If gas stoves are a respiratory risk, why aren't all chefs (and other restaurant workers and possibly even patrons) overrun with such health issues? It could b

If gas stoves are a respiratory risk, why aren't all chefs (and other restaurant workers and possibly even patrons) overrun with such health issues? It could be an issue of ventilation, as in commercial kitchens generally have industrial-grade ventilators (by necessity). I imagine the standards for residential kitchens are a lot more lax. If a link can be found, wouldn't then the issue be one of a gas stove requiring sufficient ventilation rather than banning them outright? Gas stoves generally work when there's no power and that's a huge issue for a lot of people. The standard for outright banning gas stoves should be incredibly high.