Gas cooking, kitchen ventilation and exposure to combustion products

This study shows that the removal of combustion products formed during cooking is more efficient in the newer homes than in those studied in the early-to mid-1980s. Realtime measurements were made of CO, CO2, temperature, and water vapor in 74 kitchens in Netherlands. Their inhabitants kept a diary during the measurement period about their cooking and ventilation behaviour, and answered an individual questionnaire too.
A CACP model was developed : it combined the presence of sources of combustion products and the ventilation characteristics in the kitchen to determine the "Chance of Accumulation of Combustion Products " in the kitchen. But this model must be improved.