PM2.5 particulates are also a big problem with woodworking and other manufacturing processes. There, having proper particulate capture (via properly designed hoods, ducting, etc.) and adequate airflow and duct design (to not restrict airflow) is critical.
For kitchen use, the lessons are largely similar: you need a fume hood that's properly designed and installed, with adequate airflow (often rated in CFM in the USA) to hold and exhaust the particulates. The particular heat source used of gas, electric, or induction, doesn't matter so much because it's the heated food, cooking oil, etc. that's throwing off the particulate matter.
The food is part of it, but the heat source must have some involvement. Combustion of gas produces byproducts, no way around it, and studies of camping stoves have shown the cleanliness of burn is wildly variable depending heavily on basic parameters like the shape of your cookware and the distance from the flame.
(For camp stoves, the chief question is carbon monoxide production- if a stove produces low enough levels of carbon monoxide, it's safe-ish to use inside a small tent high on a mountain in a blizzard where you can't cook outside. Climbers have died of CO poisoning cooking in tents, so it is a real possibility)
For kitchen use, the lessons are largely similar: you need a fume hood that's properly designed and installed, with adequate airflow (often rated in CFM in the USA) to hold and exhaust the particulates. The particular heat source used of gas, electric, or induction, doesn't matter so much because it's the heated food, cooking oil, etc. that's throwing off the particulate matter.