Wall hoods for wok cooking
transy416
12 years ago
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amcook
12 years agolast modified: 9 years agobonesoda
12 years agolast modified: 9 years agoRelated Discussions
Induction cooktop and Chinese/Wok cooking
Comments (18)One of the flaws in the induction technology (to date) has been wok cooking. Of course, wok coooking on a gas cooktop is nothing to write home about either. To properly perform wok cooking on a gas burner you need at least 30,000 BTU's--and preferably 60,000, otherwise you end up doing mostly high heat steaming, unless you just cook very small quantities. I have used my DIVA DPP-5 induction cooktop under very high heat--about 30,000 + BTU's for stir frying, but you can't use the roundish bottom of a true wok to do this properly, as inuction requires constant contact with the cooking surface. This leads me to another minor flaw with induction cooking, which is that you can't take a pan and shake it around above the surface (as you can with a gas burner and still get some heat). What I generally do when wok cooking is use the gas burner I have out on my deck, a 60,000 BTU unit that is attached to a very expensive Kalamazoo gas grill. The advantage of this is I now have the proper heat and I don't get any splattering indoors or other issues I don't want in my house. I know a couple of people that have really gilded the lily and installed a 60,000 BTU hob next to their gas or induction cooktop. But not many people want the extra expense or to relinquish the extra counter space to this extra hob. This also means you'd have to get a wider and more powerful venting fan. Greg...See MoreHood for induction cook top
Comments (19)If I recall correctly, and I'll have to provide the reference later, the flow rate of the effluent is proportional to the heat input to the one-third power. So, _if_ gas took twice the BTUs to heat something than induction, (all else being equal, which it usually isn't) the effluent cfm from induction would be 80% of that for gas. I don't recall the induction vs. gas heating efficiency to provide a more exact ratio at the moment. Then there is the velocity of the effluent that has to be captured and not spill out of the hood, and that may change what cfm the hood has to pull. kas...See MoreRange hood not removing cooking smell
Comments (25)I hope you will look at the Tradewind hoods/liners. To answer the cleaning question. It takes about 5-10 min a week. I do it every Sunday. i remove the 3 baffles, and spray them with full strength grease cutter, I use Awesome from Walmart, then I use a pastry brush to quickly go over all the baffles...we have a fair amount of brown residue that accumulates in the baffles. I then rinse them in hot water and dry them off with a towel and replace in the hood. The only time the hood liner itself has ever had to be wiped out is if I go longer than a week on cleaning the baffles. Then DH wipes out the upper unit inside with a cloth that is sprayed with the grease cutter. Takes a few extra minutes. Rarely much in there. That is it...easy peasy. i will post a pic below of the baffles. They do a great job...what you want is greasy messy baffles every single week :) If your baffles are clean...you aren't cooking or they aren't working ! c after and before we put up the utensil/pot rack..LOVE the rack from Lee Valley !...See MoreWood range hood vs stainless steel hood restrictions - need help
Comments (8)Hi, I may be able to answer the wood hood question since we went through the same thing recently. It sounds like he's suggesting a wider hood than range width, which is recommended/common although from what I've learned on this site the same width as the range can also work depending on the blower and how the range is used. If you do decide to stick to a 30" wide hood, have you checked the specific dimensions of the hood insert you are wanting to use? They should be slightly smaller than the actual hood width to allow for them to go up inside of the wood hood. While we are going with a 6inch wider hood than our rangetop, we're going to be using a bluestar rangetop and plan on lots of wok cooking. We did have to go back to our cabinetmaker requesting the wider hood and did have to give up some upper cabinet space to achieve what we wanted. Depending on how your parents use their stove, a 30inch hood could work. I'm not sure about the space needed for a stainless hood- I've seen them both butted right up against cabinets and with space in between. Hopefully someone with more expertise will pipe in on that-...See Morewilltv
12 years agolast modified: 9 years agodavidro1
12 years agolast modified: 9 years agokaseki
12 years agolast modified: 9 years agotransy416
12 years agolast modified: 9 years agoaprince
12 years agolast modified: 9 years agokaseki
12 years agolast modified: 9 years agotransy416
12 years agolast modified: 9 years agoTimothyTwo
12 years agolast modified: 9 years agotransy416
12 years agolast modified: 9 years agokaseki
12 years agolast modified: 9 years agotransy416
12 years agolast modified: 9 years agotransy416
12 years agolast modified: 9 years agodavidro1
12 years agolast modified: 9 years agokaseki
12 years agolast modified: 9 years agotransy416
12 years agolast modified: 9 years agokaseki
12 years agolast modified: 9 years agojscout
12 years agolast modified: 9 years agotransy416
12 years agolast modified: 9 years agojscout
12 years agolast modified: 9 years agotransy416
12 years agolast modified: 9 years agokaseki
12 years agolast modified: 9 years agotransy416
12 years agolast modified: 9 years agoTrevor Lawson (Eurostoves Inc)
12 years agolast modified: 9 years agokaseki
12 years agolast modified: 9 years agotransy416
12 years agolast modified: 9 years ago
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Trevor Lawson (Eurostoves Inc)