Cooking of food and use of natural gas cooking burners generate pollutants that can have substantial impacts on residential indoor air quality. The extent of these impacts depends on cooking frequency, duration and specific food preparation activities in addition to the extent to which exhaust fans or other ventilation measures (e.g. windows) are used during cooking. With the intent of improving our understanding of indoor air quality impacts of cooking-related pollutants, we created, posted and advertised a web-based survey about cooking activities in residences.

This report presents results from the first year of a two-year study, investigating associations of five air pollutants (CO, NO2, NOX, formaldehyde and acetaldehyde) with the presence of natural gas appliances in California homes. From November 2011 to March 2012, pollutant concentration and occupant activity data were collected in 155 homes for 6-day periods. The sample population included both single-family (68%) and multi-family (32%) dwellings, with 87% having at least one gas appliance and 77% having an unvented gas cooking appliance.

Background: Residential natural gas cooking burners (NGCBs) can emit substantial quantities of pollutants and they are typically used without venting.

Objective: Quantify pollutant concentrations and occupant exposures resulting from NGCB use in California homes.