Posted on 01/31/2021 11:17:14 PM PST by lowbridge
New York City Mayor Bill de Blasio is pushing forward with a green agenda, calling for a ban on natural gas hookups on new buildings in the city by 2030.
“We need to make clear that New York City will renounce fossil fuels fully. Therefore, we need to ban fossil fuel connections in the city by the end of this decade, literally ensuring that our only choice is renewable energy,” de Blasio said in his " State of the City" address on Friday.
De Blasio’s goals include moving the New York City government to run on “renewable energy in the next four years.” The plan relies on Canadian hydropower, imported into the United States through new transmission lines. Lawmakers in San Francisco passed a similar ordinance in November last year.
All construction after June 2021 must use electricity instead of gas for cooking, heating, and cooling. The announcement comes after 41 cities have adopted plans to reduce reliance on natural gas.
In April 2019, de Blasio introduced his “Green New Deal.” The mayor vowed to ban “inefficient” glass and steel skyscrapers and warned that if building owners refuse to make their properties more efficient, they could face fines up to $1 million. New York has committed to being carbon neutral by 2050 and implementing congestion charges in certain Manhattan neighborhoods.
(Excerpt) Read more at washingtonexaminer.com ...
Dictator de Blasio.
Let them freeze in the dark. This is what they vote for.
Insanity rules.
And no exceptions for high end restaurants (if there are any left) Make them use electricity.
Agreed. As a former restaurant
owner, electricity is ok for
a grille cooking pancakes, eggs,
and bacon. A good charbroiled
ribeye has to have open flame.
Heat management is important
with some dishes, and electric
stoves don’t respond fast enough,
and is difficult to guage.
Cooking on a electric range is
fine for most home needs, but
high quality cuisine requires
gas.
These overreaching politicians need to lose some skin from the game. They keep skinning us, time for them to take a bite of what they’ve been forcing on us! I mean, really!
“Pound for pound”, NG (and oil) is superior for heating below 40-45 F. There can be no comparison.
yeah, let’s ban gasoline, and natural gas for home heating and cooking (and electricity generation)
Moronic little despot.
+1
In the city limits? Don’t think so. Two chances of getting a permit - slim and none, and slim left town.
Blatant ignorance on full display. Pathetic.
Having worked as a chef for years while in university I can partially agree with gas is needed for commercial kitchens. For precise temperature control induction electric heating has been in my experience much more accurate and faster in response time. Modern 240v commercial induction ranges not only have a higher but transfer rate for rapid heating they also have zero thermal inertia as only the pan is heated not the air under it nor the cast iron grate the gas burner is under. The cooktop is low thermal conductive ceramic you can typically touch it seconds after removing a pan as the fans under the surface run to keep the induction could cool. As for very very fine temp control and the most delicate of sauces there is NO substitute for a French solid disk cook top. There is a reason that cook top is the preferred style in Paris at nearly every high end establishment. The gradual transition of heat zones across the disk take real skill from the chef but once mastered there is no better cooking surface or method for those complex delicate French sauces. The very best French disks are electric and the center ring temp is precisely controlled by microprocessor. They take hours to reach thermal equilibrium once they do accept no substitutes. Most places leave them on 24/7 since the heating time is half a shift. The only true requirement for natural gas would be the 1800 degree salamander or under fired charbroiler for the salamander high end infrared tungsten elements easily replace gas with not 1800 but now 2100 degree heat ranges. Most high end steak houses salamander their meats not under broiled with a charbroiler. Delmonico in NYC being the first on the list for quality they 1800 degree salamander their steaks. As does Peter Lugers in Brooklyn and also Keens in midtown Manhattan. Arguably the three top steak houses in the world certainly the USA and every one of them salamanders their meats not a “grill” in sight. As a chef I would take modern induction plus infrared tungsten salamanders over gas every time. No fumes, no constant heat plumes off the burners. Induction puts the heat directly where it belongs in the pan precisely and wwith a level of control unequaled by any other means. The reason gas is used is it was cheaper by a large amount relative to induction equipment the capital costs are higher for induction equipment. That gap has narrowed as the technology improved and gained traction. It is superior in function that much is proven.
Sure propane is used all over Asia. Japan especially. Not just street vendors brick and mortar as well. Due to lack of gas pipe infrastructure or lack of domestic natural gas resources. It’s much MUCH cheaper to ship liquid LP gas at 120 psi in mild steel tanks than to ship liquid natural gas at minus 260 degrees over any distance by rail, truck or ship. In modern high wealth countries where there is a lack of gas like Japan they are going induction and moving away from LP gas delivery makes sense induction is just superior in function and form.
> on new buildings
Wishful thinking.
“...high quality cuisine requires gas.”
If push comes to shove, you can head air with electricity. It will behave almost exactly like flame.
Where is all this electricity going to come from? If the grid is supplied by coal/gas/oil generation, gonna have to disconnect.
The point here is that this policy is insanely counter productive. Then again the whole climate change hysteria is a scam. It is designed to hand over American capital to foreigners who then kick back a tiny piece to the corrupt politicians who legislate this scam.
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