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Joined 6 days ago
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Cake day: September 29th, 2026

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  • The reality: “Nobody stops to fuel their vehicle taking gasoline, gets out, rushes as fast as possible, puts as much fuel in the car as possible, and gets back in the car and drives away,” Cutler said.

    I, in fact, do exactly that. I pull up in front of the pump, get out, stick my card in, fill up, and leave. It’s been over ten years since I went inside the store at a gas station, there’s nothing in there I want to buy.

    However, needing to spend half an hour recharging if I were on a road trip would be fine, because on a road trip I would stop for a break from driving in any case. But, I almost never go on road trips, and 99.9% of my trips around town would be well within one charge, which I could do at home.

    So, while I agree that charging doesn’t need to be as fast as gas, it’s not because of his stated reason.















  • Mitigations:

    1. Use a range hood that vents outside, every time
      This is the single biggest lever. A range hood vented to the outdoors at high fan speed captures 80–90% of NO₂ before it disperses into the rest of the home. Run it before you start the burner, leave it on the entire time you’re cooking, and run it for 5–10 minutes after you finish.
      If your “range hood” recirculates (charcoal filter, no exterior duct), it does nothing meaningful for NO₂. Many over-the-range microwaves are recirculating-only — check the back of yours. Replacement with a true vented hood is the highest-value indoor-air upgrade most kitchens can make. [Editor’s note: replacing with an outdoor vent is expensive to very expensive, depending on where in the house the vent needs to be. Better to learn this when choosing a house to buy, local laws do not always require outdoor vented hoods over gas stoves.]

    2. Open windows during and after cooking
      If you don’t have a vented hood, the next-best move is cross-ventilation: open a window in the kitchen and another window or door across the home to drive airflow. This is less effective than a range hood (slower exchange) but still drops NO₂ by 50%+ during cooking compared to closed-house operation.