Gas stoves may give off more harmful fumes than electric stoves when cooking meat

The researches measured the amount of polycyclic aromatic hydrocarbons (PAHs), ultrafine particles, and other potentially harmful substances in the breathing zones of the cooks.

Higher levels of PAHs, considered possible cancer-causing substances, were detected when the frying was done on a gas stove.

Exposure to ultrafine particles from the air can cause worsening allergies and lung inflammation. Exposure to cooking fumes should be reduced as much as possible.

References:

Frying Meat on Gas Stoves Poses Greater Risk. WebMD.
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