There is so much information - how do you find what you need?

With the references listed in Tom Phillips "Kitchen Ventilation Resources" discussion, you can become educated quite quickly. 

If you are a consumer, or you want a general introduction to range hood types and performance, the Consumer Reports article is a good place to start. https://www.consumerreports.org/cro/range-hoods/buying-guide/index.htm

Another good introduction is the ROCIS Kitchen Range Hood document: http://rocis.org/kitchen-range-hoods This document is backed up with supplementary information on many topics including ways to reduce cooking emissions and vented range hood installation guidance.

If you already have a good knowledge of the equipment and venting systems available, then you should browse Brett Singer's presentation here: https://www.arb.ca.gov/research/seminars/singer2/singer2.pdf  These 78 slides cover everything you need to know about the LBNL range hood research. Lots of information - lots of graphs, but you will emerge more knowledgeable.

There is one missing piece of data on range hoods - the "capture efficiency". When you are using the range hood, what proportion of the stove and cooking emissions is being exhausted? The tests for this range hood attribute are being developed. Until they are complete and range hoods have been tested to the protocol, the capture efficiency of any range hood will have to be estimated.

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thx Don!

re: Capture Efficiency, the ROÇIS Kitchen Range Hood document addresses what hood shapes and installation steps to get good Capture Efficiency in general, pending the CE ratings from HVI. This info is in Range Hood Supplement 2: Criteria for Selecting an Effective Ducted Range Hood, which is also part of the Main Document.

BTW, Iain Walker confirmed recently that HVI still expects to have the testing & ratings system in place by the end of this year, after working out details on the testing protocols.

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