36 inch range hood 6 vs. 7 vs. 8 inch duct?
S Ever
5 years ago
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vinmarks
5 years agokaseki
5 years agoRelated Discussions
36 inch rangle plus single vs. 48 inch range
Comments (8)Cathy: Every situation is unique. I was in the interior design and general contracting business for years so my perspective comes with a bit more bias on the esthetics than you will typically find on the appliance forum. As mentioned, every space is unique and in some kitchens a 36" range would look out of scale and tiny. In other situations a 48" would look ridiculous. Some kitchens require a 60". In my particular case, my kitchen begged for a 48", so I went with a 48" bluestar with a grill and a griddle. In my experienced opinion it is perfect for its space. I have a 54" hood with no upper cabinets (just open shelves) on my "range wall" which helps to not make things look too top heavy with the large hood. My range wall is also aprox 12 feet if memory serves correct so the 48 inch was a natural choice as it takes a nice even third of the space. Most, if not all, wall ovens are also very modern looking but therefor date themselves so if you have a traditional style kitchen it may not look so good down the road. From a function standpoint, I would have to agree with nyc. I think you would get the most versatile setup with gas range and electric wall oven. I will say tho, that the small oven on the bluestar is a champ. In my experience it gets very even and accurate temps. It fits a standard half sheet cookie sheet. To be honest I use the small oven more often then the large one. Another point....on the functional side of the equation, a 48" allows you to have a grill and griddle if desired. If you do go 36" route, my personal recommendation would be a grill. I love being able to grill inside, and this very very very cold and harsh winter we just had in ontario just reaffirmed that an indoor grill is a blessing in cold climates. I do like my griddle as well but a portable griddle can stradle the top of two of your burners on a 36" if a griddle is desired....See More6' vs. 8' vent duct
Comments (6)Not an expert, but in general, the larger duct and the shorter the duct, with the least bends, the better. It's not the range per se that determines how much ventilation you need, but how you cook, considering the power the range has. Just frying bacon can require some venting. Most folks don't much mind the heat an oven gives off, but rather the smoke-(grease), steam, and odors of cooking on the burners. This is so subjective to how you cook, or how you might start cooking with your new range. Some folks can manage with a window cracked open. Others need the max ventilation. Grilling is obviously the max. But you can also grill on a pan. Most folks don't run their fans on HIGH for most of their cooking. Only for certain tasks. Remember that as you suck air out of your kitchen, it has to be replaced from somewhere else. If you want to have a large ventilation system, I would determine how much work it would be to replace the ducting. Of course you can use a reducer, I'm not familiar (knowledgeable) if it would increase noise beyond what a 6" duct would produce. I would also guess that 600 CFMS is more than enough, but that size would also work better with a 7, or 8, or 10" duct....See MoreNeed Vent Duct Advice....10 inch connected to 8 inch?
Comments (25)advisor - maybe we just are reading this differently: "contractor is saying we can run 10 inch off the hood and then "choke it back" to the 8 inch for the majority of the run. " You see , only an idiot would got to the trouble to install an 8" to 10" transition at the hood and then immediately add another one going in the opposite direction to go back down to 8". So what is likely happening is there is the takeoff at the hood at whatever size to 10" for a run of between 2 and 24 feet at which point there is to be another reducer of 10" down to 8" for the rest of the run - or majority as o.p. says. This leaves a big belly in the middle of the assembly. If you think this is good design then you are certainly entitled to your opinion, but fancy website aside I say you're wrong. You are correct about the transitions 8" to 10" is quite common , you can get one of the shelf at your local home depot, and VAH will even sell you one. They'll even sell you one of their wacky 8" plus 6" dual takeoff to 10" round if you get one of their larger hoods. BUT, I'm not letting any contractor go from 8" to 10" back down to 8" again in our projects. You can do what you want, and I'd suggest mrd gets someone that knows what they are doing locally to advise him/her because 1. neither you or I are on site to see what's actually going on, 2. have not been engaged to design the system, 3. seems that the onsite HVAC guy is not quite on the top of his game based on the quoted gameplan. RE: the 600 cfm, might be enough, but what if it's actually not in this case. Are you going to pay for the swap, refund the consult fee, ect.??? I know 900 + will work because it there is a lot of xtra headroom built in. It might cost more, or maybe not as VAH is proud of their hoods, but that cushion is nice. You also do not mention how loud that VAH is going to be especially on full tilt ! May not be important to mrd as (s)he didn't mention it - but what if it is???? Doesn't seem prudent to make a rec to a stranger that is too conservative - but hey it's a free country....See MoreNew 48 inch range - DCS vs. American Range vs. Five Star
Comments (3)In general: I have had open and closed burner gas tops and closed are 100% easier to clean, I would never never get open unless I had daily cleaning help. The BTU rating on the highest burner is important, as well as a very small BTU simmer burner. I also need continuous grate to slide a pot over, and prefer mechanical knobs to electronic keypads. There are some cooktops where the grates are too high off the burners and there are complaints of a feeling of under-powered burners despite the BTU rating. I think this whole open burner for the home thing is nothing short of ridiculous, it is more of a high volume restaurant issue, but his is gardenweb... I do not like the performance of gas ovens. I like electric and I love the functionality of convection. I would never buy an oven without convection. So I would vote for closed burner gas cooking and electric ovens....See MoreM
5 years agoS Ever
5 years agokaseki
5 years agolast modified: 5 years agoAnglophilia
5 years agoS Ever
5 years agoM
5 years agoJerry Jorgenson
5 years agoMilo Pompeii
5 years agovinmarks
5 years agokaseki
5 years agovinmarks
5 years agoUser
5 years agokaseki
5 years agolast modified: 5 years ago
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