I have been thinking about cooking. As a household we are starting down the rabbit hole of reducing packaging waste and carbon footprint. One way we can do that is to cook at home things we now buy in the store with a lot of associated packaging. And that comes in conflict with one of the worst purchases we have made in a long time. Our “new” range. I put it in quotes because it was purchased a couple of years ago.We had been quite happy with the old range but it was old and having “issues”. So just before one Thanksgiving we purchased a new range of the same make and design of the old one. It became clear that the oven was incapable of keeping a steady temperature. The repair folks said that that was a result of meeting EnergyStar ratings requirements and just the way modern electric ovens are.
We have been going back on what to do next. Gas, Electric, or what? Gas is a fossil fuel, and a source of indoor pollution. Electric can be cleaner, and is in most of the north east. But we want to be able to bake in an oven that we trust.
This article covers some new developments in how electric ranges and other appliances are ushering in a ‘new electric age’.
There is also the issue that started this discussion, the effect of gas ranges on air quality, the need for constant exhaust and makeup air even if you are just boiling water, and the fact that cooking with induction is faster and more efficient. TreeHugger Christine tried it and says, “It changed my life. I will grant that induction may not be better than gas in all applications. But for the average person trying to put food on the table in spite of a busy life, induction is where it’s at.”
Heat pump clothes dryers, induction hobs (stove tops), heat pump hot water heating,OH MY!
Image by Damian Siwiaszczyk