Can electric woks produce great stir-fry?
Can electric woks produce great stir-fry?
Many chefs are asking what a no-gas future will mean for culinary traditions like wok cooking.
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Fossil fuel use for cooking is a non-problem as far as climate change goes. The amount used for that purpose is a rounding error in the global carbon emissions. We can absolutely keep cooking with fossil fuels if we manage to phase out their use for heating, electricity generation, and transportation.
They absolutely do screw indoor air quality though, which is why I plan on installing a gas wok burner in my outdoor kitchen once I can afford to.
The problem with gas stoves isn't the stove itself, but rather the foot in the door with adding a gas supply, which results in gas being used for other purposes on the same premises.
Climate town has a great video about it: https://youtu.be/hX2aZUav-54
Tbh though I'm not sure it has the same effect for businesses and seems a bit over zealous to me to ban it from restaurants for that reason; but the other reason to ban it from commercial premises would be to reduce fire risk. I used to work in a mall and the number of times the noodle place set off the alarm was quite annoying and probably even more annoying and a waste of time for the fire department 🚒🧑🚒
They absolutely do screw indoor air quality though, which is why I plan on installing a gas wok burner in my outdoor kitchen once I can afford to.
This. Read some studys about it recently. Didn't know it was such a big issue before. My bedroom is literally like 4m away from the kitchen and my flatmates never close doors when I'm gone :D
FYI - Cooking indoors on electric power sources also screws indoor air quality anytime any fats or organic matter reaches its smoke point or burns. In fact, relative to the food, the methane heat source isn't as big a factor.
I'm personally interested in seeing a direct comparison of which air pollutants are released by cooking the exact same dish in induction versus gas. I've seen some small studies analyzing resistive heat versus gas, but nothing that compares the actual high heat cooking discussed in this article.
Anecdotally, I've set off smoke detectors with electric stoves, so obviously the cooking itself can create air pollutants. I'm just interested in seeing that quantified between cooking methods.
I'm not trying to downplay the pollutants from incomplete burning of methane (or other gas) combustion. I'm trying to highlight that it isn't the only consideration when discussion policy or making personal decisions.
Cooking with an electric heat source will produce an equal amount of pollutants from burning oils and organic matter compared to a gas heat source. But a methane or other gas heat source will produce additional (and different) pollutants. Ventilation is important in both scenarios.
Sorry, but air-quality damage from gas cooking & air-quality damage from burning cooking-oil have nothing to do with each-other.
Both create harmful air.
Cooking with electric stove ( induction seems to be the cheapest, next to microwave, in terms of energy ) removes the air-quality harm done by gas.
Burning cooking-oil harms air-quality no matter what heating-technology was used to produce the mistake.
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Both create harmful air.
That's exactly my point.