Do you have a source for NO2 being difficult to direct out of a house with a range hood? My range hood is maybe ~3 feet from the source, I'm wondering if it's enough or if I should do something more proactive.
https://www.osti.gov/servlets/purl/1420274
It's possible that what I was reading before was discussing direct capture of the combustion products, but it stands to reason that if you're exhausting a lot of air with the range hood it's going to limit the concentration of pollutants by cycling the air in the entire kitchen. Alternatively I could just be remembering incorrectly!
My range hood is unfortunately configured to recirculate, and it's not in a convenient location to duct to the outside. If I change entirely over to electric I'll likely keep the range hood recirculating and install a central ERV or HRV that pulls air from the kitchen to manage winter time air pollution throughout the house.
I suppose I'll just be more proactive using my indoor air monitor when cooking; albeit it's hard to know for sure. The monitor always shows a non trivial ambient level of VOCs; so it's hard to know what is safe, what is from cooking, what can be prevented, etc..
On my unit you can reconfigure it to vent out the back (if the unit just happens to align perfectly between the studs -- which mine didn't) or you can configure it to vent up through a duct. I had a duct run through the roof. My air quality is definitely better when running the range hood now; it still gets bad when I cook, but just less-bad than before.