Every time you cook—on gas or electric—you release a mix of pollutants: fine and ultrafine particles, nitrogen dioxide, VOCs, and grease aerosols, with high-heat frying producing the most. These pollutants don't stay over the stove; they spread through the whole home and linger. This guide explains what's actually in cooking pollution, why cooking technique matters more than fuel type, and how range hood ventilation—capturing pollutants at the source and venting them outdoors—is the most effecti