A study conducted by the consumer group Which? revealed that cooking with gas stoves can generate air pollution levels higher than those found in the busy streets of London.
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The findings raised concerns about the potential health effects of cooking with gas, especially for children and those with respiratory diseases.
In November, Which? equipped five volunteers—four using gas stoves and one using an induction stove (a stove that generates heat through electric currents)—with air quality monitoring devices to assess the impact of daily cooking on indoor pollution levels.
The participants, all of whom used range hoods, were asked to perform various cooking tasks along with their usual routines over the course of a week, while keeping windows and doors closed, except for one test in which the kitchen was fully ventilated.
The study focused on nitrogen dioxide (NO2) and fine particulate matter (PM2.5), two of the most harmful air pollutants.
Nitrogen dioxide is linked to the development of asthma in children and can exacerbate respiratory problems in both children and adults. Fine particulate matter (PM2.5), which can penetrate the lungs and bloodstream deeply, is associated with various health problems, including respiratory diseases, lung cancer, heart disease, and Parkinson’s disease.
The results from Which? showed a direct relationship between the use of gas stoves and levels of nitrogen dioxide, with levels increasing proportionally to the duration and intensity of gas usage.
In a “slow cooking” scenario using one stove, nitrogen dioxide levels more than doubled for all participants using gas stoves.
Moreover, these elevated levels persisted for several hours after cooking, indicating the risks of prolonged exposure, especially in open-plan homes where people might spend their evenings in the same room where cooking took place.
This continuous exposure can significantly exceed the World Health Organization (WHO) guidelines.
Previous studies have shown that gas stoves release high levels of nitrogen dioxide, a byproduct of burning natural gas.
The recent study, however, did not register a significant increase in nitrogen dioxide levels inside the home of the volunteer using the induction stove.
Instead, the measured nitrogen dioxide levels reflected natural background levels, meaning pollution from external sources like car exhaust or outdoor air pollution.
During the same period, the average nitrogen dioxide levels near Which?'s office on the busy Marylebone Street in London reached 33 micrograms per cubic meter, while the average PM2.5 levels over 24 hours in November 2024 were about 14 micrograms per cubic meter.
In the experiment, three volunteers using gas stoves saw PM2.5 levels peak above 100 micrograms per cubic meter on several occasions, while one volunteer reached a peak of around 650 micrograms per cubic meter, which exceeds the WHO’s recommended maximum 24-hour average of 15 micrograms per cubic meter when frying peppers.
The results also showed that air pollution spread quickly throughout the house, with nitrogen dioxide and PM2.5 levels peaking high and persisting for hours after cooking, even in adjacent rooms.
Emily Seymour from Which? said: "It is shocking to think that something as routine as cooking dinner can release harmful pollutants into our homes, but our quick research shows that air pollution can spread rapidly and linger for long periods. If you're concerned about this issue, ventilating with a range hood and opening windows can make a big difference. You might also consider switching to an induction stove when replacing your current one." (Independent)
