First of all, a recirculating hood will be just as useless with an induction range as with any other kind. And secondly, her GC is either smoking something strange, or hasn't a clue about his business. Vents are cut in roofs all the time, in all types of climates. It's not rocket science, but it does require the basic knowledge of how to seal the hole to prevent leaks. In his biz, he should have that basic knowledge.

Thanks, cooknsews, that's what I thought.

She said this GC also talked her into track lighting because he said "you can't put recessed lights in slanted ceilings," and then the electrician told her about the recessed lights made for cathedral ceilings. (heck, even I've heard of those) So I do wonder if the GC knows his stuff. Clearly, he doesn't visit GW.

DH and I installed a vent in our upstairs bathroom, venting through the roof. Did it ourselves - no leaks. We have cold, snowy winters and stormy summers - no leaks.

My Mom's house was built in 1977, range hood vented though the roof. This is nothing new.

What does your friend's GC do, exactly?

I have a vaulted ceiling, and the only issue I can see with venting the range hood is enclosing the vent line so it looks halfway decent. I've see photos of them (standard range hood, with cabinets above) cased in with drywall, bricks, and wood. Again, not rocket surgery.

Yikes. We just remodeled. One of the big flaws in the old kitchen was a downdraft vent. I had it replaced it with a vent through the roof. It was a pretty minor change.

Thanks for responding, annkh and jxbrown. You all are confirming my fears about this guy's ability. Yikes indeed.

How sad is it that someone taking money as a GC knows less about the options for recessed lighting and hoods - and who knows what else - than a housewife who happens to read GW?

Ginny, we put our Kobe vent pipe through the brand new roof. I was nervous about doing this, but the roofer said it was no problem. We installed recessed lighting in our previous home which had cathedral ceilings in two rooms. Also not a problem. I'd fire this GC and hire someone knowledgeable.

Cheryl

If she sells, having a real vent with the gas stove will be a selling point.

I am going straight up into the attic above and then out the roof above with an 8" Modern Aire insert.

My GC said this is no problem. He even recommended it. I asked about it before we even had framing completed.

This guy sounds like someone with limited experience who likes to do one thing only. Induction is and should be her best option. It will just plug right in. The ventitalion required will be less than gas because of the lack of waste heat.

"The ventitalion required will be less than gas because of the lack of waste heat."

While it is true that less heat is thrown into the kitchen with induction, it mostly depends on how and what you cook. If you like to sear meat or otherwise cook greasy foods on high heat, you will need every single max CFM you can afford, regardless of heat source.