If you get a particle meter you quickly learn that the biggest source of particulate isn't gas but cooking (and especially lightly burning) food. The slightest smell of smoke means your home is going to be like (insert terrible air quality city) for a few minutes to a few hours depending on filtration.
One of the worst sources of this is the fact that so few places have real vent fans above cooking surfaces (the sucking through the microwave business does essentially nothing).
Maybe people with gas stoves burn their food more because of the higher potential heat?
Still, I try to avoid any of it! I have an induction stove, but now do things like skin-on salmon in the air fryer because it produces basically no smoke, whereas it used to smoke my house out when I did it on the frypan. Requires a lot less supervision than to stop it burning in the pan too, which is nice (but perhaps I was always just doing it on too hot a pan)...
This claim doesn't really pass the smell test for me. My induction burner gets plenty hot really fast, much warmer than I could ever practically use while cooking, even. After a quick search I was not able to find any data supporting the claim either - the only data I was able to find seemed to support induction peaking out at significantly higher temperatures than gas.
Do you have any data on gas vs induction- max temperatures?
An induction burner will be limited to about 1.5 kW if it's a portable unit and maybe 2.5 kW on a built-in range.
A gas range will usually have a high rating of 15-20,000 BTU/h which works out to ~4.5-6 kW.
But thermal transfer efficiency is different, they both depend on the size of the pan, the material, shape, etc.
Stick a needle into a 3000F flame and it will be red hot in a second. A thin smallish pan can get super hot. You can't just have a "max temp" rating. However induction ranges will have some thermal protection for their insides.
If you spill something, the flames will also burn what you spilled.
High temps are needed for NOx production, so presumably electric stove tops aren't going to be generating NOx.
However, they cost a sizeable chunk more than the cheap shit you find in rentals. (In SV, that cheap shit is looking spiffy, but it's still cheap shit. If it says Frigidaire, you know it's not exactly high end)
FWIW I think every place I've lived in Australia has had a vented rangehood over the stove, but maybe that is just blind luck.
A typical kitchen had a stove and either an old-fashioned icebox or a fridge, and that was it.
Once our children are past the age of 10 or so we will probably go back to running air filters all the time. But the early years are crucial for immune system development and lack of exposure to the natural environment in early years is likely to be one of the biggest reasons for the rise in allergic diseases.
Oh, and stop using gas appliances indoors.