Many people don’t turn the hood on until food itself is creating a lot of vapor because they are usually so noisy. Meaning the hood often helps very little in practice, although in theory you are right.
Comment on YSK: Gas stoves cause cancer
PennyRoyal@sh.itjust.works 1 month ago
I read that running an extractor hood mitigates the risk a fair amount. Not completely, but enough that you shouldn’t worry if gas is your only option
freebee@sh.itjust.works 1 month ago
PennyRoyal@sh.itjust.works 1 month ago
I’ve turned mine on, even if only on low, as I light the stove since first reading about this, but I think I’m a little more fact-absorbent than most people
evasive_chimpanzee@lemmy.world 1 month ago
Or they have a fan that just redirects the exhaust into the house
YarHarSuperstar@lemmy.world 1 month ago
My stove has a “hood”/fan that runs through the microwave and into a cabinet and that’s it. What can I do? After reading all this I intend to keep the window open nearby when cooking, and I always have two large air purifiers running in the living room attached to the kitchen.
evasive_chimpanzee@lemmy.world 1 month ago
For a lot of these large scale, epidemiological findings, it’s important to remember that the effects are small enough that you pick them up on a population level over a lifetime. I’d say that if you can, find a way to properly vent your stove outside if you are doing some home improvement. If you are replacing your stove, consider induction instead, and in the meantime, having an air purifier is good. Opening a window is probably also good. Other than that, I wouldn’t be super alarmed. Obviously, if you have little kids or something, you might have a lower tolerance for potential pollution, but it’s good to think about these things in context. Alcohol causes cancer, but everyone still drinks.
tburkhol@lemmy.world 1 month ago
Since this article is specifically about pm 2.5, I’m going to chime in and say I have a gas range with no extractor, and the only time my pm2.5 sensor picks anything up is when frying generates smoke and oil aerosols. That’s more a function of cooking temperature than fuel, and my induction hotplate will generate just as much.
CO2? Definitely more with gas. Trace chemicals? Probably more with gas, but all the studies I’ve seen are just about running the cooktop, with no food, in a sealed room. Run the extraction hood or open a window when you cook - it’s not just heat source.