How efficient are recirculating kitchen range hoods with carbon filters at removing air pollutants from cooking?
I looked at a few of these filters for the recirculating range hoods and they didn’t look all that impressive, but maybe I am looking at the wrong hoods. If passive houses are using recirculating hoods how well are the hoods actually working. Clearly there is a tradeoff for energy efficiency and range hood function. Is there any specific data on this? Are there certain types of carbon filters that work better than others? I am not talking about removing moisture or CO from gas ranges but more grease and other pollutants produced when cooking with electric ranges and ovens.
GBA Detail Library
A collection of one thousand construction details organized by climate and house part