Wifey is beginning to think that our gas oven isn't working as it
should, ie, things are taking too long to cook. She's had some potatoes
in there (she's making 'Slimming World chips'), on gas mark 9, for
almost 50 minutes now and they're almost, but not quite, ready yet. On
the other hand, a joint of beef roasts in what she considers 'normal'
time, although she does come from the 'slow cook for long time' school
of thought on that.

How does one go about checking correct operation of gas oven and making
sure that 'gas mark 9' really is gas mark 9 - and what do you do if it
isn't working as it should?

On Fri, 25 Oct 2013 20:10:17 +0100, Dave wrote:

How does one go about checking correct operation of gas oven

http://www.amazon.co.uk/dp/B009ALK4E2

Adrian expressed precisely :
On Fri, 25 Oct 2013 20:10:17 +0100, Dave wrote:

How does one go about checking correct operation of gas oven

http://www.amazon.co.uk/dp/B009ALK4E2

This is one of those 'Doh' moments isn't it - overthinking a problem
and looking for technical ways, when all it needs is a two or three
quid thermometer lol

Cheers

On 25/10/13 20:10, Dave wrote:
Wifey is beginning to think that our gas oven isn't working as it
should, ie, things are taking too long to cook. She's had some potatoes
in there (she's making 'Slimming World chips'), on gas mark 9, for
almost 50 minutes now and they're almost, but not quite, ready yet. On
the other hand, a joint of beef roasts in what she considers 'normal'
time, although she does come from the 'slow cook for long time' school
of thought on that.

How does one go about checking correct operation of gas oven and making
sure that 'gas mark 9' really is gas mark 9 - and what do you do if it
isn't working as it should?


you can buy a thermometer than hangs dfrom a shelf inside for peanuts


--
Ineptocracy

(in-ep-toc-ra-cy) €“ a system of government where the least capable to
lead are elected by the least capable of producing, and where the
members of society least likely to sustain themselves or succeed, are
rewarded with goods and services paid for by the confiscated wealth of a
diminishing number of producers.

In article ,
Dave wrote:

Wifey is beginning to think that our gas oven isn't working as it
should, ie, things are taking too long to cook. She's had some potatoes
in there (she's making 'Slimming World chips'), on gas mark 9, for
almost 50 minutes now and they're almost, but not quite, ready yet. On
the other hand, a joint of beef roasts in what she considers 'normal'
time, although she does come from the 'slow cook for long time' school
of thought on that.

How does one go about checking correct operation of gas oven and making
sure that 'gas mark 9' really is gas mark 9 - and what do you do if it
isn't working as it should?

Oven temps aside (since you're going to try a thermometer : do let us
know what you find won't you?) ....

I personally have begun to suspect that our gas is either (a)
depressurising around teatime or (b) being "watered down"[1]. For
example I can bring a pan of water to the boil, throw in the spuds or
pasta, and then it's a struggle to keep it boiling unless I put it on
the "big" ring.

I haven't got around to contacting anyone yet (who do I contact? EoN
(who I pay for our gas), or someone else?), but I'm seriously thinking
about it: I first noticed it several weeks ago.

John

[1] I only suspect (b) because a few years ago I noticed that the
supplier was notifying "calorific value" of the gas supplied, on the
bills -- in other words, it could vary from month to month. Previous to
that it never occurred to me that gas could be of different strength,
any more than water can.

On Fri, 25 Oct 2013 19:13:48 +0000 (UTC), Adrian
wrote:

On Fri, 25 Oct 2013 20:10:17 +0100, Dave wrote:

How does one go about checking correct operation of gas oven

http://www.amazon.co.uk/dp/B009ALK4E2


+1

Cheap cheerful and effective. Or if you want a toy, get an IR
thermometer. They provide hours of happy amusement.

On Fri, 25 Oct 2013 22:04:11 +0100, Another John wrote:

I personally have begun to suspect that our gas is either (a)
depressurising around teatime or (b) being "watered down"[1]. For
example I can bring a pan of water to the boil, throw in the spuds or
pasta, and then it's a struggle to keep it boiling unless I put it on
the "big" ring.

Umm, you have just lobbed a relatively large room temperature mass into
the water - so, yes, the water will lose temperature rapidly.

Oh, and don't forget to salt the water lightly (and, for pasta, a few
drops of oil helps to stop it sticking)...

Dave wrote:
Wifey is beginning to think that our gas oven isn't working as it should,
ie, things are taking too long to cook. She's had some potatoes in there
(she's making 'Slimming World chips'), on gas mark 9, for almost 50
minutes now and they're almost, but not quite, ready yet. On the other
hand, a joint of beef roasts in what she considers 'normal' time,
although she does come from the 'slow cook for long time' school of thought on that.

How does one go about checking correct operation of gas oven and making
sure that 'gas mark 9' really is gas mark 9 - and what do you do if it
isn't working as it should?

One of the big differences I noticed after moving from a gas oven to an
electric fan oven was how much less the latter was effected by the "wet
load".

Fill a gas oven with baking potatoes and you can be sure they'll take twice
as long as you expect. Do the same with a fan oven and the just seem to
cook at the prescribed pace. I dunno whether it's down to the position of
the oven thermostat or what, but fan ovens just seem to "do what it says on
the tin". I wouldn't go back to a gas oven now.

Tim

On Fri, 25 Oct 2013 23:04:45 +0100, Tim+ wrote:

One of the big differences I noticed after moving from a gas oven to an
electric fan oven was how much less the latter was effected by the "wet
load".

Fill a gas oven with baking potatoes and you can be sure they'll take
twice as long as you expect. Do the same with a fan oven and the just
seem to cook at the prescribed pace. I dunno whether it's down to the
position of the oven thermostat or what, but fan ovens just seem to "do
what it says on the tin". I wouldn't go back to a gas oven now.

Umm, I think that's the "fan" bit, rather than the "electric" bit. There
are gas fan ovens and electric non-fan ovens.

FWIW, I agree with you on the fan-over-non-fan bit, but am totally
agnostic on the gas vs electric bit. Gas hob's a no-brainer, though.

On 25/10/2013 22:04, Another John wrote:
In article ,

I personally have begun to suspect that our gas is either (a)
depressurising around teatime or (b) being "watered down"[1]. For
example I can bring a pan of water to the boil, throw in the spuds or
pasta, and then it's a struggle to keep it boiling unless I put it on
the "big" ring.

I haven't got around to contacting anyone yet (who do I contact? EoN
(who I pay for our gas), or someone else?), but I'm seriously thinking
about it: I first noticed it several weeks ago.

John

[1] I only suspect (b) because a few years ago I noticed that the
supplier was notifying "calorific value" of the gas supplied, on the
bills -- in other words, it could vary from month to month. Previous to
that it never occurred to me that gas could be of different strength,
any more than water can.


Variable calorific value has been the case for a long time, but I don't
believe the variation is very much. I would be surprised, personally, if
"they" are deliberately "watering it down" (by diluting with nitrogen)
for the same reason that electricity companies normally keep the voltage
close to 240: they sell more energy that way. It's possible that your
pressure drops a bit when demand is high (because of flow losses). It's
also possible that your supply pipe has become restricted somewhere over
time (roadworks, subsidence, trees?). Do you have gas CH? Does the
cooker flame reduce when the boiler lights?

On 25/10/2013 23:15, Adrian wrote:
On Fri, 25 Oct 2013 23:04:45 +0100, Tim+ wrote:

One of the big differences I noticed after moving from a gas oven to an
electric fan oven was how much less the latter was effected by the "wet
load".

Fill a gas oven with baking potatoes and you can be sure they'll take
twice as long as you expect. Do the same with a fan oven and the just
seem to cook at the prescribed pace. I dunno whether it's down to the
position of the oven thermostat or what, but fan ovens just seem to "do
what it says on the tin". I wouldn't go back to a gas oven now.

Umm, I think that's the "fan" bit, rather than the "electric" bit. There
are gas fan ovens and electric non-fan ovens.

FWIW, I agree with you on the fan-over-non-fan bit, but am totally
agnostic on the gas vs electric bit. Gas hob's a no-brainer, though.

Which way round? If you have no brain you'd get a gas hob? Or... :-)

FWIW I'd have chosen gas before I experienced using an induction hob.

--
Rod

On Fri, 25 Oct 2013 23:19:50 +0100, polygonum wrote:

FWIW I'd have chosen gas before I experienced using an induction hob.

I've used induction hobs. Thanks, no thanks.

On 25/10/2013 22:47, Adrian wrote:


Oh, and don't forget to salt the water lightly (and, for pasta, a few
drops of oil helps to stop it sticking)...


Commercially made pasta probably already contains tons of salt.
--
mailto:news{at}admac(dot}myzen{dot}co{dot}uk

On 25/10/2013 23:31, alan wrote:
On 25/10/2013 22:47, Adrian wrote:


Oh, and don't forget to salt the water lightly (and, for pasta, a few
drops of oil helps to stop it sticking)...


Commercially made pasta probably already contains tons of salt.

Ingredient : Durum wheat semolina

That's ingredient, not ingredients.

On Fri, 25 Oct 2013 22:24:25 +0000 (UTC), Adrian wrote:

FWIW I'd have chosen gas before I experienced using an induction
hob.

I've used induction hobs. Thanks, no thanks.

Gas has the edge over induction for me but either are far far better
than any other electric hob.

--
Cheers
Dave.

"Another John" wrote in message
...
In article ,
Dave wrote:

Wifey is beginning to think that our gas oven isn't working as it
should, ie, things are taking too long to cook. She's had some potatoes
in there (she's making 'Slimming World chips'), on gas mark 9, for
almost 50 minutes now and they're almost, but not quite, ready yet. On
the other hand, a joint of beef roasts in what she considers 'normal'
time, although she does come from the 'slow cook for long time' school
of thought on that.

How does one go about checking correct operation of gas oven and making
sure that 'gas mark 9' really is gas mark 9 - and what do you do if it
isn't working as it should?

Oven temps aside (since you're going to try a thermometer : do let us
know what you find won't you?) ....

I personally have begun to suspect that our gas is either (a)
depressurising around teatime or (b) being "watered down"[1]. For
example I can bring a pan of water to the boil, throw in the spuds or
pasta, and then it's a struggle to keep it boiling unless I put it on
the "big" ring.

I haven't got around to contacting anyone yet (who do I contact? EoN
(who I pay for our gas), or someone else?), but I'm seriously thinking
about it: I first noticed it several weeks ago.

John

[1] I only suspect (b) because a few years ago I noticed that the
supplier was notifying "calorific value" of the gas supplied, on the
bills -- in other words, it could vary from month to month. Previous to
that it never occurred to me that gas could be of different strength,
any more than water can.

Calorific value of gas is less variable than it used to be when it came from
coal.
The only likely "contaminant" gas these days is CO2 which is allegedly
removed.
Your gas pressure may be falling at certain times, the only way to tell is
with a "U tube" water gauge.
There is a pressure reducing valve/governor next to your meter may be
faulty. If so you could be loosing money. ie paying for gas you don't get.
The meter only measures volume, if the pressure is down you get less gas.

As an aside, this likely to be an inceasing problem. There are plans afoot
for biogas from anerobic digesters to be directly injected into the mains.
This gas contains a mixture of methane and CO2.
The mixture depends on what the biogas is made from.
Eg, Cow**** = more CO2, Food waste = less CO2

I dunno how this can be regulated. We have a local plant, they are running
their vans off of it too.
It will lead to loss of boiler efficieny too. It may be we have to have
boilers with O2 analysers in the combustion gas in the future, so adjusting
gas/air ratio.

Most Biogas plants turn it into electricity.

On Sat, 26 Oct 2013 00:05:29 +0100, Clive George wrote:

Commercially made pasta probably already contains tons of salt.

Ingredient : Durum wheat semolina

That's ingredient, not ingredients.

That's not the totality of ingredients. Unless, of course, you've just
bought a bag of flour.

Adrian wrote:
On Fri, 25 Oct 2013 23:04:45 +0100, Tim+ wrote:

One of the big differences I noticed after moving from a gas oven to an
electric fan oven was how much less the latter was effected by the "wet
load".

Fill a gas oven with baking potatoes and you can be sure they'll take
twice as long as you expect. Do the same with a fan oven and the just
seem to cook at the prescribed pace. I dunno whether it's down to the
position of the oven thermostat or what, but fan ovens just seem to "do
what it says on the tin". I wouldn't go back to a gas oven now.

Umm, I think that's the "fan" bit, rather than the "electric" bit. There
are gas fan ovens and electric non-fan ovens.

FWIW, I agree with you on the fan-over-non-fan bit, but am totally
agnostic on the gas vs electric bit. Gas hob's a no-brainer, though.

That probably accounts for most of it but I wonder how much variation there
is in the heat output of gas ovens? Looking at ads (and available tech
spec) it's surprisingly hard to find out the kW (or BTU) output of typical
gas ovens.

I suspect some manufacturers skimp on the heat output side of things
knowing that when empty, the oven will easily meet the temperature
requirements. When full of wet stuff however...

Tim

On 25/10/2013 23:15, Adrian wrote:
FWIW, I agree with you on the fan-over-non-fan bit, but am totally
agnostic on the gas vs electric bit. Gas hob's a no-brainer, though.

I suggest you try an induction hob.

Andy

On Saturday, October 26, 2013 7:52:59 AM UTC+1, Adrian wrote:
On Sat, 26 Oct 2013 00:05:29 +0100, Clive George wrote:
Commercially made pasta probably already contains tons of salt.
Ingredient : Durum wheat semolina
That's ingredient, not ingredients.
That's not the totality of ingredients. Unless, of course, you've just
bought a bag of flour.

That's what my bag of pasta says.

And under nutritional information, both sodium and salt equivalent are listed as 'trace'

That's for dried pasta.

For fresh pasta, Tesco's website says

Durum Wheat Semolina,'00'Wheat Flour ,Egg (15%) ,Water

and gives salt as 'trace' per 100g and 0.1g per 175g cooked.

The ready-filled stuff eg cheese tortelloni, has 0.8g salt equivalent per 100g, and 2g or 33% RDA per serving

Owain

On 26/10/2013 07:52, Adrian wrote:
On Sat, 26 Oct 2013 00:05:29 +0100, Clive George wrote:

Commercially made pasta probably already contains tons of salt.

Ingredient : Durum wheat semolina

That's ingredient, not ingredients.

That's not the totality of ingredients. Unless, of course, you've just
bought a bag of flour.

That's what it said on the pasta packet I looked at. Obviously not egg
or green pasta, just the normal stuff.

"Tim+" wrote in message
...
Dave wrote:
Wifey is beginning to think that our gas oven isn't working as it should,
ie, things are taking too long to cook. She's had some potatoes in there
(she's making 'Slimming World chips'), on gas mark 9, for almost 50
minutes now and they're almost, but not quite, ready yet. On the other
hand, a joint of beef roasts in what she considers 'normal' time,
although she does come from the 'slow cook for long time' school of
thought on that.

How does one go about checking correct operation of gas oven and making
sure that 'gas mark 9' really is gas mark 9 - and what do you do if it
isn't working as it should?

One of the big differences I noticed after moving from a gas oven to an
electric fan oven was how much less the latter was effected by the "wet
load".

Fill a gas oven with baking potatoes and you can be sure they'll take
twice
as long as you expect. Do the same with a fan oven and the just seem to
cook at the prescribed pace. I dunno whether it's down to the position
of
the oven thermostat or what, but fan ovens just seem to "do what it says
on
the tin". I wouldn't go back to a gas oven now.

When you burn gas, you get water. So electric ovens are bound to dry things
out quicker.

"Adrian" wrote in message
...
On Fri, 25 Oct 2013 23:04:45 +0100, Tim+ wrote:

One of the big differences I noticed after moving from a gas oven to an
electric fan oven was how much less the latter was effected by the "wet
load".

Fill a gas oven with baking potatoes and you can be sure they'll take
twice as long as you expect. Do the same with a fan oven and the just
seem to cook at the prescribed pace. I dunno whether it's down to the
position of the oven thermostat or what, but fan ovens just seem to "do
what it says on the tin". I wouldn't go back to a gas oven now.

Umm, I think that's the "fan" bit, rather than the "electric" bit. There
are gas fan ovens and electric non-fan ovens.

FWIW, I agree with you on the fan-over-non-fan bit, but am totally
agnostic on the gas vs electric bit. Gas hob's a no-brainer, though.

Gas hobs put lots of condensation out as well as nasty pollutants.
Bad it you have asthma.

"harryagain" wrote:
"Tim+" wrote in message


One of the big differences I noticed after moving from a gas oven to an
electric fan oven was how much less the latter was effected by the "wet
load".

Fill a gas oven with baking potatoes and you can be sure they'll take
twice
as long as you expect. Do the same with a fan oven and the just seem to
cook at the prescribed pace. I dunno whether it's down to the position
of
the oven thermostat or what, but fan ovens just seem to "do what it says
on
the tin". I wouldn't go back to a gas oven now.

When you burn gas, you get water. So electric ovens are bound to dry things
out quicker.

Yeah but, they take much longer to *cook*, which isn't the same as just
drying out.

Tim

On 26/10/2013 07:52, Adrian wrote:
On Sat, 26 Oct 2013 00:05:29 +0100, Clive George wrote:

Commercially made pasta probably already contains tons of salt.

Ingredient : Durum wheat semolina

That's ingredient, not ingredients.

That's not the totality of ingredients. Unless, of course, you've just
bought a bag of flour.

If I understand food labelling in this area at all, I think that if they
add water to flour, make a paste, squeeze it through a machine to form
the right shape and dry it, and the final weight is exactly the same as
the weight of flour used, any water used in the process does not have to
be listed. But I could be entirely wrong!

--
Rod

On 27/10/2013 07:46, Tim+ wrote:
"harryagain" wrote:
"Tim+" wrote in message


One of the big differences I noticed after moving from a gas oven to an
electric fan oven was how much less the latter was effected by the "wet
load".

Fill a gas oven with baking potatoes and you can be sure they'll take
twice
as long as you expect. Do the same with a fan oven and the just seem to
cook at the prescribed pace. I dunno whether it's down to the position
of
the oven thermostat or what, but fan ovens just seem to "do what it says
on
the tin". I wouldn't go back to a gas oven now.

When you burn gas, you get water. So electric ovens are bound to dry things
out quicker.

Yeah but, they take much longer to *cook*, which isn't the same as just
drying out.

Tim

It certainly isn't the same. But our not-very-old cooker's fan oven
seems to recirculate its air in an almost closed loop. Depending on what
is being cooked, it sometimes seems to be a positively wet environment
inside.

One vegetable dish I cook regularly used to be hovering between being
cooked and being desiccated in the old oven. Now it hovers between being
cooked and still being too wet and soggy. I used to ensure that the
vegetables were wet when put in. Now I make sure they are dry.

The new oven most assuredly uses much less electricity! And the kitchen
seems to gain little heat until we finish cooking and leave the oven
door open! :-)

--
Rod

polygonum wrote:
On 27/10/2013 07:46, Tim+ wrote:
"harryagain" wrote:
"Tim+" wrote in message


One of the big differences I noticed after moving from a gas oven to an
electric fan oven was how much less the latter was effected by the "wet
load".

Fill a gas oven with baking potatoes and you can be sure they'll take
twice
as long as you expect. Do the same with a fan oven and the just seem to
cook at the prescribed pace. I dunno whether it's down to the
position
of
the oven thermostat or what, but fan ovens just seem to "do what it
says
on
the tin". I wouldn't go back to a gas oven now.

When you burn gas, you get water. So electric ovens are bound to dry
things
out quicker.

Yeah but, they take much longer to *cook*, which isn't the same as just
drying out.

Tim

It certainly isn't the same. But our not-very-old cooker's fan oven
seems to recirculate its air in an almost closed loop. Depending on what
is being cooked, it sometimes seems to be a positively wet environment
inside.

One vegetable dish I cook regularly used to be hovering between being
cooked and being desiccated in the old oven. Now it hovers between being
cooked and still being too wet and soggy. I used to ensure that the
vegetables were wet when put in. Now I make sure they are dry.

The new oven most assuredly uses much less electricity! And the kitchen
seems to gain little heat until we finish cooking and leave the oven
door open! :-)

Even modern gas ovens let less heat escape than older ones.

--
Tciao for Now!

John.

On 27/10/2013 07:37, harryagain wrote:


When you burn gas, you get water. So electric ovens are bound to dry things
out quicker.



Electric ovens don't have a free flow of air through them so cook in a
virtually sealed atmosphere so don't dry food out as fast.

On 27/10/2013 07:39, harryagain wrote:

Gas hobs put lots of condensation out as well as nasty pollutants.
Bad it you have asthma.



Dry air is bad for asthma.

What pollutants do you think burning natural gas gives out?

On 27/10/2013 10:29, polygonum wrote:


The new oven most assuredly uses much less electricity! And the kitchen
seems to gain little heat until we finish cooking and leave the oven
door open! :-)


A couple of inches of mineral wool wrapped around the oven does that
sort of thing.
IMO gas hobs and electric ovens are best for most things.
Harry will prefer electric as it means he doesn't have to export
anything from his panels.

On Sun, 27 Oct 2013 10:19:05 +0000, polygonum wrote:

Ingredient : Durum wheat semolina

That's ingredient, not ingredients.

That's not the totality of ingredients. Unless, of course, you've just
bought a bag of flour.

If I understand food labelling in this area at all, I think that if they
add water to flour, make a paste, squeeze it through a machine to form
the right shape and dry it, and the final weight is exactly the same as
the weight of flour used, any water used in the process does not have to
be listed. But I could be entirely wrong!

Ah, that makes some sense.

On 27/10/13 14:32, Adrian wrote:
On Sun, 27 Oct 2013 10:19:05 +0000, polygonum wrote:

Ingredient : Durum wheat semolina

That's ingredient, not ingredients.

That's not the totality of ingredients. Unless, of course, you've just
bought a bag of flour.

If I understand food labelling in this area at all, I think that if they
add water to flour, make a paste, squeeze it through a machine to form
the right shape and dry it, and the final weight is exactly the same as
the weight of flour used, any water used in the process does not have to
be listed. But I could be entirely wrong!

Ah, that makes some sense.

Yes, that's what pasta is more or less. Dried flour and water paste.

Sometimes has egg and salt added.


--
Ineptocracy

(in-ep-toc-ra-cy) €“ a system of government where the least capable to
lead are elected by the least capable of producing, and where the
members of society least likely to sustain themselves or succeed, are
rewarded with goods and services paid for by the confiscated wealth of a
diminishing number of producers.

On Sun, 27 Oct 2013 15:29:55 +0000, The Natural Philosopher wrote:

Yes, that's what pasta is more or less. Dried flour and water paste.

There's no water in it when I make it...

In article ,
Adrian wrote:

On Fri, 25 Oct 2013 22:04:11 +0100, Another John wrote:

I personally have begun to suspect that our gas is either (a)
depressurising around teatime or (b) being "watered down"[1]. For
example I can bring a pan of water to the boil, throw in the spuds or
pasta, and then it's a struggle to keep it boiling unless I put it on
the "big" ring.

Umm, you have just lobbed a relatively large room temperature mass into
the water - so, yes, the water will lose temperature rapidly.

Yeh, but I wasn't clear enough: I said "a struggle to keep it boiling"
-- meaning "to bring it back to the boil [and then keep it boiling]".
In "the old days" on our cooker it was no problem at all to get a pan of
spuds back to the boil [on the medium ring], and then turn down the ring
to keep them simmering.

BTW: useful thread this, thanks Dave.

John

In article , lid says...
How does one go about checking correct operation of gas oven and making
sure that 'gas mark 9' really is gas mark 9 - and what do you do if it
isn't working as it should?


you can buy a thermometer than hangs dfrom a shelf inside for peanuts


Does roasting peanuts need a special oven temperature?

--
Sam

On 27/10/2013 17:07, Sam Plusnet wrote:
In article , lid says...
How does one go about checking correct operation of gas oven and making
sure that 'gas mark 9' really is gas mark 9 - and what do you do if it
isn't working as it should?


you can buy a thermometer than hangs dfrom a shelf inside for peanuts


Does roasting peanuts need a special oven temperature?


Maybe the thermostat is caked up? Might be easy to clean or replace

On 27/10/2013 13:40, dennis@home wrote:
What pollutants do you think burning natural gas gives out?

CO, trace hydrocarbons, a few sulphur compounds (from the stenchant, if
nothing else), the odd bit of NOx and carbon particles...

Of course, these should only be in trace amounts. You'd probably notice
CO from the headaches - if your detector didn't, and you didn't die.

Andy

On 27/10/2013 18:52, Vir Campestris wrote:
On 27/10/2013 13:40, dennis@home wrote:
What pollutants do you think burning natural gas gives out?

CO, trace hydrocarbons, a few sulphur compounds (from the stenchant, if
nothing else), the odd bit of NOx and carbon particles...

Of course, these should only be in trace amounts. You'd probably notice
CO from the headaches - if your detector didn't, and you didn't die.

Andy

You wont get any significant CO, hydrocarbons or NOx from burning
natural gas in an oven or hob unless its faulty and/or in a not well
ventilated room.

Where are you getting the sulphur from?

On 27/10/2013 19:07, dennis@home wrote:
On 27/10/2013 18:52, Vir Campestris wrote:
On 27/10/2013 13:40, dennis@home wrote:
What pollutants do you think burning natural gas gives out?

CO, trace hydrocarbons, a few sulphur compounds (from the stenchant, if
nothing else), the odd bit of NOx and carbon particles...

Of course, these should only be in trace amounts. You'd probably notice
CO from the headaches - if your detector didn't, and you didn't die.

Andy

You wont get any significant CO, hydrocarbons or NOx from burning
natural gas in an oven or hob unless its faulty and/or in a not well
ventilated room.

Where are you getting the sulphur from?

Read my last post again please. More carefully this time.

Andy

On 27/10/2013 22:40, Vir Campestris wrote:
On 27/10/2013 19:07, dennis@home wrote:
On 27/10/2013 18:52, Vir Campestris wrote:
On 27/10/2013 13:40, dennis@home wrote:
What pollutants do you think burning natural gas gives out?

CO, trace hydrocarbons, a few sulphur compounds (from the stenchant, if
nothing else), the odd bit of NOx and carbon particles...

Of course, these should only be in trace amounts. You'd probably notice
CO from the headaches - if your detector didn't, and you didn't die.

Andy

You wont get any significant CO, hydrocarbons or NOx from burning
natural gas in an oven or hob unless its faulty and/or in a not well
ventilated room.

Where are you getting the sulphur from?

Read my last post again please. More carefully this time.

Andy

So you think a few parts per billion is significant?
There is probably more sulphur from the farts in the room.