this post was submitted on 31 Dec 2025
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There's an unspoken racial element to the removal of gas stoves.
If you need to cook with a wok for 15 minutes or char some peppers, you're destroying the environment. But if you need to run an electric oven for an hour to bake a pie or casserole and create 10x the carbon footprint, you're saving the environment.
And no, woks don't work as well on induction, unless you have those spherical induction stoves that aren't available outside of China. And an oven broiler is no where as good for charring peppers.
Edit: Love it when people who don't even own a wok will try to explain your own ethnic cuisine to you, whitewash the kitchen, and then pretend to be concerned about your health when it's always been about control.
I'm from Hong Kong, which statistically has the longest lifespan in the world. We use gas stoves just fine. Stop pretending that it's anything other than the lack of universal healthcare that's killing you.
This isn't just about saving the environment, but sure. There's also the public health element of removing a major source of indoor air pollution that's detrimental to the residents of these units. These units aren't equipped with range hoods that can adequately ventilate the space, even if they're being used every time someone cooks.
I had no problem buying a portable induction wok "burner" outside of China; they were literally $50 USD at our local Costco a few weeks ago and that was including the kinda-cheap-but-more-than-adequate stamped carbon steel wok. I didn't even go looking for it and it found me. I've also had no problems charring peppers, onions, or ginger by just placing a pan over the stove element and sticking them on the pan when it's hot.