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Looks Photoshoped. You can get slightly greenish hue in flame if you use brass burners. But it’s definetly not as prominent as on that picture
The stove of the Nazgul.
Tangentially related. Pilot light kept going out on two appliances. Utility company came. Had to turn turn the main bc too strong blowing out pilot. Why? Everyone replacing with electric means more supply and more physical pressure on the infra.
That’s actually really cool from a science perspective where are you? Assuming Europe? My current house has nat gas but looking to replace the water heater this year that will remove part of the gas reliance at least.
Everything in my area is electric and oh gawd the electric bills. Also my fiance is a chef and hates having to cook on am electric range.
I don’t know why those are not popular in the US, but inductive ranges are the best.
The radiant heat electric ranges suck. Some are better than others but they’re still the worst. I have induction now and it’s the closest to gas in temperature control. My parents were able to cook on it with basically zero adjustments (they have gas). The speed at which water boils is insane. 8 quart pan for pasta? Just over 7 minutes to a full rolling boil.
8 quart pan for pasta
Americans will do anything but use the metric system.
I use metric all the time but when the pot literally has that size stamped into the bottom then that’s what I’m gonna to refer to it as.
He hates consistent and predictable heat cycles that are 100% efficient heating instead of 80% of the heat escaping to everywhere but the pan?
Bro grow tf up.
If they’ve got an older type of electric stove, they don’t produce an even heat, the element clicks on and off constantly. Even cheaper inductive cookers do this, and it can make things difficult for cooking.
…The element ‘clicks off’ when the element is at (or usually around 105%) of the temperature set for that number. It ‘clicks on’ when it is below or (or within 5%) of that temperature. This actually provides MORE accurate and even heating than gas stoves, which can be effected by room temperature, slight breezes, variations in pressure in the line, or mismatched regulators.
The heat is never off during cooking, it just isn’t applying more temperature to the coil. Which means your pan and food aren’t pulling enough heat to cool down the coil.
It’s easier to cook with electric when you know what you’re actually doing, and what the stove is supposed to be doing. It’s easier to cook with gas when you have no idea what anything is supposed to be doing and you just fiddle with the knobs until you brute force the heat you think you need.
Youre also assuming that you cook every dish at the same temperature the whole time. Gas changes immediately, and if you turn it off, its off. Electric takes longer to change temp and continues to heat and cook after the elements are off.
I find your elitist attitude amusing. Have you ever worked in a kitchen with a real chef?
I can not agree more. While I will admit my electric range knowledge is limited while my gas range knowledge is pretty high. I bought a house with an electric stove I put some oil in my pan turned the eye on and let it warm while I was cutting veggies or something else it had not been more then maybe 2 minutes and the oil burned to the pan. On gas i have never had that issue. It seems no matter what I do on electric I always burn. I admit it may be my lack of knowledge.
If you’ve got the curled up elements, they’re notorious for only making contact with part of the pan.
Elitist and I’m arguing against the flamboyant and expensive option that only exists to enrich the wealthy?
That rule breaking part of your comment aside, and since we’re on a science adjacent page;
Thermal inertia isn’t a bad thing, and most chefs utilize it during cooking explicitly. No chef, on earth, in any professional kitchen, leaves a pan on a burner and just turns off the burner. None of them. If you need heat to stop building, you remove the food from the pan. If you just need the inertia from the pan’s material, you move it to a dead burner. All stoves have thermal inertia. Even gas stoves. No stove on earth stops transferring heat immediately. That’s not how thermodynamics works.
Gas ‘appears’ to change temperature faster because the range of heat is higher, since it is so much less efficient. The typical gas stove can output 1300c at it’s max (usually largest burner on a four burner stove). An electric, properly working, should never get above 900c. No food on earth is edible for any known lifeform once it has reached 300c, even when cooled down after. So yes, you can make a pan hotter faster by subjecting it to nearly enough heat to melt iron, but you won’t be cooling it down realistically any faster if you go up to that point.
This paired with the lower amount of control over temperature for nearly all gas stoves results in less efficiency every where. Actual chefs use predictable heat. Anyone pretending gas is better in anyway is the same type of person that still believes they can switch gears faster in a manual car or that its cheaper to just take your shoes down to a cobbler to get new soles.
You’re really trying to say gas isn’t preferred in professional kitchens?
Elitist and I’m arguing against the flamboyant and expensive option that only exists to enrich the wealthy?
My gas stove was cheaper than an induction cooktop to buy, runs off bottled LPG, and uses a bottle about twice a year. I probably spend a hundred dollars a year running it.
Also, every high end kitchen uses gas. Are you suggesting they don’t know what they’re doing?
Everything you’ve said so far has been absolutely wrong, and frankly you’re just embarrassing yourself.
https://en.wikipedia.org/wiki/Infinite_switch
Everything you just said was wrong. There’s no feedback from the coil, no temperature sensor, just a dumb switch that uses duty cycle to control output.
Whereas gas is a steady heat, and the heat output can be gauged by eye.
…There’s a reason that article has more ‘citation needed’ marks than any article I have ever seen on wikipedia.
Yes, in the 1920s, the few electric cooktops available used a timer switch. Not modern ones In fact this assertion is so dumb it’s hard finding a way to word the debunking search term for it. Because of course they’re thermostat controlled. Have you never repaired an electric stove or griddle before? It’s literally in every single repair manual from at least the 1980s that I remember.
Also no, you can’t ‘gauge’ gas stove heat by eye. You can do it for your stove, to some degree, but there is no standard for gas stove heating ranges or outputs besides maximums for safety regulations. The second you get to use a different gas stove your ‘eye’ is going to be wrong 100% of the time.
This document is an electrical schematic for an air switch on an oven.
We’re talking about the stove, or range. That’s the flat bit on top where you put pots and pans, an oven is the box you put food in that gets hot.
Technically they’re correct, they’re referring to an induction stovetop. Induction stovetops are sort of like magic. That being said, old non-induction electric stovetops are cheeks.
I’ve used induction cooktops that are duty cycle based, they just do it a lot faster, fast enough that the interruption in heat isn’t noticeable.
You can hear them cycling on and off.
I am not convinced an electric stovetop is any more efficient at transferring heat to the pan than gas is, unless you are using induction which the majority of electric hobs will not be.
Technical connections has a video on this if you are more interested
I encourage you to find some thermal camera videos, and get some specs to do a bit of math for your own situation. Gas stoves typically create a BUNCH more heat, going up and around the sides of the pan/pot, while electric (of all types) is much more focused on the bottom surface. It’s also why electric is so bad for cooking in a wok.
Haha wow, this guy on reddit: https://old.reddit.com/r/Thermal/comments/1qffa4e/infrared_video_of_my_gas_stove/
Electric heating is 100% efficient in general, as in 100% of the energy used is converted to thermal energy. No other heating method can claim this period (except geothermal and other heat pumps which can be several thousand percent effective but are impractical for spot heating.)
So the real difference is induction versus resistive coil efficiency at transferring that energy to the food…
Luckily a ridiculous amount of research has been done to show:
Gas is about 40% efficient
Electric coil is about 74% efficient.
Induction is 80-90% efficient.
So not only are you using more efficient methods of creating heat than combustion, you are getting more heat transferred to your food per unit of energy used. By double.
Gas stoves are great for two things, and only two things:
Jet-Gas stoves for Woks.
And Charring vegetables when you’re too lazy to start a grill.
Perfectly efficient at turning electrical energy into heat that goes everywhere but the bloody pan, sure.
Clean the bottom of your pan and the coil, you nasty bugger. The only thing that stops heat from getting to the pan is insulation, aka all that stuck on grease and muck you constantly fail to actually get off the pan when you fail to actually get it clean. Did you know there’s no reason your pans can’t be shiny for decades after you get them, except your own lazy habits?
Why did you delete your other comments, not brave enough to let your mistake stand for the amusement of others?
I note you still gave me one last downvote before trying to hide your shame though.
Electric heating is 100% efficient in general, as in 100% of the energy used is converted to thermal energy.
Yeah, I was careful to specify transferring heat to the pan.
Luckily a ridiculous amount of research has been done to show:
Ok I am convinced now 😆. I’m easy to convince if you have data. I am surprised though, I have used all three and induction is by far the quickest to heat. I can boil a giant pot of water in a few minutes, so I am a bit surprised that the difference between electric and induction is not that big.
I guess gas is fast to heat because it stores a ridiculous amount of energy so it can waste plenty and still be quick.
Electric is the max temp of you power system so for 120v it’s like 500°c and gas burns at like 1300°C you just need a lot more power in gas than in electricity
I doubt that’s how it works, because the gas company could just set the pressure on the pipes, like how divers have a certain pressure when breathing out of a tank with varying pressure.
That’s just not how pressure regulators work though, they all drop in pressure under flow compared to static, it’s inherent to how they work.
I googled it. It’s cancer.
LLM told me it’s an erectile disfunction and suggested gay sex. It can’t be wrong amirite?
Yes. I Web MDed it, can confirm cancel.
ChatGPT says that you must now give up all your possessions due to the color of the gas you’re exposed to.
Yes, I am the chatgpt. Please give me all your treasures
I associate the green flames with either copper or not rinsing off your chlorine containing cleaning agent well enough.
Doesn’t that mean you are using eco gas?
Yeah! It’s recycled gas right? /s
That shi is straight Fel. hamzzysthecreator must be a warlock or literaly Gul’dan himself
TIL Gul’dan cleans his hands with boric acid.
That would have to mean copper is some how in tge gas right?
Gas stoves don’t burn hot enough for the copper pipes to be burning, so… maybe they cleaned the stoves with boric acid…?
Seems like the right colour… 🤔
More than likely just a filter on their camera. If it was from copper pipes, which is rare, it would be from copper oxide build ups inside the pipes. Of course the color wouldn’t be this uniform, but the same can be said for some kind of cleaning product.
But nothing else is green? So how would it be the filter.
Actually, the grout does look more puke-green than it should.
You can selectively shift hues pretty easily in photoshopa
Guy is running fast towards the stove.
It would be away from the stove. The normal flames are blue. Moving toward the stove would blueshift them to violet; away would redshift them to green.
You’re right, I just assumed flame=red.
Greenshift is when it’s neither moving toward or away from you.
Grewn flames would usually mean copper is being burned. Afaik copper isn’t usually used in gas lines so that would be strange indeed.
They probably put some copper, boron or barium source on their burners.
Afaik copper isn’t usually used in gas lines so that would be strange indeed.
it isn’t anymore but was common to run from a trunk to the appliance before flexible tubing showed up.
source: I have copper gas lines in my home as well as flexible appliance lines. copper was phased out because of the amount of prep required to install vs flexible tubing. also flexible tubing is less prone to having it’s joints leak due to it being less rigid.
It depends on where you live, here in the Netherlands these days some plastic flexible tubing is used, but about 15-20 years ago this wasn’t allowed and it was copper tubing everywhere. A little longer ago it was also soldered tubing only, they changed that because a lot of gas lines run below floors in older houses and soldering with a burner is dangerous there. Anyway, if you have a house which was built before 2000, you probably have copper gas lines over here.
Or Photoshop.
Also I’ve burned copper wire for fun and the green flame appears for just a second or so, once it burns (I guess the surface oxidizes? ) it stops. If they put copper on the burners they must have some impressive coordination and speed to turn all three and snap the photo before the reaction is over
Or they just edited a normal photo for internet points.
Its green because it can be placed here
Red fire burns your food. Yellow fire shocks you. Orange fire makes you smell like oranges (piranhas love oranges). Purple fire is slippery. Green fire makes you smell like lime (piranhas hate lime). Blue fire…
Elite ball knowledge
White Fire turns you into The Lost until you beat a room with enemies and leave it
as a firefighter i say - as long as it doesn’t smell like carbon monoxide, you should be good to go. also, dial “91” and keep your finger on the last “1” just in case.
What does carbon monoxide smell like?
Like the inside of a coffin
just to be sure nobody misses the sarcasm: it has no smell. please get co detectors. :)
Like a headache.
like a good nap on a chilly sunday afternoon.
it’s odorless
