gas cooking

While a growing body of scientific literature describes the population health impacts of fossil fuel production and burning via climate and air pollution pathways, less is known about the health impacts of indoor combustion. This paper summarizes the results of studies from the last two decades that investigated the association between exposure to sources of unvented combustion pollutants in homes and a range of health outcomes.

Gas cooking in the home can release high levels of nitrogen dioxide (N02) and carbon monoxide (CO). This study investigated the effect of various ventilation strategies to reduce personal exposure to these pollutants. It considered the effectiveness of windows, a kitchen extract fan and trickle ventilators for different dwellings, occupant behaviour, environmental conditions etc. Strategy selection was based on the need to minimise both personal exposure and energy loss. These strategies were simulated using BRE's BREEZE multi-zonal computer code.

Most houses in the Netherlands are equipped with gas-fired heaters and cooking appliances, since large amounts of natural gas are available. Carbon monoxide poisonings occasionally occur due to the use of instantaneous water heaters (geisers) that are gas fired. An investigation was carried out to establish the carbon monoxide production potential of geisers under normal conditions of use. The study involved 254 houses: the results indicated that 17% of the geisers produced a carbon monoxide level of more than 50 microL/L in thekitchens where they were located, after 15 min of operation.

Summarizes the state of knowledge about combustion products, surface condensation and mould, formaldehyde and radon, and the guidance currently offered on their control in the UK. Statutory ventilation requirements are outlined and various measurement techniques described.

Tests were conducted in Ottawa during the winter of 1982/83 to investigate the effects of a gas cooking stove in the kitchen of an energy-efficient two-storey test house. Products of combustion: NO, NO2, CO and CO2, were measured in the kitchen, living room and bedroom in order to relate theinfluence of air infiltration and kitchen hood exhaust operation to the levels of air contaminants. Tests were also conducted, using the enclosed kitchen as a test chamber, to establish the values of emission rate for CO, NO and NO2and of reactivity for NO and NO2.

Particulate and gaseous emissions from indoor combustion appliances.and smoking can elevate the indoor concentrations of various pollutants. Indoor pollutant concentrations resulting from operating one or several combustion appliances, or from sidestream tobacco smoke, were measured in a 27m3 environmental chamber under varying vent ilation rates. The combustion appliances investigated were gas-fired cooking stoves, unvemed kerosene--fi red space heaters, and unvented natural gas-fired space heaters.