[ajoseps]

I’m not familiar with the regulations but I always thought the benefit of not using gas stoves was less about the environment and more to reduce the CO2 produced in a home. It seems like there are correlation with in house stove usage in poorly ventilated homes and adverse health conditions. I definitely see a huge spike in my CO2 monitor each time we cook with our gas stove. Better ventilation probably addresses this but I honestly don’t know which approach is easier to implement.

[arghnoname]

Ventilation is good even with electric, just to deal with pollutants being put off by the food being cooked. As I understand it, these are often worse than the combustion byproducts, but I'm not well informed on the composition of each kind of pollution.

So I think in either case, kitchens should have good ventilation. Fortunately, it's just an ingress and egress hole in the house with a fan. If trying to retain the moisture and temperature of indoor air, it's more complicated because heat may have to be exchanged and air dehumidified (though kitchen air is often hotter and wetter than general air conditioned air).

However, this is also true of ventilation needed to prevent well insulated houses from getting damp and moldy and removing other indoor pollutants, such as from off-gassing of new home goods, etc. In summary, we need ventilation period. It should be a part of building codes and it should be done in a way that is appropriate to the local climate.

I'll be buying a house in the next few years and if I'm allowed to get gas, I'm not actually sure if I will or not. Customarily it's what I've used and it works well for my needs, but induction has advantages. I'm open to it. If I had my pick, I'd probably have a mix of induction and gas ranges, but maybe I'd look into induction and be sold. I just don't want this forced on me on with such thing rationale.