[WirelessGigabit]

Okay? What kind of range hoods were tested?

Let's sous-vide a steak for 2 hours, and then throw it in a hot pan with oil, without drying off the steak. You'll get a lot of smoke, which will probably set of any kind of ionizing smoke detector.

Whether you're cooking on gas or electric at that moment really doesn't matter.

What matters is that you have a _PROPER_ range hood. One that vents outside and one that isn't integrated into a microwave oven.

Previous comment about range hoods: https://news.ycombinator.com/item?id=40161811#40163023

[kergonath]

Why do you jump on a specific scenario and then assume it’s the norm? The vast majority of people with a gas range never did anything like that, if even they’ve heard “sous vide” before.

There is no way around the fact that a gas range combusts stuff and that combustion products are mostly toxic. Regardless of what you put in your pan.

[pandaman]

The post you are replying to is saying that heating organic matter produces more emissions than the flame used to heat.

[bifrost]

uh, yeah, they did.

Do you not cook or something?

[throw0101b]

> What matters is that you have a _PROPER_ range hood. One that vents outside and one that isn't integrated into a microwave oven.

Not wrong, but given how many people have an 'improper' range hood, or a proper one that is never used (often because it is "too loud), or no range hood whatsoever (a common situation in rentals), you're stuck with chemicals in your home.

> Whether you're cooking on gas or electric at that moment really doesn't matter.

Yes it does: all cooking will generate chemicals, but you're adding extra ones by using a combustible heat source.

[amluto]

Never mind that almost no residential structure has an actual proper range hood: a proper range hood has a matching makeup air system to avoid depressurization the room, which has its own problems.

(Modern codes mostly require some form of makeup air mechanism for a hood rated 400cfm or higher. I’ve never seen a residential kitchen with an actual working setup like this, although it’s common in a well designed commercial kitchen. What actually happens is that lower end / smaller residential kitchens often have combination microwave/hood units, and they work very poorly. Large / high end residential kitchens end up with standalone hoods with far too much flow, poorly sealed ducts, crappy loud blowers, and no makeup air. If you enter the parameters of a residential stove into a commercial kitchen ventilation calculator, you end up with a rather small flow rate, and the high end residential brands love to advertise much larger numbers.)

[peteradio]

> Yes it does: all cooking will generate chemicals, but you're adding extra ones by using a combustible heat source.

All that goes up the hood and outside. Criticize the hood not the range if its not functioning properly. Browning meat or frying anything in oil is not exotic and is not good for you to breathe regardless of range type.