Cooking safely with gas

FOR many years, gas stoves have been the choice for chefs. The reasons are simple. Gas stoves allow precise heat control when cooking. Gas is more economical than electricity. At about half the cost, gas stoves produce less heat.
Therefore your kitchen will be much cooler. Gas is environmentally friendly because its exhaust products are much cleaner than coal burnt to make electricity and you can use a gas stove during a power outage. Gas is a cheaper, faster and more efficient way of cooking.

For the above reasons coupled with constant load shedding, many households have switched to gas for cooking. But this has brought its own problems — improper use of gas appliances leads to fires, explosions, burns and gas poisoning.

How can the disastrous effects of fire and explosion be avoided when using gas stoves?

The starting point is:
l Read and understand the user manual; and

l If the gas appliance is not portable it should be installed by a qualified gas installer, and proper use and maintenance cannot be over emphasised.

The following general tips and warnings should be carefully adhered to.

Things to do:
l Ensure adequate ventilation in the kitchen by opening windows;

l Remove any combustible materials near gas burners such as dish towels;

l Wear tight-fitting clothes when cooking;

l Clean the grease on the burner regularly;

l Have a fire blanket and portable fire extinguisher in the kitchen.

Things not to do:

l Never leave cooking unattended;

l Never allow a child to cook without adult supervision;

l Never allow food to boil over, this could put out the flame while leaving the gas on increasing the chances of an explosion;

l Never allow flames to extend past the sides of the pot; and

l Never use a gas stove as a source of heat.

However, after taking all these precautions, a fire may still break out. If a fire starts, turn off the gas, cover the flame with a fire blanket or lid of a pot if it is safe to do so, or use a suitable fire extinguisher.