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Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
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I guess the title says it. I have converted my natural gas stove over
to use propane, (meaning I flipped over the regulator plug like the manual said). The stove works great on propane, but now I'm wondering if it's safe to breath the same air in the kitchen. I have a range hood, is that enough? I'm going to search around the www but I wondered if anyone here had any experiece on this subject. |
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![]() > wrote in message ... >I guess the title says it. I have converted my natural gas stove over > to use propane, (meaning I flipped over the regulator plug like the > manual said). The stove works great on propane, but now I'm wondering > if it's safe to breath the same air in the kitchen. I have a range > hood, is that enough? I'm going to search around the www but I > wondered if anyone here had any experiece on this subject. There are millions of propane stoves using propane safely. Did you also change the orifices too? Most have one for each top burner as well as the oven and broiler. The stoves use a different size for the two gasses. |
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> There are millions of propane stoves using propane safely. Did you also
> change the orifices too? Most have one for each top burner as well as the > oven and broiler. The stoves use a different size for the two gasses. ahahaah he said "orifices" |
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On Fri, 22 Aug 2008 14:27:29 -0700, Chris De Young
> wrote: >Natural gas is lighter than air, and >mixes with it readily, so leaks dissipate relatively easily. Propane is heavier >than air and doesn't mix as easily, so it tends to pool in low places - bigger >hazard. So what do you consider worse...blowing up your attic or blowing up your basement? <vbg> |
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