The pandemic has focused increased attention on indoor air quality and ventilation, particularly in commercial and institutional settings. However, many people remain unaware of the health risks posed by an activity that occurs every day in their homes: cooking. Any type of cooking, from boiling water to frying food, will produce some amount of indoor air pollution. One of the most serious pollutants is particulate matter, or fine particles, which is generated by cooking food and heating oil on all types of stoves. Cooking with gas produces harmful combustion products like nitrogen dioxide and carbon monoxide, and both gas stoves and electric stove burners generate ultrafine particles. These cooking-related pollutants are linked to health impacts, including respiratory problems and cardiovascular disease, and some people-including children, older adults, people with underlying conditions, and people who have been socially and economically disadvantaged-are at increased risk of harm from exposure.
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