Epidemiological studies suggest that cooking with gas leads to an increase of air pollutants and may enhance symptoms of respiratory diseases. However, little experimental data are available concerning the emission of pollutants due to different cooking processes. The goal of this study was to investigate the influence of cooking under standardized conditions on the indoor air quality. A model kitchen was built and three different gas stoves and one electric stove were included in the study. Two different menus were prepared with different settings of the ventilation rate of the exhaust.
The United States Environmental Protection Agency (EPA) has collected extensive indoor air quality data in 100 randomly selected office buildings following a standardized protocol developed for the Building Assessment Survey and Evaluation (BASE) study. These data were collected to provide normative data in typical office buildings for various uses including: a) basis for making policy and guidance development; b) hypothesis development and testing; c) input into risk assessments and environmental models; and, d) comparison of complaint buildings to "typical" building stock.
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