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. 2014 Jun 1;122(6):A154–A159. doi: 10.1289/ehp.122-A154

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graphic file with name ehp.122-A154.g003.jpg — Tiny variations in cooking can dramatically affect emissions, so when researchers Brett Singer (left) and Woody Delp (right) study cooking-related pollutants, they take care to replicate temperature, fuel flow, cooking time, and other factors. Here, in their LBNL lab, Singer uses an infrared thermometer to ensure the temperature of the pan is the same during each standardized cooking event.

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