Stanford's New Study States that Moving From Gas to Induction Reduces the Nitrogen Dioxide We Breathe at Home to 50%.

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Sometimes we think that the “bad” air is outside, on the street, between cars and smokes. But, what if the problem was in the kitchen of your house, just when you prepare dinner? A study led by Stanford University has put numbers on a suspicion that has long haunted environmental health experts. Cooking with gas (or propane) can trigger exposure to nitrogen dioxide (NO2) inside the home, and switching to electric stove reduces that exposure clea…