Wall mounted hood recommendations
Kristen Klassen
5 years ago
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5 years agoPinebaron
5 years agolast modified: 5 years agoRelated Discussions
Any recommendation for a slim, wall-mount range hood?
Comments (0)Hi there- I am looking for recommendations for a slim (12" high max) 36" wide wall-mounted range hood with direct back ventilation (cannot use chimney). This hood is not going under a cabinet, but under a row of casement windows, and the hood bottom edge will be mounted at 30" above the cooktop. There seem to be many undercabinet models that might "work", but aesthetically they seem odd - a barrel style, truncated pyramid, french bell, or canopy style might work best. Thanks so much for your help - it's amazing how much information can be found on this forum, and I really appreciate the advice....See MoreNeed recommendation for economical wall mount chimney hood
Comments (10)I'm not a representative, I promise, but I can really recommend Luxair: Following a recommendation from my sister, in London, who has one, I bought an Italian manufactured hood, brand name Luxair. For once, they're MADE in Italy, not just designed there, but made in China, as many other brands are, which was important to me. I also checked out the technical specs via their UK website, which was very informative and helpful. LuxAir is sold in the US by rangehoodstore.com, based in Brooklyn, New York. Their service was excellent. MY GC liked the hood and confirmed all the stuff needed for installation was included. They have very cool looking glass hoods as well as stainless steel (my sister has the glass one). Mine cost about $750, delivered to CT - a 40" stainless steel hood, which performs well. Here is a link that might be useful: Rangehoodstore.com - Luxair hoods...See Morerecommendations on wall mount vent hoods
Comments (0)Am looking for recommendations on wall mount vent hoods please? What did you buy? Do you like it? Regrets? Happy? Pics if you can.. I’m going to need a 36” wide stainless over a 30” pro type range.. stainless steel - interior vent size is negotiable- price depends on brand / ratings but would like to keep it under $1000 or less.. thanks!...See MoreNeed recommendations for 42" under cabinet mounted range hood
Comments (7)I won't recommend specific hoods that I haven't owned. Performance requirements first, cost vs. aesthetics to meet performance second. Assuming a wall hood... Overlap is needed front-to-back as well as side-to-side. Assume a hood entry aperture of 42 inches by 24 inches (from a 27 inch deep hood). This is a hood entry aperture area of 7 square feet. You will need 90 CFM/sq.ft. for containment of hot gas combustion products and hot oil from stir-fry. So the requirement is to be able (on high) to pull 7 x 90 = 630 CFM. To do this with typical pressure losses in baffles and ducts, a 900 CFM rated blower will likely be required, consistent with your plan. However, this assumes that the house interior pressure is not reduced (relative to outside) by more than a few hundredths of an inch of water column. Most code authorities now-a-days will be enforcing make-up air (MUA) above 400 CFM (rated). You will need either a large duct opening outside with damper and minimal filtering (perhaps dumping air into a mud-room or basement with a powerful enough heater, or a powered MUA system with filtering and heating, depending on environment. The latter alone will eat your budget. For the hood itself, one is best served by a commercial-hood-inspired configuration (often called "Pro") with a capture volume before the filtering and baffles for filtering. Ducting out the wall or up through an attic are both appropriate, but using a remote blower and intermediate silencer will yield a lower noise configuration if enough duct length is available. No matter which duct layout is chosen, capture volume and baffle filtering will preclude a thin under-cabinet hood. Bottom line, a kitchen ventilation system suitable for the specified range may not cost as much as the range, but will not be far behind if the residence is to be kept free of greasy wet cooking effluent and the hazards of dropping your house pressure are to be avoided....See MoreKristen Klassen
5 years agoKristen Klassen
5 years agoPinebaron
5 years agoKristen Klassen
5 years agorantontoo
5 years agoPinebaron
5 years agolast modified: 5 years agowdccruise
5 years agoUser
5 years agokaseki
5 years agoPinebaron
5 years agolast modified: 5 years agoBT
5 years agoPinebaron
5 years agoopaone
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5 years agolast modified: 5 years agoKristen Klassen
5 years agoKristen Klassen
5 years agoopaone
5 years agoPinebaron
5 years agoKristen Klassen
5 years agoBT
5 years agoPinebaron
5 years agolast modified: 5 years agoksc36
5 years agokaseki
5 years agolast modified: 5 years agoPinebaron
5 years agolast modified: 5 years agoksc36
5 years agoPinebaron
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5 years agoKristen Klassen
5 years ago
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