[Stoves] Heating unit or cooking stove INSIDE a home?

[Thomas Reed]

Dear Andrew and all Stovers:

There is a win-win solution.   All indoor cooking should have at least a 
natural draft hood to take the hot cooking gases, greases and any stove 
emissions etc. up and out. This kills two birds with one stone - stove 
emissions and cooking emissions. 

CO is very toxic particularly because it is odorless.  However, smokers 
regularly breath smoke containing > 20 ppm.

The current Occupational Safety and Health Administration (OSHA) 
permissible exposure limit (PEL) for carbon monoxide is 50 parts per 
million (ppm) parts of air (55 milligrams per cubic meter (mg/m(3))) as 
an 8-hour time-weighted average (TWA) concentration [29 CFR Table Z-1]. See

*http://www.osha.gov/SLTC/healthguidelines/carbonmonoxide/recognition.html*

Too much worry about imposing US standards on people with no means to 
meet them imposes starvation on the poor. 

TOM REED        BEF


andrew wrote:
> On Thursday 08 May 2008 19:23, Paul S. Anderson wrote:
>   
>> Dick has asked about a cooking or heating stove INSIDE his
>> residence.  If a cookstove was built from scratch or even altered
>> from an existing stove, would it even be allowed inside of an
>> American residence?  What about the safety checks and permits and
>> insurance questions?  These are serious restrictions!!  Anyone
>> have specific info on this??
>>     
>
> I cannot help regarding American legal restrictions but am wary that 
> discussion of specifics of American law is beyond the scope of this 
> list.
>
> What would be relevant to cooking and heating stoves is what any such 
> laws aim to do, with regard to safety of people using the sort of 
> devices we discuss.
>
> The simple fact may be that less developed economies cannot yet 
> afford the overhead of legislation, yet, but there's no reason we 
> should not strive to provide them with the same levels of safety we 
> assume for ourselves.
>
> AJH
>
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