Abstract: The process of using a range hood to remove indoor oil smoke and gas particle mixtures is mainly divided into three stages: collecting oil smoke, sucking oil smoke, and discharging oil smoke. The ability to collect oil smoke is the primary guarantee for the smoke exhaust effect of the range hood. Research has found that the heat generated by the stove during the heating process forms a temperature gradient between the stove head and the smoke exhaust port of the range hood. The temperature gradient oil smoke particles generate upward thermal buoyancy, and under the effect of thermal buoyancy, the speed at which the mixture of oil smoke particles rises and diffuses also varies. Analyze from two dimensions: simulation and real machine testing, due to the different heating principles and heat conduction methods of gas stoves and electromagnetic stoves, using gas stoves and electromagnetic stoves separately to verify the impact of different temperature gradients on the smoking effect of range hoods. Analysis found that gas stoves increase the diffusion speed of the mixture of oil smoke and particles by about 2 times compared to electromagnetic stoves, and the capture rate of oil smoke decreases by about 12%. By using temperature as a judgment criterion, the smoking effect can be ensured without increasing energy consumption.

Key words: Mixture of oil fume gas and particulate matter, Temperature gradient, Thermal buoyancy, Smoke exhaust effect