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A few years ago, we all started hearing about how gas ranges, which have been popular in our country for at least a century and are favored by professional chefs, were dangerous to our health and should be replaced by electric or induction cooktops. That revelation begs a couple of obvious questions about how such an unsafe appliance became so ubiquitous in the first place, and why we’re only hearing about its dangers now. Mark and Joe recount how natural gas became the go-to power source in our kitchens, how Big Gas suppressed safety concerns in a way that would make Big Tobacco proud, and what we can do to mitigate the perils of cooking with gas. (Recorded November 7, 2025.)