Wall Mount Range Hood - Need Advice

4 years ago

Hello

I purchased all my kitchen appliances except for the range hood. There are so many brands getting overwhelmed by the choices. I have to admit that I am particular about style and function. I purchased a 30" gas thermador range. I am looking for a 30" wall mounted ducted range hood with a deep capture of the range top and has a high CFM. Also, needs to be quiet - therefore a low Sones rating at the highest speed. I prefer a contemporary look with straight lines. Anyone have any suggestions?

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PRO

Patricia Colwell Consulting

4 years ago

IMO vent-a-hood is still my go to. They fuction well maybe not that quiet but it runs while you are cooking and first item of business is that it captures smells and greaseturn it off when done .

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Comments (6)

kaseki
4 years ago
The only way to avoid noise with a fan moving high CFM is low fan rotation speed from a large blade diameter -- think Casablanca ceiling fan. For realistic residential kitchen ventilation, the best approach is to use an external (e.g., roof) blower with a silencer in the duct between blower and hood. Duct size should aim for 1000 ft/min or so at full power, taking into consideration the actual achievable, not rated, flow rate.

But before you try to simultaneously evaluate all of the possible hoods and blowers against your goals, be sure you know what the goals (requirements) are, or should be. Please read various hood related threads on this forum to quantify necessary CFM (rather than "high") as well as other parameters such as hood size. For your next reno, plan to solve the ventilation approach before solving the cabinet design; in some architectures before closing the ceiling or wall.
Frances thanked kaseki
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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.
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Whenever you're picking an island hood fan you want to make sure the fan you are picking is one size bigger than your stove as island hoods need to be able to capture any smoke and steam that would otherwise escape from the sides of the hood. As for how strong you should go, the way we like to determine what you need is what the maximum BTU's of all your burners is. Every 10,000 BTU's you want to have 100CFM, for example if your stove produces 50,000 BTU's you'd want 500CFM or more. If you require more than 600CFM then I would highly recommend using an 8" duct in your home and on your hood, as a 6" duct can typically only produce a maximum of 600CFM without creating unnecessary noise. You mentioned that you only cook about a dozen time a year so it does not sound like you need anything fancy or overly powerful, but when buying cheaper units you need to be careful as in most cases it is cheaper because the parts on the inside are cheaper. A unit that's $200 may produce the same CFM as let's say a $1000 unit but the $200 unit more than likely will be much louder, less efficient and have more plastic parts in it and if you have a gas stove you should be very weary about the amount of plastic in your hood as it may break down on you in the future because gas stoves tend to be hotter. Also, what people are saying about glass hoods is true, they do get dirtier faster and require more cleaning. They also have a much smaller surface area where the steam/smoke can enter compared to a pyramid still range hood so that is also another thing to consider.
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I guess it's done per the comment above?? I was wondering about cracking too! I see photos all the time of what looks like one large tile slab w/ a wall mounted range hood on it, but wasn't sure. Thanks both of you + have a nice weekend!:)
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Say what? I've had gas stoves from antiques to 48" "professional" ones installed next to the drywall. The IRC, building, and fire codes are silent on this. The installation for various appliances may place clearance limits, on the side/rear, but many that have a raised rear (i.e. not drop ins) have 0 rear clearance requirements. Drop-ins typically have a 6" limit on the rear. And none of this has squat to do with gas versus electric. The only thing different about gas appliances typically is venting and the requirement for CO detectors.
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nanj
4 years ago
We chose a Vent-A-Hood for our new home. We've been in the home for 7 months and I am very happy with the hood's performance. We installed at 36" hood (2 blower units) over a 36" induction cooktop and it does a terrific job. I can cook fish, stir-fry, fried chicken and there are no odors in the rest of the house during cooking or after. I usually run it on level 2 from when I start heating the pan until a couple of minutes after the heat is turned off.

One of my "must haves" for our new house was quality cooking ventilation and I nailed it with Vent-A-Hood. I wouldn't say it is super quiet but it doesn't sound like a jet engine over my head. I don't find it annoying but my husband can't talk to me from another room when I have it on.
M
4 years ago
Please note that you should ideally have a 36" hood over a 30" range, in particular if you have a gas range.

Around here, most of the contractors already know that and this seems the standard configuration in new construction. In other parts of the country, contractors frequently don't inform themselves as much about what it takes to make a kitchen really functional vs. just making it look pretty. So, it is often on the home owner to point out these technical details.

As you mentioned that you want a hood with a deep capture area, I'd like to give a recommendation for ModernAire. We have one of their hoods and are extremely happy with it. Due to various constraints with a deck right above the kitchen, we couldn't get a remote blower nor an inline filter. So, things are a little noisier than we'd ideally have liked it.

But since ModernAire builds all their hoods to order, we got exactly what we wanted. Our hood it mounted above head height and is extra deep to easily capture the front burners, even when you consider the expanding plume.
opaone
4 years ago
Second the recommendation for 36" wide hood. It will capture better and personally I think a wider hood looks better.

More: https://www.gardenweb.com/discussions/5161173/hood-faq
PRO
HALLETT & Co.
4 years ago
If quiet is the goal, get an in line vent. The ‘hood’ in the kitchen houses the light and the filters, the actual blower is located in the attic. Costs more but much much quieter.

Wall Mount Range Hood - Need Advice

Patricia Colwell Consulting

Comments (6)

kaseki

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opaone

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