When cooking, it is essential to consider not only flavor and nutrition but also maintaining a healthy indoor environment. Harmful substances such as fine dust and volatile organic compounds (VOCs) released during cooking can adversely affect our respiratory and cardiovascular health. Recent studies indicate that different cooking methods have varying effects on air quality, with some being major contributors to indoor pollution. This article compares the air quality impacts of various cooking methods and suggests practical ways to improve the kitchen environment.

Relationship Between Cooking and Indoor Air Pollution

Cooking in the kitchen is not just about preparing meals—it is also a significant source of air pollution. Heating oils or cooking ingredients at high temperatures releases fine dust (PM) and VOCs into the air. These tiny particles can penetrate deep into the lungs and even enter the bloodstream, increasing the risk of respiratory and cardiovascular diseases. Research conducted by the University of Birmingham has shown that the amount and type of pollutants vary significantly depending on the cooking method, with high-temperature and oil-heavy methods being the most polluting.

Analysis of Indoor Air Pollution by Cooking Method

A study examined five cooking methods—boiling, frying, stir-frying, grilling, and using an air fryer—and measured the concentrations of pollutants generated during each. The research used identical ingredients (chicken breast) to ensure consistent results, analyzing fine dust and VOC emissions for each cooking technique. The findings are summarized below:

1. Frying

Frying involves cooking food in oil at high temperatures, which generates significant smoke and pollutants. The oxidation of oil during frying releases VOCs that rapidly degrade indoor air quality. However, frying generally produces less fine dust than stir-frying.

2. Stir-frying

Stir-frying is similar to frying but uses less oil. However, it involves cooking at very high temperatures, releasing large amounts of fine dust and VOCs. Without proper ventilation, indoor air quality can deteriorate quickly.

3. Boiling

Boiling is one of the least polluting cooking methods, as it primarily involves using water as a heat transfer medium. This minimizes the generation of smoke and oil-related pollutants.

4. Grilling

Grilling at high temperatures in an oven or grill produces the highest levels of fine dust and VOCs. This is primarily due to oil from food burning and releasing pollutants into the air.

5. Air Fryer

The air fryer has gained attention for its minimal impact on air quality. It uses little to no oil and operates in a sealed environment where hot air circulates to cook food. This significantly reduces pollutant emissions and leaves minimal residue in the air.

Pollution Levels by Cooking Method

Tips for Healthier Cooking

• Ensure Proper Ventilation: Use an exhaust fan or open windows to circulate air during cooking, especially for high-pollution methods like grilling and stir-frying.
• Opt for Low-Pollution Cooking Tools: Consider using an air fryer, which minimizes oil usage and pollutant release.
• Adjust Temperature and Time: Avoid excessive heat and prolonged cooking to reduce pollutant emissions.
• Keep the Kitchen Clean: Regularly clean surfaces and equipment to remove residues that can contribute to air pollution.

Conclusion: Choosing Cleaner Cooking Methods

While preparing delicious meals is essential, preserving indoor air quality is equally crucial for health. The choice of cooking methods can significantly affect air quality, and adopting low-pollution tools like air fryers and ensuring proper ventilation can make a big difference. Keep your kitchen environment healthy and enjoy meals that are both delicious and safe.