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When the air is good outside, I typically run our whole-house fan pulling in outside air while I'm baking or making dinner - didn't consciously decide on it, but it just seemed to feel better to do those together.

Now I really need to investigate more details - like does induction cooking (vs. gas) improve the quality? What about the type of food (ie, cooking vegetarian vs. grilling sausages)?

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Investigate fume hoods and implement a good one with enough make-up air to take everything coming off of your range out of your kitchen. Air quality's negatively impacted by heating pots/pans/etc. and their contents up and less about how they're being heated. With the exception of h2o just about everything you cook has a negative impact on the air quality and the pans themselves are doing all sorts of interesting things to the air when they get hot.

I agree on PM2.5 but gas is clearly worse from a CO2 (and other combustion byproducts) point of view compared to induction which is limited to 'just' the food items and the containers they're in.

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