The kitchen is the heart of a home. It is a center of activity, a space where families and friends gather to prepare meals and spend time together.
But without adequate ventilation, the kitchen can be deadly.
Three billion people worldwide still cook in homes with open fires and little or no ventilation, according to the World Health Organization (WHO).
Exposure to indoor pollutants in these homes causes 4.3 million premature deaths every year due to pneumonia, heart disease and other illnesses,
according to WHO. It’s a tragic and frightening reminder of the inherent dangers of indoor cooking and of the importance of adequate kitchen ventilation.
Modern kitchens are pollution factories Inadequate kitchen ventilation isn’t a problem only in developing nations. A study conducted by the Lawrence Berkeley National Laboratory (Berkeley Lab) found that 60% of U.S. homes with gas stoves exceed legal outdoor pollution levels.
The combustion from gas stoves produces nitrogen dioxide, formaldehyde and carbon monoxide. Electric stoves produce the same pollutants,
in lower levels. What’s more, electric burners, in particular, produce high levels of ultrafine particles that are easily inhaled,
deposited into the lungs and absorbed into the blood. In addition, foods that are cooking produce gases and particles similar to those emitted by the burners.
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