Help! Custom Range Hood Pro Advice Needed for My Dream Kitchen
I am nearing the end of a complete remodel of my kitchen. We have waited until almost the end to install our gas range which will operate on propane. We have ordered the correct parts from the manufacturer. I need advice on the range hood dimensions.
The range is 36 inches wide and as recommended we have allowed 48 inch width for the custom hood which will be constructed of 2 x 4's and covered with fireproof wall board which will be painted.
The floor of the hood which will contain the exterior exhaust fan and light and will have a stainless panel facing the burners. The front will have a shallow arch which will be approximately 3 inches below the floor of the hood.
Safety is most important, but I am also trying to achieve a particular design look. The ceiling above the range is a mere 84"H so I have little space to work with. The installed range height will be 34.75" which is the same as my countertops. That leaves me with 49.25" for a safe zone and the hood. The projection of the hood has been recommended to be 22" but my husband thinks 24" would be better. I think this might overpower the space. I would like to have a mantle on the front of the hood. The picture below is similar to what I am trying to achieve on a smaller scale sincethe photo design is obviously a kitchen with much taller ceilings, but the curve of the arch is about right and my mantle would be smaller.
Q. Is it safe to have the top of this arch 24" above the range top which would put the floor at 27"-28"? Should I put ceramic tile on the inside of the arch as further fire-proofing or will painted fireproof board be enough? I really need your help as we are stalled on this project until we get some answers. (Photos above & below)
This photo shows the dropped ceiling which will have wood with crown trim and a light fixture hanging over the island. The backsplash has been painted and is awaiting tile.
This is the style of the range hood I would like although mine will be smaller and more streamlined.
(Houzz photo and inspiration)
Island which is between range and sink.
I am hoping for some advice which will focus on safety while taking my design goal in mind. Thank you for the time you take to respond.
Comments (11)
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Comments (11)Wow--what a nice space you have to work in, and you've obviously put a LOT of thought into it. In reading your list of things important to you, you said: Ability to interact with others while prepping/cooking, with space to cook with family/friends My first thought was that the people sitting at the island are going to be waaayyy too far away from you to be able to visit with you while you prep and cook. If your kids are doing homework there, it's gonna be a long walk for you to go around and offer help (and you know they'll be asking!), because you won't be able to see what they're doing from your spot next to the prep sink. I can say this with confidence, because my own island is 8'X 4.5 ft, and when people are sitting there, 4.5 feet away from where I'm standing, it's at the outer edge of being a comfortable visiting distance--sometimes, it's slightly hard to hear them speak. Also, you will not be able to reach to the center of your island, making anything that's in the middle too far away to use easily and also making it hard to wipe off. If you put something decorative there, it may well block the view between the seating and you--which again, makes it hard to socialize. If it's your heart's desire to have a huge island, go for it, but just keep some of these things in mind as possible drawbacks. The second thing that jumps out at me is that the oven door appears to open across the doorway to the covered porch. I'd consider putting the oven to the left of the cooktop/induction burner and moving your pantry cupboards to that wall instead. I'm sure that others will chime in with ideas on this, there are some really great design minds on this forum! I agree with your idea of moving one of the dishwashers, presumably the one to the right of the sink? It's awfully far away from the dining room and the prep area, two places where dishes are most likely to be soiled. Putting it closer to the butler's pantry might make it easier to dispatch dishes coming in from the dining room, and if you're going to store your china or "good dishes" in the butler's pantry, it will make it easier to put them away as well. One thing I did with my recent remodel was look at my layout (amply tweaked by the folks on this forum) and "mentally" cook a meal, getting everything I'd need, prepping it, serving it, cleaning up, loading/unloading the dishwasher and putting things away. This gives you a "mental video" of how the kitchen will flow, and will also help you place the things you use when you prepare a meal. Others are sure to chime in with more suggestions for you--as I said, there are some really talented people on this board. Best of luck, it's going to be a "wow!" kitchen for sure. Don't forget to post pictures when you're done! Cj...See Moreneed help finding a kitchen vent hood for pro range
Comments (5)We used a Tornado II by Zephyr. It's an insert that we built a hood around to fit my situation. I saved quite a bit of money by buying my insert directly from an ebay dealer that I bought almost all of my appliances from. (saving-u-money) is his eBay handle. I can provide more info if you want to compare prices. Here's a photo of my hood. Though not completed, you can see how a liner works. You can also download a PDF info from Zephyr that will give you a drawing, schematic, and other info that will show you exactly what you will need to do this. I love my hood. The photo online shows that they've redesigned it a bit. Mine actually looks like the Tornado III, but I know it was a II with 1,000 CFM. FWIW, I love my hood. It's a powerhouse and doesn't blow you out of the water. It's a solid whooshing sound, not whiney and tinney. My brother lives next door about 300' away. (We both have 1.5 acres.) He has called me before to ask, "When's dinner?" because he can smell what I'm cooking. My kitchen vent is away from his house, too. When I've told him that I'm not grilling and I'm cooking inside and not outside, he can't believe it. It has to be this powerful hood. Here is a link that might be useful: Tornado II...See MoreNeed help around the range hood area of my kitchen
Comments (7)I've had this kind of arrangement in this house for 32 years. Yes, a better hood will do a better job of keeping them clean, but every now and then I take down all the pots and give them a good wash. The ones that are used all the time (about 3!) are never dirty but the others do eventually accumulate a bit of grease and dirt (and in my house, dog hair!). I still prefer my pots where I can quickly and easily get to them and I simply don't have enough storage in my kitchen to have them anywhere else unless I get rid of a lot of cooking stuff that, while only used occasionally, is needed when the occasion arises....See Morecustom hood for pro range?
Comments (10)Go with 8" or 10" diameter and make sure the insides of the duct are smooth (i.e. no flexible tubing). If possible, avoid bends and avoid having to use rectangular ducts. But sometimes, that's all you have to deal with. For a 36" gas powered range, you probably want to look at about 1000CFM. You frequently see a guideline here, that optimal flowrate through the hood aperture is 90 feet/min. For a 7 sqft aperture, you would nominally reach that at just over 600CFM. But in practice, you hit all sorts of performance losses. A frequently quoted rule of thumb is to add another 50% to account for that. And that gets you to almost precisely 1000CFM. There is no reason why you would need to buy the hood from the same company as the range. A custom-built hood is great. And in fact, some of the commercial designs might work better for you than an off-the-shelf consumer hood. If you are worried about hitting your head on a 27" hood, install it higher. If you think that this would impact efficiency too much, install shrouds on the side (upper cabinets can sometimes do double-duty as shrouds). A big part in how well a hood works is make-up-air. If the hood can't suck in air, then no matter how great its design, it simply won't be able to do its job. In some parts of the country, all you need is a permanently open window on the other side of the room. In other parts, an expensive heated MUA system is needed. And of course, if you have any other gas powered appliances (e.g. furnace, water heater), code might make you install a MUA system anyway, as backdraft is a very real problem. CO poisoning is no joke. In general, if you have the option, an external blower is a much better choice than an internal blower. It'll inevitably be quieter. But if you want it even less noisy, investigate whether you can install an inline noise muffler. These things take up space, so many people simply don't have a way to put them anywhere. But they are effective....See More
GreenDesigns
5 years agolast modified: 5 years ago
live_wire_oak
5 years agolast modified: 5 years ago
PRODebbi Washburn
5 years agoYou cannot do such a large arch - the overall height of this piece will be approx 18" ( 84 - 18 = 66 ) Do a 2" - 2 1/2" arch on the valance. If you do a column on each side you could then do a crown molding detail that will return on the column and not interfere with the doors of the cabinets. The opening underneath needs to be based on the actual exhaust unit that is required for your range - your appliance folks should be able to help you with that. It will be a challenge since you have a reduced ceiling height and you have an offset vent line ( which needs to be changed - in most areas flex duct is not allowed ).
You could also do a chimney style
Here are a couple of pictures for short mantles you could create
Good luck - I hope you can figure something out!
opaone
5 years ago
Tootsie
5 years ago
Aglitter
5 years ago
kaseki