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Cooking Air Quality
- Havoc 3y agoYeah I’ve got an air filter that measures and adapts dynamically. Ramps up noticeably during cooking things. Esp dry heat frying like steak in pan
- dextersgenius 3y agoI have an air filter that ramps up when I'm eating. I bring cooked/heated food into my room and a minute or so later my air filter detects VOCs and ramps up. Sometimes it even goes all the way up to the highest level (level 9) with scary red colors, and that frightens me - is what I'm breathing while eating really harmful, and if it is, then how about whilst cooking? And what about chefs and all others who work in a restaurant, how fucked up would their lungs be?
- rubatuga 3y agoYour sensor is not very specific to the type and concentration of VOCs, so it's hard to say how unhealthy it is.
- akira2501 3y ago> And what about chefs and all others who work in a restaurant, how fucked up would their lungs be? Restaurant cooking has been a part of human habitation for centuries. PM2.5 meters have been with us for decades. We already know the answer to this question.
- callalex 3y agoUnless you are replacing the activated carbon filters every week or so, an air purifier won’t be capturing any meaningful amount of VOCs anyways. Manufacturers of filters seem to have decided it is OK to flat out LIE about how long activated carbon filtration is effective for before becoming saturated. Unless you have a massive filter budget, the only meaningful way to control indoor VOC levels is by venting in outdoor air (opening a window). If your automatic filter controller has a way to ignore VOC levels and only monitor particle counts, I would recommend you configure it that way.
- lm28469 3y agoLiterally just stop worrying, these Chinese gadgets would detect water droplets as harmful "particulates", they're too dumb to actually give you any meaningful info. You're breathing nastier things while walking down the street or entering a car that stayed in the sun for a few minutes and leached plastic fumes
- voisin 3y agoWhich filter do you use? Would you recommend it? I am in the market now.
- Havoc 3y agoUsing a xiaomi h3. Not sure I'd recommend it though since it has rfid tech on the filters. Also wifi enabled which given brand may not be desirable, but I've simply not connected it
- LouisvilleGeek 3y agoI am in a similar situation and use a Air Hood to help with this problem https://theairhood.com/ https://theairhood.com/
- op00to 3y agoCharcoal filter does nothing for pm2.5
- gcheong 3y agoOur living room air purifier used to ramp up whenever we cooked smokey things but ever since we remodeled the kitchen ,which included a range hood, it hasn’t done that.
- voisin 3y agoWhich filter do you use? Would you recommend it? I am in the market now.
- germinalphrase 3y agoAny hood that vents outside will be a huge improvement.
- gcheong 3y agoThe living room air filter is an Idylis but I don’t necessarily recommend it as it’s rather old and I think there are better ones available. The range hood was just a Home Depot variety generic brand which we chose mainly because the chimney portion needed to be of a certain width but it does a decent job of venting the cooking fumes. We also are using an induction range so no gas fumes to worry about.
- dynm 3y agoIf you live somewhere with relatively clean outdoor air, it's quite possible that your own cooking gives you more particulate exposure than ambient air pollution does. Just do the math: The average PM2.5 in New York is 12 μg/m3. As this post shows, cooking can easily spike levels above above 500 μg/m3. So if you're exposed to smoky at 12/500=2.4% of the time, that alone equals your ambient air pollution. That's around 35 minutes per day. If you have an air purifier, this is even more likely to be true true—it's much easier for an air purifier to deal with a slow steady leak of particles from outdoors than to deal with spikes.
- lm28469 3y agoPeople should stop acting as if "pm2.5" was a single thing, it's so reductionist it's almost insulting I can guarantee you disc brake dust and tire dust are nowhere close to water vapor and oil droplets when it comes to your health
- jefftk 3y agoWhy gloss cooking smoke as "water vapor and oil droplets"? It's quite a bit worse: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4029104/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4029104/
- deleted 3y ago[deleted]
- samldev 3y agoMatthias Wandel made a great video showing how it's better to place the fan a meter or two away from the window to get more air flow https://www.youtube.com/watch?v=1L2ef1CP-yw https://www.youtube.com/watch?v=1L2ef1CP-yw
- hoherd 3y agoHere's another great video about Bernoulli's Principle https://youtu.be/XP6oqIic4lo https://youtu.be/XP6oqIic4lo
- bvan 3y agoThe level of CO2 rises dramatically when cooking using a gas stove in our house, by at least 1,000 ppm to around 1,500-1,900 ppm in the upstairs of a two-story house (kitchen on ground floor). And this is with a properly working hood above the stove.
- verelo 3y agoYeah i was shocked when we got a CO2 / VOC meter in our house to realize the impact our gas stove was having. Replacing it is high on the todo list but sadly theres a lot of other high priority items up there right now. I'll never put a gas stove in a house again, not for the reasons most people cite - radon, fire risk etc - but for the CO2 impact.
- wilg 3y agoGas stoves are basically only safe to use if you ALWAYS turn on the fan (and even then just barely), but most people only do that if they're cooking something really smoky.
- Alupis 3y ago> Gas stoves are basically only safe to use if you ALWAYS turn on the fan There sure is some grade-A scaremongering going on in this thread. How many people die every year from CO2 poisoning while cooking?
- lm28469 3y ago[flagged]
- micromacrofoot 3y agoI don’t disagree but I think you might be over-correcting a little
- adt2bt 3y ago
- bsuvc 3y agoIs it really that bad for you, as long as it goes back down to the healthy range soon? I have always noticed it spiking while cooking, but never worried about it because it wasn't sustained. I already worry about enough things, so I have to draw the line somewhere I guess.
- dhritzkiv 3y agoI’ve also observed my kitchen’s CO2 levels consistently going from 650 to 1200 while cooking (or to 900 if using the hood vent), and dropping down to baseline 60 minutes later. This is with a gas range. CO2 monitor 70cm away. Unclear how much is due to the combustion of gas vs. also the cooking of food, as others have mentioned. I suspect it’s almost entirely from combustion of the gas. Though, I have noticed that the CO2 levels don’t climb as high if simply boiling water on high heat.
- jtriangle 3y agoIt's really not bad for you, not relative to tons and tons of other things. The biggest thing is, if you have good air quality outside, you need to keep your windows open as much as you can. I'm using sensors on all the windows at my place, and a temperature sensor outside and HomeAssistant, which tells me when outdoor temperature is lower than indoor, so I know when I can open the windows and not use additional HVAC capacity. That keeps indoor air quality in-check. If you live somewhere with poor outdoor air quality, you likely need a filter to clean your air up at least a little. That can be a standalone air purifier, or it could be as simple as a HVAC filter taped to a cheap box fan. Keep your filters changed every few months, never have to dust again, and enjoy cleaner air. Simple.
- ct0 3y agoDo you track humidity as well? That's the main reason my windows stay closed in July on the east coast of the US.
- jtriangle 3y agoI have to run humidification where I am, and that's handled by the hvac which has a humidity control system in it. That has to get serviced yearly, but, other than that it stays between 40-50% without any intervention. Generally, any HVAC system will dry the air quite a bit, but only when it's running, so if you live in, say, Kentucky, it's likely that if outdoor temp = indoor temp at night, you can have your windows open, and when you close them in the morning, the next day's worth of HVAC usage will take care of any additional humidity without much trouble. The real downside of that is that you'll have to run your HVAC system harder, because dry air feels cooler than humid air.
- petepete 3y agoI have an IKEA VINDSTYRKA air quality meter and while I doubt it's as accurate as the one in the linked post, it very quickly increases when I'm cooking on the hob. It's gone from the usual 1-5 right up to 30 before. Being mid way through a house renovation and don't have a working extractor fan. I'd love to record the historical readings in Grafana but it looks like extracting the data is quite an involved process. https://www.ikea.com/gb/en/p/vindstyrka-air-quality-sensor-smart-40498234/ https://www.ikea.com/gb/en/p/vindstyrka-air-quality-sensor-s...
- LesZedCB 3y agoI switched to induction holy shit it's so much better! if you have compatible cookware, definitely try it out, you can get an external induction cooktop from Ikea for like $60. if you don't, get some and switch because the cooking process is so much more enjoyable. you know how when you're sauteing something and you wanna get a good sniff because it's smells amazing, only to get your eyebrows singed and a lungfull of half combusted propane? with induction, you get nothing but the smell of your food, without the excess wasted heat. also, it's fast on the big eye I can boil water insanely fast, I honestly didn't know it was possible to boil water that fast. and I can say this all only as a happy customer who paid my own money, not as a paid advertisement, UNLIKE the gas industry which has been pushing this shit through influencers and marketing for decades. [1] [1] https://youtu.be/hX2aZUav-54 https://youtu.be/hX2aZUav-54 [Climate Town - It's Time to Break Up with Our Gas Stoves 21:27]
- Alupis 3y ago> only to get your eyebrows singed and a lungfull of half combusted propane I dare say, something is wrong with your stove if any of this is even half true. Either that, or people need to learn to cook. This article is about the particulate being released from the items inside the pan. Such as fats/oils burning... which will happen no matter what style pan or range top you use.
- deleted 3y ago[deleted]
- rootusrootus 3y agoI generally agree, though I did somewhat regularly singe the hair on my knuckles. A lot of the heat from a gas burner goes up the side of the pan. And turning on a vent fan can suck a surprising amount of heat away from the pan. That does kinda suck since gas isn't really very powerful to begin with. I switched recently to induction and I'm very happy. I did have to relearn some cooking habits, of course, because induction is so much faster and more powerful than gas. The instant temperature change is super handy, too. Gas is relatively fast, too, but still slow compared to induction.
- rsync 3y agoLooking at your floorplan/schematic I think that the open window, next to the fan, in the kitchen, is hurting airflow. It is likely that your predominant air flow is right in that window and right out the fan. You could probably establish a much longer - and more useful - flow if you closed that nearby window and left the dining room window open. It's not certain - flows and turbulence do weird things - but it's worth trying.
- anon-3988 3y agoJust to let you know that I can't access: 1. https://www.rsync.net/index.html https://www.rsync.net/index.html 2. https://www.rsync.net/resources/contact.html https://www.rsync.net/resources/contact.html
- PaulKeeble 3y agoI got a Air quality monitor that does TVOC, Pm2.5, CO and CO2 recently and even with a hood extractor its amazing the amount of air quality reduction that cooking produces. Even using an electric oven the process of browning bread will increase particles, CO and CO2. Frying with gas produces a concerning amount of everything.
- acidburnNSA 3y agoYeah, I also measured at my house. I was amazed at how much bad stuff comes from just heating food, regardless of energy source. All this stuff about gas cooking being bad for you completely ignores the impact of just heating food. That said, anything that moves people away from gas is progress, I guess. Just would like to see priorities on transportation and heating sectors more than the tiny fraction of emissions that come from stovetops.
- nomel 3y ago> anything that moves people away from gas is progress, Where I am, our electricity during dinner time is entirely from gas power plants, and that electricity costs is several times more than the gas, not including the several thousands of dollars required to run the lines required, if I wanted to convert my range. I do dream of induction though. Until then, I have an automatic hood fan that turns on whenever the oven is on, and vents to the outside.
- inferiorhuman 3y agoIt's not just the stovetop it's the entire infrastructure dedicated to distribution and production of natural gas. Transportation needs to be addressed, sure. The reality is that shifting residential utilities to electric largely shifts the burden to residents. Cleaning up transportation gets a similar amount of pushback but burdens the government with the cost of improvement. To be fair, parts of California (given that California is leading the anti-gas charge) are actively working on cleaning up transit. But it's slow going.
- jxramos 3y ago
- Gene06603538031 3y agodoes it make more sense to use an air fryer?
- BlackLotus89 3y agoAny on expert on induction stoves here? Alec mentioned in a technology connections video that the next generation of induction works with more cookwear/better with suboptimal cookwear, but I couldn't find any sources or information on that. He mentioned it here [0] or in the associated video [0] https://www.youtube.com/watch?v=eUywI8YGy0Y https://www.youtube.com/watch?v=eUywI8YGy0Y
- jxramos 3y agoDon't people run their Hepa filters when the smoke gets going?
- syntaxing 3y agoI tried most of the top portable induction stoves on Amazon and they all have this horrendous high pitch hum. Can anyone please recommend a good induction stove without a high pitch screech that runs on 120V?
- deleted 3y ago[deleted]
- za3faran 3y agoOne thing I noticed in many North American houses is how the kitchen is "open" directly to the living room/dining room/etc. It seems that most houses do not have doors that you can keep the kitchen closed while cooking and open the windows inside the kitchen to air it out, while preventing contamination into the rest of the house.
- morsch 3y agoMy stove is literally under a window that I can open completely. I thought this would make not having a hood a non issue. But the fumes often don't cooperate and opening the window just causes them to blow into me. Creating a draft that blows outside hasn't been reliably possible. It's quite annoying. I'm not worried so much about the health aspects, but the odor of fried foods lingering in the air for hours and days. Fried salmon tastes great, but it's one of the worst offenders. I haven't rigged up a fan inside a window yet, which would presumably fix the problem. A permanent setup would be an eyesore, a temporary solution inconvenient and rickety.