[dhritzkiv]

I’ve also observed my kitchen’s CO2 levels consistently going from 650 to 1200 while cooking (or to 900 if using the hood vent), and dropping down to baseline 60 minutes later. This is with a gas range. CO2 monitor 70cm away.

Unclear how much is due to the combustion of gas vs. also the cooking of food, as others have mentioned. I suspect it’s almost entirely from combustion of the gas. Though, I have noticed that the CO2 levels don’t climb as high if simply boiling water on high heat.