| I'm not hugely invested but I do prefer cooking on gas. I've had element stoves, they suck. I then had gas, it's great. I stayed in an Airbnb for a month and a friend's condo for a week with induction, it was better than radiant but worse than gas to me. Also the power goes out at my house about 2x a year when we have windstorms. The stove still works, induction doesn't. So I can still cook and make coffee. My other option would be to use my grill in that situation. I like having backups. It's not some conspiracy with me, I just didn't like it as much. There are dozens of us. I also ran an experiment a few years back with some particulate sensors. I noticed when measuring during wild fire smoke the particulates went way up when I cooked bacon. So I did it again on a hot plate not gas. Same thing. The bacon grease and cooking itself was giving off a ton of particulates. To me the lesson was maybe cook outdoors. Or figure out how to plumb a vent through an upstairs living space attic and roof to vent outside. I've also been hesitant on electric cars. My friend has an original roadster that I've driven several times. It's great even tho I can't even get out of it because of my size. However I go out to ski and road trip a lot. I constantly am evaluating if an ev is ready for that use, it's getting closer but not yet. The ski hills I go to are near range for a EV and the charging spots are all taken as are all the spots so that's a risk. Camping and backpacking is more iffy. There was charging at Yellowstone in a few spots but I doubt they ran it to mowich lake yet. But the kicker is I just have several old cars (08) that are in great shape and I hate all the shit on new cars when I rent them. There's a few features that are great like the anti-tbone feature, and some backup cameras. But he'll they used to beep whenever someone was near you, or they freak out when your 5 feet from a hedge when parking moving .2 mph and slam on the brakes, or the infotainment system is slow, crashes, and has no buttons. So I'll just hold while those bugs are worked out. I think these cars may all get to 20 years easily. |
I’m guessing this might be a temperature dependent issue. I enjoy using a cast iron to brown meats, but I really dial it back in homes without true range hoods (e.g. they vent back indoors). If I go for maybe 25% browning, I can massively reduce the smoke. It feels a shame to not do a steak to perfection, but when I’ll prefer that to venting the whole place for an hour.