042 // What You Need To Know About Kitchen Ventilation

By: Kate HambletFebruary 2, 2021


We spend a lot of time in our kitchens, but do you know what’s in the air when you operate your stove or cook food?

It sounds a bit silly, but cooking can actually be dangerous! 

Cooking puts a lot of toxins into your air, so whenever you're cooking, those toxins are releasing into your air and you're breathing them in. 

With proper ventilation, you're curbing a lot of those toxins from getting into your air, which is why a ventilation system is so important for a healthy home!

Today's podcast episode dives into the kinds of toxins found in your kitchen air and the best ventilation options to help minimize and remove them.

Listen and Subscribe here:

What You'll Discover:

  • How a mechanical engineer can help keep the air in your home healthy
  • Why it’s important to ventilate your kitchen
  • What you can do to mitigate the dangers and toxins in your kitchen air
  • What particulate matter (PM) is and how it’s released into the air through cooking
  • Why an induction stove is healthier than a gas stove
  • The best practices for using range hoods
  • What make up air is and why it’s needed with a range hood

Kitchen Ventilation Examples:

PM 2.5 Scale

Per the World Health Organization, particulate matter is inhalable particles composed of sulfate, nitrates, ammonia, sodium chloride, black carbon, mineral dust or water

The best kind of range hood to get is one that goes directly over your cooktop.

If you do have a gas stove, make sure you're turning on your range hood before you even start. As soon as you that combustion happens, that's when the carbon monoxide is released. You want to make sure it's captured in the range hood and vented out of your house.

An induction stove won't give off same level nitrogen dioxide as a gas stove, though you will have the particulate matter that food is creating when you're cooking it. It doesn't eliminate the need for a range hood, but it lowers the amount of toxins that are created during the cooking process.

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