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Ventilation is essential for kitchens with gas cookers, says safety expert

October 27, 1999

Gas cookers emit ultra-fine particles and other compounds that pollute the
indoor atmosphere. Householders are urged, therefore, to ensure that their
kitchens are properly ventilated, preferably using extract cooker hoods or
extract fans. This important advice was given by Professor Gary Raw
from the Building Research Establishment at a symposium this week
hosted by the Institute of Biology in London.

Research has shown that levels of nitrogen dioxide (NO2) and carbon
monoxide (CO) are higher in kitchens with a gas cooker and may be a
health risk, particularly for asthma sufferers, people with heart disease,
children and the elderly. The concentration of the ultra-fine particles
increases when cooking food, especially when frying or grilling. The
resulting air pollution, however, can be reduced with adequate ventilation.

Building regulations effectively now require extract ventilation to be
installed when new homes are built but the problems are more likely to
occur in older houses. "If you have a cooker hood, use it," advises
Professor Raw. "Turn it on when you start cooking and keep it on until
the food is served and the cooker is turned off. Make sure your gas cooker
is serviced regularly." For older buildings where there is no extract
ventilation in the kitchen Professor Raw recommends that a door or
window should be left open while cooking with gas to improve air
circulation.

"We spend 80% - 90% of our time indoors," said Professor Raw. "It is
vitally important that we are concerned about the quality of the air we
breath. The public need to be kept informed about the results of research

into indoor air quality so that they can take steps to improve the home and
work environment."


Snell Communications Ltd