Are Cooking Fumes Harmful to Your Health?

[chirhone]

Good lord, no! I'm pretty sure that's illegal in the US too!

Um...do you know the difference between smoke and fog? If the food isn't brown or black, or there is visible water in the pan, it's fog (condensed water vapor), not smoke. There's no such thing as "normal smoke". Smoke = bad.

My suggestion is you buy yourself an infrared thermometer. That will tell you conclusively if you have a risk of turning your oil or vegetables into smoke. I use mine almost every day.

Here is a thermal camera perspective of it.

This is the stove.

Here is stove and pan

After just turning it on at low setting.

At medium to high settings..all coils are engaged.

In the middle of the pan is a thermal spot. Manual mentions "The THERMO-SPOT turns solid red when the pan is perfectly preheated and ready to cook"

notice the patterns at the perimeters is gone in the following when the pan is heated enough (ignore the color changes because it was just my camera lighting setting but notice the patterns surrounding it is gone.

But notice when the patterns are gone. And I used my thermal camera with emissivity setting of 0.95. The temperature of the pan is 205 degrees C

And the temperature of the oil is 194 degrees celsius.

Allow me to ask the following questions based on the above data.

1. What material is used in the pattern at center of pan that can chance color? What is the + and - temperature accuracy when it activates? What temperature it activates?

2. Based on the visible photo of the pan. Is the 0.95 emissivity setting of it ballpark?

3. Notice the temperature of the pan is about 205 degrees celsius when the thermal-spot becomes solid red. I wonder how accurate is the 205 degrees C value.

4. Let's say the pan is really 205 Celsius. What temperature does it bestow to the oil? Or what would become of the temperature of the oil? (also 205 celsius or less?) (I know the thermal camera may not be scanning the oil itself but part of the metal and oil. Right now. I don't have access to a thermometer, only a thermal imager so please share what you think is going on (with regards to emmisivity, the pan temperature and the relationship of the temperature of the pan and oil)).

Thank you!