We use alkalines to cook but why don't we use nitrogen or oxygen gas instead? What are the cons of using nitrogen and oxygen gas for cooking? What are the pros of alkalines?

Answer 1

There are several reasons why nitrogen and oxygen gas are not used for cooking:

1. Safety: Nitrogen and oxygen gas are highly flammable, posing a significant safety hazard in a cooking environment. They could easily ignite and cause fires or explosions.

2. Lack of heat transfer properties: Nitrogen and oxygen gas have poor heat transfer properties compared to alkalines such as propane or natural gas. This would result in slower cooking times and uneven heating.

3. Availability and cost: Nitrogen and oxygen gas are not commonly used in cooking applications and may be difficult to source in large quantities. Additionally, the cost of using these gases for cooking would likely be much higher than using alkalines.

Alkalines, on the other hand, have several advantages for cooking:

1. Efficient heat transfer: Alkalines such as propane and natural gas have excellent heat transfer properties, allowing for fast and even cooking.

2. Cost-effectiveness: Alkalines are typically more affordable and readily available compared to nitrogen and oxygen gas, making them a practical choice for cooking.

3. Control over flame intensity: Alkalines can be easily regulated to control the intensity of the flame, providing greater control over the cooking process.

In conclusion, while nitrogen and oxygen gas may have some potential as cooking fuels, they are not commonly used due to safety concerns, poor heat transfer properties, and higher cost. Alkalines such as propane and natural gas are preferred for cooking due to their efficient heat transfer, cost-effectiveness, and control over flame intensity.