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Can electric woks produce great stir-fry?
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this post was submitted on 14 May 2024
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FYI - Cooking indoors on electric power sources also screws indoor air quality anytime any fats or organic matter reaches its smoke point or burns. In fact, relative to the food, the methane heat source isn't as big a factor.
I'm personally interested in seeing a direct comparison of which air pollutants are released by cooking the exact same dish in induction versus gas. I've seen some small studies analyzing resistive heat versus gas, but nothing that compares the actual high heat cooking discussed in this article.
Anecdotally, I've set off smoke detectors with electric stoves, so obviously the cooking itself can create air pollutants. I'm just interested in seeing that quantified between cooking methods.
I'm not trying to downplay the pollutants from incomplete burning of methane (or other gas) combustion. I'm trying to highlight that it isn't the only consideration when discussion policy or making personal decisions.
Cooking with an electric heat source will produce an equal amount of pollutants from burning oils and organic matter compared to a gas heat source. But a methane or other gas heat source will produce additional (and different) pollutants. Ventilation is important in both scenarios.
Sorry, but air-quality damage from gas cooking & air-quality damage from burning cooking-oil have nothing to do with each-other.
Both create harmful air.
Cooking with electric stove ( induction seems to be the cheapest, next to microwave, in terms of energy ) removes the air-quality harm done by gas.
Burning cooking-oil harms air-quality no matter what heating-technology was used to produce the mistake.
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That's exactly my point.