Cooking with gas, Teflon pans, and black plastic utensils - good or bad? Or neither? Photo / Getty Images
From gas hobs to dish cloths, here’s what’s really worth worrying about in your kitchen.
The kitchen may be the heart of the home, but keeping that heart healthy has become a growing concern. A recent New Zealand study linking gas stove use to early deaths has renewed questions about what else in our kitchens might be doing us harm, and how worried we should really be.
The study, commissioned by the Energy Efficiency and Conservation Authority (EECA), estimated that emissions from unvented gas cooking could contribute to about 400 premature deaths in New Zealand each year, based on modelling of exposure and health impact data rather than direct mortality records. The Government’s message? Don’t panic – but do be aware.
So before you start eyeing your kitchen as a hazard zone, here’s what the science says about common culprits and how concerned you need to be.
Gas hobs and ovens burn methane, releasing nitrogen dioxide and fine particles that can linger indoors, especially in older homes or those without good ventilation. The EECA report found emissions from unvented gas cooking may be responsible for as many as 400 premature deaths a year, along with thousands of asthma cases.
If you have gas, the simplest fix is airflow. Always use your extractor fan – ideally one that vents outside rather than recirculating – and open a window when cooking for long periods. If you’re replacing your stove, an electric or induction model removes the combustion issue entirely and is usually cheaper to run.
The same study pointed to wood burners as a significant source of indoor pollution, particularly in colder regions where fires are lit daily in winter. Smoke from wood contains tiny particles (PM2.5) that can irritate lungs and exacerbate respiratory conditions.
The advice is straightforward: burn only dry, untreated wood; keep your flue clean and properly sealed; and open windows after lighting or refuelling. Regular servicing helps reduce smoke seepage and improve efficiency.
Those sleek black spoons and spatulas might look smart, but research has found that some black plastics – particularly recycled types – can contain flame retardants and heavy metals originally used in electronic waste. When heated, trace chemicals can leach into food.
Most exposure levels are extremely low, yet experts recommend swapping frequently used black plastic utensils for stainless steel, wood or silicone. And as a rule, never rest plastic tools on hot pans or leave them in boiling pots.
Teflon-style coatings made from PTFE or older PFAS compounds have long been under scrutiny. When non-stick pans are overheated – generally above 260C – the coating can degrade and release gases. Scratched or damaged coatings also increase the likelihood of particles flaking off into food.
The risk is modest if pans are used correctly. Cook on medium heat, discard anything with peeling surfaces and avoid metal utensils. If you’re buying new, look for PFAS-free or ceramic coatings, or return to stainless steel or cast iron.
The problem here isn’t chemical but bacterial. Kitchen sponges are damp, porous and ideal breeding grounds for microbes; one 2017 German study found they can harbour more bacteria than a toilet seat. That doesn’t mean they’re inherently toxic, but it does make regular cleaning essential.
To keep things hygienic, replace sponges weekly or rotate several and let them dry completely between uses. You can sanitise a damp sponge by microwaving it for a minute, or boil it in water. Cloths should go through the washing machine on a hot cycle.
Microwaving leftovers in plastic tubs or wrapping hot food in cling film can cause additives such as phthalates and bisphenols to migrate into food, especially if the plastic is scratched or not microwave-safe. Some newer products are labelled BPA-free, but that doesn’t necessarily make them risk-free.
Glass or stainless-steel containers are safer long-term options for storage, but only glass should go in the microwave. To reheat food, cover dishes with a ceramic plate instead of plastic wrap. If you do use plastic, let food cool slightly before sealing, and replace containers that are cloudy or cracked.
Plastic chopping boards shed microplastics as they wear down, while old wooden ones can harbour bacteria in deep grooves. The good news is that both can be safe if maintained. Replace boards once they become heavily scored, and sanitise them with diluted bleach or vinegar after cutting meat. Bamboo or solid hardwood versions tend to be more durable and naturally antimicrobial.
Most indoor toxins build up because we seal our homes so tightly. Newer, energy-efficient houses, in particular, can trap moisture and pollutants. If you often cook with gas, use a wood burner or burn candles, a carbon-monoxide alarm and a decent extractor fan are worth the investment. Opening windows daily, even for 10 minutes, can drastically improve indoor air quality.
Toxicology experts often point out that exposure level is everything. The odd plastic utensil or occasional use of cling film won’t harm you; what matters is cumulative exposure and ventilation. Compared with smoking or outdoor air pollution, most kitchen risks are minor, but they are among the easiest to reduce.
You don’t need to purge your cupboards or cook in fear. Awareness and a few swaps are enough: better airflow, fewer cheap plastics, regular cleaning and replacing worn-out gear. Small changes, big peace of mind. After all, the goal isn’t to panic; it’s to keep your kitchen both functional and healthy.
Herald contributor Nikki Birrell has worked in food and travel publishing for nearly 20 years. From managing your kitchen to cutting costs, she’s shared some helpful advice recently, including how to prep your barbecue for summer grilling, gourmet hacks for elevating budget ingredients and what toppings to choose for different crackers.