Title : Gas vs. electric stoves: Evaluating the impact of cooking practices on particulate matter and total volatile organic compounds in home kitchens
Abstract:
Our daily cooking routine, from the stove we use to how we prepare our meals, significantly affects the air we breathe at home. This study investigated how electric and gas stoves compare when it comes to indoor air quality, focusing on frying and boiling. The research employs real-time monitoring using Awair Element monitors to assess concentrations of particulate matter (PM) and total volatile organic compounds (TVOCs) during cooking sessions. The study carefully considers various cooking methods, pot sizes, and meat types, ensuring a comprehensive evaluation of emissions. The findings highlight the critical role of both stove type and cooking conditions in determining IAQ. There does not appear to be strong differences between the conditions in cooking emissions between gas and electric stoves. Gas stoves consistently emitted slightly higher levels of harmful pollutants, while electric stoves showed potential concerns related to PM2.5 emissions during frying. Proper ventilation emerged as a critical mitigation strategy, effectively reducing overall emissions with varying impacts on PM2.5 depending on the stove type and cooking method. This study underscores the importance of considering both stove type and cooking conditions when optimizing IAQ in residential kitchens. While electric stoves may be preferable for reducing overall pollutant emissions, proper ventilation is crucial for both stove types, especially during high-temperature cooking activities like frying. Further research is necessary to elucidate the factors influencing PM2.5 emissions from electric stoves and refine ventilation strategies for both stove types to ensure healthier indoor environments. Despite some study limitations, the research contributes valuable insights for individuals, researchers, and policymakers seeking to enhance indoor air quality and public health.
