Help...need advice...my range hood is too low
Susan K
6 years ago
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Fori
6 years agoRelated Discussions
Is this range hood too low?
Comments (11)This is a perfect example where some people from the "form over function" camp really should not be designing kitchens. Sure, it's fine if it's a trophy kitchen that will rarely see the heat of the stove. But how many of people fall into that category? Not too many. In the end, the kitchen is primarily a functional space and any compromises really should favor its function. The upper cabinets don't have to line up in order to look good, IMHO. Move it higher to 30"-32". So what if you lose cabinet space above. How often will you be using/accessing it anyway? It's above the stove and dangerous to get to while the stove is in use....See MoreWill a range hood 26" above cooktop feel too low?
Comments (1)Each hood feels different in terms of high/low. Consider getting a big cardboard box and building a mock-up of the hood to attach to the wall above the stove. That will give you an idea of how the real thing will feel....See MoreLow ceiling island range hood help
Comments (5)Toronto Veterinarian, by long, I meant tall. The existing unit is 5" too tall. mtnfever - Those are all very nice but they are more expensive than I can afford. The Cook's Kitchen - At 5" too tall, they would have to cut into the housing to shorten it, but it's the best option so far. Lesson learned though, next time I wait to purchase. Thank you everyone for the quick response...See MoreRange with 2 ovens--is bottom oven too low for older people?
Comments (73)I sometimes wonder why so many people want double ovens. Is it necessity or extravagance? My mom had double ovens and a 6 burner stove and 2 microwave ovens, but she was the matriarch of a large Pennsylvania Dutch family. She had 6 children and at when she was the age that I am today (61) I was 19 and still living at home. The oldest 4 kids were married, the two oldest each had 2 kids. My mom watched the younger two grandchildren during the day, picked up the older two from school and made dinner for the family (6 kids, 4 sil/dil, 4 grandchildren, herself and my dad). Some nights we had extra guests, Aunts, cousins, friends. A typical meal served anywhere from 16-25 people and this was 7 days a week, 52 weeks a year. She baked her own bread, canned fruits and vegetables in the summer, made homemade jams and jellies, pickles, sauerkraut, pies, cakes, cookies, pastries all from scratch. People don't cook this way anymore. Most of my friends are making dinner for 2 to 6 people daily. I still work every day and cook bigger meals on the weekends that can be reheated during the week. Most days I am simply warming leftovers or making something pretty simple that doesn't take too much effort, doesn't take too long to prepare and doesn't cause a big mess. My typical daily dinners are feeding 1-2 people. My middle sister is our new matriarch and hosts most of the bigger gatherings. She makes dinner for the family 3 or 4 times a year with gatherings up to 40 people, but we all bring something with us so although she will use 2 ovens to make 2 turkeys or 2 hams, it is only on those rare occasions that she needs both ovens and we could probably have two people in charge of cooking the main course if she only had one oven. I am renovating my kitchen and considering a 20" or 24" range because I will get a few extra inches of counter and storage space and I use my small appliances probably more often than my oven (pressure cooker, slow cooker, air fryer, sous-vide). My air fryer lives on my counter - I use it almost every day. I love that I can cook a steak in the sous-vide and know that it will be perfectly cooked if I have dinner when planned or get delayed by an hour. Can't do that with an oven. Made a spiral cut ham with a thickened Monticello cherry glaze in my large sous-vide over the holidays and it was amazingly perfect. The glaze flavoring permeated the meat and the meat was moist and flavorful. Not sure I will ever use an oven again for to make ham. Made a prime rib in the Sous-vide as well - again - cooked to perfection. Seared the outside under the broiler for just a couple of minutes after cooking, so I did technically use the oven as well, but I need more room for my other toys more than I need two ovens....See MoreSusan K
6 years agoFori
6 years agokaseki
6 years agogtcircus
6 years agoweedmeister
6 years agomtnfever (9b AZ/HZ 11)
6 years agoThe Kitchen Place
6 years agoSabrina Alfin Interiors
6 years agoregbob
6 years agobeth09
6 years agoSusan K
6 years agobeth09
6 years ago
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