There are two kinds of studies I really enjoy. 1. Some wildly unexpected result in a classic field. Rare. 2. Quantification of some phenomenon in greater detail, which confirms current understanding. Happens all the time. Love it the most.

Integrating indoor and outdoor nitrogen dioxide exposures in US homes nationally by ZIP code https://academic.oup.com/pnasnexus/article/4/12/pgaf341/8361964?login=false

Switching to electric stoves can dramatically cut indoor air pollution https://news.stanford.edu/stories/2025/12/gas-propane-stoves-nitrogen-dioxide-exposure-health-risks-switching-electric

I used to prefer gas ranges. I grew up with one and really liked that we could still cook when the power was out. Also, fire. I just... kinda like fire.

But learning about the dangers has changed my view. Funny enough, I recently moved into a new place and have an electric stove for the first time. My heart is upset at me, but I can't deny that it's better. Not only are there fewer dangers, but it seems to heat up really fast. Much faster than any of the gas stoves I've used (which have been in almost every house and apartment that I've lived in til now.) I set a pot to boil, go sit down, and it's bubbling before the YouTuber I'm watching finishes gargling their sponsor's balls.

(Kidding, of course. I always skip the sponsor placement.)

If you have a gas stove and can't afford, or don't want to switch to electric, keep a window open in the kitchen while you cook. This is especially important if your over-the-range hood does not vent to the outside (yes, that's a thing.) If your hood does vent to the outside, turn it on every time you cook and you're golden.

I wish someone pointed this out 20 years ago (enough to be heard). I raised two kids with occasional asthma in a house with gas stove, and maybe that could have been different.

I recently converted from gas to induction, and find it a much better cooking appliance in every way. Pans on the stovetop heat up faster than with gas, and I can boil a pot of water faster. The oven has more options and more consistent heating, especially on the broiler.

The only problem was the cost. Way too much money to get a new circuit installed but also the range was double or more what I would have spent on gas. There were very few options at appliance stores, and I never did find one on display, of any brand. In the US, it’s unnecessarily difficult to make this switch.

When I was shopping for one I was told to pay attention to coil sizes. Sure enough experimenting with a large skillet on small coil shows very uneven heating. I did find one or two reasonable priced ranges but with only tiny coils. Even at spending way too much, I only have one coil that works well with 12” skillet or stock pot. I know ikea now sells an induction range for more reasonable price but coil size is critical and the first thing I’d look at

We replaced our gas stove with induction and our water heater with an electric one this past year and disconnected the gas. Now our solar panels offset a lot of the cost of electricity and our main bill is for water.

Happy with an induction cooktop, it boils water quicker and is easier to keep clean. My only concern is someone dropping a heavy pot onto the glass surface.

Induction stoves should be Mandatory in mew construction. Coil electric works just fine but we need to introduce people to tech that's superior to gas to get the switch to stick

A quality electric makes a big difference fwiw. I’ve gone through several types depending on where I lived. I gotta admit that gas is my favorite to cook on. Just so many ways to control heat, where the heat is, and how quickly the heat can be changed. Most electric cooktops and ovens are shit unless you buy an upper tier brand, and even then heating a big coil under a glass top is inefficient AF.

Just switched to induction. While not the same as gas, and it does have a few peculiarities, it is by far better than standard electric cooktops. Way fast, more efficient, easy. These need to come down in price to help win over people used to gas.

Staying indoors during rain can dramatically cut wetness.

you don't say, captain obvious is on it again today

but i guess it's nice that we now have quantitative data on it

real men use diesel stoves

Having a gas stove certainly came in handy when we've had blackouts.

Electricity is expensive in my state but gas is relatively cheap.

How often are yall getting power outages?

I switched from gas to a 200v induction cooktop and I don't think I would go back. Quality definitely matters. I have a cassette gas stove for power outages or if I have something that absolutely must use gas (so far, it's never been pulled out).

I just like being able to put tortillas directly on the flame burner.

Gas stoves have a place, and I'm not about to take away anyone's choice on the matter. With all that being said, to the title of this article, I say "duh".... Honestly, who thought that cooking using an open flame inside your home was somehow safer than the alternative?

I use electric, I've pretty much always used electric. I will continue to use some form of electric stove. I want to have complete control over the heat going into my cookware, and while it may not be as flashy or as quick to use electric, I can't see any situation where electric would not be safer.

It also seems safer to only attach each house to one sort of potentially deadly infrastructure.

I'd rather have health than maybe marginally better cooking experiences

Cheap 90s era induction stoves in apartments that are still kicking give induction a bad name. New ones are the closest thing you can get to temperature control and speed of a full burner stove. My ideal would be an induction stove with one zone rounded for a round bottom wok. For a home kitchen, it's the best choice because you're not going to get the amazing jet burner stoves you get in commercial kitchens