What can an occupant do to reduce cooking emissions, regardless of whether or not they have a ducted range hood?  We have over 150 families who have participated in the ROCIS Low Cost Monitoring Project (LCMP), and as such, had the opportunity to get immediate feedback on household particle counts as they cooked.  Chime in with what worked, and what did not.

Tags: IAQ, behavior, burnt bacon, cooling, emissions, lifestyle, particles, spikes

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See the description of Alice La Pierre's emission reductions on the "Comment Wall".

Cook outside, as much as you can, and close your doors/windows while you do it ;) 

I found that I was less likely to prompt a large spike when I started the pan on medium heat rather than high. It did delay the cooking somewhat and I wonder if I was seeing reduced particles due to this delay rather than any absolute emission reduction. I often start with the same preparation - cast iron skillet, oil, one chopped onion - so food and cookware variations were not a big factor.

What we did see, anecdotally, in that 150 house sample is that range hood use did correspond with lower indoor particle peaks, as measured by the Dylos instrument. We did not have enough of a controlled experiment to do quantification. 

See list of Easy Ways to Reduce Exposure (and in some cases, toxicity) in the ROCIS Range Hood best practices guide and the NAPHN 18 slide show.

Cooking outside also helps keep the house cooler in the summer, but can add to outdoor air pollution and GHGs if using a fossil fuel.  BTW, I will ask Santa for a solar cooker, or make one from an old aquaruium.

Did anyone notice huge cooking particle spikes (if you have a monitor) over the Christmas feast time?

Certainly did, using my eye & nose sensors.

1) smoke & lingering odors from frying bacon. Visiting family were doing that cooking (we rarely cook bacon). 

Good news:  the next time I cooked bacon, I put a lid over the pan, left it slighlty open on center side of stove, and voilia, very few odors in the home.

2) lots of smoke coming out of the oven vent initially, then strong odors during and after cooking a lamb roast at 475 then 375 F.

Hood was at max of 360 cfm, and I attached hood extension and baking pans behind the stove vent (back wall was partially open) and opened some windows in adjacent room.  Grease screens were clean.

So not sure how else to reduce odors from roasting, except try lowering cooking temperautres (works OK with convection oven mode) and trimming more fat off of roast. Marinating should help too (and reduce carcinogen formation). Or just use outdoor BBQ.

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