Bertazzoni gas/induction cooktop with a Zephyr 400 CFM Hood?

blf2011

13 years ago

Doing the long-awaited kitchen remodel, and, after looking at every combination under the sun (seemingly), have decided on the new Bertazzoni PM363I0X 36" 5 burner cook top. The top has a single 18,000 BTU gas burner, 2 5,500 BTU gas burners and 2 3.1 KW induction burners. Would love to hear anyone's experience with this cook top, but it gives the induction system I want to have with a pot options and old-style flame we wanted also.

Need to pair it with an under cabinet hood. After looking at a bunch of them, the wife and I really like the Zephyr Tamburo ZTA-E63AS (like the price too). We think the half moon design looks pretty good.

Problem is, the hood is only rated at 400 CFM, and cant find any hood with a similar shape rated at the 600CFM I generally had been looking at. Anyone be of help regarding whether the hood can deal with the cooktop. It would be vented up, and then with a 90 degree right turn exiting the side of the house about 8' away from the hood?

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Comments (13)

Fori
13 years ago
If you do your messy cooking and heavy water boiling in the middle or towards the back, it should be fine. Every once in a while when you pull out the wok you might be underpowered, but I suspect you'll be fine.

What do you have now and is it adequate?
blf2011
Original Author
13 years ago
I have an Crosley electric top range with a window behind it-- no hood. Needless to say, its inadequate, but since only 3 of the 'snail' burners work at one time, I guess it could be worse.
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Thanks for the responses-- Here in SoCal we grill outdoors most of the year, and don't use the oven all that much--cookies, muffins, bird on holidays. The highest regular heat application will be wok stir-fry and boiling a big pot of water for pasta but in both cases with the Bert the center burner will be used so heat centered on the range-top so I can't see the extra width being needed for this application. So it's probably more of an aesthetic issue than functional in our case. Bert doesn't even sell a 42" hood...
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In the interest of brevity, (for prolixity search this forum on keywords such as plume, effluent, MUA, hood, etc.), here are a few maxims: The air velocity at the baffles has to be high enough to keep the rising and expanding cooking plume from reflecting down and out of the hood. This value is proportional to the velocity of the rising plume, which is proportional to the temperature of the cooking surface (for large surfaces), and of the flame combustion product (for small surfaces, large flames, and obviously gas cooktops). I recommend 90 ft/min for general all-purpose success, but with modest induction cooking, you might get away with only 60 or 70 ft/min. Feet per minute is equivalent to CFM per square foot of hood entrance aperture. The hood entrance aperture should overlap the pan surfaces by enough to encompass at least a 10-degree half angle from the contour of possible surfaces bounds (except where constrained by a wall). Obviously, as the hood height is increased, the size has to increase to meet this angle. From the above two results, the required total flow rate (CFM) is calculated. Duct diameter should be such that the velocity of the air inside is in the 1000 to 2000 ft/min range to minimize grease deposition. The higher end of this range may be best in warm climates. Blowers are usually rated for flow rate at zero static pressure, i.e., hanging in the air. In a ventilation system there is restriction that causes pressure drops (called loss). As pressure loss increases, flow rate decreases according to the fan curve of the blower. The CFM rating should be some multiple of the CFM required. The exact multiple depends on many things, including the fan curve, different for each blower, and MUA restriction. I recommend using a factor of 1.5 to be safe with open windows for MUA. (Note that screens will have a pressure loss depending on the open window space.) I will skip MUA maxims in this message, as open windows in southern CA should be adequate. Please search on MUA to find out about hazards of low interior house pressure with combustion appliances. kas
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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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A few points. If the room volume of air is expelled in T minutes, then in T minutes the odor and grease (not yet deposited) will have been diluted to 1/e of its initial level. The dilution is exponential. e = 2.718... Another 1/e dilution occurs in the next T minutes. frazzlehead: Blowers are rated at zero static pressure -- hanging in free air. When attached to a hood, even with no ducting and open unscreened windows, there will be a pressure loss in the hood due to baffles or filter meshes, and due to abrupt transitions in the sheet metal. The pressure loss determines the blower's actual volumetric flow rate, and this is documented on the blower's "fan curve." Example fan curves may be found at Fantech's site and at Broan's site. A hood's primary two functions are capture and containment. Capture requires that the hood overlap the rising and expanding cooking plumes from the pots and pans. (More precisely, it requires the hood to overlap the higher velocity plume components such that the wider angle lower velocity components are entrained into the hood air as it passes over the cooktop.) Containment requires that the air velocity at the hood's filters and over various sheet metal parts on the cooktop side of the filters be high enough that when a plume portion strikes one of these components, the plume effluent continues to the filter and is pulled past the filter. The air velocity needed depends on the plume velocity and various other fluid dynamics details. For an induction cooktop performing high temperature cooking such as wokking or searing, the plume velocity is in the vicinity of 2 ft/s. The velocity in a baffle gap is probably twice the blower induced air velocity, so lets assume 1 ft/s is needed over the entire hood entry area. For a 3 ft x 2 ft hood entry aperture (6 sq. ft.), 1 ft/s = 60 ft/min requiring 60 CFM/sq. ft. or 360 CFM actual flow. For lower temperature cooking, lower velocities should be sufficient. For a hood, duct, screened open window configuration, I would want at least a 540 CFM rated blower. Less will work with more modest cooking. Note that even simmering bacon with a very low plume velocity requires some significant flow rate or else baffle filters will not perform centrifugal extraction of grease. In such is the limiting case, mesh filters may be better. In all other cases involving significant cooking temperatures and plume volumes, baffles are better. The best hood configurations are commercial configurations, because maximization of performance for electrical cost dominates commercial kitchen ventilation trades. Residential hood configurations that carry over some aspects of commercial configurations are better than those that don't. However, for very low flow rate needs, it probably doesn't matter much whether chimney or under cabinet. Just be aware that a future home buyer may have a different cooking style, and may possibly appreciate his needed expense of upgrading. In summary, better is the enemy of good enough, but good enough is the enemy of long term planning.
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Fori
13 years ago
I bet it's cute though!

I think you'll find your new setup much better. :)

I rarely use my hood to its 600 cfm capacity and could probably get by with 400. Maybe every other month I'd wish it went higher but not enough to really ruin my day. I just have induction and no gas (hey--just realized the only time I've had that hood on high was when I was burning something in the oven a few feet over or dicing habaneros under the hood). The only ventilation difference I can think of is with gas (or snail electric) is that when you spill or boil over you do get smoke.

My last kitchen had a 400 cfm Zephyr (Pyramid style I think?) and it was always fine. I had it over gas and I had a lot of incidents. If you have a wall behind it and cabinets to either side and you don't deep fry every darn thing you eat, I would do it. Ideally, you might be advised here, you'd have one hugely oversized as well as over cfmed. But in real life, people match the sizes, go with pretty low cfm, and are happy on the few occasions they turn them on.

Go for looks--every time you bang your head on a nice soft curve, you will like it even more. (Someone on the kitchen forum used that hood a while back in a corner application--the only way they could open the nearby doors--and I think they were pleased with its performance. I'm not sure if it's on the FinishedKitchensBlog but if it is, perhaps you could find feedback from the owner on that particular hood.)
rmsaustin
12 years ago
Can you tell me if you ended up purchasing the Bertazzoni gas/induction cooktop? If so, how is it working out? I am considering this cooktop for a new build and have been unable to find any reviews nor see the actual unit in any showrooms (limited choices in my area). Would love a review from an actual purchaser/user.
blf2011
Original Author
12 years ago
I did purchase it, but its still several months before the kitchen will be ready for it, so I cannot be any help to you. Let me know if you find one working.
littletbt
12 years ago
BLF2011 have you started using the Bertazzoni cooktop? I am considering it and would love to hear your thoughts!

Thank you
littletbt
12 years ago
BLF2011 have you started using the Bertazzoni cooktop? I am considering it and would love to hear your thoughts!

Thank you
blf2011
Original Author
12 years ago
Sadly, I'm still a few months away, will give a full report in March (hopefully, probably April)
blf2011
Original Author
11 years ago
Would you believe May?

Finally got the Berta up and running about two weeks ago. Really like it so far. Only issues so far is that the induction burners are pretty close to each other so putting two largish pots on them is pretty tricky. The other odd thing is that the knobs that operate the induction burners are turned clockwise and go low to high (and then Boost), while the gas burners turn counter clockwise and go from high (light) to low. Also, there is a plug inside the gas inlet for shipping, make sure you or your installer pulls it out before installing.

Induction is everything advertised, immediate power changes, things come to heat quickly, loads of control and easy to clean. The large gas burner puts out a good amount of power as well. Haven't done anything overly smokey yet, but the Zephyr is reasonably quite and puts out good light.

Will put some pictures up soon.
mcweinetta
11 years ago
Hello BLF2011,
I'm also considering this cooktop and wonder if you've had more opportunity to cook with the unit since your last post. Do you feel the two middle gas burners are crowded like the induction burners? Is the one 18,500 BTU provide enough heat if you're cooking several things?
stir_fryi SE Mich
11 years ago
Did you get the Tamburo? I have had that hood for almost nine years now. It is over my Kenmore induction range.

I am pleased with the hood although I wish it was farther from the cooktop -- mine is low and we bumped our heads more than a few times in the beginning.

Mine vents straight outside (no turns) and is more than adequate (it is a 36" hood over a 30" range). The only time I use it on the highest power is when I fry bacon(because it is a little too noisy).
SparklingWater
11 years ago
Bump. Will anyone report on this cooktop and post a picture? Thanks.
beachpea3
10 years ago
Bump. Am considering this cooktop. Would love some feed back. Thank you!

Bertazzoni gas/induction cooktop with a Zephyr 400 CFM Hood?

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Bertazzoni gas/induction cooktop with a Zephyr 400 CFM Hood?

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