Indoor air quality is a key determining factor for public health, with one of the main methods of measurement being the mass concentration of particles 2.5 micrometers or smaller (PM 2.5). These tiny particles create a major health risk and lead to adverse respiratory and cardiovascular issues. This research paper investigates the impact of different cooking fuels: gas, electric, and biomass fuel, on indoor PM 2.5 exposure rates using a low-cost air quality sensor. These data help quantify the severity of certain cooking fuels and identify the most suitable fuel source. An experimental study found that electrical and natural gas fuel sources have around 600 µg/m 3 (18000%) fewer PM 2.5 concentration levels. Previous studies have identified gas stoves to release volatile organic compounds (VOCs) pollutants that also have detrimental short and long-term health effects. Moreover, this study includes potential mitigation strategies to reduce indoor PM 2.5 exposure, helping to promote healthier cooking practices. The study hopes to shed light on the potential of low-cost air quality sensors and the wider adoption of their data for air quality monitoring.