Well, sorry, but PAHs are toxic and cause cancer - there are lots of toxins involved in the process of cooking. The food itself is ridden with AGEs, which are toxic and impossible to get rid - "thank" them for diabetes, dark spots, macular degeneration, aging in general, and all kinds of chronic disease.
The actual teflon, the coating becomes toxic. Permanently.
It is an inert, non-organic reactive substance prior to being damaged. After, its molecular structure changes, it is bio-reactive and toxic.
So no, the solution isn't better ventilation, even for some of the questionable things you mentioned. And yes, you attitude before was "meh, gonna happen anyway".
Oh, it surely is. And cooking methods are source of toxins, too! Most cooked food is rich in exogenous AGEs, and do accumulate just like the endogenous do, and there's no known way to clean them up. Pancreatic cancer is blamed on burnt red meat, but people just like eating toxic food. Cooking in pans, teflon-coated or ceramic-coated is toxic anyway, but, I agree, to different degrees. Stainless steel cookware loads you with iron, which also has an upper limit beyond, which it becomes toxic and generates ROS.
