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I have induction. The air quality is the same. It's not the source of energy so much as it is the cooking of the product itself. My air quality goes to red with induction or gas. Induction doesn't yield cleaner air. Its the smoke from the meat or vegetables changing with the oil and fats.

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Perhaps that's more of a measurement issue? The combustion byproducts of gas are very real and measurable, and getting rid of those definitely helps. Even if the cooking itself contributes as well. I don't get much smoke from my cooking, though, so it could just be that.

The byproducts and smoke of cooking meat and vegetables are the real issue. What do you make? In the old days we would probably be cooking this stuff inside.

Not sealed off homes with simulated cooling or heating.

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