Which island vent hood would you pick?
9 years ago
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If you could pick the next Hosta of the Year, which would it be?
Comments (35)After 3 bad years...all of a sudden in 2007...Guardian Angel came out nice, beautiful and big...very attractive...so go figure. Looking forward to next year to note how it will come out. Abba Dabba Doo has amazed me tremendously for the last 2 seasons. Even today when almost all others have tired...and started to decline...here's my Abba Dabba Do still how it was in June...not a slug hole...no other insects have attacked it...simply an excellent performer. That would get my vote. Wolverine, Blue Mouse Ears, Morning Light and Sun Power all have been excellent growers for me. They also would get my vote. Papou...See MoreVent Hood, what would you do
Comments (2)If I understood your description, the hood does not have a wall below it, and thus in many respects the layout is closer to an island configuration. An island configuration is one in which the rising effluent is not constrained on three sides as would be the case with a wall and side cabinets. You may need a deeper (front to back) hood to capture all the effluent. If cfm need to go up, it will be because the aperture of an island hood with the needed overlap is larger than a wall mounted hood would generally be. Don't assume that with an inadequate hood overlap all that is needed is more cfm. It will not pull in significant cooking upflow from the area beyond its entrance aperture. More cfm in such a case will only aid removal of the house air that has been polluted by cooking effluent that missed the hood. kas...See MorePicking a vent hood....HELP!!
Comments (12)Keeping interior pressure constant has several benefits. As noted above, fireplaces and furnaces can backdraft. The fan itself will loose some flow rate with negative relative house pressure. If a fireplace is not an issue, then a separate feed to the furnace is possible in some circumstances to avoid backdrafting. I am aware that oil furnaces, for example, have such kits available. If the weather will support having windows open, then that may be sufficient. At the 300 cfm level, most houses leak enough air to allow ignoring the problem. Otherwise, a source of exterior make-up air (MUA) is needed. Opening a window is considered a passive source of MUA and may suffice. It certainly is the economical solution where feasible. If it is too cold to open a window, then it is too cold to use unheated MUA. This means that a rather large roof or side fixture is needed to let in air without rain and without significant static pressure loss, a fixture mounted or in-line fan is required, a heat exchanger is required, a source of heat for the heat exchanger is needed (one could use an extension to a hydronic system or use electric elements, or one of several other possibilities), and a diffuser and ducting are required to transport and dump the air into a room. The intake fan may need to be on a pressure sensing control loop. The basic picture is similar to a kitchen hood operating in reverse but with the complication of air heating. (Use of an air conditioning system to distribute the air can be considered if the heated air stays warm during transport. This may be the case where heat pump sytems are used for heating and cooling.) In order to not disturb the airflow into the exhaust hood so it collects all the cooking effluent it can, the MUA should enter the house volume well away from the hood. Ideally, the flow from MUA to hood should be over a large area at low velocity. My setup uses a large Wolf island hood (actually made by Independent) with 1500 cfm (at zero static pressure) Wolf (made by Broan) exhaust fan. The flow around the hood seems gentle at full fan power. However, my MUA system is not yet installed. If I move from the hood to a doorway in the path to where there are open windows, I can feel a considerable breeze flowing toward the hood. Calculate your kitchen volume (in cubic feet) and divide by the cfm you intend to use, and you will see that the kitchen volume is moved out of the house in a very short time, hence the need for MUA. However, a better (but crude) assumption is to use 2/3 of your rated cfm, because the exhaust fan will not be operating at zero static pressure. I guess the lesson is that if one wants semi-pro cooking capability, one needs semi-pro ventilation and MUA capability. kas...See MoreWhich Style of Hood Would You Choose
Comments (39)Thanks everyone! So many choices. Who would've thought that THIS might be my hardest decision. While I do like the contemporary hoods, I think for the look I'm going for, they are too modern and I might grow tired of it over time. The first 2 "this's" that Bmore posted might also be under consideration, especially the 2nd "this" link. I wish I could see a better picture of the #3 that I posted in all stainless and with a pro range. I think the other elements in that kitchen might be throwing it off. Any other opinions are welcome. Why can't anything be easy?...See MoreRelated Professionals
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