rockies
Member
|
# Posted: 10 Sep 2016 19:10 - Edited by: rockies
Reply
One thing few people think about is how much air is needed inside their cabin to replace the air sucked out of the building by the range hood.
I was reading an article on the "Greenbuildingadvisor" website about range hoods and how people mistakenly put in a very powerful range hood in order to clear fumes and smoke from cooking and don't realize that the suction from the fan can cause dangerous backdrafting down the chimney of their wood stove. A supply of fresh outside air must be available at all times in order to prevent this from happening.
This problem becomes even more serious the tighter you seal up your cabin or in winter when you're keeping the windows closed. It can be even worse if you use natural gas, propane or kerosene for cooking.
[url=http://www.greenbuildingadvisor.com/blogs/dept/musings/makeup-air-range-hoods]
http://www.greenbuildingadvisor.com/blogs/dept/green-building-curmudgeon/why-range-ho ods-don-t-work
http://www.greenbuildingadvisor.com/blogs/dept/green-building-news/hazards-cooking-ga s
https://newscenter.lbl.gov/2013/07/23/kitchens-can-produce-hazardous-levels-of-indoor -pollutants/
This is the beginning on an article which studied various designs of range hoods (you have to pay to join the site to read the whole thing - GRRRR) but it does make some basic recommendations for the size and style of range hood to best capture cooking particles.
http://onlinelibrary.wiley.com/doi/10.1111/j.1600-0668.2011.00756.x/full
Another study that can be accessed by clicking on the "Download PDF" button.
http://escholarship.org/uc/item/16f896xz
|
