A study conducted by Jinglin Jiang and Dr.  Brandon Boor of Purdue University in  collaboration with Whirlpool, utilized IAQ sensors to test the effect of Energy Recovery  Ventilator (ERV) and range hood ventilation on  reducing PM2.5 levels indoors. Using stir  frying as a cooking method, they observed  that PM2.5 can be reduced within 15 minutes  when both the ERV and hood are turned on23.  

When both are turned off, it took approximately one hour to reach the same level of PM2.5 before cooking started. This  means there are higher chances for people to  breathe in higher amounts of PM2.5 when ventilation is insufficient.