Little have I known that it follows the same vaporisation principle that applies to water molecules when heated will have high enough energy to break the bonds of H2O molecules.
As for cooking oil, the much more complicated tryglyceride compounds of oil that made up of 1 molecule of glycerol and 3 molecules of fatty acid when heated will have high enough energy to break down into individual molecules, releasing toxic fumes and free radicals which are harmful to your body.
Thus, if you always cook in a bad-ventilated kitchen, you may want to look into the type of wok and oil used to reduce the kitchen hazard.
I have always been using cast iron Chinese wok. For Chinese wok fried dishes, it is a standard practice (at least for me) to heat the wok until it dries up, then pour oil into the wok, wait for it to smoke before putting in ingredients. I dislike the smoke released from the wok in my small enclosed kitchen with poor functioning cooker hood. Adding to the heat released from the gas stove, I really hate cooking time.
A few months ago, I bought for myself a Buffalo stainless steel wok and an induction cooker.
Stainless steel wok does not release much smoke, and the induction cooker does not release unnecessary heat to the kitchen. I can even turn on the table fan to blow at myself while coloking. This has definitely solve my problems of the smoke emitted from the wok and to reduce kitchen heast.
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