Like most in all places else within the country, New York City buildings are primarily heated by burning gasoline at a centralized source to generate both steam that is distributed via pipes or heat unfold via ducts. Also like most in all places else within the nation, most New York City kitchens, each residential and commercial, have fuel stoves and ovens. The invoice that is expected to turn out to be regulation would ban fuel hookups for new buildings, requiring cooking and heating to be done electrically. Perhaps more importantly, deep-frying has a relatively low maximum temperature that is defined by the oil’s smoke point—generally around 450°F (230°C) or so. Oil in a skillet or a steak on the grill, on the other hand, can obtain temperatures a couple hundred levels greater than this, allowing your meat to char rather than simply brown.
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