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).