The studies on this are questionable at best regarding the health effects, and it is disingenuous to say that the science on this is anywhere near settled - plenty of refutations exist out there. If you're worried, open a window.
> A corrected version of Figure 3 is below, where in Panel A r2 = 0.59 is changed to r2 = 0.58.
Also, if you want to see some well-cited posts on the tenuous evidence of health effects of NOx, other posts in this comments section have plenty of sources. Even the link to asthma is pretty tenuous, apparently.
But NO2 is certainly toxic, and it looks like stoves product about 1/4 as much NO2 as total NOx.
(I also recall reading that stoves, with no pot or pan on them, produce minimal CO, but that gas ovens produce lots of CO. Also, residential gas ovens are IMO really quite bad at cooking.)
And yeah, the cheap residential gas ovens really suck, and likely put out a lot more of the bad stuff (both CH4 and CO, but also probably the NOx compounds too) than stovetops. Mixed fuel is now the hot thing in ranges: gas burners and electric ovens.
This is true and entirely misses the point.
A gas stove emits NOx. Cooking some foods at high temperature emits particulates. Different cause, different poison. Also, an air filter can easily remove particulates, but getting rid of NOx with anything other than outright replacement of the air is not so easy.
edit: NOx is for real, and calling it a “green” issue is disingenuous. As far as I know, NOx emissions from stoves are not a particular threat to neighbors or overall outdoor air quality. But they are substantial when concentrated in a house:
https://pubs.acs.org/doi/10.1021/acs.est.1c04707
(Seriously, look at the last graph in the supplementary material. Admittedly it’s an oven, not a stove, but those levels are no joke and the operating time needed to hit them is low. Baking a pie or cooking a big pot of pasta with a gas oven or stove in a kitchen without proper ventilation is quite unhealthy. And those recirculating carbon filter vents won’t help.