Talk:Cooking with alcohol

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"Alcohol as cooking fuel" - misstated hazards?[edit]

I had doubts about several of the assertions in this section regarding the hazards of alcohol as a cooking fuel, but in a quick Internet search I did not find an authoritative source either to support or refute them.

What I did find was a non-authoritative consensus (from posts on boating forums) on the advantages and disadvantages of alcohol vis-a-vis propane and kerosene, arriving at conclusions notably different than those presented in the section.

Here are a few of the contrasts presented on the boating forums, in no particular order:

  • Alcohol vapors are lighter than air and will dissipate, whereas propane and kerosene vapors are heavier than air and can settle in the hold of a ship;
  • Alcohol has a lower energy content per unit of weight than propane or kerosene, resulting in slower heating and longer cooking times;
  • An alcohol flame is difficult to see, presenting a burn or fire risk to those unaware of the flame, unlike the bright, easily visible flame of propane or kerosene;
  • No mention was found of odorants added to kerosene (although odorants are generally added to propane).

This section needs authoritative sourcing, with corrections as needed. Wilsonchas (talk) 18:10, 21 January 2011 (UTC)

Quite right. "Scented propane" was a hilarious phrase, made me wonder if I could get it in "pine". Anyway, sources found, changes applied. Richigi (talk) 02:26, 28 November 2012 (UTC)