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Burners and cooking activities are both major sources of air pollutants in many residences. Mechanical kitchen ventilation can effectively reduce cooking-related indoor air pollution but the knowledge about kitchen ventilation device performance and usage in real homes remains limited. We reviewed recent lab, field and survey studies that investigated the performance and occupant use patterns for mechanical kitchen ventilation devices. We have found the following three major issues. Firstly, in-home performance is lower than what was certificated in laboratory testing. In several recent field studies, researchers investigated 125 US single family homes and 23 apartments and found 82 homes had range hoods or over-the-range microwaves (OTR) certificated by Home Ventilating Institute (HVI) that had working airflows greater than 100 cfm. However, the field measurements showed only 44 of them had installed airflow that matched the rated, with the average ratio of installed versus rated flow of 0.76. The lower installed airflows were due to high air flow resistance of duct venting systems, incorrect installation and dirty hood inlets. Second, the knowledge of range hood performance for pollutant removal before mixing into the room (i.e. capture efficiency) is very limited. We found the capture efficiency was only measured for 57 hoods in 9 studies in the US, either in the lab or in the field. The measured capture efficiency ranged from 10% to 100%, generally increasing with the airflows. The capture efficiency can be influenced by the burner location, hood airflow, range hood geometry and test conditions. The main reason for limited capture efficiency data was the difficulty in conducting field measurements. Third was that the actual usage of the kitchen ventilation during cooking is low. Occupants often do not use their range hood due to the lack of awareness of the benefits of kitchen ventilation. A large survey study in Canadian homes showed that 30% of households reported regularly using their range hood. After being informed of the benefits of kitchen ventilation, the overall willingness to use the range hood was significantly higher. Field data from California showed range hoods were only used for 36% of cooking events in houses and 28% in apartments, though the occupants claimed they used them more frequently.

Today, the fan pressurization method is the most frequently used method to evaluate a building's airtightness. However, the localization and quantification of leaks remain difficult. In this paper, an acoustic method is introduced to estimate the leakage size of single leaks. Acoustic and airflow measurements were conducted and compared in laboratory tests within the same boundary conditions. This work aims to investigate if various leak sizes can be predicted using acoustic measurement methods. The test apparatus consists of two chambers, separated by a test wall. This wall represents a single characteristic air leakage path. Various types of wall structures with different slit geometries, wall thicknesses, and insulation materials were investigated. The acoustic measurements were performed with a sound source placed in one chamber and ultrasonic microphones located in both chambers. These results were compared to measured airflows through the test wall to provide estimates of uncertainty in the acoustic approach, which indicate a linear trend. Finally, these laboratory measurements were compared to the same measurements at a real office building. Although the acoustic measurement uncertainty is still significant (greater than +/- 50%), the acoustic method has the potential to give an order of magnitude of single leak sizes.

Advances in particle sensor design and manufacturing have enabled the development of low-cost air quality monitors (LCMs). The sensors use light scattering to estimate mass concentration and thus require evaluation for aerosols of varied composition and size distribution. We tested the performance of six LCMs designed for home use and having a retail price under US$300 in October 2018. We assessed their performance by comparing their output to reference PM2.5 and PM10 measurements from 21 common residential sources and from infiltrated outdoor PM2.5. Reference data were obtained by using gravimetric measurements to adjust time-resolved output from an aerosol spectrometer with both electrical mobility and optical particle sensors. Compared by linear regression to reference measurements, LCMs had negative intercepts and slopes of 1–2 for infiltrated outdoor PM2.5. Semi-quantitative responses (~50–200% of actual PM2.5) were obtained for varied aerosols including minerals (ultrasonic humidifier, vacuuming, test dust); combustion products (incense, mosquito coil, extinguished candles); microwave popcorn; and cooking involving frying or grilling. LCMs had low or no response to sources for which all mass was in particles smaller than 0.25 μm, including steady candle flames and cooking without frying or grilling. PM10 data from LCMs was more variable than PM2.5.

The ability to inexpensively monitor PM2.5 to identify sources and enable controls would advance residential indoor air quality (IAQ) management. Consumer IAQ monitors incorporating low-cost optical particle sensors and connections with smart home platforms could provide this service if they reliably detect PM2.5 in homes. In this study, particles from typical residential sources were generated in a 120 m3 laboratory and time-concentration profiles were measured with 7 consumer monitors (2-3 units each), 2 research monitors (Thermo pDR-1500, MetOne BT-645), a Grimm Mini Wide-Range Aerosol Spectrometer (GRM), and a Tapered Element Oscillating Microbalance with Filter Dynamic Measurement System (FDMS), a Federal Equivalent Method for PM2.5 . Sources included recreational combustion (candles, cigarettes, incense), cooking activities, an unfiltered ultrasonic humidifier, and dust. FDMS measurements, filter samples, and known densities were used to adjust the GRM to obtain time-resolved mass concentrations. Data from the research monitors and 4 of the consumer monitors-AirBeam, AirVisual, Foobot, Purple Air-were time correlated and within a factor of 2 of the estimated mass concentrations for most sources. All 7 of the consumer and both research monitors substantially under-reported or missed events for which the emitted mass was comprised of particles smaller than 0.3 μm diameter.

Cooking activities are a major source of indoor air pollutants. To control pollutants generated from cooking activities, a range hood is commonly used in residential kitchens. Several building codes require that a range hood be installed in new homes to control pollutants from cooking, and the required airflow rates for range hoods are specified by indoor air quality standards. However, airflow alone does not show how much of the cooking pollutants are exhausted by the range hood. A better metric to evaluate range hood indoor air quality performance is capture efficiency—the fraction of contaminants emitted during cooking that are exhausted directly to the outside via the range hood. The current article summarizes the development of a range hood capture efficiency test method for use in laboratory testing and equipment rating.

Combustion pollutant concentrations were measured during the scripted operation of natural gas cooking burners in nine homes. Boiling and simmering activities were conducted on the stovetop and in the oven with and without range hood exhaust ventilation or air mixing via a forced air system. Time-resolved concentrations of carbon dioxide (CO2), nitric oxide (NO), nitrogen oxides (NOx), nitrogen dioxide (NO2), particles with diameters of 6 nm or larger (PN), carbon monoxide (CO), and fine particulate matter (PM2.5) were measured in the kitchen and bedroom area of each home. Four of the nine homes had kitchen 1 h NO2 exceed the national ambient air quality standard (100 ppb). In all homes, the highest 1 h integrated PN exceeded 2 × 105 cm−3-h, and the highest 4 h PN exceeded 3 × 105 cm−3-hr in the kitchen. Range hood performance varied widely, but one with a large capture volume and a measured flow of 108 L/s reduced concentrations 80–95%. Increased awareness of the need to ventilate when cooking, along with building standards for minimum range hood flow rates and volume, could substantially reduce exposures to NO2 and ultrafine particles in homes.

This study evaluated nine ventilation and filtration systems in an unoccupied 2006 house located 250 m downwind of the I-80 freeway in Sacramento, California. Systems were evaluated for reducing indoor concentrations of outdoor particles in summer and fall/winter, ozone in summer, and particles from stir-fry cooking. Air exchange rate was measured continuously. Energy use was estimated for year-round operation in California. Exhaust ventilation without enhanced filtration provided indoor PM2.5 that was 70% lower than outdoors. Supply ventilation with MERV13 filtration provided slightly less protection, whereas supply MERV16 filtration reduced PM2.5 by 97-98% relative to outdoors. Supply filtration systems used little energy but provided no benefits for indoor-generated particles. Systems with MERV13-16 filter in the recirculating heating and cooling unit (FAU) operating continuously or 20 min/h reduced PM2.5 by 93-98%. Across all systems, removal percentages were higher for ultrafine particles and lower for black carbon, relative to PM2.5 . Indoor ozone was 3-4% of outdoors for all systems except an electronic air cleaner that produced ozone. Filtration via the FAU or portable filtration units lowered PM2.5 by 25-75% when operated over the hour following cooking. The energy for year-round operation of FAU filtration with an efficient blower motor was estimated at 600 kWh/year.

Tracer gas experiments were conducted in a 158 m 3 room with overhead supply diffusers to study dispersion of contaminants from simulated speaking in physically distanced meeting and classroom configurations. The room was contained within a 237 m 3 cell with open plenum return to the HVAC system. Heated manikins at desks and a researcher operating the tracer release apparatus presented 8-9 thermal plumes. Experiments were conducted under conditions of no forced air and neutral, cooled, or heated air supplied at 980-1100 cmh, and with/out 20% outdoor air. CO 2 was released at the head of one manikin in each experiment to simulate small (<5 µm diameter) respiratory aerosols. The metric of exposure relative to perfectly mixed (ERM) is introduced to quantify impacts, based on measurements at manikin heads and at three heights in the center and corners of the room. Chilled or neutral supply air provided good mixing with ERMs close to one. Thermal stratification during heating produced higher ERMs at most manikins: 25% were ≥2.5 and the highest were >5× perfectly mixed conditions. Operation of two within-zone air cleaners together moving ≥400 cmh vertically in the room provided enough mixing to mitigate elevated exposure variations., (© 2021 John Wiley & Sons Ltd.)

The evolution of SARS-CoV-2 virus has resulted in variants likely to be more readily transmitted through respiratory aerosols, underscoring the increased potential for indoor environmental controls to mitigate risk. Use of tight-fitting face masks to trap infectious aerosol in exhaled breath and reduce inhalation exposure to contaminated air is of critical importance for disease control. Administrative controls including the regulation of occupancy and interpersonal spacing are also important, while presenting social and economic challenges. Indoor engineering controls including ventilation, exhaust, air flow control, filtration, and disinfection by germicidal ultraviolet irradiation can reduce reliance on stringent occupancy restrictions. However, the effects of controls-individually and in combination-on reducing infectious aerosol transfer indoors remain to be clearly characterized to the extent needed to support widespread implementation by building operators. We review aerobiologic and epidemiologic evidence of indoor environmental controls against transmission and present a quantitative aerosol transfer scenario illustrating relative differences in exposure at close-interactive, room, and building scales. We identify an overarching need for investment to implement building controls and evaluate their effectiveness on infection in well-characterized and real-world settings, supported by specific, methodological advances. Improved understanding of engineering control effectiveness guides implementation at scale while considering occupant comfort, operational challenges, and energy costs., (© 2021 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.)

This paper presents pollutant concentrations and performance data for code-required mechanical ventilation equipment in 23 low-income apartments at 4 properties constructed or renovated 2013-2017. All apartments had natural gas cooking burners. Occupants pledged to not use windows for ventilation during the study but several did. Measured airflows of range hoods and bathroom exhaust fans were lower than product specifications. Only eight apartments operationally met all ventilation code requirements. Pollutants measured over one week in each apartment included time-resolved fine particulate matter (PM 2.5 ), nitrogen dioxide (NO 2 ), formaldehyde and carbon dioxide (CO 2 ) and time-integrated formaldehyde, NO 2 and nitrogen oxides (NO X ). Compared to a recent study of California houses with code-compliant ventilation, apartments were smaller, had fewer occupants, higher densities, and higher mechanical ventilation rates. Mean PM 2.5 , formaldehyde, NO 2 , and CO 2 were 7.7 µg/m 3 , 14.1, 18.8, and 741 ppm in apartments; these are 4% lower, 25% lower, 165% higher, and 18% higher compared to houses with similar cooking frequency. Four apartments had weekly PM 2.5 above the California annual outdoor standard of 12 µg/m 3 and also discrete days above the World Health Organization 24-hour guideline of 25 µg/m 3 . Two apartments had weekly NO 2 above the California annual outdoor standard of 30 ppb., (© 2020 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.)

Venting range hoods can control indoor air pollutants emitted during residential cooktop and oven cooking. To quantify their potential benefits, it is important to know how frequently and under what conditions range hoods are operated during cooking. We analyzed data from 54 single family houses and 17 low-income apartments in California in which cooking activities, range hood use, and fine particulate matter (PM 2.5 ) were monitored for one week per home. Range hoods were used for 36% of cooking events in houses and 28% in apartments. The frequency of hood use increased with cooking frequency across homes. In both houses and apartments, the likelihood of hood use during a cooking event increased with the duration of cooktop burner use, but not with the duration of oven use. Actual hood use rates were higher in the homes of participants who self-reported more frequent use in a pre-study survey, but actual use was far lower than self-reported frequency. Residents in single family houses used range hoods more often when cooking caused a discernible increase in PM 2.5 . In apartments, residents used their range hood more often only when high concentrations of PM 2.5 were generated during cooking.

Air quality monitors using low-cost optical PM 2.5 sensors can track the dispersion of wildfire smoke; but quantitative hazard assessment requires a smoke-specific adjustment factor (AF). This study determined AFs for three professional-grade devices and four monitors with low-cost sensors based on measurements inside a well-ventilated lab impacted by the 2018 Camp Fire in California (USA). Using the Thermo TEOM-FDMS as reference, AFs of professional monitors were 0.85 for Grimm mini wide-range aerosol spectrometer, 0.25 for TSI DustTrak, and 0.53 for Thermo pDR1500; AFs for low-cost monitors were 0.59 for AirVisual Pro, 0.48 for PurpleAir Indoor, 0.46 for Air Quality Egg, and 0.60 for eLichens Indoor Air Quality Pro Station. We also compared public data from 53 PurpleAir PA-II monitors to 12 nearby regulatory monitoring stations impacted by Camp Fire smoke and devices near stations impacted by the Carr and Mendocino Complex Fires in California and the Pole Creek Fire in Utah. Camp Fire AFs varied by day and location, with median (interquartile) of 0.48 (0.44-0.53). Adjusted PA-II 4-h average data were generally within ±20% of PM 2.5 reported by the monitoring stations. Adjustment improved the accuracy of Air Quality Index (AQI) hazard level reporting, e.g., from 14% to 84% correct in Sacramento during the Camp Fire., Competing Interests: The authors declare no conflict of interest.

Effective exhaust hoods can mitigate the indoor air quality impacts of pollutant emissions from residential cooking. This study reports capture efficiencies (CE) measured for cooking-generated particles for scripted cooking procedures in a 121-m3 chamber with kitchenette. CEs also were measured for burner produced CO2 during cooking and separately for pots and pans containing water. The study used four exhaust hoods previously tested by Delp and Singer (Environ. Sci. Technol., 2012, 46, 6167-6173). For pan-frying a hamburger over medium heat on the back burner, CEs for particles were similar to those for burner produced CO2 and mostly above 80%. For stir-frying green beans in a wok (high heat, front burner), CEs for burner CO2 during cooking varied by hood and airflow: CEs were 34-38% for low (51-68 l/s) and 54-72% for high (109-138 l/s) settings. CEs for 0.3-2.0 μm particles during front burner stir-frying were 3-11% on low and 16-70% on high settings. Results indicate that CEs measured for burner CO2 are not predictive of CEs of cooking-generated particles under all conditions, but they may be suitable to identify devices with CEs above 80% both for burner combustion products and for cooking-related particles., (Published 2014. This article is a U.S. Government work and is in the public domain in the USA.)

This study assessed the performance of seven new residential cooking exhaust hoods representing common U.S. designs. Laboratory tests were conducted to determine fan curves relating airflow to duct static pressure, sound levels, and exhaust gas capture efficiency for front and back cooktop burners and the oven. Airflow rate sensitivity to duct flow resistance was higher for axial fan devices than for centrifugal fan devices. Pollutant capture efficiency (CE) ranged from <15% to >98%, varying across hoods and with airflow and burner position for each hood. CE was higher for back burners relative to front burners, presumably because most hoods covered only part of the front burners. Open hoods had higher CE than those with grease screen and metal-covered bottoms. The device with the highest CE--exceeding 80% for oven and front burners--had a large, open hood that covered most of the front burners. The airflow rate for this hood surpassed the industry-recommended level of 118 L·s(-1) (250 cfm) and produced sound levels too high for normal conversation. For hoods meeting the sound and fan efficacy criteria for Energy Star, CE was <30% for front and oven burners.

Unlabelled:   The performance metrics of airflow, sound, and combustion product capture efficiency (CE) were measured for a convenience sample of 15 cooking exhaust devices, as installed in residences. Results were analyzed to quantify the impact of various device- and installation-dependent parameters on CE. Measured maximum airflows were 70% or lower than values noted on product literature for 10 of the devices. Above-the-cooktop devices with flat-bottom surfaces (no capture hood)--including exhaust fan/microwave combination appliances--were found to have much lower CE at similar flow rates, compared to devices with capture hoods. For almost all exhaust devices and especially for rear-mounted downdraft exhaust and microwaves, CE was substantially higher for back compared with front burner use. Flow rate, and the extent to which the exhaust device extends over the burners that are in use, also had a large effect on CE. A flow rate of 95 liters per second (200 cubic feet per minute) was necessary, but not sufficient, to attain capture efficiency in excess of 75% for the front burners. A-weighted sound levels in kitchens exceeded 56 dB* when operating at the highest fan setting for all 14 devices evaluated for sound performance., Practical Implications: Natural gas cooking burners and many cooking activities emit pollutants that can reach hazardous levels in homes. Venting range hoods and other cooking exhaust fans are thought to provide adequate protection when used. This study demonstrates that airflows of installed devices are often below advertised values and that less than half of the pollutants emitted by gas cooking burners are removed during many operational conditions. For many devices, achieving capture efficiencies that approach or exceed 75% requires operation at settings that produce prohibitive noise levels. While users can improve performance by preferentially using back burners, results suggest the need for improvements in hood designs to achieve high pollutant capture efficiencies at acceptable noise levels., (© 2011 John Wiley & Sons A/S.)