Real-World CFM Needed
We are in the process of remodeling our kitchen. One of the sticking points is the range hood.
Our range is a Monogram all gas 48 inch with the grill and the griddle. The main reason for the choice of size was the two ovens. It is doubtful that any large number of burners would ever be on high, and the griddle will probably be used occasionally (based upon our use of the griddle in our last house) and the grill will probably be used even less often.
Monogram recommends 1000 CFM for ventilation. I am not worried about the burners themselves causing problems, as our past range with five burners, three of them almost as large as on the Monogram, never caused issues. The vent in my old house was a consumer Broan that never gave an issue sucking the smoke from the griddle (or anything grilled in the Grill-O-Vator ... or whatever it was called ...i loved that O-Keefe and Merit range).
I am curious, especially since many consumers use those electric indoor grills, if that much is truly necessary fir the grill. I know a grill can put out a lot of smoke, but I know that even 600 CFM is a LOT of air movement. Would 600 be adequate for a grill, or am I being stupid for even considering it?
In a related question, if I do go with a 1200 CFM blower (such as the Imperial Dual blower model inserts) ... would I have to run two eight inch vents through the roof? Imperial recommends against combining the exhaust vent pipes.
If it helps, one of the things I am trying to avoid is problems with replacement air. My house is from 1958 but has had all the windows and doors replaced with vinyl. Water heater and furnace are located outside; gas dryer is in the garage. Fireplaces are rarely used and both are gas logs.