[throw0101c]

> With a vent hood there is literally no issue with smell. Are you telling me that the vent hood is somehow picks and chooses which pollutants to expel leaving behind NO2?

Yes:

> […]The results show that UFP reduction varies with range hood flow rate, particle size, and burner position. Higher range hood flow rates generally increased UFP reduction within a house, though the effect of the hood flow rate varied with the particle size. At the same exhaust flow rate, lower particle reduction effectiveness was observed for smaller particles, likely due to molecular and turbulent diffusion. With regard to burner position, larger UFP removal was observed for the back burner than for the front burner. Regular and appropriate usage of a kitchen range hood during cooking activities can potentially reduce UFP concentrations; however, decisions about the design and use of kitchen exhaust hoods for controlling UFP and other combustion contaminants require consideration of both the indoor air quality improvements and energy costs. What mechanism would there be to cause it to behave this way? […]

* PDF: https://tsapps.nist.gov/publication/get_pdf.cfm?pub_id=91081...

* https://pubmed.ncbi.nlm.nih.gov/22750181/

> I'll choose to believe my lying eyes.

What you perceive as present, and what is actually present, can be different things. Do your eyes (or nose) detect NO2? CO2? CO1 (carbon monoxide)?

Buy an IAQ meter and measure for yourself if you want to be sure.

[peteradio]

In particular I'm refuting the study that purports to measure NO DIFFERENCE with or without a hood. I am saying that is so far outside the realm of the every man's experience with vent hoods that I think the study is busted in some way. UFP is coming from the food you cook, its irrelevant for gas vs electric right?