it means the next thing you Cook on it will be of uncommon rarity
post
Gas stoves don't burn hot enough for the copper pipes to be burning, so... maybe they cleaned the stoves with boric acid..?
Seems like the right colour... 🤔
That means it's time to put a new roll of gas in before it runs out.
I googled it. It's cancer.
Yes. I Web MDed it, can confirm cancel.
ChatGPT says that you must now give up all your possessions due to the color of the gas you're exposed to.
LLM told me it's an erectile disfunction and suggested gay sex. It can't be wrong amirite?
I associate the green flames with either copper or not rinsing off your chlorine containing cleaning agent well enough.
Guy is running fast towards the stove.
It would be away from the stove. The normal flames are blue. Moving toward the stove would blueshift them to violet; away would redshift them to green.
What Does Green Flame On Gas Stoves Mean?
A green flame on your gas stove indicates that there’s something wrong with the combustion process. After all, the color of the flame depends on the combustion process and what exactly is burning.
Well, the solution is simple – just fix whatever is causing the flame to turn green.
Thank you.
Of course there’s a Stovepedia.
Yeah I was gonna say... my first thought was that copper burns green, in various forms... probably not good.
As the page says, salt+copper can lead to this or basically rusted copper can do this.
Not good to be breathing, or getting absorbed into food.
Doesn't that mean you are using eco gas?
Red fire burns your food. Yellow fire shocks you. Orange fire makes you smell like oranges (piranhas love oranges). Purple fire is slippery. Green fire makes you smell like lime (piranhas hate lime). Blue fire...
Tangentially related. Pilot light kept going out on two appliances. Utility company came. Had to turn turn the main bc too strong blowing out pilot. Why? Everyone replacing with electric means more supply and more physical pressure on the infra.
That's actually really cool from a science perspective where are you? Assuming Europe? My current house has nat gas but looking to replace the water heater this year that will remove part of the gas reliance at least.
Everything in my area is electric and oh gawd the electric bills. Also my fiance is a chef and hates having to cook on am electric range.
I don't know why those are not popular in the US, but inductive ranges are the best.
We just upgraded to induction and wouldn't go back to resistive. But most people don't because induction is 2-3 times as expensive as a resistive heat range, and the resistive is 'good enough' for most people.
They seem pretty cheap in the Netherlands, at least from Ikea:
https://www.ikea.com/nl/nl/cat/inductiekookplaten-20813/
I guess that induction could be cheaper, but the cooking experience is really terrible. I think for a few hundred Euros it would never be worth it. 🤔
If they've got an older type of electric stove, they don't produce an even heat, the element clicks on and off constantly. Even cheaper inductive cookers do this, and it can make things difficult for cooking.
https://en.wikipedia.org/wiki/Infinite_switch
Everything you just said was wrong. There's no feedback from the coil, no temperature sensor, just a dumb switch that uses duty cycle to control output.
Whereas gas is a steady heat, and the heat output can be gauged by eye.
Technically they're correct, they're referring to an induction stovetop. Induction stovetops are sort of like magic. That being said, old non-induction electric stovetops are cheeks.
This document is an electrical schematic for an air switch on an oven.
We're talking about the stove, or range. That's the flat bit on top where you put pots and pans, an oven is the box you put food in that gets hot.
Youre also assuming that you cook every dish at the same temperature the whole time. Gas changes immediately, and if you turn it off, its off. Electric takes longer to change temp and continues to heat and cook after the elements are off.
I find your elitist attitude amusing. Have you ever worked in a kitchen with a real chef?
I can not agree more. While I will admit my electric range knowledge is limited while my gas range knowledge is pretty high. I bought a house with an electric stove I put some oil in my pan turned the eye on and let it warm while I was cutting veggies or something else it had not been more then maybe 2 minutes and the oil burned to the pan. On gas i have never had that issue. It seems no matter what I do on electric I always burn. I admit it may be my lack of knowledge.
Elitist and I'm arguing against the flamboyant and expensive option that only exists to enrich the wealthy?
My gas stove was cheaper than an induction cooktop to buy, runs off bottled LPG, and uses a bottle about twice a year. I probably spend a hundred dollars a year running it.
Also, every high end kitchen uses gas. Are you suggesting they don't know what they're doing?
Everything you've said so far has been absolutely wrong, and frankly you're just embarrassing yourself.
You're really trying to say gas isn't preferred in professional kitchens?
If you knew anything at all about work boots, you would appreciate the value in a good resoling.
I am not convinced an electric stovetop is any more efficient at transferring heat to the pan than gas is, unless you are using induction which the majority of electric hobs will not be.
Edit: I have been convinced now, see below
I encourage you to find some thermal camera videos, and get some specs to do a bit of math for your own situation. Gas stoves typically create a BUNCH more heat, going up and around the sides of the pan/pot, while electric (of all types) is much more focused on the bottom surface. It's also why electric is so bad for cooking in a wok.
Haha wow, this guy on reddit: https://old.reddit.com/r/Thermal/comments/1qffa4e/infrared_video_of_my_gas_stove/
Technical connections has a video on this if you are more interested
Electric heating is 100% efficient in general, as in 100% of the energy used is converted to thermal energy. No other heating method can claim this period (except geothermal and other heat pumps which can be several thousand percent effective but are impractical for spot heating.)
So the real difference is induction versus resistive coil efficiency at transferring that energy to the food...
Luckily a ridiculous amount of research has been done to show:
Gas is about 40% efficient
Electric coil is about 74% efficient.
Induction is 80-90% efficient.
So not only are you using more efficient methods of creating heat than combustion, you are getting more heat transferred to your food per unit of energy used. By double.
Gas stoves are great for two things, and only two things:
Jet-Gas stoves for Woks.
And Charring vegetables when you're too lazy to start a grill.
Electric heating is 100% efficient in general, as in 100% of the energy used is converted to thermal energy.
Yeah, I was careful to specify transferring heat to the pan.
Luckily a ridiculous amount of research has been done to show:
Ok I am convinced now 😆. I'm easy to convince if you have data. I am surprised though, I have used all three and induction is by far the quickest to heat. I can boil a giant pot of water in a few minutes, so I am a bit surprised that the difference between electric and induction is not that big.
I guess gas is fast to heat because it stores a ridiculous amount of energy so it can waste plenty and still be quick.
Electric is the max temp of you power system so for 120v it's like 500°c and gas burns at like 1300°C you just need a lot more power in gas than in electricity
Damn, I have a 240v induction stove, can I melt metal? 😆
I tried searching this question but apparently there are safety features to prevent me doing cool stuff.
Perfectly efficient at turning electrical energy into heat that goes everywhere but the bloody pan, sure.
I doubt that's how it works, because the gas company could just set the pressure on the pipes, like how divers have a certain pressure when breathing out of a tank with varying pressure.
Looks Photoshoped. You can get slightly greenish hue in flame if you use brass burners. But it's definetly not as prominent as on that picture
That shi is straight Fel. hamzzysthecreator must be a warlock or literaly Gul’dan himself
as a firefighter i say - as long as it doesn’t smell like carbon monoxide, you should be good to go. also, dial “91” and keep your finger on the last “1” just in case.
What does carbon monoxide smell like?
I thought this image was a Photoshop for the sake of the joke, but I can’t seem to find the reference anymore.

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