6. Turning off the range hood immediately after cooking
Many people turn off the range hood right after cooking. This is actually a mistake.
After cooking, smoke and oil vapors are still thick in the air. It’s best to let the hood run for another 3–5 minutes to clear out harmful gases and improve air circulation.
7. Always keeping the kitchen window closed
Some, especially the elderly, believe that keeping windows closed helps the range hood work better. In fact, it reduces air circulation and causes harmful gases to accumulate in the kitchen.
The correct way is to use the range hood and open the window at the same time to ensure proper airflow and complete gas combustion, reducing toxic emissions.
8. Not drying vegetables before putting them in the pan
If you often cook vegetables that are still wet, you should stop. When water from the vegetables hits hot oil, it causes splattering and dramatically increases the level of PM2.5 (fine particulate matter), even more than deep frying.
This not only increases the risk of burns from oil splashes but also severely affects the air quality in your kitchen.
Simple daily kitchen habits, if repeated over time, can increase the risk of cancer and chronic illnesses. Be proactive in changing your cooking habits to protect your health and your family’s well-being!
ADVERTISEMENT
