The overall objective of this study was to develop improved design criteria for ventilation of commercial kitchens using electric appliances. The study was carried out in two parts: (1) a review of the literature to determine the present state of the art of kitchen ventilation design and to identify the areas where additional information was needed and (2) an experimental study structured to obtain up-to-date design data specifically for electric appliances. This involved laboratory studies of the effectiveness of various exhaust hood designs, of methods of introducing makeup air, and of appliance heat losses.