Need Help Fast - Range Hood Same Size As Rangetop?
kitchenkrazed09
13 years ago
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weissman
13 years agoRelated Discussions
Wood range hood vs stainless steel hood restrictions - need help
Comments (8)Hi, I may be able to answer the wood hood question since we went through the same thing recently. It sounds like he's suggesting a wider hood than range width, which is recommended/common although from what I've learned on this site the same width as the range can also work depending on the blower and how the range is used. If you do decide to stick to a 30" wide hood, have you checked the specific dimensions of the hood insert you are wanting to use? They should be slightly smaller than the actual hood width to allow for them to go up inside of the wood hood. While we are going with a 6inch wider hood than our rangetop, we're going to be using a bluestar rangetop and plan on lots of wok cooking. We did have to go back to our cabinetmaker requesting the wider hood and did have to give up some upper cabinet space to achieve what we wanted. Depending on how your parents use their stove, a 30inch hood could work. I'm not sure about the space needed for a stainless hood- I've seen them both butted right up against cabinets and with space in between. Hopefully someone with more expertise will pipe in on that-...See MoreNeed Help... My 36" range hood not centered over 30" range opening
Comments (8)I don't think you will notice after a while. Mine is off by about 1" on the left, because the *&^&%$ range hood is a full inch less wide than the rangetop (I swear I bought a 48" range hood, not 47"!). But then again, we are DIY so I wasn't about to make my poor DH uninstall then reinstall all of the lower cabinets after it took him a full day in the first place; if we were paying someone for it, it might be a different story. If you choose to keep it, just make sure you don't do a stacked tile BS - you would probably definitely notice it then. Example of what not to do: http://www.peeltile.com/img/media/backsplash/layout.jpg...See MoreHints on replacing a 60-yr old Tappan gas range-top - cutouts, sizes?
Comments (13)Wow you've given us a lot to think about. Thanks. Hadn't considered repair as a possibility before. Didn't think replacement parts etc. would be available. (And in general it has seemed that service people who know what they are doing - especially with older tech - and who have the skill to repair and not replace can be really hard to find.) iroll, that diagram and info is great. (Never knew the function of those pinholes!) Although my grandmother has said she cleans it well, before proceeding further, I'm going to try "detailing" it next time I'm there. If i recall correctly when the cover is lifted there is corrosion visible in places - but only in what looks like structural support (metal straps have broken off) - whereas gas-related things somehow are still stable....See Moreoverage size range? What size hood to fit over (the average) range?
Comments (8)The OP wrote: "So...I’d love the size of a larger range and a larger hood just for “style”..." Few want a larger hood for style; most resist having a larger hood even though it increases effectiveness at the cost of more required air flow rate and potentially a deliberate means of supplying make-up air. Cooking plumes expand as they rise, hence the hood capture aperture has to be larger than the area occupied by whatever pans might be used on the cooking surface. Otherwise, the effluent partially spreads into the kitchen allowing grease and moisture to settle on surfaces, and odor to spread and linger. A six-inch wider hood helps achieve this. A large enough front-to-back dimension is also needed. Assume the plumes expand at an angle of about 10 degrees from the vertical. The hot cooking plumes will have an upward velocity that depends on cooking surface temperatures and presence or not of gas combustion products. When these plumes (to the extent that they are captured by a large enough hood) reach the hood filter, they will bounce off due to conservation of momentum unless the air velocity induced at the filter by the hood blower is high enough. Commercial and residential practice suggest a value of 90 ft/min at the hood entry aperture (not the filter) is sufficient to retain the effluent and achieve containment. 90 ft/min is equivalent to 90 CFM per square foot of hood entry aperture. Use of induction cooking without any searing or wokking or hot frying may allow a lower value, but not below 60 ft/min. Hood blowers can only meet their specified zero pressure loss flow rate when hanging in free air. All other configurations have pressure loss (air flow resistance) as a function of flow rate, and thus when installed each blower flows less than its rated value. Buying a blower rated around 1.5 times that needed for containment (see above) should overcome the likely pressure losses, assuming there is a make-up air path suitable for the flow rate....See Morekitchenkrazed09
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