Is it difficult to get the mains gas disconnected and replace with electric?
Is this with just job or the gas oven part operational too? Those CO2 levels aren’t ideal but not a problem for short periods. I wouldn’t change purely for this reason.I've a freestanding gas cooker and noticed that when I'm cooking that the Aranet CO2 detector goes into a very high range (2000+). Even with the window open, and extractor fan on, it goes over 1000.
Dublin - mains gas.Sorry I can't give you any advice in general in connection with induction as have no experience but just wondering if you would need to mention what part of the country/city you are in connection with gas supply.
I was using both the big oven and the hob. I mean I didn't feel any bad effects from it, have been cooking with gas all my adult life, but was shocked when I saw how high the CO2 levels were, and how it took for them to go down into the safe/green zone.Is this with just job or the gas oven part operational too? Those CO2 levels aren’t ideal but not a problem for short periods. I wouldn’t change purely for this reason.
I much prefer gas hob cooking over induction but I do hate the cleaning.
The cooker's only a couple of years old.Any chance the cooker can be serviced or repaired, might be the cheapest option
There's most likely nothing wrong with it, CO2 is a byproduct of burning gas, if you weren't seeing high levels there'd be something wrongThe cooker's only a couple of years old.
We now put the toast on first before scrambling eggs!
I agree but there is a knack to it, some people just nuke them and get tough solid egg not at all like creamy scrambled egg. I think some find it easier to control in a potNothing like the microwave for scrambled eggs. No pot and pyrex jug much easier to clean in dishwasher.
there is a knack to it
sacrilegeNothing like the microwave for scrambled eggs. No pot and pyrex jug much easier to clean in dishwasher.
Is it just measuring CO2 or also VOCs and PM2.5? You'll still get higher readings even on electric hobs if you are doing "serious" cooking like frying a steak. I only have a ceramic hob but certain things like frying makes my 2 meters go wild, I get far higher pm2.5 readings from cooking than I do from my log burning stove, which emits almost nothing.I've a freestanding gas cooker and noticed that when I'm cooking that the Aranet CO2 detector goes into a very high range (2000+). Even with the window open, and extractor fan on, it goes over 1000.
So I was quite shocked, especially as it takes a long time to reduce when I open the window, which I'm disinclined to do on these cold days. And so wondered about changing to an induction cooker. The freestanding ones all seem quite expensive.
But also I was wondering if anyone had done this, and is it much different to cooking on gas? I know about pans, but most of mine will work on induction. The other half is keen on using a wok - can this be used on an induction? Is it as fast and as responsive as gas in changing the temperature under the pot?
Is it difficult to get the mains gas disconnected and replace with electric?
And any recommendations as to make? I'd prefer the cheaper end!
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