If you were buying new kitchen ventilation.. what would you buy?

fly-weightFebruary 11, 2012

Based on your past experience.. what would you buy for a gas range?

Thank you for reporting this comment. Undo


    Bookmark   February 11, 2012 at 1:47AM
Thank you for reporting this comment. Undo

Your topic says ventilation and your message says range.
I looked b/c of my kitchen vent. ?s.
Likely you'll get more responses by correcting this, and in addition to budget, people often ask posters for what the venting situation is going to be and what the cooking is like (are you a baker? a routine cook, what?0

    Bookmark   February 11, 2012 at 9:11AM
Thank you for reporting this comment. Undo

I believe the OP means what vent would you buy for a gas range. Well at least that's how I interpret it.

I just bought a new hood with a motor (and a spare) that is made by Independent. They got excellent reviews here. Unfortunately the company went out of business but you can still find them through eBay and distributors who are trying to get rid of any leftover inventory. The guy I bought it from on eBay is "xtrainventory". I know others on here have used him too.

In my current kitchen I have a Viking pro chimney hood. It has a 1200cfm remote motor. It does a great job. Next house will have it vent out the wall right behind the range, no remote blower needed. I love the ease of cleaning the baffles.


    Bookmark   February 11, 2012 at 9:30AM
Thank you for reporting this comment. Undo

AH..I see how my post is confusing..
I will be cooking with gas, not electric. I do some Wok cooking and lots of canning, ie mosture from a canner will be released. There is NO BUDGET. I believe buy the best product you can. I want the unit to be QUIET and EASY to clean. While I have had a Faber for 14 years and it is easy to clean I cannot say that is it quiet.

    Bookmark   February 11, 2012 at 1:43PM
Thank you for reporting this comment. Undo

"No budget" - you sound eerily like my better half spends.

Well, in any case, I like Modern-Aire.

Quiet enough for me and cleaning the baffles is a snap. Just chuck them into the dishwasher.

    Bookmark   February 11, 2012 at 2:37PM
Thank you for reporting this comment. Undo

A brief repeat of the basics:

The hood should overhang the cooking zone such that a 45-degree expanding cone from each pot, wok, or pan is intercepted by the hood.

The flow rate (corrected for pressure losses) should be at least the aperture area (square feet) of the hood times 3 feet per second times some guess factor ( less than 1.0 ) that accounts for baffle effectiveness in increasing air velocity in the baffles close vicinity and for interior hood shape. Conservatism in performance would assume the factor is one, while conservatism in price and visual obtrusiveness would hope for 0.5, perhaps.

Actual flow rate for typical installations may be only 2/3 that for which the blower is rated at zero static pressure, even with an active make-up air system.

Duct size at full power should allow the air velocity to be 500 to 1500 feet per minute depending on, respectively, whether the ducting is in a warm environment or cold environment.

Make-up air always equals what gets out through the hood. The goal is to supply this without drawing it from wall switch covers, window seal leakage, and backdrafting of furnaces, hot water heaters, and fireplaces. For high flows this requires a system that is at a minimum passive, and at a maximum uses PID control to keep the house pressure constant at a very small negative pressure independent of fan speed or use of other fans, appliances, and fireplaces.

Although my hood is a Wolf, made by Independent, there have been several kudosi given to ModernAire on this forum, who will be happy to build a tailor-made configuration.

An external blower and intermediate silencer will minimize kitchen noise.


    Bookmark   February 11, 2012 at 3:12PM
Thank you for reporting this comment. Undo

No budget? Not a reality in my world, but if it were I'd go with the ModernAire with high cfms and external blower with silencer. It'd be gorgeous, suck like a beast, and do it ever so quietly.

    Bookmark   February 11, 2012 at 7:07PM
Thank you for reporting this comment. Undo

After researching our options for a BS 60" range, we decided on a Modernaire (custom) with Abbaka remote blower (1400 cfm) and silencer. We are doing a new build so we have to add conditioned make-up air which adds to the overall cost.


    Bookmark   February 11, 2012 at 7:56PM
Thank you for reporting this comment. Undo

Has anyone ever seen or heard a futuro futuro running? I love the modern look of them, but really hard to find reviews? I think there was a post on here a while back but I cannot seem to find it?

Modern air only has one really contemporary style available, maybe I will have to consider it.

    Bookmark   February 11, 2012 at 8:10PM
Thank you for reporting this comment. Undo

Modernaire will make u any hood u want - ur dream hood. We designed a hood to work with a two story volume kitchen. We are doing our hood in polished stainless and it is approx 5 ft tall x 66" wide.

    Bookmark   February 11, 2012 at 8:39PM
Thank you for reporting this comment. Undo

Modernaire seems to be the way to go, especially if you're not facing a budget constraint.

    Bookmark   February 11, 2012 at 10:18PM
Thank you for reporting this comment. Undo

The goal of kitchen ventilation is capture and containment. Without both functions, there is no effective removal of cooking effluent.

Images of modern kitchens put into magazines might be grouped into three categories: Those with no hood at all, those with a hood emphasizing aesthetics, often with curved glass surfaces, and those with a hood that looks like an aesthetically tolerable but generally physically intrusive commercial design.

No hood means no capture and no containment. These are poser kitchens intended to impress the caterers' delivery persons.

Small aperture hoods with larger swoopy glass canopies may succeed in capture if their canopies are large enough, but can fail at containment due to the inadequate volume of the canopy and inadequate shape of the canopy, leading to effluent curling back out of the hood. Such hoods will be inadequate for smoky or greasy cooking such as wokking.

Commercial hoods look the way they do because the design is effective. "Pro" residential hoods try to emulate this effectiveness while improving on their look.

If I intended to engage in serious cooking on a 60-inch range, I would want a seriously effective hood design overhead. I don't think a massive hood is out of scale over a massive range.


    Bookmark   February 12, 2012 at 12:01PM
Sign Up to comment
More Discussions
Switching out the cooktop and microwave in new construction
I just purchased a new home, but after the selections...
Custom Panel on a Jenn air french door counter depth fridge?
Hello, want to know if it's possible to have custom...
Fhiaba column refrigerator freezer anyone?
Has anyone seen these in person or have in their kitchen?...
Viking open burner advice needed
I have a chance to buy a Viking open burner 36"...
Stopped in the appliance store that our builder likes...
Mini Soda
Sponsored Products
Home Styles 5 piece Black & Cottage Oak Dining Set - 5168-318
$567.42 | Hayneedle
TRIBECCA HOME Kylie Rustic Birch 5-piece Traditional Euro Dining Set
Robert Abbey Albert 8 3/4" Wide Nickel and Glass Pendant
Lamps Plus
Fruit Basket Kitchen Box by Alessi
$140.00 | Lumens
Watson Bar Stool - Lucky Turquoise Blue
Joybird Furniture
Hooks Wrought Iron Hook Multi Colored Lily
The Renovator's Supply, Inc.
Sunny Designs Sedona Collection Seven Piece Dining Set 1245
Beyond Stores
Kartell | Battista Table
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™