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SUMMARY:Induction cooking - no more gas!
DESCRIPTION:Missed it? We’ve got you covered: watch the recording here.\n \n \nIf you cook with gas\, you may not be aware of the drawbacks… and the alternative!\n \n\nGas stoves likely make the air in your kitchen more polluted than recommended outdoor clean air quality standards Burning gas releases nitrogen dioxide\, small particulate matter\, and carbon monoxide\, all components of air pollution. Cooking on a gas stove increases kids’ risk of current asthma by 42 percent. Ventilation can work well to remove air pollution but only if the exhaust hood over the gas stove is strong enough\,if it vents outdoors and you remember to use it.  \nOnce your stove is ready for replacement\, your best bet is to replace it with an electric or induction stove. An Induction stove is not your usual electric stove\, which can take longer than gas to heat food! An induction stove cooks food faster even than a gas stove\, and temperature regulation is just as precise as on a gas stove. It uses magnetic waves which only heat the pan\, not the surface of the stove\, so it is never so hot that you can burn your hand on the stove\, even when cooking. This also makes it more efficient than gas and electric stoves. Costs of induction burners and stoves vary widely. You can purchase a two-burner induction cooktop for about $125 and the price goes up from there. \n\n\nAndee Krasner (Greater Boston Physicians for Social Responsibility and co-author with Rocky Mountain Institute of a report on gas stoves)\, will talk about the health risk of gas cooking. We’ll also have testimonials of neigbors who use induction\, and lots of time for Q&A. \nA collaboration of Energize Wayland with Green Lincoln\, Energize Lexington\, Jewish Climate Action Network\, Harvard Energize\, and Green Newton.
URL:https://jewishclimate.org/event/induction-cooking-no-more-gas/
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