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.