The NO2 concentration in the Dutch kitchens examined where cooking was done using gas turned out to be on average more than 10 µg/m3 higher than in those where the meal was prepared electrically. According to the calculations, a quarter of Dutch households cooking with gas exceeded the WHO guideline.
The differences between gas and electricity in the release of carbon monoxide (CO) were also examined, but these were small and the levels did not exceed the recommended values.
According to TNO, “very high” particulate matter values were measured in all kitchens, but this was not due to the method of heating, but to what was prepared and what simply hangs in the air and comes in.
TNO advises switching to electric cooking as much as possible and points out again that the use of extractor hoods “leaves a lot to be desired in practice”. For example, they are often not turned on or are turned on too late. It would be better if they turned on automatically, the organization said.