Hood for 36 induction cooktop

14 years ago

Anyone have thoughts for the best hood for an induction cooktop? My cooking type includes - some frying (once or twice a month), lots of pasta, blackening, high heat searing, bacon frying, with a lot of this done in non-enameled cast iron (i.e. can cause a lot of smoke). Our current hood is a GE Profile microwave/hood. It works OK except when we are using the cast iron which is several times a week. Noise level is on the priority list but higher is the ability to get rid of the grease and smell. Giving up cast iron cooking is not an option!! As part of the remodel we want a SS undercounter hood (36x either 24or22) - the microwave will go elsewhere. Do I need a high powered hood used for the high powered gas cooktops or is that overkill?

Thanks

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Comments (5)

weedmeister
14 years ago
A high power hood would be overkill. But a microwave hood is underkill. Something around 600 - 800 cfm should do it. Have you looked at Kobe?
earthpal
14 years ago
Check out Futuro Futuro. We did have a MW hood before and it was woefully underpowered.
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The upward velocity of induction cooking plumes can be lower than with gas cooking due to the gas combustion products aiding the gas cooking plume. This potentially reduces the needed CFM/sq.ft. for containment. (Not applicable to unintended flambes.) However, the expansion angle of the plumes that drive hood overlap may not decrease much. (I don't have time to look up the relevant paper at the moment, but will get back to the subject this evening, if possible.) Upping the CFM above that normally needed will slightly increase the effective capture aperture, and may be sufficient. If only low heat frying is intended, then that may help.
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whyno
14 years ago
We have a Miele hood over our Diva and have been very pleased with it.
gb85
Original Author
14 years ago
Thanks to all for the input.

Couple more questions - baffles or wire mesh? Baffle seems to get the most positive feedback but do I need that for an induction (I do high heat cooking in cast iron)?

I have read all the great reviews of the Modernaire but that is way out of my price range, however. I did find the Modernaire PS1010 (600 CMF) online for a very reasonable price. Do you think 600 CFM is enough? Also it has an internal blower (ok - so please donÂt laugh but a soft chuckle would be ok). What is an internal blower Â is that when the air is re-circulated? My current set-up vents outside Â I want to keep it that way. One more question Â I have noticed that when buying some hoods it is a two parter from a price perspectiveÂ the hood and the blower Â this one looks like it comes together but the price is so reasonable I canÂt help but doubt it. If it is within protocol of this forum I will put in the link to the website if anyone wants to look at it.

Weedmeister - after your post I started researching the Kobe. Price range is good but it seemed to get mixed reviews. Is there a particular model that is better than the others (particular model to avoid)?

I thought all the hard decisions for me would be about the cook top and oven. I find this so much harder I guess because I know the least about this. If there is a good primer on hoods Â please point me in that direction Â I do not like being so uneducated about an important decision.

Thanks again for all the help!
kaseki
14 years ago
While the hood over an induction cooktop doesn't have to collect burning gas effluent, it does have to collect just as much grease vapor for the same cooking. The grease production dominates the collection requirement in many cases. Hence, one shouldn't scrimp on collection and containment just because the cooktop is induction. Rather, if a lot of frying, searing, and blackening is going to be done, both high flow rates and large enough hoods are necessary if most of the grease is to be captured and removed.

Unfortunately, the trade-off is between price and possibly compromised aesthetics on the side of great venting, and grease condensation on the walls and ceiling and widespread odor on the side of limited venting. Usually, some compromise has to be accepted.

According to a summary or NFPA 96 at the Twin Cities Fan Co. web site, commercial ventilation requires baffles and prohibits mesh filters. It also requires the baffle angle to be at least 45 degrees to the horizontal. I doubt my Wolf hood's baffle angle is more than 30 degrees, so even it is making a compromise, likely for aesthetics purposes. Also, residential hoods just don't have the total grease input that commercial hoods have to cope with.

Mesh filters clog up, whereas baffles don't. There could be a fire propagation issue, but I don't see an obvious one. If you you are confident that you will clean mesh filters routinely, they may prove adequate for your purposes. This may require deliberate planning if the hood is below your sight-line and the mesh filters are not in sight. High and ugly from grease and fuzz will usually encourage timely attention.

kas

Hood for 36 induction cooktop

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weedmeister

earthpal

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Hood for 36 induction cooktop

Comments (5)

weedmeister

earthpal

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gb85Original Author

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