It seems to me that my reaction to New York is conditioned by my first experiences. In the late ’80s the city was a gritty place. Some parts of it were too dangerous to walk about in the evenings. You were told to be careful in Central Park, Times Square and Bryant Park. And through it all, steam wafted out from vents and chimneys, making everything look even more weird. It’s a new and more pleasant city now, but the steam still rises from the streets.
It has never been as easy to read about the world as it is today. I sat in a little cafe off 5th Avenue and found out more about this. I was not surprised to learn that the 170 kilometers of steam pipes under the streets of New York make it the steamiest city in the world. What surprised me were the uses to which the 40 million kilos of steam that flow these pipes daily are put. I’d lazily assumed that it was mainly for heating. Not so.
The superheated high pressure steam is used for energy. Restaurants use it to power their dishwashers, and buildings to power cooling units in summer. The Guggenheim uses it to fine-tune the humidity in the building, and hospitals sterilize equipment using it. The system has been operated by Consolidated Edison since the 1950s, when it acquired the business from the NY Steam Corp which started up in lower Manhattan in 1880. As mid-town was developed in the 1920s, electrical cables and steam pipes were laid down together. ConEd claims to have around 2000 buildings as customers and seven generating stations. In three of these stations the steam is a by-product of ConEd’s electrical power generating plants. it seems that the operation is fairly green.