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A pan on a gas burner produces a remarkably consistent multi-pollutant signature: NOx, fine and ultrafine particles, VOCs, and humidity, rising and falling together. Each cooking method leaves its own version of it.
A hood vented outdoors, run on high over the back burners, can capture most cooktop emissions; many installed hoods capture far less. A recirculating hood returns the gases to the kitchen.
Task-specific exhaust handles the worst pollutant sources at their origin. Sized correctly and ducted to outdoors, it does more than whole-house ventilation can.
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