Coal-fired pizza in an Arizona chain and one more in Las Vegas. The growing popularity of coal-fired pizza in the 2010s was identified as a major market for anthracite coal suppliers, most of whom are in Pennsylvania's Coal Region, who generally see a declining market due to alternate industrial and home heating fuel sources. Concerns have been raised about particulates, sulfur dioxide and CO emissions from coal-fired pizza ovens. Coal-fired pizza Coal-fired pizza is a pizza style in the United States. New York-style pizza and New Haven-style pizza are often cooked in coal-fired pizza ovens. A coal-fired oven can reach and cook
Carbon sink gasification technology, where it is estimated to raise energy costs for households in the United States using only coal-fired electricity sources from 10 cents per kW·h to 12 cents. Currently, capture of carbon dioxide is performed on a large scale by absorption of carbon dioxide onto various amine-based solvents. Other techniques are currently being investigated, such as pressure swing adsorption, temperature swing adsorption, gas separation membranes, cryogenics and flue capture. In coal-fired power stations, the main alternatives to retrofitting amine-based absorbers to existing power stations are two new technologies: coal gasification combined-cycle and oxy-fuel combustion. Gasification first produces a "syngas"