> Our home is 20ish years old and not modern air tight. I once burned some bread in the oven slightly, just the smallest bit of visible smoke came out of the ov

> Our home is 20ish years old and not modern air tight. I once burned some bread in the oven slightly, just the smallest bit of visible smoke came out of the oven, readings spiked and stayed that way for 2hours even with two medium size hepa filters on. This is the part it seems like most people are not considering. The actual cooking of food, especially if something gets burnt, creates far more "hazardous" vapors than anything else, unless you have malfunctioning equipment. I put it in scare quotes because at the end of the day you have to live your life and if you mainly take care of yourself you'll have a healthy life, even if you burn some toast here and there. Get a great extraction system that can remove > 500 CFM and start it before you cook and run it for 10m after. > We now accept that cooking with wood causes lung disease/cancer. It's also completely enjoyable. I cook over open fire probably about 20 times a year and over charcoal many more times. I love cooking with wood and smoking food. The process of it is completely relaxing and enjoyable. It's a risk worth taking. It's also done in the most vented possible area - outdoors.