When we cook with oil, it becomes airborne, entering the steam and air, covering our skin, and reaching into our lungs. Several studies conducted by the National Health Research Institutes of Taiwan and Naresuan University of Thailand have indicated that restaurant workers and Chinese households that often cook, are more likely to experience respiratory symptoms due to frequent exposure to toxic substances in cooking fumes.

I have recorded every step of my household's cooking process for a month period to identify the actions performed during cooking and how the cooking oil fumes dissipate (either through vents or as residues on the counter or hood fans.)