| > I regret not doing convection Did you mean induction? Convection just means "An oven with an internal fan to circulate hot air" (so actually not convection in the sense of a temperature difference driven air current). Induction is using oscillating magnetic fields to heat a ferromagnetic cooking vessel. > It is Co2 and No2 and vocs that surprise me about the gas stove. Those are always the byproduct of low temperature open combustion of hydrocarbons, which is what a gas stove is doing. > I'm no expert, just a lay person trying to make sense of it all but maybe the PM is from the food and therefore pretty consistent for all types of cooking? I have an induction stove in a house whose baseline PM2.5, CO2, VOCs are very low (by design). I monitor PM2.5, C02 and VOCs during cooking, and the food itself definitely produces PM2.5, since that's the only measure that increases very much when I'm cooking (and only if I forget to turn on the stove extractor fan). However, studies have shown that cooking on gas emits many times the amount of PM2.5 as electric. The difference is mostly in the energy delivery method, not the food cooked. https://www.osti.gov/servlets/purl/1172959 |
I did! Thank you, don't know how convection ovens got in my head.
> gas emits many times the amount of PM2.5 as electric
You are right. Gas stoves are worse on all air quality metrics, and the actual food cooking is only a tiny source of PM.
In your experience is cooking on induction still the #1 poor air quality cause in your house?