The Debate on Stoves is on Fire, Literally
by Sonam Velani
Twitter wars illustrated by the one and only Alfred Wu!
Last week, the internet went ablaze. On Monday, the US Consumer Product Safety Commissioner Richard Trumka Jr. said the federal agency was considering a nationwide ban on the installation of new gas stoves amid health concerns - and yet another scientific fact became a huge political firestorm. A slew of people on the right lashed out against the agency, crying “gods, guns, and gas stoves” while scientists, activists, and everyday citizens shared the facts:
When turned on, gas stoves release nitrogen dioxide, carbon monoxide, and formaldehyde that far outstrip air quality standards set by the EPA.
When turned off, gas stoves leak methane, which is considered more potent than carbon dioxide. Across the US, this is equivalent to half a million gas powered vehicles on the roads every year.
Indoor air pollution is particularly harmful to the lungs and can also impair cognitive ability.
A recent peer-reviewed study by RMI estimates that 12.7% of child asthma cases are attributed to a household’s gas stove.
Several studies in the UK dating back 50+ years show the link between gas and asthma - the science is confirmed again and again.
Cities across the country are taking matters into their own hands. New York, Seattle, and Los Angeles have already outlawed gas stoves in new construction buildings and New York State is considering a statewide ban starting in 2025.
The stats, thanks to the Energy Information Administration Residential Energy Consumption Survey
Currently, gas stoves are used in approximately 40% of US homes and 80% of restaurants. Americans who decide to switch from gas to electric can receive up to $840 as a part of the clean energy incentives introduced through the Inflation Reduction Act and several states might have additional programs that layer on the federal benefits.
The climate tech transition - from my Brooklyn block to yours!
And the best part: electric stoves work wonders! Induction technology has been around since its debut at the 1933 World’s Fair in Chicago and there are several startups like Impulse Labs and Copper bringing next gen, battery powered appliances to your kitchen. Don’t just take my word - hear it from Eric Ripert, chef of Le Bernardin, one of the world’s best restaurants: “It’s so much more precise than watching a flame,” he told The New York Times. “You can really focus on your cooking and pay attention to what’s inside the pan, not what’s underneath it.”
NY Climate Tech taste test event, anyone?
by Sonam Velani