center island cooktop, Vented or non vented?
stang32
13 years ago
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snoonyb
13 years agomacv
13 years agoRelated Discussions
Help with island vent hood venting through side wall
Comments (2)The stress on the roof beams should be least at their ends, so the amount of structural enhancement needed to allow a roof penetration for a horizontal duct near the hood height should be less than for penetrating higher on the roof. You might want to consult with an architect who can engineer a solution for that location. I can't help with any illustrations, although you might check out Soler & Palau's web site. I vaguely remember that they had some unusual duct runs shown there. kas...See MoreDoes anyone NOT have a cooktop vent?
Comments (27)Here are four reasons to vent: 1) Pollution and noxious fumes (carbon monoxide, nitrogen dioxide, sulfur dioxide, particulates, combustion pollutants, polycyclic aromatic hydrocarbons, etc.). These exist in greater quantities if you cook with gas, but can still exist even if you don't cook with gas--particularly if you fry alot, spill, burn something, or overheat a pan with a non-stick coating. 2) Moisture. Higher moisture can lead to mold and fungus growing in places you may not realize. This can also aggravate allergies and trigger asthma attacks. Also, cockroaches prefer higher humidity environments. A non-venting recirculating fan will not reduce moisture. 3) Excess heat. Adequate venting will keep the kitchen from heating up while you cook. 4) Grease splatter. If you fry anything at all, you create a 'splatter zone' of grease. Beyond that 'splatter zone' you also create an aeresol mist of oil that floats about your home, combining with the dust in the air and sticking to whatever it can, resulting in, over time, a gooey, smelly mess. Fry a fish in a house with no vent and you'll smell that fish for days, because it's on your walls, your ceiling, your curtains, your furniture... An adequate vent (and sadly, many are not up to this task--you need a good hood or capture zone and lots of CFM for this) will suck that aerosol mist and the splatter up into the grease trap or baffle and keep it from circulating around in your home and coating your walls and ceiling. If you cook, leave the house, come back a few hours later and still smell dinner, you do not have adequate ventilation in your home. Some relevant links: Air Quality Sciences Resource Center website CDC Carbon Monoxide FAQ website...See MoreUpgrading island Vent-a-Hood for new Miele cooktop
Comments (4)Thanks so much for the reply. I just measured and it's 33" from the grate to the bottom edge of the vent hood. Is that too high then? You mentioned UP to 30"? I am glad to hear that 48" wide should be more than enough, as this thing is already gigantic. Actually, i forgot to mention that DH had a Vent-A-Hood guy out last year (before we upgraded) to make sure it was working correctly and he said it was. Thus I don't think it's a mechanical issue, just underpowered. I have seen fumes go around the vent (meaning 1/3 goes up the vent and 1/3 goes toward the fridge and 1/3 toward our window). I will try calling Vent-A-hood tomorrow. Does anyone know if i go with a diffent company, do i have to replace the existing hood? I imagine it would be very pricey! Or do they only sell them in packages? I linked below the hood that i think we have (looks like this one) which claims to have 900 CFM equivalent. Thanks for any additional insight anyone can offer. I feel more confident getting advice here than from the vendors selling these things! Here is a link that might be useful: Our island hood by Vent-a-Hood...See MoreRecommendations for Island Cooktop Vent?
Comments (6)I agree completely with the need for counter space beside the cooktop. We are talking about crossways backsplash ventilation here not downdraft however. I use the Gaggenau AT 400 unit which is a commercial unit designed to do what you want and it works a treat with my induction unit. Definitely not a "light" cook and it clears the pasta pot steam with ease thank you. You can look up the specs. Yup overhead is easier but it needs to be close enough to the cooktop that the cook can't see through the hood if it's to be effective. Too high and you suck too much air from 4 directions and get into the make up air problem. The 32" height works for me and I'm 6 foot as well. Try a mockup and you'll see your wrist extends straight out for the pans instead of cocked awkwardly upwards at the standard level. It's also a great height to serve at. Chopping and like activity is best done at a higher level however. Like I said, lots of reaction and with good reason for those who got their experience with Jennair downdrafts as did I. As a mechanical engineer, I can tell you my alternative works but it's not cheap....See MoreUser
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