Always good to test these things if possible. PM 2.5 detectors are pretty cheap.
For instance I used one to learn that fume hoods on stoves are basically inadequate. (Windows are more effective)
For instance I used one to learn that fume hoods on stoves are basically inadequate. (Windows are more effective)
I’d avoid using gas stoves at all unless it was inside a lab style fume hood.
So for example if I am frying chicken in a well oiled pan, and smell chicken, pm 2.5 does nothing. But if the chicken is browning and I smell....I dunno, the smell of browning chicken, that raises the meter.
But if something goes wrong and you can smell any kind of burning, then generally the levels will rise to between 150-500. I’m including small things, like a speck of food getting out of the fry pan and onto the burner. Or not enough oil in the pan, or anything producing a maillard reaction. The line between “nothing noxious” and “whoa that is dangerous” is very thing in my measuring experience. And the best way to deal it when it happens is opening windows. These should clear it out within 15 min or less in most cases.
Never had a gas stove so never tested for pm 2.5. Am guessing it is higher, and co2 as well.