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.