Air fryers significantly reduce cooking pollution

A study at the University of Birmingham compared air pollution levels from different cooking methods. The researchers found that air fryers produce significantly less volatile organic compounds (VOCs) and particulate matter than pan frying, deep-fat frying, stir-frying and even boiling. The study highlights the importance of kitchen ventilation to reduce indoor air pollution from cooking. Use this story and the accompanying summary slide for a familiar context when studying pollution with your 14–16 learners.