To the Editor,
The latest Washington Post article on emissions from cooking on gas stoves essentially rehashes what we’ve learned from decades of study: all cooking, regardless of ignition source or heating method, produces emissions, and we should mitigate those emissions. Far from being cause for alarm, these studies reinforce the value of common-sense precautions.
A 2022 study by GTI energy found that cooking on an electric range produces two to three times more particulate emissions than cooking on a natural gas or propane range. In 2024, the Post itself reached a similar conclusion with an experiment to measure nitrogen dioxide (NO2) and particulate matter concentrations while cooking on gas and induction stoves. They found that the air quality (as measured by air quality index) in the test kitchen while burgers were cooked on the induction stove was worse than with the gas stove. Where is the backlash against induction stoves?
It all boils down to one thing: proper ventilation. If you’re cooking on a stove, make sure you have a working range hood or exhaust fan and use it every time. Check the filter regularly to make sure it’s clean and replace it if necessary. As the Post eloquently concluded in 2024: “What worked best to reduce pollutants in our experiment? Opening the windows, and circulating fresh air with a fan and an air purifier. Particulate and NO2 readings fell close to near zero within three to four minutes after doing that.”
Imagine if we spent more time educating the public on safe stove use and less time fearmongering. We might make real progress on health and safety that way.
Tucker Perkins
President and CEO, Propane Education & Research Council
