I absolutely agree. I’m happy to switch to a new technology as long as it performs at least as well as my current implementation.

I have a few cast iron and carbon steel pans, but most of my cooking vessels are thick copper (not copper inserts, full 3mm or more copper). Copper pans are superior to any other material (unless you prioritize cost) and are sadly incompatible with induction.

Don’t even talk to me about electric element (non induction) stoves, they’re garbage for heat control.

Just pointing out the person you replied to said CO which is carbon monoxide, not CO2

The lack of formatting in their comment was confusing.

That said, you’re right that CO (or CO2) aren’t the only harmful outputs of combustion.

It sounds like she received aid, just not from where she expected.

In most areas of the US that take BBQ seriously, grilling != BBQ.

Grilling means direct heat, BBQ in those areas refers to indirect heat, usually with some smoke component.

I live near beach, it’s pleasant year round. Much of my living space is permanently open to the elements, the rest of it has sliding/french doors and large windows that are open most of the time the dwelling is occupied.

It’s definitely a shelter.

That said, stuff from outside sometimes gets inside. I clean, no biggie.