Many people like to heat the oil to smoke when cooking, so that in cooking (especially in the fried, sautéed, fried food) will produce a large amount of fumes, eye-piercing choking throat. In fact, this practice not only destroys the nutrition of the ingredients, and seriously pollute the kitchen air. The higher the oil temperature, the longer the cooking time, the more harmful substances produced. In the long run, it will cause great harm to human health. Some surveys show that housewives who are often exposed to large amounts of fumes have a much higher incidence of lung cancer and other diseases than normal people.

Research has found that when the oil temperature is lower than 240 ℃, the hydrocarbons in the oil smoke on the human impact is still relatively weak; when the oil temperature is more than 240 ℃, or even up to 270 ℃, the oil smoke will be with a strong carcinogenic substances, the cell chromosome damage, and can induce tumors.

So how to minimize the inhalation of fumes when cooking? First of all, to keep the kitchen well ventilated, it is best to install a de-exhaust hood; secondly, do not heat the oil to boiling, and do not let the oil for a long time in the high temperature of the smoke state, so that the fumes will be greatly reduced.