Operational Guidance For Residential Kitchen Ventilation With A Gas Stove
ASHRAE Journal, Vol. 67, no. 2, February 2025
Author:
Kishor Khankari
Abstract:
Cooking activities and the use of gas stoves can produce indoor pollutants in homes. These pollutants can be harmful to people depending on their exposure levels. Using kitchen ventilation with range hoods or over-the-range microwaves (OTR) can help reduce occupant exposure. However, the effectiveness of the ventilation system depends on factors such as its design, installation, and how it is used.
This study with the help of a mass balance approach evaluates the impact of various parameters on the transient well-mixed concentration of Nitrogen Dioxide (NO2) and resulting occupant exposure. These factors include the exhaust air flow rate, the delay in starting the exhaust fan after starting the burner, the duration for which the exhaust fan is left operating after the burner is turned off, and the size of the kitchen. These analyses were performed systematically by varying a single parameter at a time and developed practical guidelines for the operation of a kitchen ventilation system.
The study suggests that in order to keep the exposure of NO2 below the acceptable level of 90 parts per billion-hour (ppb-hr):
- Kitchens should have an exhaust flow rate of at least 100 cfm (47 L/s).
- The exhaust fan should be started within ten minutes of starting the burners (while cooking).
- The exhaust fan should be kept on for at least five minutes after turning the burner off (after cooking).
- Exceeding the above parameters would help further reduce both short-term (acute) and long-term (chronic) exposures to pollutants.
Fill the following form to download