The truth about Range Hoods
mtnrdredux_gw
10 years ago
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Comments (72)
peony4
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10 years agolast modified: 9 years agoRelated Discussions
Ranges vs. wall ovens? Tell the truth!
Comments (29)I had lost track of this thread. Pasture, I have a Gaggenau combi-steam oven over a Gaggenau single convection oven because they're designed so specifically to be stacked that they look totally ridiculous side by side. I'm tall enough that the big oven is only a little too low, and the steam oven, while technically too high, works because it's quite small and isn't meant to have things tended in an oven. The center of the big oven is more like hip level for me, and I really hate that. I still have to stoop to baste, lift up to counter level to bring things out, etc. I'm all for bending for bending's sake, but the stoop, bend, twist of using lower cabinets, rather than drawers, is magnified by dangerous heat with a lower oven. Rollout shelves probably help lower ovens a lot. A drawer set-up would be even better, so one wouldn't be burning the legs on the door trying to reach over it. I grew up with two counter high ovens in different locations in a tiny kitchen, and if I could have done the same without it looking totally goofy I would have done it in my current kitchen. That's one thing I do love about my Advantium on the other side of the kitchen. It's at the right level!! That said, lots of people love ranges! I think Follykid's wife's choice of the big gas range and 30" Wolf wall oven sounds like a great choice for her usage. CAROL, if your friends and family don't have ranges, ask them if any of their friends and family do. Ask the neighbors whose kitchens you don't know. And, for sure, find showrooms where you can try out the Bluestar and Capital, preferably installed and cooking. If you're nowhere near a showroom, it might even be worth a little trip to Eurostoves or another place that has both installed. Just don't guess!! Approximating from whatever range you can get to plus user experience here is fine, but don't be so enamored of the look that you don't even check to see if you're compatible. :)...See MoreNeed the truth about venting a professional range
Comments (7)The DCS AG range RGT-305-N has I believe a total of 77500 btu's for its burners. The rough rule of thumb is to have 10 cfm's per 1000 btu's of burner capacity. That means you should have a hood that has approx. 775 cfm's. Naturally, you can assume you will not have all 5 burners going full force at once, but on the occasion when you are grilling steak on max heat, or frying fish, you will be happy to have the higher cfm's. On other occasions, you can just use the lower setting on the hood. In any case, I would not go lower than 600 cfm's, and that's assuming you never fry. I didn't see the convection OTR MW you mentioned on the DCS website, only a non-convection OTR MW. In any case, the DCS OTR MW doesn't even list how many cfm's it has, but almost all OTR MW's are 300 cfm's or less. So, you can see how inadequate its fan will be. Furthermore, there is the issue of capture area. An OTR MW just has a couple of small squares toward the back for exhaust. They are completely inadequate to capture the smoke and grease from the back burners, much less the smoke and grease from the front burners which they don't even cover. Also, because they are small, the mesh will become clogged with grease very quickly, and become even less effective. People who have the space actually will install a hood 6" wider than the range, to add 3" of capture area on each side; this is ideal, though many do not have that space, so 30" wide is fine too. I just wanted to illustrate how inadequate is the capture area of an OTR MW. Also keep in mind that an OTR MW works poorly in an active kitchen from a "flow" point of view. These machines are really for the small kitchen where there is truly no other place for a MW other than OTR. You didn't mention that space constraints were an issue. When the MW is OTR, it means anyone using the range will have to stand aside for someone who wants to use the MW. The height of the MW makes it difficult to see inside it if you or family members are at all height-challenged. Also, it is not easy to pull hot, sloshing dishes from that height. Also, the MW is mounted much closer to the range than a hood would be, making the range cooking area feel "hemmed in". If you do decide to install a proper hood instead, make sure your exhaust ductwork is large enough. Most hoods require 8" diameter duct, though you can find a few that allow 6" diameter, but they are harder to find. My final note is that if you are determined to buy an OTR MW instead of a proper hood, keep in mind that the DCS OTR MW is a re-badged Sharp. You can buy the Sharp for about half what the DCS will cost. The amount of profit in the rebadged MW's (Wolf, Viking, etc. all use rebadged Sharps or Panasonics) gives salespeople a lot of incentive to push them. Having said that, if the look of the MW door and the DCS badge are important to you, then it will be worth it to pay the upcharge for the DCS version....See MoreNo hood... How about a sconce over my range?
Comments (52)Just wanted to add one more thing I noticed today. Background: I have white liners in all my cabinets. We use the range hood fan 99.9% of the time. We have a 30" electric range with a low cost 30" fan that exhausts outside. I fry things occasionally, DS fries eggs every day but has the fan on high. Today I noticed that in a cabinet close to the range....the white liner has discoloration around where drinking glasses sit. It actually is darker the closer to the range. What does this mean? That even with using the exhaust fan 99.9% of the time dirt particles are getting inside my cabinets closest to the range! Exhaust fans do matter. Yes, you can live a healthy happy life until you are 105 without a fan but particles of stuff WILL go somewhere. If it not for the liners being white I would not notice. I have dark cherry cabinets that I wipe down somewhat regularly so haven't noticed anything there but obviously there is still grime floating around. My lesson to myself and others if you care..... Next time get a hood that extends 3" on each side of the range to increase the capture area. Get a higher quality exhaust fan. Now I feel compelled to clean out all my cabinets which isn't really a bad idea....See Moreopinion about which range hood for electric range
Comments (3)Just replacing the hood. I’ll just take a picture and upload instead of trying to figure out how to share my idea book...See Moresochi
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