Gas Stove Emissions: Nanoparticles and Indoor Air Quality
Researchers from Purdue University in Indiana have found that cooking on a gas stove releases more nanoparticles into indoor air than the exhaust from cars powered by gasoline or diesel. The findings were reported in the scientific journal PNAS.
The study focused on nanoparticles measuring 1 to 3 nanometers in diameter. These tiny particles can travel deep into the lungs and settle there, potentially contributing to respiratory issues such as asthma and other conditions.
Using advanced air quality measurement tools in a controlled room, scientists quantified nanoparticle levels and observed that burning one kilogram of fuel on a gas stove could release up to 10 quadrillion nanocluster aerosol particles into the surrounding air.
According to the measurements, adults and children may inhale significantly larger amounts of nanocluster aerosols while cooking on a gas stove indoors than they would while standing on a busy street, with estimates ranging from 10 to 100 times higher in some scenarios.
Models from the research indicate that nanocluster aerosols exhibit a high degree of stability. In a short window of about 20 minutes after boiling water or frying foods like pancakes, trillions of these particles can be released into the air and persist for a long time.
Moreover, the gas-generated nanocluster aerosols have the potential to mix with larger particles already present in the indoor environment, such as those emitted from cooking oils and other products, creating complex airborne mixtures.
Based on the findings, health experts advise always using effective kitchen ventilation, such as a range hood, while cooking to reduce exposure to these particles.
Earlier research suggested that air pollution can contribute to broader environmental and health issues, reinforcing the value of minimizing indoor particle emissions where possible. (citation: Purdue indoor air study, reported in PNAS)