need a 36, I will have my electrician check the wire size to see if the 30 could be upgraded to. 40 or 50.
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