Dynamic Exhaust Control for Range Hoods Based on PM2.5 in Cold Regions: Enhancing Kitchen Temperature and Energy Efficiency

The design of range hoods plays a critical role in determining kitchen air quality and the health of occupants. Most existing studies utilize a constant exhaust airflow configuration; however, this approach not only leads to energy inefficiency but may also result in reduced kitchen temperatures during cooking in cold regions. To address these challenges, the present study proposes a dynamic exhaust airflow control strategy coupled with equipment retrofitting. By calculating the emission rate of PM 2.5 particles generated during cooking, the exhaust airflow is precisely modulated. The effectiveness of this method is experimentally evaluated with respect to energy consumption and indoor thermal conditions. Experimental results demonstrate that, compared to a constant exhaust airflow system, the dynamic control approach reduces range hood energy consumption by approximately 16.66% to 31.27%. Furthermore, it elevates the temperature in the vicinity of the human body by 0.26 to 1.23°C and increases the average indoor temperature by 0.7 to 2.12°C. This research introduces an innovative design paradigm for dynamically adjusting exhaust airflow in range hoods based on quantifying particulate matter emissions from cooking sources. The proposed strategy effectively reduces energy consumption while mitigating the decline in indoor temperatures commonly observed during winter in cold climates.