Cooking Air Quality Tips Featured

September 15, 2021

Fumes from cooking on gas stoves and other commonly used household appliances can have a significant effect on indoor air quality. Lawrence Berkeley National Laboratory’s (Berkeley Lab’s) Residential Building Systems and Indoor Environment Groups lead indoor air quality research efforts, and Staff Scientist Iain Walker recently shared tips for mitigating the health risks of cooking fumes with the magazine Discover.

“Anything with a red-hot element is going to generate particles,” said Walker, who also leads Berkeley Lab’s Residential Building Systems Group. “That includes most stovetops, ovens and even small appliances like toasters.”

The extent to which cooking fumes will affect indoor air quality depends on factors like cooking method, food type, cookware material and appliance type. 

Walker recommends replacing gas stovetops with electric if possible, along with using the high setting on the kitchen range hood while cooking and for 15 minutes after.  

“Not only are you reducing carbon impact [on the environment] but you can have a healthier home if you get rid of combustion appliances,” Walker said.

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