Abstract: The fumes generated during the cooking process can cause kitchen air pollution, posing risks to our health. Enhancing the smoke-extraction efficiency of the range hood contributes to creating a healthy and safe cooking environment, as well as improving the overall cooking experience. The design of the air intake form for range hoods has an important impact on the smoke extraction efficiency of the range hood. By analyzing the shortcomings of existing air intake forms for a range hood model and proposes an induced-draft and speed-boosting air intake form that combines the principles of fluid continuity, Bernoulli's principle, and the meteorological principle of through-flow wind. Theoretical analysis shows that designing an induced-draft air intake near the smoke exhaust port of the range hood can change the oil fume path and improve the smoke extraction efficiency.

Key words: Health, Range hood, Air intake, Smoke extraction efficiency, Kitchen environment