logo
Should I Feel Guilty About Using My AC?

Should I Feel Guilty About Using My AC?

Air conditioning is one of our great guilty pleasures. When your town is suffocating under a 100-degree heat dome, there's nothing like the sweet relief that comes from returning home, cranking up the AC, and leaving behind the sweltering outdoor atmosphere for the cooler, crisper indoor one. As the first major heat wave of 2025 bakes the Northeast, South, and Midwest, nearly 150 million Americans are discovering that fact anew.
But air conditioning comes at a high price. The two billion units operating worldwide are responsible for 7% of annual global greenhouse gas emissions, according to the United Nations Environment Program—a figure that is expected to double by 2030 and triple by 2050, when more than five billion units are projected to be in use. This will drive a climate spiral, with increased carbon output pushing global temperatures even higher, leading to still more air conditioning use and still higher temperatures and on and on.
'Air conditioning is becoming a lifeline in this overheated world,' says Ankit Kalanki, a cooling expert at RMI, a research and public policy group originally known as the Rocky Mountain Institute. 'It's no longer a luxury. We rely on air conditioning for comfort, to feel productive, to feel safe and healthy, and this is an invisible driver of electricity demand and emissions.'
That fact leaves a lot of people feeling guilty over their own AC use. Our grandparents got by with fans, light clothing, drawn shades and cold drinks; even in the face of climate change, couldn't we do the same for at least routine summer heat?
'The feeling of guilt comes from a sense of responsibility to do something,' says Fionnuala Walravens, senior campaigner at the Environmental Investigation Agency, a green advocacy group. 'We ask ourselves 'What can we change?''
AC guilt is only a piece of the larger phenomenon of climate guilt, the responsibility and even shame many people feel if they aren't recycling perfectly, composting regularly, driving minimally, and keeping energy consumption as low as possible. 'There are often a lot of emotions that are connected,' says Wendy Greenspun, a clinical psychologist who is affiliated with Climate Psychology Alliance North America, an educational nonprofit. 'There is sadness, anger, anxiety, fear—lots of different emotions that I put under the umbrella of climate distress. Guilt may be one of those.'
Managing all of those emotions—and taking all of the green steps to ameliorate them—can be a considerable lift, and almost no one can claim to be a perfect climate citizen. But when it comes to air conditioning there are plenty of coping measures—ways to keep your use of cooling in check while at the same time accepting that in an increasingly sweltering world, air conditioning is a daily essential.
The most significant—if most expensive—step you can take to reduce the carbon footprint of your air conditioner is to scrap any model you bought 15 years ago or earlier and upgrade to a new one. In 2010, the U.S. Environmental Protection Agency (EPA) banned the sale of new AC units (either central AC or window models) that use Freon—also known as R-22—as a coolant. Freon, which can leak from home units and often has to be replaced and topped off by a service person, has a so-called global warming potential (GWP) of nearly 2,000—meaning it packs 2,000 times the planet-heating punch of an equivalent amount of carbon dioxide. New units now use Puron Advance—also known as R-454B—which has a GWP of just 465. That's still considerably more than CO2 (which, by definition, has a GWP of 1), but a whole lot less than R-22.
'Industry is transitioning to alternatives that have a much lower environmental footprint,' says Kalanki. 'There is a lot of promise when it comes to what kind of refrigerants can provide similar cooling without impacting performance.'
Disposing of old units is a bit more complex than just tossing them in a town dump. Many state or local laws require that refrigerant first be drained by an EPA-certified technician, after which the AC can be recycled or carted off by local curbside pickup programs.
Kalanki also recommends buying what are known as smart air conditioners, units that connect to WiFi and can monitor energy use and be controlled remotely via phone. Smart AC's make it possible to pre-cool your home, turning the unit on when you're away to lower the temperature before you return, allowing you to shut the AC off—or at least turn it down—during peak evening use when air conditioners are commonly operating at their maximum. That can make a big difference to the larger world as air conditioners currently account for 40% to 60% of peak demand on the grid in the summer. Keeping your electricity use low in those hours also saves money, as energy companies often charge more for power consumed in that window; curbing consumption at such times can also help avoid grid crashes or blackouts.
'A smartly designed unit,' says Kalanki, 'can sense and measure how much of an energy load is required to cool a space. You can really reduce energy consumption significantly.'
Architects and designers of apartments and single family homes have a role to play too. Better insulation, for example, can not only keep out the cold in winter, but keep in the cool during summer. Shades and awnings to screen out the sun can help too, as can painting roofs white—instead of the common black tar seen in cities—which reflects away the heat and light that black roofs absorb. 'There are a host of these passive strategies that can be used when buildings are designed,' says Kalanki.
Buying, renting, or renovating a home with a mind toward these efficiencies, as well as installing new, upgraded AC units and heat pumps can not only reduce your carbon load, but reduce your emotional load—bringing down some of the guilt that comes with gobbling too much power in the summer months when energy use spikes.
A few other simple adaptations can help as well. Businesses like law firms and banks can relax their suit and tie rules during the summer, says Walravens, lightening the load on office air conditioners that have to make the environment cool enough for people wearing dark layers in triple-digit temperatures. Adjusting our own internal thermostats can help too. As of 2022, 88% of American homes had air conditioning, compared to fewer than 10% of European homes, according to MIT Technology Review. And we drive our units hard. One TIME analysis from 2022 found that U.S. residences are kept at around 74° F even when no one is home, and 70° F when the family returns.
'We have to change our mindset a little,' says Walravens. 'The reality is we can survive and be productive at higher temperatures. That may at first seem a little bit daunting, but it's going to use a lot less energy and cause a lot less guilt.'
Of course, you didn't cause the climate crisis all by yourself and you can't remotely fix it alone either. The best you can do is play your small part and let go of the sense that you're to blame.
'We as individuals can be change agents,' says Michaela Barnett, a civil engineer and the owner of KnoxFill, a bulk sales business that seeks to limit the use of single-use containers. 'We can reconceptualize the way that we think about our individual actions for change and the way we're living in line with our values. But we should also give ourselves grace and patience, not bearing all of the weight either, because that's not productive.'
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Animal shelters are overrun with pets after July 4. You don't have to adopt to help.
Animal shelters are overrun with pets after July 4. You don't have to adopt to help.

USA Today

time8 hours ago

  • USA Today

Animal shelters are overrun with pets after July 4. You don't have to adopt to help.

Independence Day fireworks will fade, but lost or abandoned cats and dogs will suffer long after the final boom. Fear of fireworks is one of the most common challenges faced by dog owners. Animals will often display visible signs of anxiety − like shaking, pacing the room or hiding − when faced with the booms and flashes. Some pets will even run away, which is why it should come as no surprise that July 5 is among the busiest days of the year for pet shelters. Americans can take preemptive steps to keep furry family members secure during the festivities. But with an estimated 45% of households owning a dog, successful canine escape artists are inevitable. That's why it's so important to foster a robust network of local pet shelters. The frontline volunteers at these facilities will care for lost or abandoned pets until they can be reunited or paired with loving homes. Sadly, we are missing the mark in that regard. Local pet shelters across the country are drowning. Headline after headline describes how pet shelters operating on shoestring budgets are being overwhelmed with animals. 'Pet surrenders soar in Chicago, pushing city shelter to the brink,' one reads. Another warns: 'South Georgia animal shelters struggle with overcrowding as euthanasia rates climb.' A Colorado headline: 'Dog surrenders are soaring at Denver Animal Shelter.' While established, national charities are well suited to tackle certain societal problems, sheltering homeless animals is a different story. It's a national crisis that is most effectively tackled by community solutions. Your dog wants us to ban fireworks. Do you agree? Take our poll. | Opinion Give to organizations that provide the most help The key is directly supporting local pet shelters, rather than sending money to national groups headquartered in New York or Washington, DC. Large animal charities like the American Society for the Prevention of Cruelty to Animals (ASPCA) or Humane World for Animals, formerly the Humane Society of the United States, will produce flashy fundraising appeals and hobnob with politicians. But humble, laborious activities like caring for homeless cats and dogs all year are low on their priority lists. Neither group is affiliated with local pet shelters, despite sometimes having similar-sounding names. And while both of the large organizations feature compelling imagery of homeless cats and dogs to solicit donations, only a small fraction of fundraised dollars go to local pet shelters as financial grants. The ASPCA contributes about 2% of its more than $350 million budget. Humane World for Animals gives only 1% of its nearly $180 million budget. The best thing Americans can do to help alleviate the homeless pet crisis is to donate directly to, or volunteer at, their local shelters. Diverting a chunk of donor generosity that currently supports national groups to instead help local pet shelters would go a long way toward saving the lives of thousands of cats and dogs. A Fourth of July message from dogs: Why the loud fireworks? Can't you just wag your tails? | Opinion Companies and influencers also have a responsibility to support local shelters over large, national animal nonprofits. For example, one recent contestant on "Celebrity Jeopardy!" competed to win $1 million for Humane World for Animals. The game show's grand prize would more effectively help homeless cats and dogs if it funded a handful of local pet shelters that are strapped for resources. Evite, an online virtual invitation platform, is another example. The website currently offers users the opportunity to donate to the ASPCA after RSVPing to events like birthday parties or weddings. The pop-up message says it would 'give more animals the food, water, and shelter they need to survive.' Evite could better help homeless cats and dogs by directing visitors to support local pet shelters. Independence Day fireworks will fade, but lost or abandoned cats and dogs will suffer long after the final boom. Generous Americans should directly support local pet shelters to help these animals because national charities are dropping the ball. In the land of "pup-portunity," no homeless animal should be left behind. Edwin Sayres was president and CEO of the American Society for the Prevention of Cruelty to Animals from 2003 to 2013. He is a senior adviser to the Center for the Environment and Welfare.

Grill marks are meaningless: Here's what matters when cooking out
Grill marks are meaningless: Here's what matters when cooking out

CNN

timea day ago

  • CNN

Grill marks are meaningless: Here's what matters when cooking out

Summer temperatures have cranked up to 'HI,' and many Americans will be turning up the heat another notch as they light the fire on family cookouts. Unfortunately for some, more grilling means more over-cooked hamburgers, burnt bratwurst and scorched steaks. But chef Tyler Florence, whose latest cookbook is 'American Grill,' says the biggest mistakes grillmasters-to-be make can easily be fixed before their next backyard feast. Without hesitation, Florence says the most common mistake grillers make is turning their grills to full heat. 'They'll either put charcoal and hard fuel in the bottom of a grill, light it, and make the entire thing one temperature,' Florence explains. 'Or they'll light all four burners on the gas grill and make the whole thing hot.' He says grills should be set up to have one hot zone, where meat and vegetables are exposed to direct heat, and a 'cool' zone that allows food to be cooked via indirect heat. If using a charcoal grill, the best way to create separate zones is to simply put the charcoal only on one side of the grill. For gas grills, only ignite the burners wanted as the hot zone. 'Beef, shrimp, chicken — protein loves high temperature, but only for a minute,' says Florence. 'They like the caramelization.' But he warns too much time at high temperatures directly over charcoal or gas burners will cause the meat to overcook on its outside before the inside cooks all the way through. 'You want to do this little dance back and forth between the hot side and the cold side. You start with searing on the hot side and getting a little more color, a little more golden delicious color. And then you move it to the cold side,' explains Florence. In the cool zone, Florence says the grill becomes more like a convection oven, with flowing hot air inside the grill cooking the meat internally at an even rate. 'The hot side is going to give you the color, and the cool side is going to give you the ability to cook it all the way through without flare ups,' Florence says before quickly pivoting. 'Let's talk about flare-ups.' Florence, chef-owner of San Francisco's Wayfare Tavern and Miller & Lux steakhouse as well as a Miller & Lux location in Hawaii, says meat cuts with high fat ratios like ribeye steaks and smashburgers are extremely popular to grill. But, he warns, they can cause unwanted flame flare-ups that can quickly ruin your grilling game plan. When fat renders down at high temperatures, it will drip onto the heat source and cause flare-ups that can burn the exterior of the meat and cause safety issues. Florence's simple solution: use a cast iron skillet on your grill. 'I like to use cast iron — on top of the grill — as a plancha,' says Florence. A plancha, made popular in Spanish cuisine, is a flat metal plate used to sear meats at a very high temperature. 'I want to put the hot pan over the hot side. I want to make sure the outside [surface of the meat] is dry. I want to season with salt and pepper, a little extra virgin olive oil and then I put it down on the pan to sear,' Florence details. 'And then when the fat collects, it doesn't drip. Also, it gives you something to baste back on top of the meat, which is great.' While marinades and sauces can enrich the flavors of grilled proteins, Florence warns that adding them before grilling can cause headaches. 'If you're going to make barbecue chicken, don't dip your barbecue chicken in barbecue sauce and then grill it because the sugar in the barbecue sauce will burn before the chicken can cook all the way through.' He believes patience is key before adding your favorite marinade or sauce. 'Grill the chicken two thirds of the way and then mop or brush on your sauce,' he says. It's in that final third that 'you get that gorgeous mahogany color.' And lastly … The sight of perfectly branded grate marks on grilled meat has long been sought by grillers at home and those in steakhouses across the globe. But Florence says aside from the aesthetics, grill marks are useless. 'F*** grill marks,' proclaims Florence. He says the pursuit of perfectly seared lines on meat cuts doesn't make the meat taste any better. Plus, it creates more opportunities for hamburgers, steaks, chicken and fish to stick to the grates and make it hard to scrape off. Florence reiterates that using a cast-iron skillet will create a more attractive-looking sear and more opportunity to baste the meats with fats and herbs. And that ups the likelihood that your guests will come back for the next backyard cookout.

Grill marks are meaningless: Here's what matters when cooking out
Grill marks are meaningless: Here's what matters when cooking out

CNN

timea day ago

  • CNN

Grill marks are meaningless: Here's what matters when cooking out

Summer temperatures have cranked up to 'HI,' and many Americans will be turning up the heat another notch as they light the fire on family cookouts. Unfortunately for some, more grilling means more over-cooked hamburgers, burnt bratwurst and scorched steaks. But chef Tyler Florence, whose latest cookbook is 'American Grill,' says the biggest mistakes grillmasters-to-be make can easily be fixed before their next backyard feast. Without hesitation, Florence says the most common mistake grillers make is turning their grills to full heat. 'They'll either put charcoal and hard fuel in the bottom of a grill, light it, and make the entire thing one temperature,' Florence explains. 'Or they'll light all four burners on the gas grill and make the whole thing hot.' He says grills should be set up to have one hot zone, where meat and vegetables are exposed to direct heat, and a 'cool' zone that allows food to be cooked via indirect heat. If using a charcoal grill, the best way to create separate zones is to simply put the charcoal only on one side of the grill. For gas grills, only ignite the burners wanted as the hot zone. 'Beef, shrimp, chicken — protein loves high temperature, but only for a minute,' says Florence. 'They like the caramelization.' But he warns too much time at high temperatures directly over charcoal or gas burners will cause the meat to overcook on its outside before the inside cooks all the way through. 'You want to do this little dance back and forth between the hot side and the cold side. You start with searing on the hot side and getting a little more color, a little more golden delicious color. And then you move it to the cold side,' explains Florence. In the cool zone, Florence says the grill becomes more like a convection oven, with flowing hot air inside the grill cooking the meat internally at an even rate. 'The hot side is going to give you the color, and the cool side is going to give you the ability to cook it all the way through without flare ups,' Florence says before quickly pivoting. 'Let's talk about flare-ups.' Florence, chef-owner of San Francisco's Wayfare Tavern and Miller & Lux steakhouse as well as a Miller & Lux location in Hawaii, says meat cuts with high fat ratios like ribeye steaks and smashburgers are extremely popular to grill. But, he warns, they can cause unwanted flame flare-ups that can quickly ruin your grilling game plan. When fat renders down at high temperatures, it will drip onto the heat source and cause flare-ups that can burn the exterior of the meat and cause safety issues. Florence's simple solution: use a cast iron skillet on your grill. 'I like to use cast iron — on top of the grill — as a plancha,' says Florence. A plancha, made popular in Spanish cuisine, is a flat metal plate used to sear meats at a very high temperature. 'I want to put the hot pan over the hot side. I want to make sure the outside [surface of the meat] is dry. I want to season with salt and pepper, a little extra virgin olive oil and then I put it down on the pan to sear,' Florence details. 'And then when the fat collects, it doesn't drip. Also, it gives you something to baste back on top of the meat, which is great.' While marinades and sauces can enrich the flavors of grilled proteins, Florence warns that adding them before grilling can cause headaches. 'If you're going to make barbecue chicken, don't dip your barbecue chicken in barbecue sauce and then grill it because the sugar in the barbecue sauce will burn before the chicken can cook all the way through.' He believes patience is key before adding your favorite marinade or sauce. 'Grill the chicken two thirds of the way and then mop or brush on your sauce,' he says. It's in that final third that 'you get that gorgeous mahogany color.' And lastly … The sight of perfectly branded grate marks on grilled meat has long been sought by grillers at home and those in steakhouses across the globe. But Florence says aside from the aesthetics, grill marks are useless. 'F*** grill marks,' proclaims Florence. He says the pursuit of perfectly seared lines on meat cuts doesn't make the meat taste any better. Plus, it creates more opportunities for hamburgers, steaks, chicken and fish to stick to the grates and make it hard to scrape off. Florence reiterates that using a cast-iron skillet will create a more attractive-looking sear and more opportunity to baste the meats with fats and herbs. And that ups the likelihood that your guests will come back for the next backyard cookout.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store