[Greenbuilding] Question on tight house, carbon monoxide

KTOT (g) ktottotc at gmail.com
Fri Feb 17 13:22:40 CST 2012


The oven is not vented outdoors and it does NOT cause a CO problem no matter how long I have it on, nor how high. 

From: Reuben Deumling 
Sent: Friday, February 17, 2012 12:03 PM
To: Green Building 
Subject: Re: [Greenbuilding] Question on tight house, carbon monoxide

Is it possible that the canning/boiling that the cooking (total amount of gas burned) is simply greater than for other stovetop cooking tasks?

When you say the stove is vented properly I assume you mean the oven? Sometimes ovens are connected through pipes to the exterior (and this can certainly be accomplished through an interior wall) but often they are not. That is what we are trying to ascertain here. 


On Fri, Feb 17, 2012 at 10:59 AM, KTOT (g) <ktottotc at gmail.com> wrote:

  As I said, I can cook anything else for a long time and no CO shows on the alarm units, so I question your statement about the propane under the pots—why would it be the propane just when liquids are evaporating off the top, not other cooking? 

  The stove is properly vented but it’s not on an exterior wall. I’m not sure exactly what my plumber did, but he definitely installed everything to code.

  From: Reuben Deumling 
  Sent: Friday, February 17, 2012 11:43 AM
  To: Green Building 
  Subject: Re: [Greenbuilding] Question on tight house, carbon monoxide

  Does your oven vent to the outside? 
  It is the propane burning under your pots that is no doubt contributing the CO to the ambient air. You should figure out a way to vent your gas-burning appliances to the outside (and if things are as tight as they seem) find a way to source makeup air to boot.



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