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Six steps for healthier range-hood use while cooking

Identify whether your range hood exhausts outdoors; run it during cooking and for 10–20 minutes afterward when appropriate.

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U.S. EPA

Original U.S. EPA guidance: Six steps for healthier range-hood use while cooking

Link card to original U.S. EPA guidance

EPA explains that frying, sautéing and other cooking can produce indoor particulate pollution. The range hood's exhaust route matters.

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1. Use the manual to determine whether your range hood vents outdoors or merely recirculates indoor air.
2. Switch on the hood before or as cooking begins, especially when frying or creating smoke.
3. Use rear burners when practical; EPA notes that back burners can improve pollutant capture under the hood.
4. Keep the hood operating during cooking. Supplement with windows only when outdoor air, temperature and home safety permit.
5. For an outdoor-venting hood, leave it running for 10–20 minutes after cooking, subject to model guidance.
6. Clean grease filters as the manufacturer directs and seek service for poor exhaust. Do not treat a hood as a remedy for dangerous gas or carbon-monoxide emergencies.