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New York City Housing Authority to Replace Gas Stoves With Battery-Backed Induction Stoves in 100 Apartments Under Energy-Efficiency Pilot Program (citylimits.org)
submitted 10 months ago by to c/climate@slrpnk.net
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[–] -4 points 10 months ago* (last edited 10 months ago) (5 children)

There's an unspoken racial element to the removal of gas stoves.

If you need to cook with a wok for 15 minutes or char some peppers, you're destroying the environment. But if you need to run an electric oven for an hour to bake a pie or casserole and create 10x the carbon footprint, you're saving the environment.

And no, woks don't work as well on induction, unless you have those spherical induction stoves that aren't available outside of China. And an oven broiler is no where as good for charring peppers.

Edit: Love it when people who don't even own a wok will try to explain your own ethnic cuisine to you, whitewash the kitchen, and then pretend to be concerned about your health when it's always been about control.

I'm from Hong Kong, which statistically has the longest lifespan in the world. We use gas stoves just fine. Stop pretending that it's anything other than the lack of universal healthcare that's killing you.

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  • [–] 8 points 10 months ago* (1 child)

    Why do people act like not using a gas powered stove is akin to stripping away some fundamental right?

    I grew up in a part of the world where electric stoves are the vast vast majority and have been since the introduction of electricity. We cook just fine. Chill.

    Wanna know where this cruel, backwards part of the world is? It's fucking Tennessee.

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  • [–] 1 point 10 months ago*

    Why do people act like not using a gas powered stove is akin to stripping away some fundamental right?

    Because change is bad.

    I'm not (just) being snarky. People get defensive when something important to them changes, even if the change is for the better.

    And food, and cooking food, is extremely important to most people.

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  • [–] 10 points 10 months ago

    This isn't just about saving the environment, but sure. There's also the public health element of removing a major source of indoor air pollution that's detrimental to the residents of these units. These units aren't equipped with range hoods that can adequately ventilate the space, even if they're being used every time someone cooks.

    I had no problem buying a portable induction wok "burner" outside of China; they were literally $50 USD at our local Costco a few weeks ago and that was including the kinda-cheap-but-more-than-adequate stamped carbon steel wok. I didn't even go looking for it and it found me. I've also had no problems charring peppers, onions, or ginger by just placing a pan over the stove element and sticking them on the pan when it's hot.

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  • [–] 0 points 10 months ago

    So? If you can't figure out how to adapt your cooking methods to other hardware, that's a skill issue.

    Did you know that NYC has a ban on using coal for cooking indoors? Except that there's a carve out for pizzerias that already had coal fired pizza ovens. New Yorkers are crazy and I just eat pizza in NJ. I ain't eating coal pizza.

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