中文导读

许多人外出就餐或点外卖时，很少想到后厨空气。PSE Healthy Energy、斯坦福大学与纽约大学的研究团队测量美国加州、宾州与纽约州共27间商用厨房的空气与温度：其中24间使用天然气或丙烷，3间全电力。论文于2026年10月初发表在《Environmental Research Letters》，英国《卫报》10月16日报道。约七成燃气厨房在营业时段的二氧化氮超过美国环保署一小时室外标准；全电厨房在服务时段未越过同类污染阈值。燃气厨房还更热，约68%超过拟议的90°F高温触发线；熄火后常明火炉头（pilot lights）使夜间中位数污染在不少厨房反而更高。本文据斯坦福新闻稿、PSE研究页与《卫报》报道改写。

正文

When people eat in restaurants or order takeaway, cooks work for hours over hot appliances. A new U.S. study of commercial kitchens finds that gas and propane cooking can push indoor air pollution and heat above health-based guidelines. All-electric kitchens in the same project stayed cooler and cleaner.

本段译文

人们在餐馆用餐或点外卖时，厨师往往要在灼热的设备前连续工作数小时。一项针对美国商用厨房的新研究发现，使用天然气与丙烷烹饪，可能使室内空气污染与温度超过健康基准。同一项目中的全电厨房则更凉爽、更干净。

Researchers from PSE Healthy Energy, Stanford University, and New York University measured air and temperature in 27 kitchens in California, Pennsylvania, and New York. Twenty-four used natural gas or propane; three were fully electric. The peer-reviewed paper appeared in Environmental Research Letters in early October 2026 and was covered by The Guardian on 16 October. Authors call it the first U.S. comparison of gas and electric commercial kitchens under real working conditions. About 15.7 million people work in U.S. food service; roughly five million spend shifts in the kitchen.

本段译文

PSE Healthy Energy、斯坦福大学与纽约大学的研究人员，在加州、宾夕法尼亚州与纽约州的27间厨房测量了空气与温度。其中24间使用天然气或丙烷，3间为全电力。这篇经同行评审的论文于2026年10月初发表在《Environmental Research Letters》，并在10月16日由《卫报》报道；作者称其为美国首次在真实工作条件下比较燃气与电力商用厨房。美国餐饮服务业约有1570万从业人员，其中约500万人的班次主要在厨房度过。

The clearest signal was nitrogen dioxide, a gas also found in diesel exhaust and linked to higher asthma risk. During cooking hours, levels outside ventilation hoods or in kitchen air exceeded the U.S. Environmental Protection Agency one-hour outdoor standard of 100 parts per billion in about 70 percent of gas kitchens. In one kitchen, a 15-minute average rose above 1,000 parts per billion, past a short-term workplace limit from NIOSH. Carbon monoxide and benzene also crossed California guidelines in several gas kitchens. None of the electric kitchens passed those pollution thresholds during service.

本段译文

最清晰的信号是二氧化氮——柴油尾气中也常见，并与更高的哮喘风险相关。在烹饪时段，通风罩外或厨房环境空气中的浓度，在约70%的燃气厨房超过了美国环保署一小时室外标准（十亿分之100）。有一间厨房的15分钟平均值超过十亿分之1000，高于NIOSH的短时工作场所限值。一氧化碳与苯也在若干燃气厨房超过了加州指南。全电厨房在服务时段均未越过这些污染阈值。

Heat was another burden. About 68 percent of gas kitchens with temperature data went above 90°F (32°C), a proposed federal high-heat trigger. Ten exceeded 100°F, and four rose past 122°F. Even when outdoor air stayed below 75°F, many gas kitchens were still hotter than 90°F indoors, suggesting flame-based cooking itself drove much of the heat. A monitor on a chef’s shoulder during a five-hour session recorded an average of 92°F and a peak of 106°F.

本段译文

高温是另一负担。约68%有温度数据的燃气厨房超过了90°F（32°C）这一拟议的联邦高温触发线。其中10间超过100°F，4间升至122°F以上。即便室外气温保持在75°F以下，许多燃气厨房室内仍高于90°F，说明火焰烹饪本身推高了大量热量。研究人员在一位厨师肩部佩戴监测器，在约五小时服务中记录到平均92°F、峰值106°F。

Ventilation helped but did not erase the problem. Overnight, when hoods were often off, two-thirds of gas kitchens showed higher median levels of several pollutants than during service. Pilot lights that burn day and night were a surprise source for cleaning crews and early staff. Dining areas could also see elevated nitrogen dioxide. The authors do not claim every restaurant is unsafe; they show that fuel choice shapes what workers and diners breathe. Switching toward electric appliances, they suggest, can cut both heat and combustion pollution in commercial kitchens.

本段译文

通风有帮助，但并未消除问题。夜间通风罩常关闭时，三分之二的燃气厨房若干污染物的中位数浓度高于营业时段。日夜常燃的引火炉头成了保洁与早班人员的意外污染源；就餐区也可能出现偏高的二氧化氮。作者并不声称每家餐馆都不安全，而是表明燃料选择会影响员工与食客吸入的空气。他们提出，转向电力设备有助于同时降低商用厨房的热量与燃烧污染。

新闻来源

• The Guardian · Commercial kitchen staff exposed to high levels of air pollution, study finds (16 Oct 2026)
• Stanford Doerr School of Sustainability · Study finds unhealthy pollution levels in commercial kitchens with gas stoves (6 Oct 2026)
• PSE Healthy Energy · Gas-powered appliances increase temperatures and air pollution in U.S. restaurant kitchens
• Environmental Research Letters · Combustion-derived air pollution and heat from gas-fired appliances in commercial kitchens can exceed health-based guidelines (DOI: 10.1088/1748-9326/ae9d96)

✳更多文章 →