Cooking appliances and the process of cooking itself can produce numerous pollutants. For instance, electric coil burners in stoves, ovens, and toasters (A) can release fine and ultrafine particles,25,26 while gas burners (B) can generate nitrogen dioxide, carbon monoxide, particulate matter, and formaldehyde.26,27 The burning of organic matter during cooking (C)—particularly with high-temperature activities like frying, broiling, and sautéing—produces acrolein,28 polycyclic aromatic hydrocarbons,29 and particulate matter.26 An appliance’s pilot light (D) can be a source of nitrogen dioxide.20 A venting hood (E), even if only modestly effective, can protect residents against cooking-related pollutants.21
© 2014 Daniel Gallant