Large midcentury range hood/glow ceiling.
palimpsest
5 years ago
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jakabedy
5 years agoRelated Discussions
Need an island range hood vent for my 71/2 foot ceiling
Comments (14)That do not work worth a hoot. Completely insufficient capture area at that height above the cooking surface. Cooking effluent spreads out as ITV rises. A tiny little thing in the ceiling just means a Grady nasty ceiling next to it. And you have to climb up on a ladder over the cooking surface just to get to the filter. Which people will not do. So they will never get cleaned. They will just sit there getting more and more clogged up with grease. A big giant fire hazard....See MoreDoes my range hood HAVE to extend all the way to my ceiling?
Comments (10)Here is a picture of the current set up. The vent is about 3 ft above the cooktop with a silver vent extension thing (dont know proper terminology) conecting to the current hood which sits about 22 inchs off of the cooktop right now. #1 - could I/should I reuse the duct? I would have to eliminate or reconfigure the silver thing in order to position it correctly for my hood to sit 30” above my cooktop? #2- or should I just get a filtered hood and cap the duct? #3- aesterhically, would it be weird to have the hood end about a foot above the cabinets? Additionally, you’ll see in the photo that the previous owners of the house totally rigged the electrical and it runs through my cabinet, out the bottom and into the plug next to my cooktop. Couldnt they have just added an electrical plug to hide behind the hood? Excuse my ignorance if anything I said seems crazy. I’m new to home reno and repair ☺️...See MoreOver the peninsula range hood under a coffered ceiling
Comments (8)@Beverly I'll save @opaone part of his potential response by noting that either a proper* hood is used over an island or peninsula, or the cooking zone is moved to a wall location. If the hood base has to be higher than 6 feet from the floor, then a larger hood opening will be required than those available from, e.g, Wolf Pro Island hoods. This generally requires a custom hood or a commercial hood, and the ceiling will probably need to be higher than 8 feet for proper hood reservoir sizing, unless the hood can be partly buried in the ceiling with an attic above. @opaone went the custom commercial route and his rationale is published here: https://bamasotan.us/range-exhaust-hood-faq/ -- a link that should have been noticed by anyone actually researching this topic on this forum. The island hood installation will have architectural effects on the ceiling and above. This implies that joist layout, decorative ceiling design, and ceiling lighting design have to have taken the hood system, and possibly the MUA system, into account before construction. _____ *"Proper" is exhaustively described in this forum in numerous hood threads, and presumes that the required flow rate (CFM) is achieved. For most installations, this requires matching MUA from a dedicated system....See MoreRange hood vent flush to ceiling? Retractable?
Comments (10)I would expect most "everybody" to have only experienced noisy ineffective ventilation schemes and developed an aversion to turning them on as a result. My advice to them is (a) hire a Chinese student to cook a meal for them in their home, then, the next day, while cleaning the ceiling and walls, contemplate the zen of ventilation, and (b) try to find someone with a real ventilation system to demonstrate functionality, or just observe inside any quality Chinese restaurant the lack of overwhelming odor and smoke, and outside the restaurant the monster up-blast roof blowers and the (typically horizontal structure with angled face) make-up air intake/conditioner. One's need for ventilation performance obviously must be scaled to the effluent production rates and intermittencies that will be experienced, and performance translates to size and cost. Most residential kitchens have too low a ceiling height for commercial hoods, and some aesthetics demands will be applicable. We have on this forum outlined in many threads the means by which good capture and containment can be achieved if it is desired and affordable. I think the dominating limitation is ignorance of the topic, which was my state of knowledge in 2007. But the information is out there, and I think I have seen over time here a gradual increase in recognition that effective kitchen ventilation is an issue to be addressed as best one can....See Morecrcollins1_gw
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