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davidro1_gw

Right Size blower over small size induction cooktop

davidro1
15 years ago

Right Size blower over small size induction cooktop

Good practice:

1. Increase the width of your hood to more than the width of your cooktop

2. Position the hood as low as possible

- --- except for gas cooking because the flames' heated air prevents this from being applied

To calculate CFM, I searched the internet for Rules of Thumb and found many:

- The bigger the hood the more CFM

- -- Multiply the hood area (in square feet) by 75 (by 100 if island hood)

- Allow 1 CFM per 100 Btu's per hour (BtuH)

- -- Divide the heat output of the cooktop by 100

- Allow 15 air changes per hour (ACH) for the kitchen

- -- Divide kitchen volume (length x width x height) by 4

And another one that doesn't apply to me:

- Allow 100 CFM per linear foot of hood, for commercial type ranges

- -- Multiply hood perimeter by 100

This applies to cooking with gas. Heat is a byproduct of flames.

http://ths.gardenweb.com/forums/load/appl/msg1019521121608.html

-"Completed Manhattan Kitchen, Blue Star, Liebherr, Miele, Ikea"

http://ths.gardenweb.com/forums/load/appl/msg1219592831530.html

- 700 CFM for 6-burner gas rangetop, 36" wide

http://ths.gardenweb.com/forums/load/appl/msg0813221814359.html

- 600 CFM for a 36" gas rangetop

http://ths.gardenweb.com/forums/load/appl/msg0701240618682.html

- 600 CFM

There is certainty that induction cooking produces less airborne heat than gas.

There is evidence that induction cooking produces less airborne grease too. Strong evidence.

One example: http://ths.gardenweb.com/forums/load/appl/msg0514502325016.html

Quote " .... induction cooking does not mess up my wall cabinets as much as gas cooking did. The yellow greasy spatters that happen are concentrated much lower down, on my backsplash about 12" high and there doesn't seem to be any buildup on my hood. With gas, my hood would routinely need to be "de-greased". I can only surmise the reason: Without the gas/heat rising there is nothing to carry the grease upwards. Not only is the cooktop easier to clean, but the backsplash and uppers are cleaner too. .... "

What will reduce a blower's ability to produce air flow?

1. Duct length and elbows (friction losses)

- -- - Unknown: how to convert friction losses into reduced CFM's.

2. Undersizing a duct

- -- - Unknown: maximum CFM flow through each size of duct.

Today's assignment, class, is to right-size the ventilation over a 24" induction cooktop (7.4 kW).

In my building it is hard to know what to answer when asked about my duct size.

It's a multi-storey condo building with hugely oversized booster blowers on the roof.

Built in 1982. Each condominium apartment has a 6" duct going into a common duct.

Will that 6" duct have a maximum possible CFM associated with it?

Some say yes, some say no, most say they don't know.

I fear that GW pundits have a bias towards high-output ventilation.

I trust we can work around that.

To convert kW to Btu's requires one to use another rule-of-thumb.

All Four Burners on High means Absolute Maximum is 25,000 Btu's.

Using the rules of thumb calculations listed above this converts into 100 to 150 to 250 CFM and not more.

Miele says their 400 CFM power pack calls for a 6" duct.

Many inline blowers (or power packs) call for a 7" or 8" duct.

I think that any inline blower that can take a variable speed controller will do.

Because 99% of the time it will run at the lower end of its capacity.

For my size kitchen, my size cooktop, my size duct and my cooking habits.

If this thinking is valid, then all I want is a speed-controlled inline fan blower that works on a small duct. Unfortunately this is hard to find.

David

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