New research published in Occupational and Environmental Medicine shows that gas stoves may give off more harmful substances than electric stoves when cooking meat.

Researchers for the study simulated conditions of a western European eatery. They pan fried 17, 8 ounce beef steaks with both margarine and soybean oil on both an electric and gas stove. During cooking, the researchers measured the presence of polycyclic aromatic hydrocarbons (PAHs), ultrafine particles and other harmful substances in the breathing area of the cooks.

Higher levels of PAHs, a known cancer-causing substance, were found on the gas stoves. Ultrafine particles, which are known to cause allergies and lung inflammation, also saw higher concentrations on gas stoves.  Both levels though were found to be within established safe exposure guidelines.

While there are other factors that play into the production of fumes when cooking, researchers say that “frying on a gas stove instead of an electric stove causes increased occupational exposure to some of the components in cooking fumes which may cause adverse health effects.”