Induction cooking and gas cooking have different ventilation requirements due to their distinct methods of heat generation.
Gas cooking produces heat by burning fuel, typically natural gas or propane, which releases combustion by-products, including carbon monoxide, nitrogen dioxide, and other volatile organic compounds. These by-products can contribute to poor indoor air quality and health risks if not adequately ventilated. As a result, gas cooking usually requires a ventilation system, such as a range hood, to remove the pollutants and odors from the cooking area.
On the other hand, induction cooking does not burn any fuel. Instead, it uses electromagnetic induction to directly heat the cookware, making it a more energy-efficient and cleaner method of cooking. The heat is generated within the pan or pot itself, rather than in the cooktop. As a result, there are no combustion by-products produced during induction cooking, and therefore, it generally does not require the same high ventilation CFUs (Cubic Feet per Minute) as gas cooking.
However, it's important to note that even though induction cooking produces fewer indoor air pollutants compared to gas cooking, some cooking activities can still generate steam, smoke, or other airborne particles, especially when using high heat or cooking greasy foods. While not strictly necessary for air quality reasons, having proper ventilation in the kitchen can still be beneficial for maintaining a comfortable cooking environment and preventing excessive moisture buildup.
In summary, induction cooking does not require the same high ventilation CFUs as gas cooking because it does not produce combustion by-products. However, having some form of ventilation in the kitchen is still recommended for overall comfort and to manage any residual cooking emissions that may arise during the cooking process.