Location of wall ovens and range hood

elizamammaDecember 10, 2013

We are in the process of finalizing our kitchen layout. Right now we have a 36" cooktop under a hood, and next to that is the wall oven which we'll use most of the time. A second wall oven is further away. My question is, will smoke from the oven be grabbed by the hood? We've never had separate wall ovens, and I know many others don't put them under the hood. Are you more careful bakers and roasters than we are? Seems like some of our cooking adventures result in smoke alarms....
Thanks!

Thank you for reporting this comment. Undo
louislinus

We are also working on our kitchen layout right now. Our current plan is to put the oven in the island where it would not have a hood.

    Bookmark   December 10, 2013 at 10:55PM
Thank you for reporting this comment. Undo
liriodendron

That's why I often suggest a range (w/oven) under the hood and second wall oven, if needed, elsewhere that's primarily used for things like baking where you wouldn't mind any odors coming from it. Who hates the smell of spice cake baking? (And hopefully you don't burn the brownies!)

I happen to have a two-oven range and one of my ovens is my roasting and broiling oven. I can't imainge not having it - and its exhaust products - located where they will be drawn right up, and out, through the hood.

A wall oven adjacent, but not under, the range hood will not be effectively vented by it because of how steam and hot air expands in an upward cone. It has to start out under the hood to get captured..

Apparently many people don't use use their ovens like I do. My roasting oven works, hard! And I really don't want to smell last night's broiled fish or roasted garlic - as tasty as they were - the next day.

I also think a range and a single wall oven would be quite a bit cheaper than a cooktop and two separate wall ovens. If your range is gas (with a gas oven), you could still have an electric wall oven, which would give you two different fuel source types to play a round with.

Araguato

    Bookmark   December 11, 2013 at 1:41AM
Thank you for reporting this comment. Undo
fouramblues

We've got a range and a separate wall oven about 5' away, like liriodendron describes. Now, if I actually used it as she describes, it would be a perfect system for us, for all the reasons she states. As it is though, I often do high heat roasting in the wall oven. Even though it is between the makeup air intake and the hood, most of the grease and steam go straight up anyway. I've really got to stop doing that. (The range oven doesn't roast as evenly, and takes forever to preheat because of its size, that's why I favor the wall oven.)

    Bookmark   December 11, 2013 at 8:43AM
Sign Up to comment
More Discussions
Induction cooktop > no slow cooker?
Can the low settings, timer and a good pot replace...
anniel58
Scullery...
What are your thoughts about a scullery? A place to...
lavender_lass
New Layout Help Please
Here's a first go of a new layout. We eat many meals...
sebandninasmom
Kitchen dimensions/layout advice please
We're finally renovating but this isnt a major overhaul,...
jomonster8u
Nobody does drop-in sink on stone countertop? Really?
I know... undermount is more popular these days --...
mudworm
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™