After three decades of the zero exhaust effectiveness of two microwave-range exhaust hoods, the author installed a range hood that has an industry-leading noise rating, and also removes particulate effectively. But that did not mean the chef would use it. The noise was new, and very unwelcome. Aromas from cooking are an essential element in the superb results that this chef achieves. But real-time quantitative visual feedback showed the magnitude of particulate removal from the breathing zone, prompting a change in cooking habits in spite of the still-highly-objectionable 3 sone noise rating of the hood.
See more of: Capturing Contaminants for Residential Cooking