In fact, in-home monitoring data from the ROCIS Low Cost Monitoring Project has confirmed that cooking activities appear to be the dominant indoor sources of particle generation in many Pittsburgh houses. The more you cook, the more particles are created—whether you’re cooking on gas or electric. Breathing these pollutants can significantly increase the risk of both short-term and long-term health effects.But that doesn’t mean you need to stop cooking at home! This webinar with Tom Phillips will teach you how to effectively reduce exposure to cooking pollutants and odors. Join us for an overview of the ROCIS best practice guide for kitchen range hoods and low emission cooking.