A test method has been developed to evaluate the capture effectiveness of residential range/vent systems. Capture of cooking vapors, flue products, and heat are determined, as well as the thermal efficiency of the rangetop burners. A canopy hood 18 in (457 mm) above the top of conventional gas and electric ranges was tested at full input loaded with pots furl of water (9 in by 9 in) (229 mm by 229 mm). The downdraft range was tested with both in (229 mm) and 5 in by 7 in (127 mm by 178 mm) pots. In addition, the shape of the range hood (beveled vs. rectangular) was evaluated.

Several new concepts were evaluated for possible use in the design of a "fully vented" range. These concepts include direct venting of the top burners by drawing flue products out through the burner aeration bowls, air curtains, side curtains, and application of the coanda effect. The relative effectiveness of each of these approaches is discussed. Testing of a prototype fully vented range is also discussed.