VOC index means literally nothing. (I've read the datasheet, implemented some kludges to log raw data, and contemplated the formulas. The data is high-pass filtered. You literally cannot conclude anything about a single measurement if you assume the sensor is somehow magically perfect. You might conclude that there is more VOC (or less -- not all VOCs have the same sign in their effect) when cooking than when not cooking.)

I target 0 PM2.5, but this only necessarily makes sense as a target if you have the ability to filter your home's supply air. And a good vent hood should be able to avoid any detectable bump while cooking (although a vent hood without filtered makeup air may cause a bump due to increased infiltration of exterior air).