this post was submitted on 07 Dec 2023
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Discussion of climate, how it is changing, activism around that, the politics, and the energy systems change we need in order to stabilize things.

As a starting point, the burning of fossil fuels, and to a lesser extent deforestation and release of methane are responsible for the warming in recent decades: Graph of temperature as observed with significant warming, and simulated without added greenhouse gases and other anthropogentic changes, which shows no significant warming

How much each change to the atmosphere has warmed the world: IPCC AR6 Figure 2 - Thee bar charts: first chart: how much each gas has warmed the world. About 1C of total warming. Second chart: about 1.5C of total warming from well-mixed greenhouse gases, offset by 0.4C of cooling from aerosols and negligible influence from changes to solar output, volcanoes, and internal variability. Third chart: about 1.25C of warming from CO2, 0.5C from methane, and a bunch more in small quantities from other gases. About 0.5C of cooling with large error bars from SO2.

Recommended actions to cut greenhouse gas emissions in the near future:

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Most Americans want to electrify their homes — if they can keep their gas stoves (grist.org)
submitted 9 months ago by RvTV95XBeo@sh.itjust.works to c/climate@slrpnk.net
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[–] SpaghettiYeti@lemmy.world 3 points 9 months ago (2 children)

Weirdly, I'm in the opposite boat. I have solar, I grew up with an electric oven/stovetop and my previous house had an induction stovetop. I hate, and I mean hate induction and electric for stovetops.

My new house has gas and it is just the best. I love cooking on my wok, my pans heat up in no time, and I feel like I can gauge and control the heat better.

Yes, air flow, exhaust, and air purifying is taken into account to use it safely too in my home.

[–] intelisense@lemm.ee 23 points 9 months ago* (last edited 9 months ago) (1 children)

If your pans are taking time to heat up, you probably had resistive plates, not induction. Induction is FAST - fast to heat up, but also fast to cool down. It's very similar to cooking on gas.

[–] alvvayson@lemmy.world 13 points 9 months ago (1 children)

They probably had glass-ceramic. A lot of people confuse those for induction, since they basically look the same when it's off: a black glass plate.

When it's on, the glass-ceramic lights up and becomes red or purple, while induction stays black.

Induction is faster than gas. I have never met anyone who prefers gas to induction after using induction for a while.

[–] SeducingCamel@lemm.ee 3 points 9 months ago

Buying an induction cooker has made cooking in apartments with shitty coils so much better, I don't even want gas in the future anymore. We're considering getting a cover for the range and just buying 2 more induction tops

[–] Slotos@feddit.nl 7 points 9 months ago (1 children)

Try curved induction plate. Wok doesn’t work with flat induction plates because the moment you start moving it, you’re not heating it anymore.

Induction is objectively superior in heating speed and heat control. But if your cooking technique doesn’t work with it, the previous statement is meaningless.

[–] PsychedSy@sh.itjust.works 2 points 9 months ago (1 children)

If your cooking technique involves flipping rice past the flame so oil catches fire a little, then gas is the only option.

[–] Slotos@feddit.nl 2 points 9 months ago (1 children)

Well, firewood too :)

[–] PsychedSy@sh.itjust.works 3 points 9 months ago

Now I want to try smoky fried rice.