The purpose of this research was to reveal the influence of air disturbance caused by actual cooking behavior on the capture efficiency of an exhaust hood in a Japanese commercial kitchen. It aims to reveal to generation method of air disturbance while measuring the capture efficiencies. We focused on an electric fryer and an electric noodle cooker. These devices are typical cooking appliances whose thermal plumes are weak and strong, respectively. The capture efficiencies of the fryer and the noodle cooker with air disturbance were 92% and 93%, respectively. These values were lower by 5% than those with no air disturbance. These results suggest that the capture efficiencies are not markedly reduced by the air disturbance. We compared the capture efficiency for the air disturbance caused by cooking behavior with the capture efficiency for air disturbance generated according to Nordtest Method NT VVS088, where a 20 in. × 40 in. (0.5 m × 1.0 m) plate is repeatedly moved at 100 fpm (0.5 m/s) from one position to another. The Nordtest method requires that the plate be moved at 15 times/min. The relationship between the movement frequency of the plate and the capture efficiencies was also investigated. A higher movement frequency of the plate reduced the capture efficiencies. When the plate moved as specified by the Nordtest method, the capture efficiencies of the fryer and the noodle cooker were 70% and 92%, respectively. The decrease in the capture efficiencies in the case of actual cooking behavior was less than that for the Nordtest method. The capture efficiencies of the fryer and the noodle cooker with the air disturbance caused by cooking behavior were equivalent to the plate moving at 4 times/min and 14 times/min, respectively. This suggests that the Nordtest method overestimates the actual use of electric fryers in terms of movement frequency in Japanese commercial kitchens.