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Mitigations:
Use a range hood that vents outside, every time
This is the single biggest lever. A range hood vented to the outdoors at high fan speed captures 80–90% of NO₂ before it disperses into the rest of the home. Run it before you start the burner, leave it on the entire time you're cooking, and run it for 5–10 minutes after you finish.
If your "range hood" recirculates (charcoal filter, no exterior duct), it does nothing meaningful for NO₂. Many over-the-range microwaves are recirculating-only — check the back of yours. Replacement with a true vented hood is the highest-value indoor-air upgrade most kitchens can make. [Editor's note: replacing with an outdoor vent is expensive to very expensive, depending on where in the house the vent needs to be. Better to learn this when choosing a house to buy, local laws do not always require outdoor vented hoods over gas stoves.]
Open windows during and after cooking
If you don't have a vented hood, the next-best move is cross-ventilation: open a window in the kitchen and another window or door across the home to drive airflow. This is less effective than a range hood (slower exchange) but still drops NO₂ by 50%+ during cooking compared to closed-house operation.