Island Range Hood - Need advice
kjenshoej
5 years ago
last modified: 5 years ago
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zneret
5 years agokaseki
5 years agoRelated Discussions
need advice on buying a range hood for my 48' bluestar
Comments (3)Unless you have a grill, I wouldn't sweat the particular fan unit or CFM's. A good large hood, yes, and quiet on the lower speeds, but I have a feeling that the diameter of the duct (larger is better) and how it exits the home is more important than the brand. If you like to grill fatty meats, then a fan hood becomes a very important subject.. Including the 'capture area' over the cooktop, and the blower power. Some of the items people like to 'grill' on top, cook very nicely under the broiler in the oven, and it helps to keep down the smoke....See More12 ft tall ceiling range hood - need advice
Comments (4)Very complicated topic. Any high cfm hood will make noise but you should go approx. 1200 cfm. To keep noise down, go with a remote blower (externally mounted on the outside of the building) - plan the exhaust to be on the side of the house where esthetics are not as important. Always go at least 6" wider than the range on an island hood (12" even better). With a commercial type range, choose a hood with Baffle filters (like a Viking). Always get the best quality hood you can afford when you go into an island. Cheaper hoods use ligher and weaker materials making the hood prone to shaking and wobbling with the opening of windows or doors. Budget minimum $4000 for a quality island hood with a blower. One of the biggest issues will be the 12' ceiling. most duct covers on quality hoods will only offer options upto 10'. To accomodate the 12' height most people will built a drywall or wood enclosure for the first 2'. Looks great. Hope this helps...See MoreAdvice needed: Island range hood for 48 inch bluestar cooktop
Comments (6)dueceluxe I'm not sure if you ever got an answer to your question, but I'm going to chime in because in 2008 I was in the same boat. We have a 48" BlueStar in a 12' island, with a prep sink located about 48" away, which is where I spend my prep time. Frankly I wish people would focus on answering the direct questions, vs. lecturing about what percentage of prep/cook/cleanup time people "should" be spending in their kitchens, or in which direction they should be facing when doing so. The OP stated they were looking for an island hood for their cooktop, not IF they should be putting the cooktop in the island. For us personally, my prepping and cooking is very intertwined, and we entertain a lot. Ergo, I want to be facing my guests while prepping AND cooking, and not facing my guests during cleanup (THAT sink is behind the prep area against a wall), so the cooktop in the island is what we did and we (and guests) LOVE it and wouldn't go back. It's not for everyone, but it's definitely right for me. Having said all that, yeah, sadly the hood is going to be expensive. We went with a Best by Broan IEX222 51" with a 1500 CFM externally mounted blower. The pros are that the thing will suck up ANYTHING at full speed. The con is that we've had it for 7 years, and unfortunately have gone through 4 control modules or transformers on the thing (everything on it stops working). So nn my frustration I'm now researching replacement hoods, which is going to be $$. It's the price you pay for the style you want. Currently evaluating Cavaliere and Imperial 54" hoods.......See MoreZline vs Proline Island Range hood advice?
Comments (2)You have come to the right place; we are always ready to help you spend money to meet code or safety or livability, as applicable. I will help set requirements. Not having either brand or model of hood, I can only address requirements that each must have for "good enough" performance. You have two cost drivers that relate to island operation, and one due to the need for MUA. Let's address these in order. Size. Ideally, one would set the hood to be just higher than one's head when bent forward to assure minimal head risk. Higher requires larger aperture area due to the cooking plumes expanding as they rise. 48 inches width for a 36 inch rangetop is an appropriate width for typical plume expansion angles (~10 degrees from vertical) with a bit of reserve for cross drafts. Cross drafts become ever more significant when raising an island hood above nominal height, so that is another issue one needs to have some confidence in containing. An island hood mounted lower than 36 inches can likely live with a 27 inch front to back dimension (exclusive of char broiling, perhaps). For higher mountings one needs to go deeper, and I think 30 inches is probably OK if you aren't too tall. Otherwise, for any intention to set the hood at 40 inches or higher, the 34-inch unit will be better. Flow rate. I usually recommend 90 ft/min for hood intake velocity at the hood aperture, based on searing and wok cooking at residential scales. However for char broiling, I would go with the recommendation of Greenheck (https://www.tagengineering.ca/wp-content/uploads/2015/02/KVSApplDesign_catalog.pdf) and call for 150 ft/min. You don't get a lot of averaging of the plume volumes with the small reservoirs of these residential hoods. (You may want to look at the thread started by @opaone at: https://www.houzz.com/discussions/5745986/commercial-range-hood-install#n=69 for how to save CFM with large reservoir commercial hoods.) Consider the 48 x 30 inch unit. The area is about 4 ft x 2.5 ft or 10 sq. ft. This could need 10 x 150 = 1500 CFM for char broiling, requiring a blower rated somewhat higher -- perhaps 2250 CFM. Without the char broiler, the 90 ft/min requirement would lead to a volumetric flow rate requirement of 900 CFM and rated blower of 1350 CFM (somewhat dependent on hood pressure losses and MUA pressure losses). You may observe that this lesser requirement is more in tune with the expectations of the hood designers. Once char broiling is called into the mix then the designers intent is defeated and a more robust solution is needed. For blowers rated higher than 1500 CFM, the duct should grow from 10 inches to 12 inches. In addition, I would recommend that the blower not be in the hood, but mounted on the roof or outside wall, and a silencer be used in between. This will greatly reduce noise. MUA. Whatever volume of air goes up the hood to the outside has to be matched by the volume of air introduced to the kitchen from the outside via whatever means are adopted, and in many locales heated when the ambient air temperature is cold. Many paragraphs can and have been expended on this subject, and I would appreciate your searching them out before asking about what is still unclear. Fantech makes MUA systems for residential use, as well as silencers....See MoreUser
5 years agolast modified: 5 years agoPatricia Colwell Consulting
5 years agoJudy Mishkin
5 years agofriedajune
5 years agolast modified: 5 years agoJudy Mishkin
5 years agolast modified: 5 years agoHelen
5 years agozneret
5 years agolast modified: 5 years agokjenshoej
5 years agokaseki
5 years agokaseki
5 years agoFrank McGuire
3 years agokaseki
3 years ago
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