Hubbry Logo
Gas stoveGas stoveMain
Open search
Gas stove
Community hub
Gas stove
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Gas stove
Gas stove
Gas stove
View on Wikipedia
from Wikipedia
Many stoves use natural gas as a heat source.

A gas stove is a stove that is fuelled by flammable gas such as natural gas, propane, butane, liquefied petroleum gas or syngas. Before the advent of gas, cooking stoves relied on solid fuels, such as coal or wood. The first gas stoves were developed in the 1820s and a gas stove factory was established in England in 1836. This new cooking technology had the advantage of being easily adjustable and could be turned off when not in use. The gas stove, however, did not become a commercial success until the 1880s, by which time supplies of piped gas were available in cities and large towns in Britain. The stoves became widespread in Continental Europe and in the United States in the early 20th century.

Gas stoves became more common when the oven was integrated into the base and resized to fit in with the rest of the kitchen furniture. By the 1910s, producers started to enamel their gas stoves for easier cleaning. Early models used match ignition, later replaced by pilot lights — more convenient but wasteful due to constant gas use. Ovens still required manual ignition, posing explosion risks if the gas was accidentally turned on, but not ignited. To prevent this, safety valves known as flame failure devices were introduced for gas hobs (cooktops) and ovens. Modern gas stoves typically feature electronic ignition and oven timers.

Gas stoves are an indoor common fossil-fuel appliance that contributes to significant levels of indoor air pollution,[1][2][3][4] but good ventilation reduces the health risk.[5] They also expose users to pollutants, such as nitrogen dioxide, which can trigger respiratory diseases,[6] and have shown an increase in the rates of asthma in children.[3][7][8][9] In 2023, Stanford researchers found combustion from gas stoves can raise indoor levels of benzene, a potent carcinogen linked to a higher risk of blood cell cancers,[10] to more than that found in secondhand tobacco smoke.[11] The health harms of gas stoves have prompted efforts to phase them out and use alternatives, such as induction stoves.[12]

Gas stoves also release methane. Research in 2022 estimated that the methane emissions from gas stoves in the United States were equivalent to the greenhouse gas emissions of 500,000 cars.[13] About 80% of methane emissions were found to occur even when stoves are turned off, as the result of tiny leaks in gas lines and fittings.[14][15] Although methane contains less carbon than other fuels, gas venting and unintended fugitive emissions throughout the supply chain results in natural gas having a similar carbon footprint to other fossil fuels overall.[16]

History

[edit]
Early gas stoves produced by Windsor. From Mrs Beeton's Book of Household Management, 1904.

The first gas stove was developed in 1802 by Zachäus Winzler (de), but this along with other attempts remained isolated experiments.[17] James Sharp patented a gas stove in Northampton, England in 1826 and opened a gas stove factory in 1836. His invention was marketed by the firm Smith & Philips from 1828. An important figure in the early acceptance of this new technology, was Alexis Soyer, the renowned chef at the Reform Club in London. From 1841, he converted his kitchen to consume piped gas, arguing that gas was cheaper overall because the supply could be turned off when the stove was not in use.[18]

A gas stove was shown at the Great Exhibition in London in 1851, but it was only in the 1880s that the technology became a commercial success in England. By that stage a large and reliable network for gas pipeline transport had spread over much of the country, making gas relatively cheap and efficient for domestic use. Gas stoves only became widespread on the European Continent and in the United States in the early 20th century.

By the early 1920s, gas stoves with enameled porcelain finishes for easier cleaning had become widely available, along with heavy use of insulation for fuel-efficiency.[19]

The gas industry has launched multiple advertising campaigns since the early 20th century to increase the adaptation and uptake of gas stoves in America. The popular slogan "cooking with gas" was first adopted in 1930s to suggest the superiority of gas stoves and remain in use today despite the rapid improvement in electric stove technology.[20] The term natural gas was also a marketing strategy to suggest this fuel is cleaner and superior to other fossil fuels.[20] In the 1960s the American Gas Association ran a $1.3 million dollar advertising campaign called "Operation Attack" to promote gas stoves while also downplaying science showing their health risks, mirroring the tobacco industry playbook of creating uncertainty.[21]

Ignition

[edit]
Electric ignition spark

Gas stoves today use two basic types of ignition sources, standing pilot and electric.[22] A stove with a standing pilot has a small, continuously burning gas flame (called a pilot light) under the cooktop.[22] The flame is between the front and back burners. When the stove is turned on, this flame lights the gas flowing out of the burners. The advantage of the standing pilot system is that it is simple and completely independent of any outside power source. A minor drawback is that the flames continuously consume fuel even when the stove is not in use.[22] Early gas ovens did not have a pilot. One had to light these manually with a match. If one accidentally left the gas on, gas would fill the oven and eventually the room. A small spark, such as an arc from a light switch being turned on, could ignite the gas, triggering a violent explosion. To prevent these types of accidents, oven manufacturers developed and installed a safety valve called a flame failure device for gas hobs (cooktops) and ovens. The safety valve depends on a thermocouple that sends a signal to the valve to stay open. Although most modern gas stoves have electronic ignition, many households have gas cooking ranges and ovens that need to be lit with a flame. Electric ignition stoves use electric sparks to ignite the surface burners.[22] This is the "clicking sound" audible just before the burner actually lights. The sparks are initiated by turning the gas burner knob to a position typically labeled "LITE" or by pressing the 'ignition' button. Once the burner lights, the knob is turned further to modulate the flame size. Auto reignition is an elegant refinement: the user need not know or understand the wait-then-turn sequence. They simply turn the burner knob to the desired flame size and the sparking is turned off automatically when the flame lights. Auto reignition also provides a safety feature: the flame will be automatically reignited if the flame goes out while the gas is still on—for example by a gust of wind. If the power fails, surface burners must be manually match-lit.

Electric ignition for ovens uses a "hot surface" or "glow bar" ignitor.[22] Basically it is a heating element that heats up to gas's ignition temperature. A sensor detects when the glow bar is hot enough and opens the gas valve.

Features

[edit]

Burner heat

[edit]

One of the important properties of a gas stove is the heat emitted by the burners. Burner heat is typically specified in terms of kilowatts or British Thermal Units per hour and is directly based on the gas consumption rather than heat absorbed by pans.

Often, a gas stove will have burners with different heat output ratings. For example, a gas cooktop may have a high output burner, often in the range 3 to 6 kilowatts (10,000 to 20,000 BTU/h), and a mixture of medium output burners, 1.5 to 3 kW, and low output burners, 1 kW or less. The high output burner is suitable for boiling a large pot of water quickly, sautéing and searing, while the low output burners are good for simmering. Mean benzene emissions from gas and propane burners on high and ovens set to 350 °F ranged from 2.8 to 6.5 μg min–1, 10 to 25 times higher than emissions from electric coil and radiant alternatives.[1]

Some high-end cooktop models provide higher range of heat and heavy-duty burners that can go up to 6 kilowatts (20,000 BTU/h) or even more. These may be desired for preparing large quantities or special types of food and enable certain advanced cooking techniques. However, these burners produce greater emissions and necessitate better ventilation for safe operation.[23] Higher capacity burners may not benefit every potential user or dish.

Design and layout

[edit]

In the last few years, appliance manufacturers have been making innovative changes to the design and layout of gas stoves. Most of the modern cooktops have come with lattice structure which usually covers the complete range of the top, enabling sliding of cookware from one burner to another without lifting the containers over the gaps of cooktop. Some modern gas stoves also have central fifth burner or an integrated griddle in between the outer burners.

Size

[edit]

The size of a kitchen gas stove usually ranges from 50 to 150 centimetres (20 to 60 in).[24] Almost all the manufacturers have been developing several range of options in size range. Combination of range and oven are also available which usually come in two styles: slide in and freestanding.

A gas stove in a San Francisco apartment, 1975.

Usually, there is not much of a style difference in between them. Slide-in come with lips on either side and controls over the front along with burner controls. Freestanding gas range cooktops have solid slides and controls placed behind the cooktop.

Oven

[edit]
Flames in a gas oven burn with a blue flame colour, meaning complete combustion, as with other gas appliances.

Many stoves have integrated ovens. Modern ovens often include a convection fan inside the oven to provide even air circulation and let the food cook evenly. Some modern ovens come with temperature sensors which allows close control of baking, automatically shut off after reaching certain temperature, or hold on to particular temperature through the cooking process. Ovens may also have two separate oven bays which allows cooking of two different dishes at the same time.

Programmable controls

[edit]

Many gas stoves come with at least few modern programmable controls to make the handling easier. LCD displays and some other complex cooking routines are some of the standard features present in most of the basic and high-end manufacturing models. Some of the other programmable controls include precise pre-heating, automatic pizza, cook timers and others.

Safety factors

[edit]
A built-in Japanese three burner gas stove with a fish grill. Note the thermistor buttons protruding from the gas burners, which cut off the flame if the temperature exceeds 250 °C.

Modern gas stove ranges are safer than older models. Two of the major safety concerns with gas stoves are child-safe controls and accidental ignition. Some gas cooktops have knobs which can be accidentally switched on even with a gentle bump.

Gas stoves are at risk of overheating when frying oil, raising the oil temperature to the auto-ignition point and creating an oil fire on the stove. Japan, South Korea and China have regulated the addition of electronic safety devices to prevent pan overheating. The devices use a thermistor to monitor the temperature close to the pan, and cut off the gas supply if the heat is too high.[25][26]

Efficiency

[edit]

The U.S. Department of Energy (DOE) ran tests in 2014 of cooktop energy transfer efficiency, simulating cooking while testing what percentage of a cooktop's energy is transferred to a test block. Gas had an efficiency of 44%, lower than the 70% reached by induction cooking and electric coil cooktops. This level of efficiency is only possible if the pan is big enough for the burner.[27]

Japanese gas flames are angled upwards towards the pot to increase efficiency.[26] The efficiency of gas appliances can be raised by using special pots with heatsink-like fins.[28][29] Jetboil manufactures pots for portable stoves that use a corrugated ribbon to increase efficiency.

Health impact

[edit]

Carbon monoxide, formaldehyde, benzene and nitrogen dioxide from gas stoves contribute to indoor air pollution,[30][31][32][33] causing around 60 thousand early deaths each year (40 thousand in Europe and 19 thousand in the United States).[34] Nitrogen dioxide can exacerbate respiratory illnesses, such as asthma[35][7] or chronic obstructive pulmonary disease.[36] Studies have been performed correlating childhood asthma and gas stoves.[37] A 1999–2004 study published in The Lancet Respiratory Medicine found "no evidence of an association between the use of gas as a cooking fuel and either asthma symptoms or asthma diagnosis".[38] A 2013 meta-analysis concluded that gas cooking increases the risk of asthma in children.[39] A 2020 Lancet systematic review surveyed 31 studies on gas cooking or heating, finding a pooled risk ratio of 1.17 for asthma.[40] One study found that in households with gas stoves those that report using ventilation had lower rates of asthma than those that did not.[41] A 2023 meta-analysis estimated that in the United States, one in eight cases of asthma in children are due to pollution from gas stoves.[42][43] The asthma risk caused by gas stove exposure is similar in magnitude to that caused by secondhand smoke from tobacco.[44] Stoves can cause levels of nitrogen dioxide that can exceed outdoor safety standards.[45] A 2020 RMI report found pollution from gas stoves causes exacerbation of asthma symptoms in children.[9]

People interact more directly with their stove than with other gas appliances, increasing potential exposure to any natural gas constituents and compounds formed during combustion, including formaldehyde (CH2O) carbon monoxide (CO), and nitrogen oxides (NOx). Among all gas appliances, the stove is unique in that the byproducts of combustion are emitted directly into home air with no requirement for venting the exhaust outdoors.[14] Cooking, especially high heat frying, releases smoke (measured as fine particulate matter), acrolein and polycyclic aromatic hydrocarbons.[46][2] Mitigating indoor particulate pollution can involve running a range hood, opening a kitchen window, and running an air purifier.[46] Range hoods are more effective at capturing and removing pollution on the rear burners than the front burners.[2][23] California requires gas stoves to have higher levels of ventilation than electric stoves due to the nitrogen dioxide risk.[23] Range hoods can be run for 15 minutes after cooking to reduce pollution.[47] The U.S. Consumer Product Safety Commission is investigating reducing the health effects of gas stoves, including emissions and ventilation standards.[48][49]

A 2023 study found benzene, a known carcinogen, accumulated in homes to unhealthy levels when natural gas or propane stoves were used, especially when vent hoods were not used. The Stanford researchers determined benzene is emitted from the cooking gas, not the food being cooked.[11][50] Benzene exposure causes both cancer and noncancerous health effects. Shorter-term benzene exposure suppresses blood cell production, and chronic benzene exposure increases the risk of leukemias and lymphomas.[1] A 2002 study of pipelines in Boston found that natural gas contains non-methane impurities including heptane, hexane, cyclohexane, benzene and toluene.[51]

After health concerns about gas stoves became more prominent in the 2020s and American localities regulated additions of gas stoves to new buildings, the Republican Party in the United States pushed legislative bills to "save gas stoves".[52][53] In June 2023, a bill in the Republican-controlled House of Representatives narrowly failed as a dozen Republican legislators voted against the bill due to a disagreement with the Republican leadership on unrelated issues.[54]

Range hoods for gas stoves

[edit]

Gas stoves produce higher levels of smoke, grease, and water vapor, making it essential to use a range hood with high airflow and suction power for effective ventilation. In particular, range hoods equipped with advanced filtration systems, such as Plasma⁺ or gas leak detection technology, provide enhanced air purification and safety, reducing health risks.[55]

Climate impact

[edit]

Gas stoves are often run on natural gas. The extraction and consumption of natural gas is a major and growing contributor to climate change.[56][57][58] Both the gas itself (specifically methane) and carbon dioxide, which is released when natural gas is burned, are greenhouse gases.[59][60] In 2022, a research group investigated leakage in 53 homes in California and estimated the methane emissions from gas stoves in the United States were equivalent over a 20-year period to the greenhouse gas emissions of 500,000 cars.[13] About 80% of methane emissions occur when stoves are turned off, as the result of leaks in gas lines and fittings.[61][15]

Phase-out

[edit]
See also: Fossil fuel phase-out

Some places, such as the Australian Capital Territory and New York State, have curtailed installation of gas stoves and appliances in new construction, for reasons of health, indoor air quality, and climate protection.[62][63][64][65] The natural gas industry in the United States have spent millions of dollars resisting attempts to impose more regulations or bans on gas stoves in residential buildings.[20] As of 2023, the legality of gas stove bans in the United States is the subject of active lawsuits.[66][67] The European Union and some Canadian cities may ban gas stoves in new buildings.[68]

Many electrification codes exempt commercial kitchens.[69]

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Gas stove

View on Grokipedia
from Grokipedia
A is a cooking appliance that burns gaseous fuels such as or to produce open flames on burners for direct heating of cookware and in an enclosed oven for baking and roasting. Key components include gas valves controlled by knobs, mixing tubes that combine fuel with air, and ignition systems—either pilot lights or electric sparks—to initiate . Patented in 1826 by British inventor James Sharp, the gas stove evolved from early experimental designs in the early , achieving widespread domestic adoption by the as gas expanded, supplanting wood and alternatives due to cleaner operation and consistent supply. Gas stoves provide precise through adjustable flames, rapid heat response without residual warmth after shutdown, and visual feedback from the flame, making them favored for professional cooking and techniques like stir-frying or . byproducts, including and , elevate indoor pollutant levels, with peer-reviewed analyses associating long-term exposure to heightened respiratory risks such as childhood , though absolute attributable cases remain debated amid confounders like ventilation and socioeconomic variables. These concerns have fueled regulatory scrutiny, culminating in 2024 U.S. Department of Energy standards mandating improved energy efficiency for gas cooking products without outright , while state-level initiatives explore emission disclosures amid ongoing scientific and discourse.

History

Invention and Early Patents

The earliest recorded attempt at a gas stove occurred in 1802, when German Zachäus Winzler developed a prototype fueled by , though this remained an isolated experiment without commercial impact or documentation. The first patented and commercially viable gas stove was invented by British engineer James Sharp, who secured a in Northampton, , in for a utilizing piped for controlled heating. Sharp's innovation addressed prior inefficiencies in gas distribution and flame regulation, enabling safer and more precise cooking than open-flame methods or early experimental models. Sharp established a dedicated gas stove factory in 1836, with production marketed through the firm Smith & Philips, marking the transition from prototype to limited market availability in urban areas with gas infrastructure. By 1851, an early gas stove model was exhibited at the in , demonstrating growing technical refinement and public interest in gas-based appliances. These developments laid the foundation for gas stoves' eventual dominance, contingent on expanding urban gas networks established in the early .

Commercial Adoption and Technological Advancements

James Sharp patented a gas cooking apparatus in 1826 and established the first dedicated gas stove factory in , , in 1836, marking the onset of commercial production. Early models relied on manufactured , which was piped into urban areas following the expansion of infrastructure from the 1810s onward. A gas stove designed by was exhibited at the in in 1851, demonstrating practical viability and spurring interest among manufacturers. In the United States, commercial adoption accelerated in the 1880s as began replacing manufactured gas, with utilities and subsidiaries marketing stoves directly to consumers. By the late , emerged as a production hub, where firms like the Peninsular Stove Company, Stove Company, and Stove Works collectively manufactured over 10% of global stove output, including gas models adapted for residential use. These companies scaled production amid urban gas network expansions, transitioning from coal-fired ranges to gas for faster ignition and precise heat control, though initial uptake was limited to cities with reliable supply. Technological refinements in the early included vitreous enameling of stove surfaces in the , which improved and simplified cleaning compared to bare . The 1922 introduction of the by Swedish Gustaf Dalén featured a heat-storage system using insulated firebrick, enabling continuous low-level baking without constant fuel input and reducing gas consumption by up to 50% relative to open-flame designs. By the , pilot lights and thermostatic controls became standard in premium models, minimizing manual intervention and enhancing safety by preventing gas leaks from unlit burners. Further advancements involved ignition systems, evolving from match lighting to battery-spark mechanisms in the mid-20th century, which eliminated open flames for startup and reduced explosion risks documented in early adoption reports. Post-World War II innovations included sealed burners to contain spills and broilers for even heat distribution, boosting efficiency as pipelines expanded nationwide, with U.S. household gas stove penetration reaching approximately 50% by 1950. These developments prioritized empirical gains in and user , driven by patents rather than regulatory mandates.

Modern Iterations and Market Dominance

In the late , gas stove designs advanced with the introduction of sealed burners in the , which integrated the burner base directly into the surface to prevent spills from entering the and simplify cleaning. This innovation addressed longstanding maintenance issues associated with open burners. Concurrently, electronic ignition systems, emerging in higher-end models by the mid-1970s and becoming widespread in the 1990s and early 2000s, replaced constant pilot lights that consumed unnecessary fuel—estimated to waste up to 2% of U.S. supply annually prior to their phase-out. Subsequent iterations incorporated high-BTU burners for rapid and , precise simmer controls for delicate cooking, and convection-assisted ovens for even heat distribution, enhancing professional-grade performance in residential units. Recent developments since the include energy-efficient burner designs, steam-cleaning functions as pioneered by , and integration of IoT connectivity for remote monitoring and recipe guidance, though these features remain premium options. Gas stoves maintain substantial market presence, with 38% of U.S. households equipped with them as of 2023, compared to 68% with electric models, reflecting preferences for gas's responsive flame control among home cooks and chefs despite regulatory pressures favoring . The North American gas stove market reached USD 40.2 billion in 2024, projecting a 7.2% CAGR through 2031, driven by in gas-available regions and upgrades in existing . Globally, the sector's growth underscores gas's enduring appeal for culinary precision over alternatives like induction, which, while efficient, lacks equivalent tactile feedback.

Design and Operation

Core Components and Burner Mechanisms

The core components of a gas stove's include the burners, control valves, gas manifold, and support grates. The gas manifold distributes or from the supply line to each burner via individual control valves, which regulate flow based on knob position. Burners consist of a metal head with precisely spaced ports for distribution, connected to an or orifice that meters gas into a venturi tube for air mixing. or enameled steel grates sit atop burners to support cookware, allowing while providing stability. Burner mechanisms operate on premixed , where exits the orifice at high , drawing in primary air through adjustable shutters in the venturi tube to form a flammable of approximately 10% gas and 90% air by . This travels to the burner head, exiting through ports where ignition occurs, producing a indicative of complete ; yellow tips signal incomplete burning due to insufficient air or impurities. Secondary air for full oxidation enters from above the , drawn by the flame's , ensuring efficient heat output rated in BTUs (British Thermal Units), typically ranging from 5,000 BTU for simmer burners to over 18,000 BTU for high-output models. Gas stoves feature two primary burner types: open and sealed. Open burners have an exposed base beneath the , permitting unrestricted secondary air inflow for hotter, more precise flames favored in professional settings, with maximum outputs often exceeding 20,000 BTU. Sealed burners integrate the assembly flush to the surface, capping ports to prevent spills from entering and simplifying , though they may limit and peak heat compared to open designs. Hybrid designs, such as or power burners, elevate the flame assembly for enhanced performance while mitigating some sealed drawbacks.

Ignition and Control Systems

Gas stove ignition systems have evolved from manual methods to automated electronic mechanisms, prioritizing safety and efficiency. Early models required manual lighting with matches, which posed ignition risks and inconvenience. Standing pilot lights, introduced in the late 19th century and widespread through the mid-20th century, maintained a small, continuous flame to ignite burners, consuming about 20-30% of the stove's total gas usage annually. By the 1970s, regulatory pressures for prompted a shift to electronic ignition systems, which eliminate constant pilot flames and reduce standby gas loss by over 90%. Modern gas stoves predominantly employ spark ignition for burners, where a battery-powered or 120V electric module generates high-voltage sparks (typically 10-15 kV) via electrodes positioned near the burner ports to ignite the gas-air mixture upon opening. Hot surface ignition, using a or nitride element that glows at 1,800-2,200°F to light gas, is more common in ovens than cooktops due to its reliability in enclosed spaces but requires higher electricity draw. Control systems rely on mechanical or electronic valves to regulate gas flow, with user-operated knobs mechanically linked to butterfly valves that proportionately adjust fuel delivery for flame intensity. Oven controls incorporate capillary-tube thermostats or electronic sensors maintaining set temperatures within ±5-10°F, often with preheat indicators. Safety features mandate flame failure devices in many regions; thermocouples in pilot systems generate millivolt signals to hold open gas valves only while flame is present, shutting off supply within seconds of extinguishment. Electronic systems use ionization flame sensors detecting microamperage current from flame conductivity to monitor and interrupt gas if ignition fails or flame is lost. These mechanisms, compliant with standards like ANSI Z21.1, prevent unignited gas accumulation and leaks.

Oven Integration and Auxiliary Features

In gas ranges, the is integrated directly beneath the within a unified , sharing a common gas supply line and often electronic controls for coordinated operation. The employs dedicated gas burners: a primary bake burner at the bottom that generates heat through , producing both radiant and convective warmth distributed via natural air circulation or auxiliary fans, and a broil burner positioned at the top for high-intensity direct heating. Ignition systems, typically electronic spark modules rather than standing pilots in modern units, activate these burners on demand, enhancing energy efficiency by avoiding continuous gas consumption. Thermostats or digital sensors regulate temperature by cycling gas valves, maintaining set points with precision typically within 5-10°F variance during operation. Auxiliary features expand oven functionality beyond basic baking and broiling. Convection systems, incorporating rear-mounted fans, circulate heated air to achieve uniform cooking temperatures, reducing baking times by up to 25% and minimizing hot spots compared to conventional gas ovens. Self-cleaning mechanisms, such as pyrolytic cycles that heat the interior to 900°F or higher to incinerate food residues into ash, or steam-clean options for lighter maintenance, integrate seamlessly without requiring disassembly. Additional elements include adjustable multi-level racks for versatile loading, halogen or incandescent interior lighting for visibility, and in some professional models, secondary auxiliary ovens or warming drawers maintained at low temperatures around 140-200°F for holding dishes. Control integration allows independent or synchronized management of and via knob-based or touch-panel interfaces, often featuring timers, preheat indicators, and modes that bypass automatic shutoffs for extended low-heat operations. Safety interlocks prevent gas flow without confirmed ignition, while some units include proofing compartments leveraging residual heat for yeast dough rising at 80-100°F. These features, standard in ranges from manufacturers like and GE, optimize space and performance in residential and commercial settings without compromising the core gas efficiency.

Performance Characteristics

Heat Output and Precision Control

Gas stoves produce heat through open flames fueled by or , with output quantified in British Thermal Units per hour (BTU/h). Residential models typically feature burners ranging from 500 BTU/h for low-simmer functions to 18,000–19,000 BTU/h for high-heat applications like rapid or . A standard four-burner range often includes one high-output burner at 15,000–18,000 BTU/h, two medium burners at 9,000–12,000 BTU/h, and a low-output simmer burner at 5,000 BTU/h or less, enabling versatility across cooking needs. Total range output averages 40,000–60,000 BTU/h across burners, sufficient for professional-level performance in home settings. The direct flame design facilitates precise control by allowing instantaneous adjustment of heat via manual valves, as gas flow modulates flame size and intensity without thermal lag inherent in electric coils. This responsiveness supports fine-tuned simmering—maintaining temperatures as low as 200–250°F for delicate sauces—while enabling quick escalation to over 500°F for wok cooking or stir-fries. In contrast to electric stoves, where residual heat persists after shutdown, gas flames extinguish immediately, reducing overshoot risks in precise recipes. Empirical observations from culinary testing confirm gas's superiority for dynamic heat modulation, though even distribution may require technique like flame diffusion.
Burner TypeTypical BTU/h RangeCommon Applications
Simmer500–5,000Melting , gentle reductions
Medium9,000–12,000, general
Power15,000–18,000, rapid heating of large pots

Layout, Sizing, and Customization Options

Residential gas ranges predominantly adhere to a standard size of 30 inches in width, 36 inches in height (aligning with typical levels), and 25 to 27 inches in depth, excluding handles, knobs, and control panels. Compact models measure around 24 inches wide for smaller spaces, while professional-style ranges scale up to 36, 48, or 60 inches wide to support expanded cooking surfaces and multiple ovens. Common layouts feature four to five burners arranged in a rectangular grid or linear formation on the surface, with freestanding or slide-in designs facilitating installation flexibility. Burner configurations vary by size—small for precise , medium for general use, and large power burners exceeding 15,000 BTU for rapid boiling—often including central oval or options in premium setups. Customization extends to surface materials such as , porcelain-enameled steel, or tops, alongside finishes including matte black, white, or metallic accents to match . High-end models allow tailored burner counts, integrated griddles, or rings, with some brands providing paneling or color options for seamless integration.

Comparative Advantages in Culinary Applications


Gas stoves are preferred over traditional electric coil stoves for their instant heat response, allowing immediate adjustment without the 10-30 second lag in heating or cooling characteristic of electric elements, precise control through adjustable flames that enable fine modulation across a wide temperature range, visual flame feedback for intuitive heat assessment, and superior suitability for high-heat techniques such as searing and stir-frying that demand rapid, intense localized heat. When selecting among gas, electric, and induction stoves, cooking frequency and style represent key factors; gas provides precise control advantageous for heavy or professional use involving dynamic techniques, where traditional electric models exhibit responsiveness limitations and induction, despite rapid electromagnetic heating, may constrain versatility without compatible cookware. This immediate on-off capability stems from direct , enabling precise control over a wide range, from gentle to high-BTU exceeding 15,000 BTU per hour on commercial models. The visible open flame provides tactile and visual feedback absent in electric and induction surfaces, permitting cooks to assess levels intuitively without relying solely on timers or probes, a factor cited by professional chefs for maintaining consistency in dynamic environments. Over 96% of professional chefs prefer gas for such applications, attributing it to enhanced control during rapid adjustments essential for dishes like stir-fries achieving wok hei through intense, localized . In comparison to induction, which matches gas in response time via electromagnetic heating but confines heat to compatible cookware, gas excels in versatility for open- methods such as or direct pot placement over flames, and delivers higher peak outputs for large volumes—reaching full in under 5 minutes for 4 quarts of on high-end gas burners versus slightly longer on standard induction despite efficiency gains. Empirical preferences among restaurateurs underscore gas's edge in professional settings, where visibility aids in judging or reduction rates more reliably than surface indicators.

Efficiency and Energy Consumption

Thermal Efficiency Metrics

Thermal efficiency for gas stoves quantifies the fraction of fuel converted into useful for cooking, typically expressed as a and calculated via standardized tests such as water-boiling protocols that measure absorbed by the load relative to total gas input, accounting for completeness and losses. efficiency in gas burners approaches 99% due to complete fuel oxidation, but overall thermal efficiency remains low primarily from radiant and convective losses to the environment, with only partial conduction to the cookware base. For conventional residential gas cooktops, efficiencies average around 32%, reflecting open-flame designs where excess escapes via flue gases and unshielded . Empirical tests on household (LPG) cookstoves yield mean thermal efficiencies of 51% ± 6% under controlled conditions meeting Tier 4 performance guidelines, though real-world values for unoptimized U.S. models trend lower at 30-40% due to variations in burner , pot diameter mismatch, and ambient airflow. Peer-reviewed analyses confirm that efficiency peaks at optimal loading heights and power inputs but drops below 32% in high-power phases for standard burners without enhancements like porous media or heat-recovering shields. Gas oven thermal efficiency, evaluated through heat-up and standby metrics, similarly ranges from 30% to 40% for standard residential units, with optimized designs reaching 40-50% by minimizing vent losses and improving cavity insulation. Enclosed combustion reduces some radiant escape compared to cooktops, yet substantial energy dissipates via exhaust flues and door leaks, yielding overall figures below electric counterparts in integrated seasonal performance tests. Factors such as burner cap design and fuel composition further modulate outcomes, with natural gas variants showing marginally lower transfer rates than LPG in comparative studies.

Fuel Usage Patterns and Cost Analysis

Household gas stove fuel usage patterns are characterized by relatively low consumption compared to other residential applications like heating, with annual demands typically ranging from 2 to 5 million BTU for cooking in an average U.S. , equivalent to approximately 20-50 therms of or 25-55 gallons of depending on cooking habits such as frequency and burner utilization. Factors influencing usage include the number of burners (often 4-6 per stove), their BTU ratings (commonly 5,000-15,000 BTU/hour per burner), and average cooking duration; for instance, or tasks use lower outputs (around 5,000-7,000 BTU/hour), while high-heat may approach 12,000-18,000 BTU/hour, but intermittent operation and multi-burner efficiency limit total daily intake to 20,000-60,000 BTU for typical family meals prepared once or twice daily. In the U.S., where 58% of homes used for cooking in 2020, usage correlates with size and dietary practices, with 79% of households preparing at least one hot daily contributing to steady but modest demand. Cost analysis reveals as generally more economical for piped urban and suburban settings, with average annual cooking expenditures around 34−34-50 per household based on 2018-2020 data adjusted for recent pricing, reflecting low volume at residential rates of 1.00−1.00-1.50 per . , prevalent in rural or off-grid areas, incurs higher costs due to its premium pricing (2.00−2.00-3.00 per gallon in 2024) despite similar energy equivalence (1 gallon ≈ 91,500 BTU or 0.915 therms), yielding annual bills of 75−75-150 for equivalent usage. delivers marginally higher combustion efficiency and BTU density but at roughly double the effective cost per BTU compared to , influenced by delivery logistics and market volatility; for example, cooking a single egg daily costs about $1.40 annually on versus higher on equivalents.
Fuel TypeTypical Annual Usage (Average Household)Approximate 2024 Cost (U.S. Average)
20-40 therms25−25-60
30-50 gallons75−75-150
These figures assume moderate cooking (e.g., 1-2 hours daily across burners) and exclude usage, which adds 10-20% to totals; actual costs vary regionally, with favored in areas with infrastructure access due to lower delivered prices, while suits remote locations despite elevated expenses from storage and . Efficiency improvements, such as pilotless ignition, can reduce standby losses by up to 30%, further lowering patterns in modern stoves.

Benchmarks Against Electric and Induction Alternatives

Gas stoves exhibit thermal efficiencies ranging from 25% to 40%, as much of the from escapes into the surrounding air rather than transferring directly to cookware. In contrast, conventional electric resistance stoves achieve efficiencies of 65% to 75%, while induction cooktops reach 80% to 90% by generating electromagnetically within compatible pots and pans, minimizing ambient losses. These figures represent appliance-level metrics; full-system , accounting for upstream fuel production and transmission losses, further favors electricity-derived cooking when sourced from low-carbon grids, though distribution can yield lower end-use costs in regions with subsidized pricing.
Appliance TypeThermal Efficiency Range
Gas25-40%
Electric Resistance65-75%
Induction80-90%
Performance benchmarks highlight trade-offs in heat delivery and control. Induction cooktops demonstrate faster boil times and heat-up rates across high-power settings compared to both gas and electric resistance models, with empirical tests showing reductions in cooking duration by up to 45% relative to electric alternatives in standardized protocols. Gas stoves provide rapid response to adjustments via open flames, enabling precise without overshoot, a feature induction approximates through power modulation but requires ferromagnetic cookware for optimal function. Electric resistance units lag in responsiveness due to coil inertia, often requiring 10-20 seconds for temperature stabilization post-adjustment. Operating costs vary by local utility rates, fuel availability, and usage patterns. , where average residential costs approximately $1.50 per and $0.15 per kWh as of 2023, gas stoves typically incur 10-30% lower annual fuel expenses than electric resistance models for equivalent cooking loads, assuming 200-300 hours of annual use, particularly where natural gas is affordable and available. Induction's superior can offset higher rates, yielding costs comparable to or slightly above gas in gas-abundant areas but potentially lower where electricity is cheaper relative to gas or sourced from efficient grids, with projections of parity or savings in electrified homes by 2030 amid declining prices. Installation requirements also factor into total costs: gas stoves necessitate a natural gas or propane line, potentially adding $525 to $3,200 for new installations if plumbing is required, while electric and induction models demand a dedicated 240V circuit that may involve wiring upgrades but are often simpler in homes with existing electrical infrastructure. For new home constructions, incorporating the appropriate infrastructure—such as gas lines or robust electrical service—during building minimizes retrofit expenses. Initial purchase prices benchmark higher for induction, averaging 1,000−1,000-2,000 for cooktops versus 400−400-800 for gas equivalents, though rebates under programs like the have narrowed this gap since 2022. Reliability data from service records indicate gas stoves require fewer repairs over time than induction units, which face occasional failures, though both outperform older electric coils in durability.

Safety Considerations

Inherent Risks from Flames and Gas Leaks

Open produced by gas stoves present risks of thermal burns through direct contact with the flame or hot surfaces, as well as ignition of nearby flammable materials such as , towels, or spilled oils. , cooking equipment accounts for 44% of reported home structure fires annually, with ranges or cooktops involved in 53% of these s and 74% of associated injuries, often stemming from flame-related ignition events like unattended pots boiling over or grease flare-ups. While households with gas ranges exhibit lower per-household rates compared to electric ranges—specifically, 2.4 times fewer reported fires per million households—the persistent presence of open inherently elevates the potential for rapid spread if combustibles are ignited. In contrast, induction stoves, which heat cookware directly via electromagnetic induction without open flames, reduce the risk of burns from accidental contact, offering safety advantages for households with young children. However, modern gas stoves incorporate built-in mitigations such as flame failure devices to address these inherent risks. Gas leaks from stoves, whether due to faulty connections, regulator failures, or incomplete shutoff, release unburned natural gas (primarily methane) that can accumulate in enclosed spaces, forming explosive mixtures when concentrations reach 5-15% in air and encounter an ignition source such as a pilot light or spark. Annually, ignition of leaked natural gas contributes to approximately 4,200 home fires in the U.S., resulting in about 40 deaths and 140 injuries, underscoring the acute hazard of undetected leaks from household appliances including stoves. From 2003 to 2018, fire departments responded to 2.4 million gas leak incidents nationwide, representing 0.8% of all calls, with a subset escalating to explosions when gas migrated to ignition points. In 2023, gas-related home explosions caused 23 fatalities, the highest in nearly two decades, often linked to distribution system leaks that can originate or propagate from appliance interfaces like stoves. Poor-quality valves and tubing exacerbate these risks, as evidenced in analyses of cooking gas explosion burns where appliance defects were primary factors.

Built-in Safety Devices and Standards

Modern gas stoves feature built-in safety devices designed to prevent gas leaks and uncontrolled combustion. A key component is the flame failure device (FFD), which employs a positioned near the burner flame to generate a small electrical current when heated, maintaining an electromagnetic open to allow gas flow; if the flame extinguishes, the thermocouple cools within seconds, closing the valve and halting gas supply. This mechanism is particularly vital for ovens and certain burner configurations to avert accumulation of unburned gas. Automatic electronic ignition systems represent another critical safety advancement, replacing continuous pilot lights with spark or hot-surface igniters that activate only upon burner selection, thereby minimizing constant gas consumption and leak potential from pilot flame failure. Many models incorporate auto-reignition capabilities, where sensors detect flame loss and trigger repeated ignition attempts until successful or a safety timeout occurs. Sealed burners further enhance safety by containing spills and reducing the risk of blockages that could lead to uneven combustion or flashbacks. In the United States, safety standards for household gas cooking appliances are established by ANSI Z21.1/CSA 1.1, which mandates requirements for ignition systems, manual gas valves, and performance tests to ensure reliable operation and limit hazards such as delayed ignition or excessive emissions. These consensus standards, developed with input from industry stakeholders including the American Gas Association, are voluntary yet serve as the basis for third-party certifications by bodies like UL and CSA, with widespread compliance enforced through state and local building codes. The standards include provisions for flame supervision in ovens to prevent gas buildup, though top burner FFDs are not universally required but commonly integrated in contemporary designs for enhanced protection. Internationally, equivalents like ISO 21364 or regional codes may impose stricter mandates, such as flame safeguards on all burners.

User Practices and Ventilation Requirements

Users should conduct regular inspections of gas stoves by licensed professionals to ensure proper function and detect potential leaks or malfunctions, with annual checks recommended to maintain safety. Routine self-checks for gas leaks involve applying soapy water to connections and observing for bubbles, which indicate escaping gas that requires immediate shutoff and professional repair. Stoves must be kept clean to prevent grease buildup that could ignite, and flammable materials such as paper towels or cloths should be stored away from the appliance to minimize fire risks. Cooking should never be left unattended, and in case of grease fires, users must avoid water, instead smothering flames with a lid or baking soda while evacuating if necessary. Proper ignition practices include using built-in electric igniters rather than to reduce risks, ensuring burners promptly without delay that could unburned gas. detectors should be installed near the and tested monthly, as incomplete can produce this odorless gas, with ventilation serving as a primary preventive measure alongside detection. Ventilation requirements emphasize exhaust hoods to remove combustion byproducts like and , with the U.S. EPA recommending their use every time a gas stove operates to dilute indoor . For gas ranges, hoods should provide at least 100 cubic feet per minute (CFM) of intermittently or 25 CFM continuously in some jurisdictions, though higher capacities of 400-600 CFM are advised for effective capture during high-heat cooking. Gas stoves necessitate greater ventilation volumes than electric models due to their emission of gases requiring higher for safe dispersal, with external venting preferred over recirculating systems to expel outdoors. Hoods must comply with local building codes, such as sealing ducts mechanically and avoiding unvented operation, to prevent reintroduction of contaminants into the home.

Health Effects

Indoor Pollutant Emissions

Gas stoves emit a range of indoor air pollutants during operation, including nitrogen dioxide (NO₂), nitrogen oxides (NOx), carbon monoxide (CO), ultrafine particulate matter (PM), formaldehyde, benzene, and other volatile organic compounds (VOCs), as well as unburned methane even when burners are off. These arise from incomplete combustion of natural gas (primarily methane) and direct leakage from the appliance. Emission rates vary by stove model, burner setting, and fuel quality, but laboratory and field measurements consistently show spikes in concentrations during use, particularly in unvented kitchens. Nitrogen dioxide, a key respiratory irritant, exhibits the most pronounced indoor elevations. In homes with gas stoves, concentrations can increase by 50% to over 400% compared to households, with median peaks reaching 197 ppb during cooking (versus 18 ppb background levels). Nationwide modeling estimates an average annual exposure increase of 4.0 ppb (95% CI: 2.4–6.1 ppb) attributable to stove combustion, equivalent to 75% of the World Health Organization's annual guideline. emission factors average 21.7 ng/J of input, with comprising about 36% (7.8 ng/J), leading to rapid exceedance of short-term standards like the U.S. EPA's 100 ppb 1-hour limit without ventilation. Unburned leakage contributes significantly to total emissions, at 0.8–1.3% of gas consumed volumetrically, with 76% occurring during steady-state-off periods at rates up to 57.9 mg/h per stove. CO and ultrafine PM (diameter <0.1 μm) emerge from incomplete , with PM emissions documented even without food preparation, adding to cooking-generated aerosols. and , both carcinogens, are released at mean rates of 2.8–6.5 μg/min from burners on high and ovens at 350°F, 10-25 times higher than electric stoves; this raises indoor benzene levels above those in secondhand smoke during cooking, with modeled cancer risks elevated up to 3.3 times lifetime risk in high-usage homes with poor ventilation. Pollutant levels are highly sensitive to ventilation, stove age, and usage patterns; hoods can reduce exposures by capturing 70–90% of emissions, though many households operate without them or use ineffective recirculating models. Empirical measurements confirm that concentrations decay slowly post-use, prolonging exposure, but fall below thresholds in well-ventilated environments.

Empirical Evidence on Respiratory Risks

Gas stoves emit (NO₂) and fine particulate matter (PM₂.₅) during , which can accumulate indoors and irritate airways, potentially exacerbating respiratory conditions like through and . Epidemiological studies have primarily examined associations rather than causation, often relying on self-reported stove use and cross-sectional designs prone to confounding by factors such as ventilation, , and co-exposures to outdoor pollutants. A 2013 meta-analysis of 41 studies involving over 24,000 children found that gas cooking was associated with a 32% increased odds of current asthma (summary odds ratio [OR] 1.32, 95% CI 1.10–1.56) and a 42% increased odds of wheeze (OR 1.42, 95% CI 1.23–1.64), while indoor NO₂ exposure showed a smaller but significant link to wheeze (OR 1.14 per 30 ppb increase, 95% CI 1.00–1.31). A 2022 analysis estimated that gas stove use accounts for 12.7% (95% CI 6.3–19.3%) of current childhood asthma cases in the U.S., extrapolating from prior meta-analytic ORs and prevalence data, implying around 500,000 attributable cases among the roughly 4 million affected children. These findings suggest elevated NO₂ levels from unvented gas stoves—often exceeding WHO guidelines of 10 ppb annual mean—correlate with respiratory symptoms, particularly in poorly ventilated homes. However, evidence for remains limited, as no randomized controlled trials exist, and observational show inconsistencies after adjusting for confounders like maternal or urban residence. A 2024 WHO-funded of global studies found no significant increase in risk for children or adults using gas versus electric stoves, with odds ratios near 1.0 after stratification by clean fuel contexts.00427-7/fulltext) Critiques of earlier attributions highlight in meta-analyses and failure to demonstrate temporal precedence or biological gradients specific to stoves over ambient NO₂ sources. In adults, associations with (COPD) exacerbations exist but are weaker (OR ~1.2–1.4 for high NO₂), often overshadowed by and outdoor air quality. Acute respiratory infections show mixed patterns; while gas use reduces risk by 46% compared to fuels in low-income settings, comparisons to electric stoves in high-income areas yield null or modest positive associations confounded by hygiene and crowding.00427-7/fulltext) Overall, absolute risks appear small—e.g., an attributable incidence increase of ~0.5–1% in gas-using households—with ventilation reducing NO₂ by 50–80%, mitigating much of the exposure.

Mitigation Strategies and Contextual Factors

Effective using ducted range hoods operated during cooking represents the primary for reducing indoor exposure to pollutants like (NO₂) and (CO) from gas stoves, with simulations indicating that regular use of moderately effective hoods (50-70% capture efficiency) can substantially lower the proportion of homes exceeding health-based exposure limits. However, recirculating hoods that filter and return air indoors are less effective against gaseous pollutants compared to those exhausting directly outdoors, and empirical tests show that without any ventilation, NO₂ levels from gas cooking can exceed U.S. EPA short-term standards of 100 ppb, reaching 244 ppb in sealed kitchens. Usage habits critically influence outcomes; studies report that only about 50% of U.S. households regularly activate range hoods, limiting overall efficacy. Supplementary measures include portable air purifiers equipped with and filters, which have demonstrated median NO₂ reductions of 20-27% in kitchens during active use, though effects diminish in bedrooms and require consistent operation near pollution sources. Regular maintenance, such as annual inspections for gas leaks and ensuring pilotless ignition to minimize unburned fuel emissions, further curbs risks, as inefficient burners can elevate and NOₓ output by up to 1.3% of gas input. Cooking practices like using appropriately sized burners, covering pots to shorten flame exposure, and opening windows as adjunct ventilation can incrementally lower peak emissions, particularly in smaller or airtight homes where pollutants accumulate rapidly. Contextual factors significantly modulate health risks, including home characteristics such as kitchen volume, overall airtightness, and mechanical ventilation systems; for instance, in larger or naturally ventilated spaces, dilution reduces peak NO₂ concentrations by 30-50% compared to compact urban apartments. Exposure duration and frequency vary by household cooking patterns—daily high-heat use amplifies cumulative doses—while occupant vulnerability, notably in children or asthmatics, heightens susceptibility, though co-factors like outdoor air infiltration, tobacco smoke, or socioeconomic confounders often complicate observational data. Empirical evidence on respiratory outcomes remains contested; while some meta-analyses link gas stove NO₂ to elevated childhood wheeze odds ratios of 1.3-1.5, a 2024 peer-reviewed analysis of longitudinal cohorts concluded no causal evidence for increased pediatric asthma risk attributable to stove emissions, attributing prior associations to methodological limitations like unadjusted variables. Advocacy-driven reports, such as those from electrification proponents, may amplify unproven causal claims (e.g., attributing 12.7% of U.S. childhood asthma cases to stoves), whereas balanced reviews emphasize that mitigation via ventilation often aligns indoor levels with safe thresholds in compliant settings.

Environmental Footprint

Direct Emissions and Methane Leakage

Natural gas stoves emit greenhouse gases and air pollutants directly through and leakage. Complete of , which is predominantly (CH4), produces (CO2) and as primary products, with CO2 serving as the main long-term contribution. Emissions of CO2 are directly proportional to the volume of consumed, with standard yielding approximately 53 kg CO2 per million Btu of burned. Nitrogen oxides () and (CO) are also produced during due to high temperatures and incomplete oxidation, respectively, with NOx emissions averaging 21.7 ng per joule of energy input across tested stoves. Methane leakage from gas stoves occurs primarily as unburned escaping through appliance components, particularly during idle periods. Empirical measurements in residential settings indicate that stoves emit 0.8–1.3% of the natural gas they use as unburned , with over 75% of these emissions happening in steady-state-off mode rather than during active burning. This leakage arises from diffusion through seals, valves, and burners, independent of pilot lights which are absent in modern electronic-ignition models. Aggregated across the , where approximately 40 million households use gas stoves, annual are estimated at 28.1 teragrams (95% : 18.0–38.2 Tg), surpassing prior U.S. Environmental Protection Agency inventories by about 17%. The forcing from these , calculated using a 100-year (GWP100) of 28–34 for , equates to roughly 1.2 million metric tons of CO2-equivalent annually from U.S. leakage alone, comparable to the CO2 emissions from 500,000 gasoline-powered vehicles driving typical annual mileage. However, industry analyses, such as those from the American Gas Association, argue that such equivalencies overstate impacts by not accounting for 's shorter atmospheric lifetime relative to CO2, emphasizing instead the need for lifecycle assessments that include upstream production efficiencies. Peer-reviewed field data nonetheless confirm the presence of substantial off-state leakage, underscoring stoves as a non-negligible source of potent, short-lived pollutants.

Lifecycle Emissions Assessment

The lifecycle emissions of gas stoves primarily arise from the natural gas , operational , and appliance leaks, with and end-of-life phases contributing minimally—typically less than 5% of total (GHG) emissions over a 10-15 year lifespan due to the dominance of energy use in cooking. involves extraction and processing of materials like and , emitting approximately 200-500 kg CO₂ equivalent (CO₂e) per unit, based on similar appliances, while at end-of-life recovers over 90% of metals, offsetting 50-70% of production emissions through material recovery. These stages are negligible compared to fuel-related emissions, which account for over 95% in standard assessments assuming average household usage of 1-2 GJ of annually for cooking. Upstream emissions from production, processing, and distribution add 10-30% to emissions, depending on leakage rates and (GWP) assumptions, with —a potent GHG—leaking at 0.5-3% along the , equivalent to 10-50 g CO₂e per MJ of delivered gas when using a 100-year GWP of 28 for . Total upstream intensity for delivered averages 15-25 g CO₂e/MJ excluding leaks, but including them rises to 40-80 g CO₂e/MJ under conservative estimates. Operational during use releases primarily CO₂ at 53 g/MJ, alongside trace unburned and , while stoves emit an additional 0.5-1.3% of consumed gas as unburned even when off, contributing up to 1.3% of annual U.S. residential from all stoves. Over the full lifecycle, a gas stove in a typical thus generates 150-300 kg CO₂e annually from use alone, scaling to 1.5-4.5 metric tons CO₂e over 15 years excluding appliance embodied emissions. Comparative assessments reveal context-dependency: in regions with fuel-dominant grids, such as Italy's mix (over 50% -derived), gas ovens exhibit 60-70% lower lifecycle GHG emissions than electric counterparts, with gas at under 100 g CO₂e/MJ equivalent versus 300+ g for electric due to grid inefficiencies and longer cooking times. In U.S. projections to 2040 using NREL grid , all-gas homes with efficient stoves emit 114 metric tons CO₂e over 15 years, comparable to advanced heat pump-equipped all-electric homes (109 tons) but lower than baseline electric (152 tons), assuming no renewables blending in gas. These findings contrast with advocates' emphasis on future grid decarbonization, yet current empirical from peer-reviewed LCAs prioritize gas's lower impacts in non-renewable-heavy contexts, though blending 20% can align gas emissions with low-carbon electric options. Industry analyses like those from the American Gas Association may underemphasize leakage uncertainties, while academic studies often apply higher short-term GWPs (e.g., 84 over 20 years) that amplify gas penalties without uniform consensus on atmospheric lifetimes.
Emission PhaseContribution (% of Total Lifecycle GHG)Key Factors and Range (g CO₂e/MJ or kg/unit)
Manufacturing<5%200-500 kg CO₂e per stove; steel/casting dominant
Upstream Supply20-40%15-80 g/MJ; methane leaks 0.5-3%
Operational Use55-75%53 g/MJ combustion + 0.5-1.3% leaks; 150-300 kg/year household
End-of-LifeOffset 1-3%Recycling recovers 90% metals, net -100 to -300 kg CO₂e

Relative Contribution to Broader Climate Impacts

Gas stoves contribute to greenhouse gas emissions through carbon dioxide (CO₂) released during natural gas combustion and methane (CH₄) from incomplete combustion and fugitive leaks, even when appliances are off. In the United States, combustion-related CO₂ emissions from residential gas cooking are estimated at approximately 25 million metric tons annually. Methane emissions from U.S. gas stoves total about 28.1 gigagrams (Gg) CH₄ per year, with 76% occurring during off states; using a 20-year global warming potential (GWP), this equates to roughly 2.4 million metric tons of CO₂ equivalent (CO₂e), comparable to the annual tailpipe emissions of 500,000 gasoline vehicles. Over a 100-year GWP, the methane impact is substantially lower, at around 0.8 million metric tons CO₂e. Combined, these emissions represent less than 0.5% of total U.S. GHG output, which stood at 6,343 million metric tons CO₂e in 2022. Residential and commercial buildings account for about 13% of national emissions, with cooking comprising a minor subset of residential use (roughly 4-5% of sector total). In contrast, transportation contributes 29%, 25%, and industry 23% of U.S. GHGs, underscoring the marginal role of gas stoves amid dominant sectors driven by combustion and agricultural processes. Globally, gas stove emissions are negligible, as U.S. residential cooking represents a tiny fraction of worldwide totals exceeding 50 billion metric tons CO₂e annually, primarily from energy production (73%) and / (18-24%). Peer-reviewed measurements highlight unburned rates of 0.8-1.3% of gas input, but contextualized against broader leakage from pipelines and production (which dominate national methane budgets at over 500 Gg CH₄ yearly), appliance contributions remain peripheral. Regulatory focus on stoves has drawn scrutiny for disproportionate emphasis, given of their limited causal role in aggregate warming.

Proposed Bans and Legislative Responses

In response to concerns over and , the U.S. Department of Energy (DOE) proposed updated energy conservation standards for consumer conventional cooking products on February 28, 2023, which included higher efficiency levels for gas cooking tops that critics argued would effectively ban approximately 50% of models then on the market by requiring ultra-high efficiency or eliminating less efficient designs. The proposal stemmed from a 2022 DOE analysis estimating potential energy savings but faced backlash for potentially increasing appliance costs without proportional benefits, given that cooking appliances represent less than 1% of household energy use. The Consumer Product Safety Commission (CPSC) also briefly explored regulating gas stoves as hazardous products under the Consumer Product Safety Act following a 2023 study linking them to childhood , but abandoned the effort amid insufficient evidence for a nationwide ban and public opposition. The DOE finalized a scaled-back rule on January 29, 2024, mandating compliance by January 31, 2028, for newly manufactured gas stoves, but it impacts only about 3% of existing models by requiring minor improvements in integrated rather than phasing out entirely. At the state and local levels, outright prohibitions on gas infrastructure in new construction proliferated, with , enacting the first such ordinance in 2019, followed by New York City's Local Law 154 in 2020 and New York State's statewide update in May 2023, which bans fossil fuel-burning equipment—including gas stoves—in most new buildings of seven stories or fewer starting January 1, 2026. These measures, justified by proponents as advancing decarbonization, have been challenged in court; a federal appeals court upheld New York's law on July 24, 2025, rejecting arguments that it exceeded state authority or violated energy commerce precedents. Legislative pushback emerged rapidly at federal and state levels. In the 118th Congress, the Gas Stove Protection and Freedom Act (H.R. 1615 and S. 240), introduced in March 2023, prohibited federal agencies from using funds to ban or regulate gas stoves as hazardous products or impose restrictive efficiency standards, passing the Energy and Commerce Committee but stalling in the . An amendment by Representative in June 2023 blocked DOE funding for the initial proposed rule, averting broader implementation. By 2022, at least 20 Republican-led states had enacted preemption laws barring municipalities from restricting hookups, covering jurisdictions responsible for about 31% of U.S. residential and commercial gas consumption as of 2022. Under the subsequent Trump administration, federal responses intensified, with the DOE announcing on October 24, 2025, the rescission of grants that had funded local incentives targeting gas appliances, and suspending implementation of certain efficiency mandates on February 15, 2025, to reassess their economic impacts amid grid reliability concerns. These actions reflect ongoing debates over whether such regulations prioritize speculative environmental gains over verifiable health risks and , with industry groups arguing that existing ventilation mitigates emissions more effectively than bans.

Scientific and Industry Counterarguments

Scientific critiques of the association between gas stove use and respiratory health emphasize the limitations of observational studies, which often fail to establish causation due to confounding variables such as , housing quality, ventilation practices, and exposure to other indoor pollutants like those from tobacco smoke or fuels. A 2023 analysis in Annals of the American Thoracic Society reviewed decades of data and concluded that while associations with (NO2) exposure exist, randomized controlled trials are absent, and adjusted odds ratios for typically range from 1.3 to 1.5, indicating modest relative risks that do not prove direct . Similarly, a peer-reviewed of meta-analyses on gas cooking risks argued that pooled effect sizes are unreliable for North American contexts, as they over-rely on international data with higher pollution confounders and fail to isolate NO2 as a causal agent independent of particulate matter or unmeasured factors. Proponents of gas stoves highlight that proper ventilation substantially mitigates emission-related risks, with range hoods capable of capturing 70-90% of pollutants when used consistently during cooking. The U.S. Environmental Protection Agency (EPA) and Consumer Product Safety Commission (CPSC) have not classified residential gas ranges as a significant hazard requiring federal regulation, noting that emissions are localized and controllable through standard building codes mandating exhaust systems. Empirical data from homes with operational venting show NO2 levels dropping below health thresholds, undermining claims of unavoidable harm. Industry representatives, including the American Gas Association (AGA), contend that alarmist attributions—such as claims that gas stoves contribute to 12.7% of U.S. childhood cases—rest on flawed population attributable fraction models that extrapolate from unadjusted associations without accounting for mitigable exposures or baseline asthma prevalence trends unrelated to appliances. The AGA's review of peer-reviewed literature asserts insufficient evidence for causal links between gas cooking and pediatric or , citing global surveys finding no such associations after controlling for confounders. In response to 2023 Department of Energy (DOE) efficiency proposals that initially threatened 96% of gas stove models, over 97% of public comments favored maintaining , prompting the DOE to preserve existing standards and recognize gas appliances' role in energy reliability and culinary precision. Counterarguments also address environmental concerns in regulatory contexts, arguing that lifecycle analyses must consider grid carbon intensity; in regions reliant on fossil fuel-generated electricity, gas stoves can yield lower greenhouse gas emissions than electric alternatives, with methane leakage from stoves representing less than 1% of household totals. Industry data indicate that modern gas appliances meet or exceed efficiency benchmarks, and bans overlook consumer surveys showing 70-80% preference for gas among professional chefs due to superior heat control and recovery times, potentially imposing retrofit costs exceeding $1,000 per household without commensurate health or climate benefits.

Consumer Preferences and Economic Implications

Consumers frequently cite the instantaneous response and fine-tuned of gas stoves as key advantages over electric or induction alternatives, enabling more precise cooking outcomes such as even or rapid adjustments. The visible provides intuitive feedback on heat intensity, a feature absent in electric models, which appeals to both professional chefs and home cooks seeking reliable performance in high-heat tasks like or stir-frying. Gas appliances also demonstrate greater operational reliability during electrical outages, as they function without grid dependency, a practical benefit in areas prone to power disruptions. Operational cost efficiency further bolsters gas stove appeal, with lower utility expenses compared to electric counterparts in many regions due to cheaper pricing; for instance, gas ranges can reduce ongoing energy bills through higher in direct flame heating. In the U.S., gas stoves hold a notable market position, equipping about 38% of households as of 2023, reflecting sustained demand despite efficiency arguments favoring induction. The North American gas stoves market, valued at USD 40.2 billion in 2024, projects a 7.2% through 2031, indicating robust consumer and industry retention amid alternatives. Economically, regulatory efforts to phase out gas stoves, such as local building codes restricting new installations, impose retrofit burdens on existing users, potentially costing households thousands in appliance replacement and infrastructure upgrades like electrical panel enhancements for induction compatibility. Small businesses and s face amplified impacts, as cooking equipment operates 10-30% less expensively than electric equivalents, supporting slim margins in food service operations. These policies risk disproportionate effects on lower-income consumers, who may lack resources for transitions, while broader market shifts toward could elevate utility demands and strain grids without commensurate reductions in overall energy costs. Industry analyses highlight that such mandates overlook gas's competitive pricing and availability, potentially stifling appliance sector innovation tied to consumer-driven preferences.

References

  1. https://www.searshomeservices.com/blog/how-do-gas-stoves-work-explanation
  2. https://woolfplumbing.com.au/blog/how-do-gas-stoves-work
  3. https://www.thedailymeal.com/1192107/the-fascinating-history-of-the-gas-stove/
  4. https://www.johndesmond.com/blog/design/a-brief-history-of-the-kitchen/
  5. https://www.reviewed.com/ovens/features/everything-you-need-to-know-about-gas-stoves
  6. https://pmc.ncbi.nlm.nih.gov/articles/PMC10901287/
  7. https://www.science.org/doi/10.1126/sciadv.adm8680
  8. https://www.gao.gov/products/gao-25-107514
  9. https://www.congress.gov/crs-product/IN12115
  10. https://www.gao.gov/assets/gao-25-107514.pdf
  11. https://www.smithsonianmag.com/arts-culture/cooking-through-the-ages-a-timeline-of-oven-inventions-380050/
  12. https://www.quora.com/When-were-gas-ovens-invented
  13. https://theinventors.org/library/inventors/blstoves.htm
  14. https://www.makodesign.com/blog/evolution-of-the-stove-to-help-inventors/
  15. https://www.mww-mfg.com/gas-ranges-and-ovens.html
  16. https://www.edinformatics.com/inventions_inventors/gas_stove.htm
  17. https://restaurant-ingthroughhistory.com/2016/06/27/cooking-with-gas/
  18. https://envisioningtheamericandream.com/2023/01/19/gas-stoves-whats-cooking/
  19. https://www.detroitnews.com/story/news/local/michigan-history/2015/01/24/stove-capital-detroit-history/22234051/
  20. https://historicdetroit.org/buildings/peninsular-stove-co
  21. https://omenelectric.com/2024/03/25/a-simple-blog-post/
  22. https://automaticwasher.org/threads/vintage-gas-stoves-and-pilot-lights.64351/
  23. https://www.researchgate.net/publication/350824564_Design_Development_and_Technological_Advancements_in_Gas_Burners_for_Domestic_Cook_Stoves_A_Review
  24. https://geappliancesco.com/innovation-history/
  25. https://www.linkedin.com/pulse/exploring-dynamics-integrated-gas-stove-oven-rsdkc/
  26. https://www.statista.com/chart/29082/most-common-type-of-stove-in-the-us/
  27. https://www.cognitivemarketresearch.com/regional-analysis/north-america-gas-stoves-market-report
  28. https://growthmarketreports.com/report/gas-range-market
  29. https://www.kitchenaid.com/pinch-of-help/major-appliances/parts-of-a-stove.html
  30. https://www.kitchenaid.com/pinch-of-help/major-appliances/types-of-gas-stove-burners.html
  31. https://www.bluestarcooking.com/top-5-reasons-why-professional-and-serious-home-chefs-prefer-open-burners/
  32. https://learn.compactappliance.com/open-burners-vs-sealed-burners/
  33. https://www.kamappliances.com/blog/burners-gas-ranges
  34. https://jerrykelly.com/blog/how-does-an-electronic-ignition-differ-from-a-pilot-light-in-gas-furnaces/
  35. https://www.tripleotoday.com/blog/heating-service/electronic-ignition-and-your-furnace-an-important-story/
  36. https://www.appliance411.com/faq/gas_range_ignition_systems.shtml
  37. https://www.youtube.com/watch?v=1yUHePHx2m4
  38. https://coastalcommercialservice.com/blog/how-do-gas-stoves-work/
  39. https://www.advantageairtech.com/blog/a-guide-to-the-different-types-of-gas-ignition-systems/
  40. https://www.the-ifg.com/news-blog/the-heat-is-on-gas-range-stove-regulation-explained
  41. https://empava.com/blogs/new/how-does-a-gas-oven-work
  42. https://www.cafeappliances.com/appliance/CAFE-30-Smart-Slide-In-Front-Control-Gas-Range-with-Convection-Oven-CGS700P4MW2
  43. https://www.whirlpool.com/blog/kitchen/what-are-the-parts-of-a-stove.html
  44. https://www.maytag.com/blog/kitchen/gas-range-btu.html
  45. https://www.webstaurantstore.com/article/1003/btu-ratings.html
  46. https://www.kitchenaid.com/pinch-of-help/major-appliances/gas-vs-electric-stove.html
  47. https://www.townappliance.com/blogs/town-appliance-official/cooking-with-gas-vs-electric-what-are-the-differences
  48. https://www.realsimple.com/gas-vs-electric-stoves-11773120
  49. https://lakeappliancerepair.com/blog/what-are-btus-on-a-range/
  50. https://www.whirlpool.com/blog/kitchen/stove-dimensions.html
  51. https://www.maytag.com/blog/kitchen/stove-dimensions.html
  52. https://www.eastcoastappliance.com/blog/range-sizes
  53. https://www.thisoldhouse.com/kitchens/21018903/all-about-pro-style-ranges
  54. https://www.houzz.com/magazine/how-to-find-the-right-range-for-your-kitchen-stsetivw-vs~5729419
  55. https://www.consumerreports.org/appliances/ranges/buying-guide/
  56. https://products.geappliances.com/appliance/gea-support-search-content?contentId=17358
  57. https://www.cafeappliances.com/cooking/ranges/
  58. https://shop.ttkprestige.com/blog/post/buying-guides/types-of-gas-stoves
  59. https://www.architecturaldigest.com/gallery/the-6-best-oven-ranges-designers-often-spec-for-kitchen-renovations
  60. https://www.tastingtable.com/1929951/why-pros-prefer-gas-stoves-over-electric-appliances/
  61. https://rockgas.co.nz/why-do-chefs-love-cooking-with-gas/
  62. https://expmag.com/2023/01/why-some-chefs-are-still-loyal-to-gas-stoves-and-some-arent/
  63. https://www.theguardian.com/environment/2023/jan/29/why-electric-stoves-are-better-chefs
  64. https://denovadetect.com/blogs/posts/pros-cons-gas-stoves
  65. https://www.kellyshomecenter.com/blog/why-do-consumers-prefer-gas-stoves
  66. https://www.breville.com/us/en/blog/cooking/induction-cooktop-vs-gas.html
  67. https://nepis.epa.gov/Exe/ZyPURL.cgi?Dockey=P100EKU6.TXT
  68. https://pubs.acs.org/doi/10.1021/acsomega.3c01628
  69. https://www.energystar.gov/partner-resources/products_partner_resources/brand-owner/eta-consumers/res-induction-cooking-tops
  70. https://pmc.ncbi.nlm.nih.gov/articles/PMC7362386/
  71. https://environment-review.yale.edu/how-cooking-method-and-practice-affects-energy-consumption-0
  72. https://www.researchgate.net/figure/Thermal-efficiency-as-a-function-of-power-input-for-both-stoves-during-high-power-phase_fig7_359666245
  73. https://scispace.com/pdf/study-and-analysis-of-energy-use-efficiency-of-a-local-gas-41g9l57c59.pdf
  74. https://thundersaidenergy.com/2021/02/18/illustrating-industrial-energy-efficiency-in-the-context-of-home-cooking/
  75. https://asmedigitalcollection.asme.org/thermalscienceapplication/article/16/4/041003/1194943/Experimental-Investigation-of-the-Effect-of-the
  76. https://www.eia.gov/todayinenergy/detail.php?id=37552
  77. https://www.mywilliamsenergy.com/stove-propane-usage/
  78. https://www.whirlpool.com/blog/kitchen/how-many-btus-for-gas-range.html
  79. https://www.eia.gov/todayinenergy/detail.php?id=53439
  80. https://www.eia.gov/energyexplained/use-of-energy/homes.php
  81. https://www.propanetennessee.com/propane-gas-stove-use/
  82. https://www.williams.com/2024/11/12/this-winter-stay-cozy-with-affordable-and-abundant-natural-gas/
  83. https://www.coastappliances.ca/blogs/learn/propane-vs-natural-gas-stove
  84. https://www.eia.gov/outlooks/steo/report/winterfuels.php
  85. https://fosterfuels.com/blog/propane-vs-natural-gas-which-is-best-for-your-home/
  86. https://betterbuildingssolutioncenter.energy.gov/sites/default/files/attachments/Induction_Cooktop_Analysis_Report.pdf
  87. https://www.energy.gov/articles/making-switch-induction-stoves-or-cooktops
  88. https://cao-94612.s3.amazonaws.com/documents/Induction-Range-Final-Report-July-2019.pdf
  89. https://aaapplianceleasing.com/gas-vs-electric-stove/gas-vs-electric-stove-the-real-cost-difference-in-2025/
  90. https://www.houzz.com/discussions/2282831/cost-of-using-gas-vs-induction-cooktop
  91. https://grist.org/energy/whats-the-true-cost-of-an-induction-stove/
  92. https://blog.yaleappliance.com/induction-vs-gas-cooking
  93. https://www.nfpa.org/education-and-research/research/nfpa-research/fire-statistical-reports/home-cooking-fires
  94. https://invisacookofsouthflorida.com/how-induction-cooking-prevents-burns-and-accidents/
  95. https://www.cookerspareparts.com/news/post/why-are-thermocouples-and-a-flame-failure-device-important-on-your-cooker
  96. https://pmc.ncbi.nlm.nih.gov/articles/PMC7263717/
  97. https://denovadetect.com/blogs/posts/hidden-dangers-natural-gas-leaks
  98. https://www.sciencedirect.com/science/article/pii/S0301421524002349
  99. https://thenationaldesk.com/news/spotlight-on-america/2023-deadliest-year-for-gas-related-home-explosions-in-20-years
  100. https://www.model-engineer.co.uk/forums/topic/how-does-this-flame-failure-device-work/
  101. https://robamliving.com/blogs/news/safety-precautions-to-consider-when-buying-a-gas-stove
  102. https://www.thorkitchen.com/collections/ranges
  103. https://www.nytimes.com/wirecutter/reviews/best-gas-ranges/
  104. https://www.intertek.com/standards-updates/ansi-z21-1-csa-1-1-household-cooking-gas-appliances/
  105. https://www.cpsc.gov/Regulations-Laws--Standards/Voluntary-Standards/Gas-Ranges
  106. https://www.aga.org/wp-content/uploads/2022/12/aga-fact-sheet-on-gas-ranges.-ranfone-11.26.19_updated-10-26-21.pdf
  107. https://www.apga.org/aboutus/facts/naturalgas-cooking-safety
  108. https://www.iso.org/obp/ui/en/#!iso:std:84187:en
  109. https://www.washingtongas.com/safety-education/education/using-gas-appliances-safely
  110. https://www.appliancepartspros.com/b/6-tips-to-safely-cook-with-a-gas-range/
  111. https://www.a4lcharleston.com/post/guide-to-safety-testing-points-for-domestic-gas-stoves
  112. https://carolinahousetohome.com/2024/09/18/cooking-with-gas-safety-tips-and-buying-considerations-for-a-gas-stove/
  113. https://www.cga.ca/wp-content/uploads/2022/09/Natural-Gas-and-Cooking_Safety-Facts-and-Tips.pdf
  114. https://www.energystar.gov/newhomes/features-benefits/indoor-air-quality-features
  115. https://us.fotileglobal.com/pages/are-range-hood-required-by-code
  116. https://prolinerangehoods.com/blogs/blog/do-gas-ranges-require-venting
  117. https://doh.wa.gov/community-and-environment/air-quality/indoor-air/ventilation-while-cooking
  118. https://codes.iccsafe.org/content/IRC2018P3/chapter-15-exhaust-systems
  119. https://pubs.acs.org/doi/10.1021/acs.est.1c04707
  120. https://www.sciencedirect.com/science/article/abs/pii/S036013231730255X
  121. https://pubs.acs.org/doi/10.1021/acs.est.2c09289
  122. https://www.sciencedirect.com/science/article/pii/S0304389425009021
  123. https://www.atsjournals.org/doi/full/10.1513/AnnalsATS.202306-533VP
  124. https://pubmed.ncbi.nlm.nih.gov/23962958/
  125. https://pmc.ncbi.nlm.nih.gov/articles/PMC9819315/
  126. https://www.atsjournals.org/doi/full/10.1164/rccm.202302-0278VP
  127. https://arxiv.org/pdf/2304.01006
  128. https://rmi.org/wp-content/uploads/2023/03/deep_dive_gas_stoves_ventilation.pdf
  129. https://pmc.ncbi.nlm.nih.gov/articles/PMC4909253/
  130. https://www.health.harvard.edu/blog/have-a-gas-stove-how-to-reduce-pollution-that-may-harm-health-202209072811
  131. https://pmc.ncbi.nlm.nih.gov/articles/PMC11402528/
  132. https://www.sciencedirect.com/science/article/pii/S259011332300007X
  133. https://www.epa.gov/sites/default/files/2020-09/documents/1.4_natural_gas_combustion.pdf
  134. https://www.aga.org/wp-content/uploads/2023/03/American-Gas-Association-Review-and-Comments-Lebel-et.-al-2022-rev22.4.14.pdf
  135. https://www.sciencedirect.com/science/article/pii/S0959652619305955
  136. https://sustainability.stanford.edu/news/climate-and-health-impacts-natural-gas-stoves
  137. https://www.aga.org/wp-content/uploads/2025/01/Building-for-Efficiency-New-Construction-Appliance-Comparison-Report-2024.pdf
  138. https://www.itjfs.com/index.php/ijfs/article/view/2170/785
  139. https://rmi.org/gas-stoves-health-climate-asthma-risk/
  140. https://www.epa.gov/ghgemissions/sources-greenhouse-gas-emissions
  141. https://www.eia.gov/energyexplained/natural-gas/natural-gas-and-the-environment.php
  142. https://heated.world/p/why-gas-stoves-actually-matter
  143. https://www.federalregister.gov/documents/2023/02/28/2023-03864/energy-conservation-program-energy-conservation-standards-for-consumer-conventional-cooking-products
  144. https://www.energy.gov/articles/addressing-misinformation-doe-appliance-standards
  145. https://www.congress.gov/bill/118th-congress/senate-bill/240
  146. https://www.energy.gov/articles/doe-finalizes-cost-saving-efficiency-standards-new-cooking-products-based-recommendations
  147. https://www.wjenergy.org/post/doe-scales-back-final-gas-stove-efficiency-rule
  148. https://www.barclaydamon.com/alerts/natural-gas-bans-in-new-york-state-take-shape-exemptions-and-lawsuits-under-scrutiny
  149. https://www.syracuse.com/news/2025/10/new-yorks-ban-on-gas-equipment-in-new-homes-is-coming-are-builders-ready-is-the-grid.html
  150. https://www.nahb.org/blog/2025/07/federal-court-upholds-ny-gas-ban
  151. https://www.congress.gov/bill/118th-congress/house-bill/1615/text
  152. http://newhouse.house.gov/media-center/press-releases/newhouse-stops-biden-administration-banning-gas-stoves
  153. https://www.cnn.com/2022/02/17/politics/natural-gas-ban-preemptive-laws-gop-climate
  154. https://www.spglobal.com/market-intelligence/en/news-insights/articles/2022/6/states-that-outlaw-gas-bans-account-for-31-of-us-residential-commercial-gas-use-70749584
  155. https://www.facebook.com/CompetitiveEnterpriseInstitute/posts/the-department-of-energy-is-rescinding-federal-grants-that-encouraged-restrictio/1262164085956078/
  156. https://www.nahb.org/blog/2025/02/doe-suspends-energy-efficiency-mandates-on-key-home-appliances
  157. https://www.bdlaw.com/publications/fifth-circuit-hears-challenge-to-does-conventional-cooking-products-efficiency-rule-amid-broader-regulatory-crosscurrents/
  158. https://pmc.ncbi.nlm.nih.gov/articles/PMC10446003/
  159. https://pmc.ncbi.nlm.nih.gov/articles/PMC10704234/
  160. https://ccsenet.org/journal/index.php/ijsp/article/download/0/0/48824/52610
  161. https://www.consumerreports.org/appliances/indoor-air-quality/is-your-gas-range-a-health-risk-a6971504915/
  162. https://www.aga.org/research-policy/resource-library/cooking-with-gas-indoor-air-quality-and-residential-gas-ranges/
  163. https://www.aga.org/news/news-releases/latest-study-misleading-on-natural-gas-stoves/
  164. https://www.aga.org/news/news-releases/overwhelming-support-for-gas-appliances-pushes-doe-to-go-from-banning-96-of-gas-stoves-to-maintaining-97-of-the-market/
  165. https://www.hgtv.com/decorating/kitchens/gas-vs-electric-ranges-is-one-better-than-the-other
  166. https://robamliving.com/blogs/news/5-reasons-people-love-gas-cooking-stoves
  167. https://www.quora.com/Why-do-people-like-gas-stoves-so-much-when-the-heat-is-not-powerful-it-is-uneven-and-not-accurate
  168. https://atomberg.com/blog/post/pros-and-cons-gas-stove
  169. https://www.heritage.org/climate/commentary/calls-ban-natural-gas-appliances-are-misguided
  170. https://time.com/6246316/gas-stove-potential-ban-impacts/
  171. https://restaurant.org/issues-and-advocacy/white-paper-natural-gas-bans/
  172. https://www.aga.org/chefs-and-restaurant-goers-agree-natural-gas-helps-restaurants-thrive/
Add your contribution
Related Hubs
User Avatar
No comments yet.