> Someone once said to me that cooking can increase particle pollution in the air to dangerous levels. Is this true? I suspect not.
Were they talking about gas hobs? Surely that's much worse than the electric/induction one you appear to be using.
Were they talking about gas hobs? Surely that's much worse than the electric/induction one you appear to be using.
It produces CO2, NO2 and some CO. But it's not going to show anything on a PM2.5 meter.
The particles when frying come from the oil turning into smoke, as well as just aerosolization even well below the smoke point. These are what send PM2.5 levels skyrocketing.
When I sear a steak in cast iron, my PM2.5 levels go from their baseline of ~2 ug/m^3 to ~200–400. And course you can smell it in the air.