The Effect of Air Supply on Kitchen Range Hood Performance and Unintended Infiltration

With the increasing number of highly airtight residences, concerns have risen that the negative pressure formed indoors during kitchen hood operation can reduce capture performance and cause unintended infiltration. This study experimentally and numerically (via CFD simulations) examined whether installing an air supply unit on the cooktop beneath a hood can stabilize hood performance and suppress infiltration in small residential spaces. Two cases were established depending on whether air was supplied: Case 1 (hood operation only) and Case 2 (simultaneous operation of the hood and the air supply unit). In the experimental setup, the hood exhaust flow rate, supply airflow rate, sink-drain infiltration rate, and temperature/humidity were measured. The period during which variations in measured values remained within 10% was defined as the steady state. In the CFD analysis, winter conditions were assumed, and the measured values were applied to the wall boundary, after which the temperature and velocity field were analyzed. In Case 2, by supplying 24.11 CMH of air, the hood flow rate remained stable at 75.72 CMH (98.8% of the initial level) throughout the test, and no infiltration was detected. The CFD analysis revealed that the air supply unit generated an “air curtain” effect, enabling rapid capture of hot airflow and reducing the high-temperature region. In conclusion, the interconnected operation of supply and exhaust systems was shown to be effective in enhancing hood exhaust stability, suppressing unintended infiltration, and improving capture reliability in highly airtight small residential buildings. Future studies should include further analyses, such as the effects of actual cooking behaviors and leakage path distributions.