Exposure to Nitrogen Dioxide and Fine Particulate Matter When Cooking with Electricity Compared to Gas, a Randomized Crossover Study in Quito, Ecuador.

The article presents a study of households with electric induction and gas stoves which assessed nitrogen dioxide exposures when the same individual used each stove type. Topics include effect of stove randomization on exposure in panel fixed effects regressions via ordinary least squares (OLS), background pollution variations, and effect of cooking events on changes to natural log-transformed and nontransformed kitchen nitrogen dioxide concentrations and personal particulate matter exposure.