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Different size hood and stove - big deal?
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Posted by ruth_meier (My Page) on Tue, Feb 9, 10 at 16:10
| A question for the resident experts here...
I'm in the process of planning my kitchen remodel, going with the Wolf CT36IU cooktop, which is 36 inches wide.
I spent a lot of time on the Internet, searching for the perfect range hood to suit my design, and eventually I found it.
But, the range hood which I fell in love with, is 34 inches wide - that's 2 inches smaller than the cooktop.
So, my question is - how important are those 2 inches, from a performance point of view? More important than shattering my dream kitchen design?
What gives me hope is that this company makes very powerful motors, 940 fcm, at least the most powerful I could find in designer hoods. Would that help? |
Here is a link that might be useful: Range hood - Futuro Futuro Murano:
Follow-Up Postings:
RE: Different size hood and stove - big deal?
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| I am also considering a Murano hood. I don't think the 34" would be a problem. Look at the size of the intake grills, and notice that they are at least as large as the ones you would get on a typical 36" hood. The difference is that this model does not have the overhang most hoods have. |
RE: Different size hood and stove - big deal?
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| A free hanging hood (not enclosed by walls/cabinets) really ought to be BIGGER than a cooktop because so much goop will escape sideways. If you do all your messy cooking in the middle you might be able to get away with it, especially with a really powerful fan. |
RE: Different size hood and stove - big deal?
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| Needs to be wider. And 900cfm is not that large for a 36" gas top. It also depends on the height from the cooking surface. |
RE: Different size hood and stove - big deal?
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| The Wolf CT36IU cooktop is induction, not gas, so I think the 940 cfm would be plenty strong enough. And the design of the Murano hood is very unique, and therefore it is sized differently than standard units. It only comes in 27" and 34" sizes which presumably are intended for 30" and 36" cooktops. |
Here is a link that might be useful: Murano Hood
RE: Different size hood and stove - big deal?
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| Thanks for all the advice. It reassured me that this is the right decision, and I’m going to order it today. Thanks again. |
RE: Different size hood and stove - big deal?
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| Be sure to post later and let me know how you like the Murano. |
Cabinet space above range hood?
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| Is there any make/model/style of under-cabinet range hood, or any option for ducting, that means more usable space is left available in the cabinet(s) above? We have been looking at a 36'' Kobe Hood (RA-038 SERIES), although the induction cooktop below will only be 30''. The kitchen is a long galley configuration, and I can't imagine loosing what is now primary storage in the cabinets above. This is proving to be a major roadblock. We've been dreaming about better ventilation for years, but the reality is that I just don't know if we have the cabinet space to sacrifice. The ancient drop-in JennAir downdraft range that currently occupies this space was obviously put in all those years ago for a reason. The recent reviews I've read seem to say that modern pop-up downdrafts aren't a whole lot more efficient. It's hard to argue the reality that smoke rises, after all. And so, the compromises start! Any input from the forum pros would be very much appreciated. |
RE: Different size hood and stove - big deal?
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| I have a 30" induction slide-in and a 36" Zephyr Tamburo hood above it (under cabinet). In hindsight I would not get an under cabinet hood -- the cabinet above was expensive and useless. Plus I am always worried about stuff falling out and denting my hood. As far as CFMs (I think mine is max 600) it is more than sufficient (and we are big bacon eaters!) |
RE: Different size hood and stove - big deal?
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| Judging from the Murano pictures at the suggested link above, their hoods appear to lack adequate capture and containment volume. When hot effluent, already expanding from the cooking surface, reaches a nearly flat hood surface, it will spill out past the edges. To avoid spill, most standard hood designs use sides to constrain the effluent to rise into the hood where removal air velocities are highest. With a flat hood surface, the flow rate of the exhausted air over the entire diameter of of the effluent has to exceed the flow rate of the rising effluent. If you want to analyze this, assume that the effluent velocity is 20 inches per second for induction, and that the effluent expands from the size of the cooking surface (heated pan bottom) in diameter by 10 inches for every foot it rises. It is the flow rate from that area times that velocity (converted from cubic inches to cubic feet) that has to be present where the effluent hits the hood at every point over the effluent zone. A nominal value might be a cubic foot per second or 60 cfm. Not much, one might think, compared to typical specified hood flow rates. Hood affectionados should be aware that the velocity of the vented air at the hood is not uniform over the bottom, and drops rapidly beyond the edges. In only a few inches at the edges, it is down to 10% of the flow rate directly under the hood. In the case of the pictured hoods, directly under means directly under the screen. Effluent curling out of the hood is not easily captured, or recaptured. Effluent missing the hood entirely will not be sucked into the hood except over time with the rest of the kitchen air. As usual, the requirements of aesthetics and of efficient effluent capture are in conflict, and the purchaser has to choose which has greater weight, looks or smell. TKO yours, kas |
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