angetop cooking produces,
things, water vapor,
grease, smoke, and cooking odors.
In addition, gas ranges produce
nitrogen dioxide, carbon monoxide,
and carbon dioxide. Left in the
house, these gases pose health risks,
while moisture poses the usual risk
to the house itself.
For all these reasons, most new
and remodeled kitchens these days
have some sort of ventilation. But some of these units
aren't up to the task before them, and fail to remove
moisture and contaminants.
Here at the University of Minnesota, we tested the
two main types of kitchen exhaust systems, overhead
range hoods and downdraft fans, to see how well they
capture cooking contaminants. We used steam from
boiling water to simulate the exhaust