According to researchers from the  

Netherlands TNO, there are four factors that  can increase PM2.5 levels in the air while  cooking. These include: 

Cooking Method. The level of PM2.5 released  during cooking is highly dependent on three  things – cooking with lids, cooking using gas  or induction, and the type of dish. Meat  frying, in particular, releases PM2.5 more than  other dishes. Using induction instead of gas is  more efficient. However, the type of dish  being cooked is still a big factor. 

Type of Range Hood Used. Aside from using  motorized hoods, improving flow rate and  adding a damp buffer can significantly reduce  PM2.5 levels. According to the study22 done  by Jacobs, Cornelissen, & Borsboom  published in the Indoor Air Conference at  Ghent, these have reduced PM2.5 levels from  above 800 µg/m3 (unhealthy level) to below  100 µg/m3 (moderate level).  

Amount of Ventilation in Relation to the Size  of the Kitchen/Living Room. The right  ventilation must be used in order for PM2.5 to  quickly dissipate after cooking. Using the  wrong ventilation will cause PM2.5 to stay in  the air longer.