Can confirm. I had a CO2 monitor in my house and cooking a quick meal for 1 person would raise the level to basically "not great working conditions" level if no windows were cracked.

That said, I believe gas stoves are by far the best for actually cooking.

Did you have (and use) an externally vented range hood?

It was one of those built-in kitchen vent hoods, I don't know if it was externally vented or just blowing stuff around though.

Sadly, a lot of places don't require one. My apartment has a gas stove and a non-externally vented hood.

Have you used an induction burner? The only real advantage a gas burner has, as far as I can tell, is being able to just directly roast peppers or whatever over the burner. But in every other way, induction feels like a large improvement, to me. It's way faster to heat up, it's way easier to clean, it's significantly cheaper, doesn't screw up my air quality... feels like a huge advancement.

Yea, I have, and I wasn't impressed. Maybe there's better ones.

Most induction "burners" I've used seem to modulate power by pulsing, i.e. being all-on for a time and then turning all-off, instead of a constant, low heat. I almost ruined a thin pan with this, because the instant-on all-power instantly overheated the very thin metal floor and everything in it was instantly burned to the metal. Probably not a problem with a thicker pan that has e.g. a steel or aluminum core. Still, I've yet to see a great induction stove.

Induction stoves also tend to scratch like hell, whereas gas stoves have that rustic iron on them that gets better looking the more use it sees.