What can an occupant do to reduce cooking emissions, regardless of whether or not they have a ducted range hood?  We have over 150 families who have participated in the ROCIS Low Cost Monitoring Project (LCMP), and as such, had the opportunity to get immediate feedback on household particle counts as they cooked.  Chime in with what worked, and what did not.

Tags: IAQ, behavior, burnt bacon, cooling, emissions, lifestyle, particles, spikes

Views: 343

Replies to This Discussion

See the description of Alice La Pierre's emission reductions on the "Comment Wall".

Cook outside, as much as you can, and close your doors/windows while you do it ;) 

I found that I was less likely to prompt a large spike when I started the pan on medium heat rather than high. It did delay the cooking somewhat and I wonder if I was seeing reduced particles due to this delay rather than any absolute emission reduction. I often start with the same preparation - cast iron skillet, oil, one chopped onion - so food and cookware variations were not a big factor.

What we did see, anecdotally, in that 150 house sample is that range hood use did correspond with lower indoor particle peaks, as measured by the Dylos instrument. We did not have enough of a controlled experiment to do quantification. 

See list of Easy Ways to Reduce Exposure (and in some cases, toxicity) in the ROCIS Range Hood best practices guide and the NAPHN 18 slide show.

Cooking outside also helps keep the house cooler in the summer, but can add to outdoor air pollution and GHGs if using a fossil fuel.  BTW, I will ask Santa for a solar cooker, or make one from an old aquaruium.

Did anyone notice huge cooking particle spikes (if you have a monitor) over the Christmas feast time?

Certainly did, using my eye & nose sensors.

1) smoke & lingering odors from frying bacon. Visiting family were doing that cooking (we rarely cook bacon). 

Good news:  the next time I cooked bacon, I put a lid over the pan, left it slighlty open on center side of stove, and voilia, very few odors in the home.

2) lots of smoke coming out of the oven vent initially, then strong odors during and after cooking a lamb roast at 475 then 375 F.

Hood was at max of 360 cfm, and I attached hood extension and baking pans behind the stove vent (back wall was partially open) and opened some windows in adjacent room.  Grease screens were clean.

So not sure how else to reduce odors from roasting, except try lowering cooking temperautres (works OK with convection oven mode) and trimming more fat off of roast. Marinating should help too (and reduce carcinogen formation). Or just use outdoor BBQ.

RSS

Discussion Forum

Difficult retrofits

Started by Don Fugler. Last reply by Dennis Heidner Apr 15. 8 Replies

Kitchen Ventilation Resources

Started by Tom Phillips. Last reply by Tom Phillips Apr 8. 3 Replies

Depressurization/make-up air issues

Started by Don Fugler. Last reply by Dennis Heidner Apr 5. 40 Replies

Recirculating hoods

Started by Don Fugler. Last reply by Dennis Heidner Apr 3. 1 Reply

Good Eating with Reduced Cooking Emissions

Started by Linda Wigington. Last reply by Tom Phillips Dec 27, 2018. 7 Replies

Choosing a range hood

Started by Don Fugler. Last reply by Tom Phillips Sep 25, 2018. 7 Replies

Low velocity consequences

Started by Robert Bean. Last reply by Robert Bean Jun 14, 2018. 7 Replies

Latest Activity

Robin Henry replied to David Wentling's discussion ERV recommendations
"Unfortunately I don't have anything to add here but wanted to give this post a bump as…"
2 hours ago
Emily Ambrose posted a blog post
3 hours ago
Michael Schettine replied to AJ Afkham's discussion Drywall Gasket
"Michael, If you see this two minute video it may change your mind where the primary air barrier…"
4 hours ago
Jeff Luoma commented on Blake Reid's blog post Blower Door Testing in Hawaii
"I love how Blake describes complex concepts."
5 hours ago
Jeff Luoma liked Blake Reid's blog post Blower Door Testing in Hawaii
5 hours ago
Diane Chojnowski's video was featured

Allison Bailes on Flex Duct

The introduction to the presentation on flex duct by Dr. Allison Bailes and Chris Van Rite at the 2017 Westford Symposium on Building Science, also known as Building Science Summer Camp.
5 hours ago
Rob McRaney is now a member of Home Energy Pros Forum
5 hours ago
Tom White joined Bob Krell's group
Thumbnail

Healthy Indoors (IAQ)

The Healthy Indoors group is focused on indoor air quality (IAQ), mold, moisture control, radon,…See More
yesterday

© 2019   Created by Building Performance Association   Powered by

Badges  |  Report an Issue  |  Terms of Service