Range Hood Use and Effectiveness in Reducing Indoor Air Pollution During Gas and Induction Cooking
The Cooking Energy and Ventilation Impacts on Children's Asthma (CEVICA) study measured cooking frequency, range hood use, indoor air quality and respiratory health indicators of children with asthma living in homes with gas stoves in California's San Joaquin Valley. The study installed electric induction stoves and repeated measurements over three 2-week intensive periods, at baseline and at the end of two consecutive 3-month study phases. Stove replacements occurred at the start of Phase 1 or Phase 2 by random assignment. There were 4184 cooking events identified by automated analysis of time-series data from temperature sensors mounted above the cooktops and 1038 related range hood usage events detected from data recorded by anemometers, smart plugs, or motor loggers. Analysis of 1-minute resolved PM2.5 and NO 2 data identified and quantified 2685 PM 2.5 events and 2606 NO 2 events. Range hood use was characterized as a binary variable (>3 min vs. <3 min use). Range hood use was more common during cooking events associated with particle emissions and longer cooking durations. PM 2.5 concentrations during events with range hood use were comparable to those without use, which could result from limited effectiveness or if range hoods were preferentially used during higher-emission cooking scenarios. In homes with gas cooking, integrated NO 2 concentrations were about 45 percent higher during cooking events with no range hood use compared to those range hood use. The lowest pollutant levels were observed when the range hood operated for more than half of the cooking duration. These findings show that operation of venting range hood during cooking can substantially reduce short-term indoor exposure NO 2 in homes with gas cooking.