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Please recommend a great vent hood

15 years ago

We are nearing completion of our cabinet refacing. I have designed a cabinet door that has some detail, but NO inside corners where dust can accumulate which has been a problem with our original cabinet doors. They were raised panel and 40 years old. I will post some photos hopefully in the next week or so of the new doors.

I was reading a post which asked how often we dust/wash our cabinets and I noticed that several people stated they have great vent systems. I think that has been our problem - we have an awful hood vent which is noisy and does not vent the oily vapors, etc. well enough. My problem doors were around the cooking area. All of the other doors look just fine.

Thank you. Jane

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Comments (4)

ccoombs1
15 years ago
I never used my range hood much in my current home because it doesn't work well and it is noisy. So in the new house, I am using a Broan Rangemaster Elite which has a remote motor. The blower motor is located in a housing that is mounted on my roof. It can also be mounted on exterior walls. The remote blower means that I will hear air noise as it passes through the baffles in the hood, but i will not hear the motor. It comes in 900 cfms and 1200 cfms. It's a nice looking hood too!

Here is a link that might be useful: Broan rangemaster elite
ci_lantro
15 years ago
What type of range are you planning? We need to know that because the hood req'ments can be vastly different. Also, something about your cooking style? Do you fry a lot of stuff? Are you planning to get a range with a char grill? Induction, electric, gas??
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There are Kobe Island vent systems with 4 x 20 watt halogen lights. That is pretty much how bright any hood will get. Hood lights are not meant to replace good kitchen lighting. Greg
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You will want high overlap and high flow to deal with grilling. To solve the head interception issue, put the hood high enough to be over the cooks' heads. For overlap estimation, picture the grill effluent expanding at a 45-degree total cone angle from each point on the grill that contains food. As the hood is raised to the desired height, the overlap has to grow to keep this angle captured. A side view sketch will show how much hood depth is needed for a given layout. And as the hood aperture grows to ensure capture, total air flow rate (cfm) has to grow. Containment requires that the air velocity internal to the hood where the effluent would curl around if the blower were off equal the uprising velocity, around 3 feet per second. This velocity times the relevant area defines the minimum flow rate (at full fan speed) and this flow rate has to be pulled by the blower accounting for transition losses, duct losses, filter losses, and house negative pressure when this air is being pulled out of it. (The MUA system that you will likely need will not normally positively pressurize the house.) Blowers are rated at zero static pressure loss, so the flow at the estimated pressure loss is what matters. Quasi commercial cooking in the residential kitchen requires quasi commercial approaches to ventilation. kas
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florantha, As long as the voltage and wattage are compatible, you can substitute Xenon bulbs for the halogen. The base of the bulb needs to match. Xenon bulbs burn with less heat and you can handle them with your hands. Here is a link that might be useful: Xenon Bulbs
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There are may purists who have weighed in on this topic in this forum and the appliances forum. Since you are looking for a modest thing, I would go for a system that exhausts about 300 cfm (cubic feet per minute). It is recommended that the hood be wider than the cooktop by a few inches to capture the splatter and smoke effectively. But since your cooking habits do not resemble those of master chefs who demand restaurant-grade equipment, I think you will do reasonably well with a hood that's 30 inches wide, the same width as your cooktop. Installation is critical. It's best to keep the length of the duct as short as possible, and, if it has to be bent, the change in direction should be gradual. Variations in these guidelines will cost you in exhaust capacity. You will get less noise if the motor is installed remotely, say, in the attic just at the opening where the exhaust is dumped to the outside. But you will still get some wind noise, which can be minimized with a range hood that has large intake area. The latest Broan models are that way, but there may be others. MAKE SURE YOU GET A REALLY COMPETENT INSTALLER. THAT'S THE KEY.
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janepa
Original Author
15 years ago
Our range is a KitchenAid Superba w/convection and it is staying. The grill I use is a large George Foreman with removable plates. My style of cooking is 'all of the above'. I pan grill fish & meat, I boil pasta, make homemade pot pie & noodles, steam vegetables, roast, and bake. I learned my style of cooking from my Mom, and was raised in central PA. Did you ever hear of PA Dutch cooking? My menu has expanded, and I am choosing less fat, less carbs etc.recipes, but when the kids come home they ask for the old favorites.

The range hood that ccoombs1 has suggested sounds like a good choice since my DH has already suggested a blower motor that is housed outside, whether at the back of our house or on the roof. Does anyone else have this range hood or one similar, and, if so, what are it's pros and cons?

I am going to do a web search to see if there are any reviews on this particular model. I think I saw Broan products for sale at our local Lowe's.

Thanks. Jane
furletcity
15 years ago
I bought a hood that exceeds my range capabilities and I'm glad I did. The extra couple hundred dollars was worth it. I can put my hood on a lower setting and clear the vapors/smoke/smell very effectively without the loud noise. I have a Ge cafe dual fuel range and a Kobe hood. Hope that helps!

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