Air pollution during cooking
Whatever small or large, the kitchen is the heart of the home. One of the best things when arriving home is smelling the food from the kitchen. It makes most of us feel calm, comfy and relax. More and more people start to cook by themselves, especially during the coronavirus pandemic; not only because most restaurants were closed, but also for health reasons. Another nice thing is that people spend more quality time with their loved ones in the kitchen together preparing meals, having drinks, and chatting.
You may use a stove, oven, or other appliances to cook, the different heating processes that you use produce different airborne emissions(*1). You might never notice which air pollutants can be found in the kitchen. The carbon monoxide, formaldehyde and particles concentration can increase while using gas or electric stoves, the concentrations depend on the ingredients, the cooking oil, and the cooking method. Deep frying, browning, and multitasking are considered the top 3 cooking methods that produce most air pollution. During cooking, the concentration of formaldehyde can increase from 23 μg/m³ to 58 μg/m³ within two hours(*2). Particulate matter and VOCs can be released into the air while you are using appliances including toasters, deep fryers, and woks. Furthermore, it may keep increasing while the dishwasher is working, and the cleaning process of the oven is on. Thus, make sure that you carefully monitor the indoor air quality in the kitchen and have the heat exchanger system, the air filter and the air purifiers working proper are important for you and your family’s health.
Enjoy cooking & stay safe and healthy!
(*1)The California Air Resources Board:
contact firstname.lastname@example.org for more information.