That depends on how well vented they are. Most people undersize their range hoods for aesthetics and don’t take venting seriously. Of course recent findings show it’s a bad idea to cut corners on that with gas stoves, and ovens to some extent. But it’s mostly stoves that have the issue you describe.
Still sounds like you’re talking about stoves. To use a stove, you inherently need to stand next to it and your face is between the flame and the vent. Ovens are well insulated (this is important for energy efficiency), they vent to the outside, and you are not generally standing over the oven throughout the baking.
Where do you think the oven vents its exhaust gases to? The outside? So you have an exhaust vent directly attached to the oven? Which model of stove does this? Most of them vent into the range hood like the stovetop, or just into the room.
Let’s give a better example…. A well vented stovetop…… and you burn something on it really badly….
Does the vent catch ALL the burning smell?
Or does the kitchen still smell of burnt food?
Yeah, that smell is the gases and particles that the venting didn’t catch…… there’s still a fair bit, isn’t there…… can you smell the burning?
The amount of gas that’s healthy for you to consume is basically zero, so even if the range hood catches 90% (I think it’s closer to 60, but I don’t have a source on that), there’s still a lot in the air.
K, so put the condescension away when you can do these experiments at home with the help of a responsible adult.
Poor venting is not inherent in the technology. A diligent installer can run a duct from the oven to the outside just like we do for gas boilers. A diligent building code can even make it mandatory. The lack of gas ovens (and selection thereof) in Belgium is not likely a consequence of concern for toxic gases, because if it were, then gas boilers (which burn far more fuel than an oven would) would be far less popular than they are. So what is your theory on that difference?
If I were to open the boiler before and after using it just as I have a wood stove, that brief exposure to trace amounts of toxins once a day would not influence a choice to use it. That theory is quite far fetched.
The finding that gas stove toxins can be significant is also more recent than the popularity drop in gas ovens. IOW, to have a cause-effect, the cause must come chronologically before the effect.
(edit) also worth noting that gas stoves are still popular in Belgium, just not ovens. So this theory is bogus. People are not going to avoid ovens out of fear of toxins when the door opens while at the same time having no problem with gas stoves.
That depends on how well vented they are. Most people undersize their range hoods for aesthetics and don’t take venting seriously. Of course recent findings show it’s a bad idea to cut corners on that with gas stoves, and ovens to some extent. But it’s mostly stoves that have the issue you describe.
While they are less of a problem when they’re better vented, they’re still a really big problem. You can’t possibly vent them well enough.
Still sounds like you’re talking about stoves. To use a stove, you inherently need to stand next to it and your face is between the flame and the vent. Ovens are well insulated (this is important for energy efficiency), they vent to the outside, and you are not generally standing over the oven throughout the baking.
Where do you think the oven vents its exhaust gases to? The outside? So you have an exhaust vent directly attached to the oven? Which model of stove does this? Most of them vent into the range hood like the stovetop, or just into the room.
Let’s give a better example…. A well vented stovetop…… and you burn something on it really badly….
Does the vent catch ALL the burning smell? Or does the kitchen still smell of burnt food?
Yeah, that smell is the gases and particles that the venting didn’t catch…… there’s still a fair bit, isn’t there…… can you smell the burning?
The amount of gas that’s healthy for you to consume is basically zero, so even if the range hood catches 90% (I think it’s closer to 60, but I don’t have a source on that), there’s still a lot in the air.
K, so put the condescension away when you can do these experiments at home with the help of a responsible adult.
https://commons.m.wikimedia.org/wiki/File:19-07-24-Gasheizung_MG_6805.jpg
I think they’re talking about ovens in the kitchen, not heating with gas.
Oh, thanks, now I see.
Poor venting is not inherent in the technology. A diligent installer can run a duct from the oven to the outside just like we do for gas boilers. A diligent building code can even make it mandatory. The lack of gas ovens (and selection thereof) in Belgium is not likely a consequence of concern for toxic gases, because if it were, then gas boilers (which burn far more fuel than an oven would) would be far less popular than they are. So what is your theory on that difference?
You open the front of your gas boiler?
Exchanging air with the environment?
If I were to open the boiler before and after using it just as I have a wood stove, that brief exposure to trace amounts of toxins once a day would not influence a choice to use it. That theory is quite far fetched.
The finding that gas stove toxins can be significant is also more recent than the popularity drop in gas ovens. IOW, to have a cause-effect, the cause must come chronologically before the effect.
(edit) also worth noting that gas stoves are still popular in Belgium, just not ovens. So this theory is bogus. People are not going to avoid ovens out of fear of toxins when the door opens while at the same time having no problem with gas stoves.