[eric-hu]

That’s really interesting that the particulates were comparable from induction and gas cooking. If you did any more comparisons and recorded them anywhere, I’d be curious to read more about them.

I’m guessing this might be a temperature dependent issue. I enjoy using a cast iron to brown meats, but I really dial it back in homes without true range hoods (e.g. they vent back indoors). If I go for maybe 25% browning, I can massively reduce the smoke. It feels a shame to not do a steak to perfection, but when I’ll prefer that to venting the whole place for an hour.

[grogenaut]

The sensor I used was one of these (https://www.amazon.com/gp/product/B07NSGY7B3) attached to a ESP32 sending data to my grafana/prom setup on my nas. If you have done those it's like 2 hours of work and about $40 per sensor/esp pair. I couldn't leave the house without a respirator when our aqi got up to 650 for 2 days.

Anyway it's pretty easy to play around with. I didn't save the data anywhere unfortunately.