Strategies for efficient kitchen ventilation

Cooking devices are a major source of contaminants in dwellings. They cause exposure to combustion products and vapors. The type and production rate of contaminants depend on the heating type (gas vs. electric cooking) and cooking process (frying vs. boiling). Major health risks appear to be fine dust particles (which may contain carcinogenic PAH), NOx, CO, CO2, VOC like acrolein and micro-biological contaminants due to excess moisture. Apart from this, odors from the cooking appliances may be annoying as well as excessive heat, which (especially in combination with a high humidity) even may be a physiological burden.