July 22, 2013 | New York Times
By midmorning, the smell of hot peanut oil dissipated and inside the tightly sealed laboratory known as Building 51F, a pink hamburger sizzled in a pan over a raging gas flame. Overhead, fans whirred, whisking caustic smoke up through a metallic esophagus of ductwork.
Woody Delp, 49, a longhaired engineer in glasses — the Willie Nelson of HVAC — supervised the green bean and hamburger experiments. He sat at a computer inside a kitchen simulator, rows upon rows of numeric data appearing on his screen, ticking off the constituents of the plume sucked up the flue. A seared hamburger patty, as he sees it, is just a reliable source for indoor pollution. [...]