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. 

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