Previous research completed by the Lawrence Berkeley National Laboratory has shown cooking to be a major contributor to indoor air pollutants in the home. While electric burners do produce some pollutants (ultrafine particles and some NOx), natural gas burners have been shown to be major contributors of these pollutants in addition to CO, CO2, formaldehyde, VOCs, and PM2.5 particles, all of which could have health implications. Sufficient ventilation could make the production of these substances a non-issue, however additional research has shown that typical kitchen hoods do not collect 100% of cooking byproducts, and are frequently misused or left unused. This concern is exacerbated in apartments, where the internal volume is smaller than a typical single family home, resulting in more rapid pollutant buildup. Title 24 standards have been updated to require continual ventilation, but it is unclear currently if this in addition to a typical range hood is sufficient to remove these contaminants from the air.