Frying bacon on a gas hob with the extractor off will, in six minutes, push the PM2.5 in a typical UK kitchen above the highest readings on a busy London arterial road.
That is not an exaggeration. It is the default, reproducible experience if you cook and do not have extraction running.
Why it matters. PM2.5 is the particulate size most strongly linked to cardiovascular and cognitive harm. Unlike pollen, which the nose handles, PM2.5 reaches the bloodstream.
What to do.
- Run the extractor fan before you start cooking — not as an afterthought. Extractors clear air only at the rate they can draw it.
- If the extractor vents into the wall cavity (a common cheap install), it is effectively decoration. Consider a recirculating charcoal unit or an external-vent upgrade.
- Monitor. Place a sensor in the open-plan area and watch PM2.5 in real time. The numbers change what you cook, how long for, and whether you leave the hood running.