In kitchens where lots of frying is done, the whole place eventually gets coated in a thin layer of oil, even the parts no person could normally reach. Aerosolized or vaporized cooking oil, condensing on everything. I doubt working in a kitchen like that is good for your lungs in the long term.
I just changed a filter in my air purifier after having it next to the kitchen for about 6 months. The prefilter was covered in a layer of cooking oil mixed with dust. The built in air quality monitor always shows poor air quality wheen cooking. Its no joke, especially in places that have poorly constructed/cheap stove ventilation.
That's yet another reason why I hate the trend of the last thirty years or so to open kitchens, but I'm in the minority so I have to look for older houses that haven't had a clumsy renovation to an open floorplan if I want an enclosed kitchen.
I just quit cooking with oil like that. I'm better off for having an open kitchen to be much less constrained and much more healthy. If you're refusing an open kitchen because you deep fry everything including the twinkies, i'd suggest you have larger issues!
> You mean the recently highlighted issue of gas stoves
I don't think it's a recent issue. It's law, where I live, to have ventilation to outdoors, at any source of combustion gasses. Most of the "recent" papers say that most of the problems can be removed by using that fan that's right above the oven, by law. I am surprised that it's not also law to have these fans turn on automatically.
Purely an anecdote, but when I cook something with my induction range or even air fryer or oven my air purifier goes from 1 to 9 or even 12 (1-12 scale). And it is somewhat outside the kitchen.
So yeah, there is probably lot going on. From simple water vapor to those by products that come with browning.
