One of the issues to consider when adding a range hood, or replacing one, is whether it will cause depressurization problems in the house. If the exhaust flow of a range hood (or any other fan) causes high levels of house depressurization, there are some possible negative consequences:
The bigger the fan and the tighter the house, the more depressurization that is likely to occur.
Have you encountered this in your work? Have you seen instances where a newly installed range hood requires some monitoring or the provision of make-up air? What levels of depressurization have you seen created?
Back when I was testing houses in the eighties and nineties, we saw several houses exceed 20 Pa of depressurization. Are we seeing that today?
The gradual disappearance of natural draft appliances (those with chimneys) and the availability of consumer carbon monoxide alarms have reduced some of the dangers.
We would be interested in hearing about your experiences.
My concern is one of liability.
Even with sealed combustion devices the manufacturers (for example) of gas fireplaces have in the "fine print" warnings for potential back drafting with CYA clauses and advisement for MUA...no one reads these but they are there in the manuals.
Then there is the issue of attached garages...self closing doors have to be adjusted to close off against the potential negative pressure but the hardware installers don't know enough to put the house into negative pressure to test the setup. Have seen this a lot with fire doors in high rises.
Also there is the introduction of risk when ownership changes hands and the new people put in "sealed wood stoves" which never are...
I would suggest most HVAC/electrical and kitchen contractors and the wholesalers they work with who take on the design and installation of these systems fail to appreciate the risks. Likewise for homeowners who have little understanding of this subject matter.
We put in our spec the option for depressurization testing but have a hard time convincing the generals and their clients to carry this out...too bad because in about 60% of the projects where problems of all types (mainly moisture related) show up...a test would have would have discovered the flaw(s)
Thanks for that. It is a significant problem with house ownership changes and the new occupants are unaware of the workarounds. I have been in houses that have been owned for several years and the owners were unaware they had an operating HRV (operating poorly by that time). It is counterintuitive to a new owner to open a window when they operate the range hood, if that is the recommendation made to the previous owner at the time of hood installation.
Don, can you help us understand the ventilation needs for induction cooking? There are no gas combustion byproducts, but the water vapor, and fine particulates from cooking oils likely still need to be removed from the conditioned space. Is there a specific CFM for this kind of cooking?
Thanks for your thoughts on this,
Alice, there is probably not a specific ventilation requirement for induction cooking. The ROCIS experience with particle monitors shows that a bit of oil on a burner will create lots of particles (as will a snuffed out candle). Induction cooking should alleviate that particular risk. However, we have not quantified how much of the particle creation we have seen comes from the burner and how much from the pan. Do you have a particle monitor? If so, I would simply fry up an onion in an oiled pan and see what transpires. Most of the time, a single fried onion will create a decent particle spike in a kitchen.
Brilliant; I will ask Santa for a particle monitor for Christmas now. Thanks!