I'm having trouble finding the right search terms so perhaps I am just missing some obvious resources. Sorry if that's the case.
It is sometimes brought up that cooking causes pollution. I learned of this only recently and was quite surprised, and you also seem to need a rather large airflow to actually catch most of it. But what I can't find is what causes this. Is it my pan giving off microscopic amounts of Teflon? Is it the food being prepared that you're inhaling parts of? Is it the stove giving off particles as it heats up to hundreds of degrees on your favorite temperature unit?
The reason for asking is twofold:
- I could perhaps avoid the biggest source of the pollution to begin with, and
- the kitchen hood is fairly loud, both inside and outside (case in point: I'm writing this question at 5:05AM and I tend to get hungry from time to time; add German noise rules et voila...). Not unnecessarily turning it on full blast would be nice.
One resource I did find says:
Electric stoves may not produce as much air pollution as their gas-powered counterparts, but [still a lot.] [F]rying tortillas and stir-frying on an electric stove actually produced significantly higher concentrations of particulate matter than they did when performed on a gas stove.
This suggests at least two sources:
- The burning of gas itself when you have a gas stove (I don't)
- Burning foodstuffs, be that intentionally (browning your meat in the pan) or unintentionally (spills on the hot stove)
Other parts of the resource are less clear: "Meat dishes produce different atmospheric chemistry than vegetarian dishes" could suggest that meat is worse than plants or suggest that vegetarian dishes are prepared with more boiling vegetables in a pot (usually plain metal + ≤100°C) and less frying or browning in a pan (usually Teflon + burning). Or all of the above or any combination. It's all a bit confusing.
What are the biggest sources of air pollution (particulates, toxic gases... any invisible harmful airborne stuff) when cooking? Particularly on an electric stove, but I expect the differences are mostly limited to whatever gas you burn and things accidentally landing next to the pan/pot so let's generalize the question to include the major kitchen stove types.