Comment on Gas stoves increase nitrogen dioxide exposure above WHO standards – study
SchmidtGenetics@lemmy.world 6 months agoOkay, other than the could taking longer to heat up and a bit of a struggle to clean. What’s the issue with them?
Of course something cheaper isn’t going to be as good, so what it takes a few extra minutes to warm up.
halcyoncmdr@lemmy.world 6 months ago
Exposed coil burners take a long time to heat up and don’t change temperatures quickly. That’s fine if you’re cooking something simple that you’re just throwing in a pan for a few minutes and don’t really need to adjust at all like a box of hamburger helper, but for actual cooking those are limitations that just don’t need to exist. There is a reason restaurants don’t use coil burners.
Lowes currently has a GE gas range with 4 burners, a griddle, convection oven and even includes a range hood for $179.00 after a $20 discount. That’s pretty dang cheap for a much better cooking experience than a similarly priced electric.
SchmidtGenetics@lemmy.world 6 months ago
I didn’t know people’s kitchens were restaurants. Yeah of course they have their limitations, they are cheap for that reason.
Every unit has electricity, you know how much it costs to plumb gas to every unit…?
Zekas@lemmy.world 6 months ago
Lmao they’re too addicted to that sweet sweet carbon monoxide to care