How does it differ? Well, for one thing you're not specifically repeatedly drawing the vapor from your cooking pan into your lungs; one hopes. For another the

How does it differ? Well, for one thing you're not specifically repeatedly drawing the vapor from your cooking pan into your lungs; one hopes. For another the oil itself is not generally consumed but left behind after the cooking is done. Or so I gather, i'm no cook, but if oil cooking is done correctly hardly any of the oil remains on the food. Then there are some notable differences between a bit of food which is able to boil off its water content (keeping its own mass from getting to any ionization point) versus a tiny air-borne droplet of glycol or whatever. Anyway, i'd tend to wait at least a decade or so before the research was in. Just think how many years of tobacco smoking was going on before publicly declared a health hazard.