Do I really need a island range hood for a induction cooktop?
jache723
15 years ago
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chinchette
15 years agolast modified: 9 years agoweedmeister
15 years agolast modified: 9 years agoRelated Discussions
36' induction cooktop: center under island hood?
Comments (6)The effluent from cooking rises and expands from the pan at an angle that can vary, but is in the 20-degree range. Collecting effluent from the controls is not necessary. Hence the hood location should emphasize dealing with the hob layout. What you want the hood centered over are the hobs, not necessarily the entire cook-top, unless it is important visually. If the controls are on the surface to one side, then the hobs are likely equally spaced front and back and thus the hood should be centered front-to-back on the cook-top. Otherwise, for the many designs where the controls are at the front, the hood center should be a bit farther back to better encompass the effluent rising symmetrically from the pans on the hobs. (If your hood is very large front to back so that it overhangs the entire cook-top by several inches, this won't matter as much.) Further refinement in layout might consider whether frying is done primarily at the back or the front, etc. For induction cook-tops, issues such as collecting gas combustion products are not relevant. kas...See MoreHigher end range + downdraft options? I really hate island hoods...
Comments (21)Thanks, all, for the passionate comments. As I mentioned in the original post, I think we are already too far down the road of "range goes in island" as the room is still down to studs, but electrical and plumbing are in and we're poised to begin drywalling in the next 2 weeks. However, our plan is below in case anyone has ideas... this is becoming my biggest regret already! Note that we are planning a range (not a cooktop) in the island and an oven + micro in the wall (not double ovens). We arrived at this because we dislike under-the-counter micros and don't have a ton of upper space in this kitchen. There is no view, but the island overlooks a big open floorplan sitting area and dining room, which opens to backyard with french doors. The window over the sink overlooks a sunny front yard. It is not a "show kitchen" as we are regular and adventurous cooks. But... I would caveat to say that we intend to sell the place within 3-5 years so want to make sure we don't make poor choices for resale. It is not intended to be a "forever home". Plan (That's a desk in the lower-right corner) Note massive pantry bank in lower right of this view is now a short run of uppers and lowers....See MoreAdvice needed: Island range hood for 48 inch bluestar cooktop
Comments (6)dueceluxe I'm not sure if you ever got an answer to your question, but I'm going to chime in because in 2008 I was in the same boat. We have a 48" BlueStar in a 12' island, with a prep sink located about 48" away, which is where I spend my prep time. Frankly I wish people would focus on answering the direct questions, vs. lecturing about what percentage of prep/cook/cleanup time people "should" be spending in their kitchens, or in which direction they should be facing when doing so. The OP stated they were looking for an island hood for their cooktop, not IF they should be putting the cooktop in the island. For us personally, my prepping and cooking is very intertwined, and we entertain a lot. Ergo, I want to be facing my guests while prepping AND cooking, and not facing my guests during cleanup (THAT sink is behind the prep area against a wall), so the cooktop in the island is what we did and we (and guests) LOVE it and wouldn't go back. It's not for everyone, but it's definitely right for me. Having said all that, yeah, sadly the hood is going to be expensive. We went with a Best by Broan IEX222 51" with a 1500 CFM externally mounted blower. The pros are that the thing will suck up ANYTHING at full speed. The con is that we've had it for 7 years, and unfortunately have gone through 4 control modules or transformers on the thing (everything on it stops working). So nn my frustration I'm now researching replacement hoods, which is going to be $$. It's the price you pay for the style you want. Currently evaluating Cavaliere and Imperial 54" hoods.......See MoreDo you need a hood for an induction cooktop in an island?
Comments (14)*sigh* A hood is not determined by the fuel used to cook with - it's determined by the food being cooked! Does the blog's author actually think boiling water won't give off steam if it's boiled on an induction cooktop instead of a gas or traditional electric???? Or that browning meat won't splatter grease if it's browned using induction? As was stated previously, island cooktops/ranges really need an overhead hood that is at least 6" wider than the cooktop and 27" deep. In addition, the fan needs to be more powerful. Why? First, understand that cooking produces steam, odors, grease, fumes, etc., and that these things naturally rise. As they rise, they quickly expand. To exhaust them to the outside, hoods need to be able to capture them and hold them until the fan can remove them. On an island, you not only do not have a wall and surrounding cabinets to assist in the corralling process, but there are more and stronger air currents over an island than against the wall - so the hood needs to work harder! In addition, the hood must be installed per the manufacturer's specifications - even if it means it blocks your line of sight (which is another reason not to have a cooktop on an island or peninsula!) A downdraft is ineffective unless (1) it's telescoping -and- (2) all your cooking is done only on the burners right next to the fan -and- (3) your pots & pans are all shorter by a few inches than the top of the fan. I'm speaking from experience - we rented a place for two weeks with a downdraft - one of the ones that are supposed to be the "best" - Dacor - it was noisy and useless for most of the cooking we did! +++++++++++++ The blog's author is clueless - but that's not unusual when a blog is written by a salesman instead of someone who understands cooking, basic atmospheric physics, and the environmental effects of grease/steam/odors.etc....See Morepaddy_99
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