Exposure on Particulate Matter in Real Cooking Situations, and Can We Reduce It?

Presenters have measured the exposure of particulate matter of 10 dwellings during a week, and monitored typical cooker configurations, range hoods and exhaust flows. In a lab situation they built two kitchen configurations, making use of the results of the field study, to represent cooking on gas and induction. Capture efficiency was measured with tracer gas in both kitchens. With this data the presenters validated a CFD model for gas and induction cooking. These models are used to explore new range hood concepts with high efficiency.