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Brett Singer, Ph.D., Lawrence Berkeley National Laboratory
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Randy Maddalena, Ph.D., Lawrence Berkeley National Laboratory
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Woody Delp, Ph.D., Lawrence Berkeley National Laboratory
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David Lorenzetti, Ph.D., Lawrence Berkeley National Laboratory
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Time-resolved concentrations of nitrogen dioxide (NO2) and particles were measured during and after scripted use of natural gas cooking burners in 9 California residences. Cooktop, oven, and broiler burners were operated to simulate food preparation. In most homes, the highest NO2 concentrations in the kitchen exceeded the US EPA’s standard of 100 ppb. Highest 1h concentrations of NO, NO2, and particles in a distant location were often 50% or less of those in the kitchen. Use of venting range hoods substantially reduced concentrations in all 5 homes in which they were tested, though effectiveness varied greatly.
