LV-22-C056 - Evaluating Residential Kitchen IAQ and Hood Performance

The emissions from the residential cooking process have become an important issue as it relates to indoor air quality in homes. The effectiveness usefulness of the range hood, type of appliances, tighter homes, and ventilation standards are factors that must be considered when addressing indoor air quality (IAQ) issues. In addition, kitchen hood design, operator behavior, cooking processes, airflow rates, cooking location, and ventilation configurations all contribute to the capture, containment and removal of the cooking emissions from the kitchen space.

All twelve dwelling units have natural gas ranges. This paper reports on the ongoing results of a two-year project that includes comparing the indoor air quality between direct vent range hoods and recirculating hoods (with ERV) and measuring emissions during the cooking process. The field measurements will include dry bulb temperature, humidity, Formaldehyde, CO2, NO2, CO, PM2.5, and VOC. IAQ effects will be discussed.