Air Fryers Found to Be the Least Polluting Cooking Method

Air fryers emit significantly less indoor air pollution than other cooking methods, such as pan and deep frying, according to a new study.

While cooking is a major source of indoor air pollution, much of the research has focused on air fryers’ energy efficiency, leaving their environmental benefits less explored. Since most people spend over 80% of their time indoors, exposure to indoor pollutants is a serious health concern, linked to conditions like cardiovascular, neurodegenerative, and respiratory diseases.

Cooking Methods and Air Quality

Researchers from the University of Birmingham’s School of Geography, Earth and Environmental Sciences conducted experiments in a controlled research kitchen. This setup bridged the gap between lab-based studies and real-world domestic environments.

Their findings, published in Indoor Air, compared five cooking methods: pan frying, stir-frying, deep frying, boiling, and air frying. They measured emissions of particulate matter and volatile organic compounds (VOCs).

Peak particulate matter concentrations (µg/m³) were as follows: pan frying (92.9), stir-frying (26.7), deep frying (7.7), boiling (0.7), and air frying (0.6). For VOCs (ppb), pan frying recorded 260, deep frying 230, stir-frying 110, boiling 30, and air frying 20. The researchers also identified the specific VOCs most strongly emitted during cooking.

A Key to Reducing Cooking Pollution

Lead author Professor Christian Pfrang noted that pollution levels depend on factors like oil quantity and stove temperature. He emphasized the importance of ventilation, recommending open windows or extractor fans to disperse pollutants and lower exposure.

Pollutant levels remained elevated for over an hour after cooking, despite the process lasting only about 10 minutes. Professor Pfrang advised keeping extractor fans on or continuing to ventilate after cooking to prevent pollutant buildup and reduce exposure throughout the home.

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