Development of a Standard Test Method for Reducing the Uncertainties in Measuring the Capture Efficiency of Range Hoods
Cooking activities and residential cooking burners are a major source of pollutants of concern for health, such as PM2.5, nitrogen oxides (NOx), carbon monoxide (CO), formaldehyde (CH2O), and ultrafine particles. Also, a high quantity of water vapor can be produced that is not a direct health concern but can contribute to high indoor humidity and related mold and pest issues. Combustion products from the natural gas used for cooking can cause a variety of respiratory health problems, such as asthma and allergies (Zhang et al. 2010; Long et al. 2000; He et al. 2004; Buonanno et al. 2009).
Year of Publication
Building Technology and Urban Systems Division, Building Technologies Department, Residential Building Systems, Whole Building Systems Department, Indoor Environment Group, Sustainable Energy Department, Energy Analysis and Environmental Impacts Division
Building Technology and Urban Systems Division, BTUS Indoor Air Quality, IEG Homes, IEG Ventilation and Air Cleaning, EAEI Healthy & Efficient Buildings