[Greenbuilding] [BULK] Re: Question on tight house, carbon monoxide

[KTOT (g)]

Sounds like a good idea. Any suggestions where to buy an inexpensive one? The only one on amazon.com is over $30 with shipping which seems quite high. Or if making one is quite simple, can you tell me how to do so (what materials and such, in particular)? Thanks.

From: Erin Rasmussen 
Sent: Saturday, February 18, 2012 2:33 PM
To: 'Green Building' 
Subject: Re: [Greenbuilding] [BULK] Re: Question on tight house,carbon monoxide

 

You may want to buy/build a pot skirt (similar to a wok support - if you've seen those). That will help the heat transfer, I don't know about the carbon monoxide. This is a good, if slightly technical analysis of pot skirts:

http://stoves.bioenergylists.org/content/pot-skirt-investigat

 

Very Important!!! PLEASE keep opening your windows/doors.  With no stove pipe (no above the cooking zone ventilation  to the outside), and a very tight house, those CO readings you are seeing are depressingly normal, even in the most efficient stoves, that's why venting is so important.  Shoot, I can set off the CO alarm at my house on my electric range in my drafty kitchen. 

 

:-) Erin 

 

From: greenbuilding-bounces at lists.bioenergylists.org [mailto:greenbuilding-bounces at lists.bioenergylists.org] On Behalf Of KTOT (g)
Sent: Saturday, February 18, 2012 9:47 AM
To: Green Building
Subject: Re: [Greenbuilding] [BULK] Re: Question on tight house, carbon monoxide

 

Yes, the canning and soup pots are larger than regular pots, significantly larger than the circumference of the flame. No soot, however.

 

From: Bob klahn 

Sent: Saturday, February 18, 2012 12:10 AM

To: greenbuilding at lists.bioenergylists.org 

Subject: Re: [Greenbuilding] [BULK] Re: Question on tight house,carbon monoxide


One other thought though, on part of the original problem (based on an assumption - always risky, so I'll check).
If the canning pot is larger than your normal pots and pans (most seem to be), could the key to the high CO production be that the flame is impinging on ( flaring out across) the bottom of the pot?  This will tend to reduce the combustion efficiency (in extremes even soot up the pot bottom,educe combustion efficiency and increase the CO production.

I'd expect the oven to be set to burn relatively efficiently, so we don't hear of cooks keeling over, and produce less CO even when on for longer  times.

All speculation, but I bit my boot so deeply on the last one, I had 
Bob Klahn



I actually watch them quite closely to keep them from boiling over. The CO level goes way up before they do occasionally boil over, however, definitely. The CO level goes up when the flames are burning properly blue. 

No way could I have the stove vented outside when the house was built without huge additional cost--I had an expert builder and confirmed this at the time. Thus the alternative, a vent with carbon filter. No, it is not against code, at least not here, definitely. 





--------------------------------------------------------------------------------
_______________________________________________
Greenbuilding mailing list
to Send a Message to the list, use the email address
Greenbuilding at bioenergylists.org

to UNSUBSCRIBE or Change your List Settings use the web page
http://lists.bioenergylists.org/mailman/listinfo/greenbuilding_lists.bioenergylists.org
-------------- next part --------------
An HTML attachment was scrubbed...
URL: <http://lists.bioenergylists.org/pipermail/greenbuilding_lists.bioenergylists.org/attachments/20120218/6f3a02ca/attachment.html>