On 7/5/2010 2:35 PM, dsi1 wrote:
> On 7/5/2010 7:01 AM, Steve Pope wrote:
>> J. > wrote:
>>
>>> On 7/2/2010 5:35 PM, Steve Pope wrote:
>>
>>>> If one heats a pot on a stove, sooner or later all of those BTUs
>>>> end up heating the kitchen, regardless of stove type.
>>
>>> The BTUs that go into the pot aren't the issue. It's all the _other_
>>> BTUs that go into the air but never make it into the pot that are the
>>> problem.
>>
>> I'm just saying the both BTUs the make it to the pot, and
>> BTUs that don't will heat up your kitchen.
>>
>> I agree that an average gas stove leaks more BTU's than certain
>> other stoves. But I'd guess it's no more than 20% different.
>> So if a more efficient stove heats your kitchen 5 degrees during
>> a given kitchen operation, the gas stove might heat it 6 degress.
>> No big deal.
>
> 1 degress is no big deal. The more bothersome is the heat radiated into
> the face and arms of the cook. If I don't have a proper sized pan on my
> cooktop, the heat coming off of it is easily felt. A fire ring on a gas
> stove would probably increase it's efficiency. I also think it's also
> likely that a gas oven makes for an uncomfortable kitchen because of the
> large amount of water vapor it produces.
>
>>
>> Steve
>

My gas stove and every one I've ever seen has a variable control valve
to set the height of flame you want. You don't have to have the highest
flame to get the job done. The only water vapor produced by a gas stove
is that given off by whatever liquid you're cooking in the pot, the same
amount that an electric stove would put out if you're boiling something
on one of those.