Cooking food indoors creates many combustible particles. From oil approaching smoke points to the act of browning food - the Maillard reaction is precisely that

Cooking food indoors creates many combustible particles. From oil approaching smoke points to the act of browning food - the Maillard reaction is precisely that. So of course this guy sees more things on the days he cooks and not on the day he gets takeout. On the take out day run a burger and measure. You won’t see much. Not compared to cooking in general. Get some induction plates and cook and note the results. “Studies” show kids that grow up in cities acquire asthma at higher rates and also that dwellings in cities are more likely to have gas appliances.