Findings on continuous exposure to nitrogen dioxide by persons cooking a meal on a gas stove are presented. In addition peak levels of NO2 at different heights above the floor and at various distances from the stove while the range and oven are in operation are reported for 24 homes. A study design to detect the health effects of short term exposures to high levels of nitrogen dioxide ranging from 0.20 ppm to over 1.5 ppm on pulmonary function and respiratory symptoms in asthmatic and non-asthmatic subjects is described. The continuous exposure to nitrogen dioxide of the study subjects before, during and after cooking a dinner on a gas stove is determined using a continuous nitrogen dioxide monitoring instrument. Lung function tests are performed and symptom questionnaires are administered throughout the study period to assess both health effects and changes in pulmonary function associated with the above exposures.