help with venting custom wood hood
I am cross-posting here in case someone here can help with this issue I also posted in appliances. I've been researching my kitchen reno for months here on these forums. You guys are so awesome and helpful. This is my first post and I really need help. I opted not to go with a KD as I've been through 3 kitchen remodels before and thought I could handle it myself. For the most part I have been but I'm pretty clueless with venting. Previous kitchens either had no vent or one of those all in one metal thingies. This one is a custom wood hood. The pic shows all dimensions except for the actual wood hood. It has not been built yet and the cabinet maker is waiting on me to get vent dimensions. Can you guys advise, based on the existing cabinetry, how high and deep I should go on the bumped out wood hood? The range is a 30" Viking induction and the front burner extends out about 24" The vent was an afterthought on my part and I wish I would have addressed it sooner. I def would have done things differently. I've got 1 week before the cabinet install. It's hard to tell from the pic but the interior width from pull out spice cab to spice cab is 53", from countertop up to underside of upper cab is 50", and depth of spice cabs is 18". I have complete flexibility with that bumped out portion of the wood hood. Also, why are these insert vents so darn expensive??? Can anyone recommend the most reasonable priced insert? I won't even be seen for goodness sake! How much CFM do I need? I can go either built in fan or inline. Even if it's a built in fan, noise won't bother me so that's not an issue. Thanks so much for all your help!
This post was edited by halfwaythere on Sat, Dec 1, 12 at 12:50