Kitchen Exhaust (Hood) built as a niche behind cooktop

13 years ago

I put a duct between wall studs so the kitchen exhaust appears to go through the niche in the wall.

My niche is different from all the others I've seen, for a few reasons.

1.: top of niche is open; it has no "ceiling" just a 3.5" by 23" galvanized duct exhaust opening.

2.: niche ceiling level matches the height of the upper cabinets (a piece of sheet metal is visible there, and will be the base for a bigger structure to come)

3.: niche floor level is the countertop itself, i.e. the countertop extends into the niche; it jogs into it, about 3.5" deep and about 25" wide

4.: niche sides are angled to make 135 degree corners (and the countertop was cut to follow that shape too)

niche+exhaust

combined

as a built in :

.

T5 fluorescent tubes provide 1000 lumen, coming from inside the wall cabinets' floor.

A silent invisible inline fan is above, under the ceiling, in the curved light header box.

In the image above the halogen spots are not lit.

This is how I took care of kitchen exhaust venting.

hth

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Comments (8)

User
13 years ago
how are you filtering the grease and oils form the cooking?

this is a large part of having a hood in the first place.
diy_mike
13 years ago
I dont think thats within code.. you cant have a combustable surface (cabinets) that close to the cooking surface. Looks like is 18" above the cooking surface.

Why do the cabinets look like they are tilted outward
from the wall? They dont have backs on them?

The center cabinet is going to collect an aweful lot of dust from the exhaust output.
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flwrs, if you really, really love the look, why don't you just use it decoratively? I like the look and idea of having oils and spices, especially in pretty containers, out on display, but I don't. I don't mean to put anyone down for not knowing this, but oils especially, degrade very quickly with light; then add the extra heat from a range and you're heading for a huge waste. I never buy oils (eg EV olive oil) in the tiny clear, (and expensive) jars because there is no way of knowing how long they've been exposed. I cook extensively and buy my EVOO in the 3 liter cans and fill a half liter decorative jar with a pour spout. I store the can in a lower cabinet below my prep sink and the jar in a pull-out next to my range. I use a LOT of olive oil, so keeping the jar out for 10-14 days wouldn't be bad, but keeping it it dark is second nature to me. If you only cook with these oils occasionally and leave them out, you may not notice the slow degradation. 6-8 months later you'll notice an off smell and possibly wonder why you spent so much money on such an inferior product! Along the same thought, have you noticed that whole wheat and other whole grain flours all say to store in a dark, cool place? Same reason: whole flours, unlike refined, contain oil which can go rancid. I don't use whole flours that much and used to be frustrated because I was always throwing out open bags. After I started keeping them in my freezer, I no longer had the problem. So what I' getting at flwrs, buy pretty condiments at HomeGoods or TJMax, or even make your own, decorate away, and keep the stuff you actually use for cooking stashed below or away from the light and glass flames. I also agree that discussing this topic over in the kitchen forum is a good idea.
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Hey Sweeby ;^D Sorry I didn't get back to you sooner, but I've been off the Net and out working in my gardens this weekend. My fireback: it's a real one and weighs something like 34 lbs. I was initially worried about how hard it would be to use it as part of the backsplash behind my cooktop but both our GC and our tile guy said it would be no problem for them . . . and it wasn't. It was put in during our big kitchen reno several years ago. Our painter for the reno initially sprayed just the front of it with 2 coats of a satin-finish sealant. I don't recall the brand name, but it was probably a Rustoleum product. We've had absolutely no problems with rusting, cleaning it or anything since then . . . and I cook a lot. I use a very soft mushroom cleaning brush and just some dish soap and water to occasionally clean it. As far as putting it in, it was put in before the surrounding tile was started. They used what they told me was just a commonly used strong construction glue to hold it on the wall. It came in what looked just like a big caulking gun. The wall itself is real adobe brick. They glued the fireback in place and gently tapped several large nails directly under and on the sides of it to hold it in place while the glue hardened/cured. They then pulled the nails out and our tile guy laid the Crema Marfil tumbled marble tiles around it, starting at the fireback and working out from there. That's all it took and we haven't had a bit of trouble with it ever. I love that's it's not the same old just- tile type of backsplash and it goes well in our kind of Old World kitchen. I'd initially planned to have a custom painted Spanish/Mexican scene done for that area, but then decided that I didn't want to necessarily be locked into a Spanish type of kitchen forever and went with the fireback instead. BTW, you can find tons of different designs available online just by googling "firebacks". I hope that answers your questions. Let me know if you have any more. I'd be more than happy to try and answer them Lynn
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Why don't you try reposting with different title? The problem is venting when you have no exterior access, not buying/installing (or converting existing, as I thought you meant) vented exhaust hood. Do you have washers and dryers in the condos? Where do they vent the dryer? It seems unreasonable that they won't let you vent a range hood if dryers are vented. Our first home was a condo, all the W/D hookups in the others were in 2nd floor closet (I assume vented through the roof), ours being biggest unit (former sales office) had them on interior wall in one of the 2 extra rooms, vented to basement crawlspace! I got permission to extend the dryer vent through the crawlspace part of the basement and out the exterior wall. It was a fire hazard to have lint build up in the crawlspace. My handyman just *loved* crawling through there to install it! What do you mean about "vent ducting that you see in loft developments"?
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davidro1
Original Author
13 years ago
antss, that is the best question.
diy_mike, that is also the best question.
It won't surprise you to know that this is still being built.
I'll answer more later.

First I'm going to sit back and receive a few compliments.
foodonastump
13 years ago
Ok, I'll bite.

My poor eyes don't get much from the picture, but combined with the narrative I'm seeing a future range hood whose benefit is ducting straight up (rather than putting in elbows) without compromising upper cabinet space.

Beyond that, I await the particulars of the "bigger structure to come" to see how filtration, capture area, etc. is addressed without compromising height. Kind of what the others have asked.

I love creative innovation, but at this point my small mind doesn't see much to compliment. Looking forward to the updates!
billy_g
13 years ago
You need a hood to capture heat and smoke. The duct is only half the story and what you are trying won't work very well, if I understand it.

You also should explain in more detail what you are trying to do if you want to get useful comments.

Billy
User
13 years ago
No compliments here. No one should take these pics as inspiration. Exposed cabinet bottoms + grease build up = BIG fire hazard and hugely non code compliant kludge. This is a denied insurance claim waiting to happen.
User
13 years ago
Mike-

Don't think this is a code violation if that cooktop is electric.

The cabinet bottoms could be metal?

This concept isn't really that new, one of the Italian mfg. has a hood that mounts horiz. and almost flush with the wall.

The name escapes me right now, but I was going to use it till I found a column in the wall I wanted to but it in.
davidro1
Original Author
13 years ago
You can see a similar hood under Finished Kitchens here:
http://finishedkitchens.blogspot.com/2009/06/arbordomus-kitchen.html

A complete series of pictures are below. See picture 15 for the vent in the wall.

Here is a link that might be useful: ArborDomus built Exhaust in the Wall

Kitchen Exhaust (Hood) built as a niche behind cooktop

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Kitchen Exhaust (Hood) built as a niche behind cooktop

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