Paths for venting range hood to exterior

needsometips08February 10, 2009

I am not sure what forum is best for this question, but someone recomended here, so I am giving it a whirl.

I will be getting new cabinets and a new 30" slide in smooth-top electric range. I've gotten 3 cabinet estimates and they aren't thrilled with my desire to install venting so I can have a hood that vents to the outside over my range. 2 tried to tell me that they didn't think it would be possible due to potential for support beams in the path, and one tried everything under the sun to convince me to go with a downdraft range.

So here I am looking for ideas of how to at least get started with mapping out possible paths for ducting, identifying the ideal scenara (plan A) and subsequent plans B and C if that doesn't work, and what I need to do to uncover which scenario will work best. Do we need to cut out a huge chunk of drywall from the formal dining room side to see what is where?

There is a second story over this. Here is the layout - and you can ignore the island part:

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sombreuil_mongrel

If your wall cabinets do not extend all the way to the ceiling, the duct can be run above the cabinets and exit to the right side. If the ceiling in the DR is the same height as the kitchen, and the floor joist direction cooperates, the duct may run through the ceiling over the DR. Some exploratory action is called for.
Casey

    Bookmark   February 10, 2009 at 7:15PM
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jejvtr

"they aren't thrilled" - problem 1 - who is 'they' and why aren't they thrilled? Venting should be a priority in a new/reno kitchen - "they' must be people who don't cook or clean

Are the plans set in stone/cabinets ordered? If this were my kitchen I would have the range moved to the right & install proper venting straight out the exterior wall

That said, if the plans are set - You could go up make a right elbow (which cuts the down on the efficiency cfms of unit) - that would take some exploring to determine the ducting can go that path - If the kitchen walls are open now - you shouldn't have a problem figuring

Don't bother with downdraft - just do a search here or over on kitchen forum - 1st thing people who do renovate is rip our the ineffective/worthless downdraft

good luck - & I would have a serious conversation with the person/people responsible for your kitchen design - why wasn't this part of the design from the start?

    Bookmark   February 11, 2009 at 8:35AM
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sailinggal

Venting our range hood was about the most challenging part of our remodel. Our range is on an interior wall that is adjacent to our formal dining room, too. An additional issue for us is that just outside the dining room is a screen porch.

Our floor joists did run the "right" way - revealed the minute we took out the old cabinets. But our first idea, going directly out to the right, landed the vent in the soffit of the porch. So we had to do 2 right angles and come out above the window (which is roughly where your doors are). Total run is probably 12 feet so when we did the calculations based on our range hood (Zephyr Venezia), we were fine in terms of CFMs.

Our cabinet maker and the sheet metal guy had a heated argument about how to run the venting (sheet metal guy was lazy, cabinet guy knew it could be done but would be challenging).

In the end we used rectangular ducting and ran it in the space between the floor joists in the first run, then a slight dip and up against the floor joists to the exit to the outside. Our upper cabinets go to the ceiling and include about 4" of crown molding, so I actually didn't lose any cabinet space. Is that an option for you?

The rectangular ducting (10 1/4 wide x 3 3/4 high x 6 long, I think) provided the same exhaust capabilities as the 6" or 7" round we had originally thought we would use, and allowed us to "hide" it above the cabinet, in the space between the cabinet box and the ceiling that is now beautifully covered by crown molding.

I don't have pictures with me, but I could probably post some later tonight if you wanted to see how we did it. I think you can also email me from my page.

    Bookmark   February 11, 2009 at 10:39AM
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needsometips08

Thank you all for your responses. I couldn't agree more that venting should be a priority. We are still in planning stages so nothing is set in stone yet.

Sailinggal, your experience has been so helpful.

The one cabinet guy who I am leaning most toward going with (he's custom) is the one who is giving me the least flack about this. He is the only one who even puts any merit in venting to the outside. However, he did believe that you could not use the rectangular vent for the entire run. He said you'd have to convert to round at some point. So that is good to know that you used rectangular the whole way and it works! Rectangular would be so much easier! And yours sounds a little more complicated than mine would be, and it still works, so that gives me hope!

If we went through the cabinets, that would maybe be an option. I ran that idea by the custom guy this morning and he said it would be a last case resort, but likely do-able if we absolutely had to. It's complicated by the fact that it would have to run through a to-the-ceiling hutch with glass mullion doors.

I would love to see pics of what you did. We could use any help we could and would maybe even be able to use yours as a model. That would help us maybe in even knowing what we need to tear up in terms of sheetrock to explore what's inside. I will try to find your email on your page.

    Bookmark   February 11, 2009 at 9:39PM
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kitchenredo2

Regarding the shape and size of the ducting, I would check with the manufacturer of the hood and the building code for your jurisdiction. The last thing you want is to do the duct work and then find out it was not done to code and have to rip it out.

    Bookmark   February 12, 2009 at 11:22AM
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eandhl

It there a reason the range can't be moved down to the right? If there is then I would consider over the range go up as high as you can, turn to the right as you face range and go directly out the wall.

    Bookmark   February 12, 2009 at 1:07PM
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sailinggal

I'm back, sorry it took so long. The link below will take you to a series of pictures - before, after, and "final," to show you what we did. I didn't have any pictures of during - that is, with part of the ceiling taken down and the ducting running in it. I think drywall happened the day after the ducting was done and I had no chance to take pics!

I hope this is helpful.

Here is a link that might be useful: SailingGal's hood vent adventure

    Bookmark   February 12, 2009 at 9:48PM
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fandlil

I agree with a previous poster that going above your cabinet, then turning to the right until you reach the exterior wall, and then vent to the outdoors. The height of your ceiling is obviously a consideration, as is the height of the cabinets you are planning. Ideally, if you have a soffit above the cabinets to the right of the range, the ductwork can be hidden in the soffit. An alternative would be to position the range to the right of its present planned position, so that it will be against the exterior wall. That will simplify the installation.

Other considerations: needed cfm capacity, distance between range top and hood, minimizing noise level, etc. These are covered in detail in previous threads in the KITCHEN forum. Do a search there and you'll learn more than you ever wanted to know about kitchen exhaust systems. It is a complicated and frustrating thing, but you're lucky that you're planning it now. For many people it's an afterthought, when it's almost too late to do it right.

    Bookmark   February 13, 2009 at 11:56AM
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Fori is not pleased

Even if you don't have a soffit to run the thing through, you might not mind having the duct in the cabinets. I know I wouldn't, being sort of short and not absolutely enamored of high back-of-the-cabinet storage.

If you move the range over to the right to give easy venting, you'll have to move the table and redo the entire layout.

    Bookmark   February 13, 2009 at 12:59PM
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kaseki

Ducting can be rectangular over its entire length, except where it has to transition to some other sectional shape at one end or the other. Rectangular duct of the same area as circular duct has more friction (pressure loss), but using transitions just to get to circular may induce enough flow disturbance that there is no net advantage in doing so. And in some configurations, a larger area rectangular duct can be fitted than circular.

Duct size should strive to keep the air velocity under full fan flow in the 1000 to 2000 feet per minute range. This minimizes depositing the greasy effluent particles that are too small for the hood to collect in the duct. In other words, if a modest ventilation fan is used, don't go for overkill in duct size.

kas

    Bookmark   February 16, 2009 at 9:50AM
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okinawan

I am having the same problem---I posted a photo of my problem on another entry in the kitchen forum. Thank you for posting the photos, SailingGal!!

Thanks for the post..this has been helpful!

    Bookmark   March 4, 2009 at 7:22PM
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