The Cooking Electrification and Ventilation Improvements for Children’s Asthma (CEVICA)

This study aims to inform state policies related to decarbonization and energy equity by quantifying the indoor air quality (IAQ) and health benefits of cooking electrification and exposure reduction interventions in the homes of children with asthma

Building Decarbonization Grid-Interactive Efficient Buildings

Lawrence Berkeley National Laboratory

Recipient

Berkeley, CA

Recipient Location

9th

Senate District

14th

Assembly District

beenhere

$1,166,177

Amount Spent

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Active

Project Status

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Project Update

Over 100 households have been recruited into the study with 94 randomized for the stove replacement trial and completing baseline intensive indoor air quality (IAQ) and child health measurements. As of February 1, 2026, 89 households completed the 3-month Phase 1 randomized trial and 69 also completed a second 3-month Phase 2 in which the Phase 1 controls received an electric stove; 16 homes are still in Phase 2. Analysis of data collected from the first cohort of 39 homes to complete the stove replacement found that cooking frequency and time was largely unchanged when switching cooking fuel. Range hood use was similar during long cooking events or those that generated particles, but it decreased during shorter cooking events with electric compared to gas. The switch to electric cooking reduced the number and magnitude of nitrogen dioxide emission events and overall nitrogen oxides in the homes; but concentrations of fine particulate matter were not changed at a statistically discernible amount.

The Issue

Natural gas cooking burners introduce nitrogen dioxide, ultrafine particles and other combustion pollutants into homes in quantities that can exceed health guidelines when not properly vented. Frying and some other cooking activities emit fine particulate matter (PM2.5), acrolein, and other chemicals that can reach hazardous levels in homes when not properly vented. Burner- and cooking-related air pollutants reach higher concentrations in homes that are smaller and have more cooking. The potential burden of this hazard is thus higher in low-income households, which also tend to have higher rates of childhood asthma. Switching from gas to electric cooking can reduce combustion pollutants but may not reduce fine particulate matter. Kitchen exhaust ventilation can be used to remove a fraction of the generated burner and cooking pollutants before they mix into the home; however, even when available, cooking ventilation is often not used effectively to reduce pollutant exposures.

Project Innovation

The study aims to inform state policies related to cooking fuels and kitchen ventilation by quantifying the indoor air quality (IAQ) and health benefits of changing from gas to electric cooking and providing education about kitchen ventilation use in California’s Central Valley. In support of this aim, the research team undertook a randomized control study to investigate impacts of cooking electrification and other interventions, including replacement of gas ranges with electric-induction, use of 120V countertop electric appliances to reduce gas range use, and kitchen ventilation, IAQ information, and use of portable air cleaners. Study participants are homes of children with asthma in under-resourced communities within California. Results will provide empirical evidence of the any IAQ and health benefits of cooking electrification and other interventions to help guide future policies related to building electrification, investments in low-income housing retrofits, and asthma and healthy homes programs to mitigate the environmental and health impacts of energy end uses in California.

Project Goals

To understand impacts of cooking electrification on indoor air quality and respiratory health of children with asthma.

To understand impacts of cooking electrification on indoor air quality.

Project Benefits

This research supports ratepayer benefits of increased safety, support for public health, and consumer appeal by reducing in-home exposures to cooking-related risks (including air pollutants) and by providing evidence for consumers and policymakers regarding benefits of non-combustion fuels and ventilation interventions.

Consumer Appeal

The study will directly deploy electric cooking technologies and other interventions including mechanical ventilation to reduce exposures to cooking-related air pollutants within the selected communities.