Zero regrets. I wish I’d done this years ago.
That being said electricity is so useful, and has the property of colocating emissions at the generation plant, that I don't see a lot of reason not to use it for all forms of heating and transportation at this point besides economic (it's expensive relative to mining energy stored from the past).
Normally concentrated emissions is an issue, but it's also the key for emissions technologies like scrubbers (which work well on concentrated streams, and not so well on dilute) .
>Whereas professional kitchens frequently have strong extraction over open burners and ovens, domestic kitchens often do not. And where extraction is present, it is often not used, and when it is used, it only covers burners and not ovens.
Anecdotally, our apartment came with a gas stove and and an extraction fan built into the microwave oven above (not a hood). The fans seem reasonably effective at extracting steam and smoke but only if I clean the filters every month or so. Even still, searing a steak on the cast iron with the fans on full blast can often set off the particulate fire alarms. So I don't have a lot of confidence it's extracting all the nox and nastiness produced by burning gas - we usually run the fan and open the windows and patio door when the burners or oven are running.
I'd be happy enough to ditch gas, but here in SF it seems almost every rental I've viewed comes with a terrible glass-electric cooktop, an empty void with a gas hookup, or a gas range.
And yes, it takes effort to convince the family to basically always turn on the fans when cooking. Is worth it.
I have never seen that where I live, but I am in a City with many house over 100 years old.
That said, I like cooking with gas much better. But really it is time to move on from gas.
The crazy thing to me, is this is our first house that vents out of the house. Most just recirculated and our last was not good at that. I never realized that the grime we were cleaning out of our bathroom was mostly from the kitchen. Mind blowing to realize how much grease gets throughout the house if you are cooking with frying pans a lot. And really drives home why that used to be so heavily reserved for outdoor grilling.
Microwave ovens are fine for reheating take-out and commercially-prepared packaged processed food. For cooking your own meals a gas range is preferred. Electric is OK for a home baking oven.
Same with transportation. If all you're doing is putting around in the city electric vehicles are fine. The minute you're more than 100 km from the nearest suburban mall they're impractical, especially in temperate climates that have a winter.
A lot of people don't even turn on their vent hood when cooking, or the hood doesn't have enough flow rate. After showing my parents the particulates that were emitted during cooking from the flame and oil heating, they turn on the hood at max speed every day and open the window when possible, and it makes a big difference.
http://wilhelm-research.com/book_toc.html
claims that fumes from gas stoves cause color pictures to fade more rapidly.
