Posted on 01/27/2022 7:47:09 AM PST by Oldeconomybuyer
Lessee....
Wood stoves are bad.
Electric stoves are bad.
Now gas stoves are bad.
What’re we supposed to do, cook a steak by heating it up from friction with the carpet?
No, you need to give up steak, methane gas is also harmful to the environment.
Apu from the Quickie Mart had his Uncle from India over for dinner.
He will have tender memories of his uncle marinating in steak sauce.
BTW
Should Nancy Pelosi and her buds not own more than one mansion?
Should they even own a mansion?
Or,a private jet.
I honestly think the blatant hipocracy of the leftists is what stops them from going full bore global warming mandates.
Even the morons that vote for them can see that they want everyone else to do as they say not as they do.
Those levels of nitrous oxide are worse than a city freeway at rush hour. NOx is one of the too causes of asthma in the devekoepd world and contributes to COPD as well. With modern gas sampling equipment it’s painfully obvious that open gas combustion inside is a terrible idea luddites gonna luddite but the data is concrete. It has been a well known fact that those pretty blue flames are well above the temperatures needed to form NOx gasses thats why they are blue not yellow or Orange color is an indication of temperature of combustion it’s the carbon atoms electron levels that determine flame color hydrogen is in the UV spectrum and far violets. This us why every indoor gas appliance must be vented to the outside to take those NOx gasses away from the living areas why would anyone want to live full time with freeway levels of toxic gasses inside their homes is crazy.
High end as in Michelin star level chefs use electric induction it has much better temperature control especially at simmer levels since it only heats the pan with down to the individual watt level precision. Really high end restaurants especially the French ones use French Top ranges that start at 20 grand for a single burner top nearly all of them are electric again to due to down to the individual degree temperature control a French Top is not for a novice it is a art form to use one right, but they have such fine temp control that’s how you get those delicate buttery French sauces. For the Asians induction woks hit 800 degrees F in seconds there are commercial wok burners that go up to 30,000 watts that’s over 100,000 btus well above a typical 35,000 btu gas wok burner. I personally worked in a high end restaurant in NYC while in University during the summers. Not a single gas burner everything was induction or French Tops which is how I know about them. The griddle was also electric up to 600F and steaks as nearly every high end steak place in NYC does were salamandered at 1800+F from the top down. Peter Lugger, Keens, Delmonicos just to name the top three all salamander their steaks not a one hits the charbroiler what you yanks call a grill. I have been in the kitchen at Keen’s a friend worked there and service industry people hang out after shifts.
If you open the story and look the stove top he is testing js a modern Samsung gas range. In California for commercial use pilot light stoves in ABnB are gonna be a no no. They did sound testing that gas samper he is holding is ISM certified down to the individual ppb range. By sealing tbe rooms with plastic they trapped the gasses leaking and then sampled the ambient air around the leaking device thats as sound of science as you are gonna get short of putting a test stove inside a hermetically sealed testing chamber. Modern stoves all leak from a number of sources the fittings to the wall outlet even with teflon tape on the fitting will still leak miniscule amounts there actually is a tolerance that with a ISM rated meter should be under a few ppb. The main leaks are exactly where he is testing them. The gas valves that open and close rhe burners themselves those are continuous wear items and even brand new do not seat to a perfect seal every time you open and close the gas supply you are rubbing two sealing members together over time and not all that long of a time those surfaces develop wear tracks it is those areas that not a small of gas leaks past this is basic tribology first year mechanical engineering level stuff. It is to be expected that continuously variable wear valves have a leakage rate. The amounts have never been enough to be a safety concern so they were just accepted as normal wear and tear of use. The individual gas amounts is small but given the number of stoves the aggregate amounts are fairly large given 24/7 leakage the difference now is the understanding that methane has a 28 times upper atmospheric infrared trapping of outgoing thermal photons vs a molecule of CO2 so the drive is to minimise those gasses in the upper atmosphere. Stopping leakage is a good thing its wasteful of limited resources. The valves can be redesigned to leakless it’s not an insurmountable problem. Using higher end parts such as tungsten carbide or silicon carbide which have very low wear rates would cut the leaks dramatically the current plastics are just cheap and that’s why they are used. This doesn’t solve the nitrous oxide pollution inside you would have to redesign the burner itself to be low NOx, venting outside helps but that just puts the still toxic gas outside for your neighbors to deal with and you when you go outside as well. NOx is also the key ingredient in smog and forms ground level ozone when it is split by a UV ray from the sun.
Ever eaten a $200 steak in NYC? It wasn’t cooked on a “grill” it was salamandered cooked from above with a heating temp of 1800 to 2100F the very best salamander units are electric they hold those temps to a 5 degree window of operation. Peter luger, Keen’s, Delmonico,Del Friscos all salamander their steaks not a one hits a charbroiler and all of them are in the top ten steakhouse in the world.
53 stoves is not a scientific representation, and we are not blind to the intent/confirmation bias with those doing the “study”.
Nice straw man argument but when real numbers come into it coal is less then 3% of total California electricity use and only 0.17% of California’s mix. But hey don’t let actual data get in the way of some political ranting.
Its been a known issue by the manufacturers for years they even have tolerances for how much can leak from tbe burners while off they test for it for safety reasons over the estimated life of the device its not just stoves all variable gas valves leak at small rates that’s just basic tribology. This is getting press because it is not a issue to not just the USA government but world government how much methane leaks from and all source. This group could have just asked the manufacturers for their own test data. With a $1500 a ton fine for leaking gas the production industry is about to ger very good as sealing leaks they are easy to detect infrared cameras see the gas directly methane has a specific spectrum of absorbance
B.S. Its a non-issue.
I refuse to eat salamander!
EW!
Burning gas to generate electricity to power a stove is so much more efficient than burning gas in a stove to begin with.
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