Science Advances report also finds people of color and low-income residents in US disproportionately affected

Using a gas stove increases nitrogen dioxide exposure to levels that exceed public health recommendations, a new study shows. The report, published Friday in Science Advances, found that people of color and low-income residents in the US were disproportionately affected.

Indoor gas and propane appliances raise average concentrations of the harmful pollutant, also known as NO2, to 75% of the World Health Organization’s standard for indoor and outdoor exposure.

That means even if a person avoids exposure to nitrogen dioxide from traffic exhaust, power plants, or other sources, by cooking with a gas stove they will have already breathed in three-quarters of what is considered a safe limit.

When you’re using a gas stove, you are burning fossil fuel directly in the home,” said Yannai Kashtan, lead author of the study and a PhD candidate at Stanford University. “Ventilation does help but it’s an imperfect solution and ultimately the best way is to reduce pollution at the source.”

  • treadful
    link
    fedilink
    English
    arrow-up
    2
    ·
    1 month ago

    What’s the response time like when reducing heat?

    • cymbal_king@lemmy.world
      link
      fedilink
      arrow-up
      9
      ·
      1 month ago

      The heat goes down immediately with most pans. Cast iron retains more heat though.

      We went to the thrift store with a fridge magnet to buy our new pans, stainless steel lasts a long time

    • allrian@lemmy.world
      link
      fedilink
      arrow-up
      9
      ·
      edit-2
      1 month ago

      It is nearly instantly. Heat is generated in the pot directly, not in/on the stove, so there is nothing else which stores the energy, like the plates in older ones.