Your Allergy And Your Kitchen: Part 1

The main features of a kitchen likely to affect the frequency or severity of an allergy sufferer's symptoms are the type of cooking method used and the room's ventilation.

Hobs (cooktops), ovens, and ranges
Cooking generates significant amounts of interior air pollution by producing vapours and airborne particulate matter, such as grease. In addition, food particles that fall on to the burners are incinerated, releasing combustion by-products.

Although many people prefer to cook with gas, electric appliances are better in terms of air quality. Gas-fuelled appliances, in which the flame is open to the room's air, are a significant source of air pollution in the home. Burning gas releases water vapour as well as carbon monoxide, carbon dioxide, nitrogen dioxide, sulphur dioxide, and aldehydes.

If you cannot replace your cooker (stove), the following measures will help minimize the amount of pollution caused by burning gas:

• Appliances with electronic ignition are better than types that have constantly burning pilot lights, in terms both of fuel consumption and the emission of combustion gases. New models should be equipped with electronic ignition.
• Control the flame so that it is confined under the base of the pan.
• Use an extractor (exhaust) hood vented to the outside or open a window when cooking.
• Keep connecting doors shut while cooking to stop fumes and condensation spreading into the rest of the home

There are a few gas appliances - some types of range oven, for example - that have a balanced flue. This means that combustion by-products, including water vapour, are exhausted directly to the outside.



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