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This study compares air pollutant concentrations resulting from cooking with gas or induction cooktops, with or without either of two recirculating range hoods with filters. A meal of pasta, plant-based “meat” sauce and stir-fried broccoli was cooked three times for each cooktop and hood combination in a 158 m 3 room. Time-resolved measurements were made of nitrogen oxides (NO X ), carbon dioxide (CO 2 ), size-resolved particles, and speciated volatile organic compounds (VOCs) during cooking and 30 minutes after cooking. Cooking with induction used half as much energy, produced no discernible NO X , and significantly reduced ultrafine particles (UFP, diameter < 100 nm) and CO 2 compared to gas cooktops. Induction produced statistically higher PM 2.5 when calculated using size-resolved particle measurements from one pair of instruments, but the difference was not discernible when calculating from another pair. With gas cooktops, roughly half of the PM 2.5 was in particles smaller than 0.3 μm and thus below the lower quantitation threshold for many optical particle instruments; optical devices may thus substantially under-report PM 2.5 from gas cooking. VOCs did not significantly differ between gas and induction. Both recirculating range hoods substantially reduced all particle sizes when cooking with either fuel, and the reductions were larger for gas cooking. One of the range hoods also substantially lowered some of the VOCs. • Measured air pollutants from cooking a simple meal with gas or induction cooktop. • Induction used 50 % less energy, emitted no NOX and fewer ultrafine particles. • Cooking this meal with induction likely emitted more PM2.5. • Half of the gas-cooking PM2.5 was under the optical sensor threshold of 0.3 μm. • Both recirculating range hoods with filters substantially reduced particle levels.
Li et al. (Sat,) studied this question.