Best range vent hood in a custom cabinet surround?

16 years ago

If the cabinet maker constructs a custom cabinet surround to "hide" a vent hood, what's the best vent hood maker/model to get? Thank you.

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Comments (4)

edlakin
16 years ago
what you need is an insert/liner to go up into your cabinet hood.

"the best" is, of course, subjective and depends on what you like. you'll need to ask yourself some questions to determine this.

figure out how much air you need to move based on your range and cooking style. also ask yourself what kind of construction will work best for how you want to deal with cleaning the vent unit.

you'll need to know how it will be vented. do you have a long duct run with turns? how large of a vent will your wall/ceiling accomodate? how much do you value a quiet exhaust unit?

one size does not fit all.
mominthedubc
16 years ago
I would like to know of a quiet one. I don't need a really powerful one, but since our kitchen is attached to the living area, quietness is my top priority for ALL of our appliances. Any suggestions? I heard vent a hood was the best.
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line the cabinet to the right up with the blocked spot above. It's ok to give exposed hoods some room on sides. I actually prefer this to give a more open look & keep the occasional heavy steam that did not get sucked up off the surrounding cabinets. same sizes on both sides for symmetry. Tile all the way up. Read the stove and hood instruction manuals for suggested placement. It also depends how much you cook, in what is the best type of hood & the spacing needed. Here's an example, that explains why.. From Proline Range Hoods FAQ section: "The third variable which affects the effective capture area of your range hood is the size of the hood. You can have the strongest and most powerful vent hood, with the best design, and if you don’t cover the cooktop and trap the cooking exhaust you can never get rid of it. This is especially true for range hoods over island cooktops. Once you have considered your cooking style consider the size of the range hood. Try to size the hood 6” larger in width than the cook top. Most range hoods come in 22-27” depths with some of the range hoods being 30” deep. The more coverage the better for the serious cooks. If you use your cooktop and you are serious about cooking then remember “coverage is king” especially in an island range hood setting. You can also help yourself by trying to keep your cooking over the primary capture area of your range hood. BBQ and Heavy Smoke cooking environments, both indoor and outside need coverage so size of the range hood is critical. Again, if you can catch the smoke and exhaust you can get rid of it but if you don’t “trap” or catch the smoke it is almost impossible to get rid of without removing an inefficient unnecessary amount of additional air in the room. All of which must be heated or air conditioned in most cases." http://www.prolinerangehoods.com/1-801-973-3959/support/common-questions/
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The OP wrote: "- We can have a 10" duct, but can not install external blower because there will be at least 3 ninety degree turns for the duct to go through the roof (kitchen is on the 2nd floor and there is another floor sitting above the kitchen)." I must have missed this thread. Just what effect is being assumed here such that the location of the blower is affected by the three 90-degree bends, so long as none are right at the blower. (Hint: Pressure loss capabilities of kitchen hood system blowers are minute factions of an atmosphere. Due to this, pressure losses on the blower intake side and pressure losses on the blower output side have the same effect, particularly when a 10-inch duct is to be used for a sub 1000 CFM requirement.) If one wants [relative] quiet in an open area. the blower should be remote from the hood and a silencer placed in the intermediate ducting. As widely noted here over the past decade or so, rated CFM and actual CFM differ by a significant factor, and one cannot address kitchen ventilation with only hood system parameters. The make-up air system parameters are equally important.
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edlakin
16 years ago
i am getting a vent-a-hood, but it's not installed yet so i can't tell you. it's supposedly quieter because there are no baffles and the air doesn't drag as much, making it less noisy.

the other way to make them quieter is to get an external blower, which means that the thing that moves the air is mounted on the outside, on your roof or wherever you vent to.

there are many very quiet hoods, however, with internal blowers. look for a website that lists the "sones", as this is how their relative noisiness is rated.

don't obsess about the noise, though, unless you do a real lot of high heat cooking or are getting a grill as part of your set up. in real life normal cooking situations, most people don't use their vent on it's highest setting very often.
clinresga
16 years ago
Based on our 600 cfm VAH hood at our lake house, I'd say it's not a bad unit, but no one would call it quiet. We do a fair amount of "smoky" cooking and run it on high quite frequently.

On high, with both blowers going, you have to raise your voice to converse near the hood. On "medium" (one fan running on the high setting) it's still a somewhat annoying (to me) background sound, on "low" it's pretty reasonable.

I think if quiet is really the issue, then there is no question that an external roof or wall mounted blower, coupled with a Fantech silencer mounted in the attic, is clearly the best. That's what we're doing for our ongoing kitchen redo in the main house. Next best would be an remote blower mounted in the attic, again ideally with the Fantech silencer. Worst is any in-hood blower.

But...edlakin is right, most of the time you run a blower on low settings so this is not a big deal unless you're really obsessive.

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Best range vent hood in a custom cabinet surround?

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edlakin

mominthedubc

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