As well as being quieter, cheaper to run and easier to clean, induction cookers can cut kitchen temperatures by up to 10C

Leaping flames, searing heat, copious sweat and scorchingly inventive swearing – restaurant kitchens are never a place for the faint-hearted, but this summer they have been sweltering in successive heatwaves to a dangerous degree.

Some restaurants, cafes and bakeries in the UK grew so hot that they were forced to close, or reduce their hours, for the safety of their staff. There is still no maximum working temperature, despite calls from the TUC, and tens of thousands of kitchen staff are thought to have carried on working in “furnace-like” conditions.

The long-running series in which readers answer other readers’ questions commits the cash and presses the buttons on a vital consumer dilemma

Read this week’s replies: What is the true Breakfast of Champions?

I’ve heard that in Germany you can buy sausages in vending machines. What should be sold in machines that isn’t offered at the moment? Sybil Freestone, Oregon

Post your answers (and new questions) below or send them to nq@theguardian.com. A selection will be published next Sunday.

Top 10% generate climate and biodiversity damage bill that exceeds economies of most countries, say researchers

The environmental damage bill racked up by the highest-consuming 10% of the world’s population has reached up to $5.7tn a year – larger than the economy of every country except the US and China, a study has found.

Mega-consumers in this group are concentrated in the global north, accounting for more than half the population of the US and 40-45% of people in the EU.