Submitted by Maria.Kapsalaki on Thu, 11/23/2017 - 11:30
A key aspect of achieving acceptable indoor air quality is source control. Cooking has been recognized as a significant source of pollutants for health impacts (e.g., PM2.5 and NO2) as well as moisture and odour. A common method of controlling this pollutant source is by using a range (or cooker) hood that vents to outside. However, field and laboratory experiments have shown highly variable performance for these devices. We use the capture efficiency metric (the fraction of the pollutants that are exhausted to outside at steady state) to characterize the range hood performance.