I’m personally interested in seeing a direct comparison of which air pollutants are released by cooking the exact same dish in induction versus gas. I’ve seen some small studies analyzing resistive heat versus gas, but nothing that compares the actual high heat cooking discussed in this article.
Anecdotally, I’ve set off smoke detectors with electric stoves, so obviously the cooking itself can create air pollutants. I’m just interested in seeing that quantified between cooking methods.
I’m not trying to downplay the pollutants from incomplete burning of methane (or other gas) combustion. I’m trying to highlight that it isn’t the only consideration when discussion policy or making personal decisions.
Cooking with an electric heat source will produce an equal amount of pollutants from burning oils and organic matter compared to a gas heat source. But a methane or other gas heat source will produce additional (and different) pollutants. Ventilation is important in both scenarios.
