How much space should there be between top of range and hood?

11 years ago

We are doing a vent-a-hood, if that makes any difference, and a 60" Wolf. thanks. Also, does this distance have anything to do with the height of the cook? My husband is 5' 11", how do we determine where this is in his line of sight?

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peridot44

11 years ago

Here is a page of guidelines. You might find rule #18 is relevant to your question.

Here is a link that might be useful: 31 Kitchen Design Rules

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Comments (6)

Donaleen Kohn
11 years ago
We did a vent a hood and my DH is a little over six feet so we raised the hood a bit so he wouldn't feel like it was in his way. It works just fine.

It's interesting to note that a hood isn't required by code but they do have a code for how high it should be. Go figure.

Ours is 32 inches above our 37" high counter top. And it is installed in an island.

Hope that helps!
weissman
11 years ago
Generally 30" is the recommended height. You can usually go as high as 36". Mine is at 36" but in hindsight I should have mounted it at 30" for better capture area.
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Always check the specs for your appliances, they will tell you the minimum opening you need -- range, refrigerator, microwave, etc. Check the dimensions of the appliance as well as any required spaces around them for air flow, electric/gas lines, water lines, etc. That said, this is a very old thread. If you have questions, please start your own thread if your questions are not answered here -- you'll get more recent/current information, which is better than bumping this thread (or any old thread) up with potentially outdated information. To those attempting to answer questions from above, again, this is an old thread and the OP and the later posters no longer need your help. Please do not post here (or on any old thread) just to troll for business or to "get your name in lights". (You know it's an old thread b/c you didn't find it on the first few pages ... and, of course, the dates should be a giveaway!) Find someone who needs help today.
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Some of your questions have been answered many times on this forum, and review of many hood threads will reveal the rationale for the suggestions. Here is a very terse summary: For a 30 inch range use a 36-inch wide hood to overlap rising and expanding cooking plumes. Try for a 24-inch front to back distance, and mount the hood high enough to not hit one's head when bending over the range. (Up to 36 inches with this size) These dimensions give an entry aperture of 3 x 2 = 6 sq. ft. Aim for 90 CFM/sq. ft., resulting in a requirement for 90 x 6 = 540 CFM. This has to be provided in the context of the blower's fan curve, the baffle, hood, and duct pressure losses, and any make-up air pressure loss. As a rough approximation, multiply 540 x 1.5 to obtain 810 CFM, the minimum zero static pressure rating of the hood system blower. Plan on having to have a make-up air system; see relevant threads. Hoods by their nature have to be steel, but can be made without elegant steel exteriors (hood insert) and covered with wood cabinetry. So long as hood cabinetry and nearby cabinets meet the required distance from the range to combustible materials, there is no reason why the cabinets cannot be connected to the hood cabinet-like exterior. You will see many examples just by looking for them. Most major hood manufacturers sell stand-alone stainless steel hoods and steel inserts for wooden cabinet enclosures.
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momto4kids
11 years ago
Aesthetics plays into the decision as well. Mine is 36" from the cooktop. I turn it on before I need it to encourage airflow that direction before I even get started cooking. Mine had to go high because my range is 84" side-to-side. My double VAH liners in a custom hood cover the footprint of the range. If I had the hood 30" off the cooktop, it would have all looked so squatty. I did spend an inordinate amount of time on the phone with VAH, them looking at my range and plans, and we all agreed 36" was fine. In practice, I find it works fine, no complaints. Do I have some escape? Maybe...but not enough to have changed the height.

I would think with your range and husband's height, 36" would be good for you. Just remember to turn it on BEFORE you start cooking! :)
colin3
11 years ago
The canopy wants to trap the rising smoke/vapor/greaseparticles, which we call "effluent" for short, and the effluent column expands as it rises. What that means is that as you increase the vertical gap between the stovetop and canopy, you need a wider and deeper canopy to get the same amount of effluent capture. You may also need a little more cfm. If not, as Momto says, some of the effluent escapes. How worried you are about that will depend partly on your cooking. If you do a lot of wok cooking and meat-searing, I'd be more worried about effluent capture. Also how close the kitchen is to the rest of the house, how sensitive people are to odors, how often you want to wash your walls etc.

A lot of folks go for 30" or less vertical distance to get good capture, and say that they soon learn not to bump their heads. I went for a canopy just above my 6' height, but with 12" overlap on either side of the cooktop and a 9-inch bump-out from the wall.

You will find *lots* of discussions of hood height if you search the appliances forum, as well as cfm and other issues. For example, makeup air is essential if you are venting a 60" Wolf, and will have a lot to do with how effective your ventilation is. This is new to a lot of people...
Donaleen Kohn
11 years ago
We have a 30 inch wolf cooktop under our vent a hood and my DH does do a fair amount of wok cooking. Islands hoods, lik ours, have have a more difficult job capturing everything. Our VAH does just fine at 32 inches above the cooktop and pushed back a bit from the edge.

How much space should there be between top of range and hood?

peridot44

Comments (6)

Donaleen Kohn

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