Key points from article :
A new investigation by consumer group Which? has revealed that cooking on a gas hob can produce higher levels of indoor air pollution than those found on a busy London street. The study monitored nitrogen dioxide (NO2) and fine particulate matter (PM2.5), two pollutants linked to respiratory diseases, heart conditions, and even Parkinson’s disease. The findings raise concerns about the potential health risks, particularly for children and individuals with respiratory conditions.
Five volunteers participated in the study, four using gas hobs and one using an induction hob. Despite using extractor fans, NO2 levels spiked significantly when gas hobs were in use, with pollution levels remaining elevated for hours after cooking. In some cases, these levels exceeded World Health Organization (WHO) guidelines. The participant using an induction hob only recorded background NO2 levels from outdoor pollution, highlighting gas cooking as a major contributor to indoor air pollution.
PM2.5 levels also surged, with some volunteers experiencing pollution peaks of nearly 650 micrograms per cubic metre—far exceeding the WHO’s recommended 24-hour limit of 15 micrograms per cubic metre. Frying food, particularly in oil, caused the highest pollution levels, but opening windows significantly reduced exposure, bringing PM levels back to normal within 45 minutes in most cases.
Which? experts stress that while the long-term health effects of indoor air pollution remain uncertain, improving kitchen ventilation by using extractor fans and opening windows can help reduce risks. Those considering a kitchen upgrade may also benefit from switching to an induction hob.
