hood plan-not perfect, but good enough?

15 years ago

I just can't make myself pay 3K+ for a Modern Aire insert with inline blower, which would be custom sized for my 40" Lacanche Cluny. (The bid went up $1300 to have a "canopy" instead of a flat hood, so this is actually not ideal anyway.) I do like to cook,I do plan to use a wok and possibly get the grill plate eventually, and this is the first time I will have had ANY type of ventilation in my kitchen, other than a window! (In other words, I'm likely to be impressed with anything, but would like to have something effective.)

I have limited wall space on one side of the range, and so my KD wants me to use a 42" hood. My contractor is building a drywall/plaster surround. We are planning to mount the bottom of the hood at 30".

I am looking at using a Best by Broan 33" insert in a 42" liner, bumping out from the wall to cover the front burners. I realize the width of the insert is less than optimal, and that without having upper cabinets I will lose some effectiveness. I am hoping that increasing the power of the inline blower (planning 1100 CFM, Lacanche advises 600-900) will make up for the shortcomings.

Below is the rendering. Any thoughts? Will this be OK?

{{!gwi}}

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Comments (3)

Fori
15 years ago
OK? Yes, and better than ventilation in most kitchens.

It's going to be great. And if for some crazy reason it's insufficient, use the wok in the middle. :)
jcoxmd
Original Author
15 years ago
Thank you! The strongest burner is smack in the middle, so that's where the wok will go. I got more replies cross-posting over in the kitchens forum, just in case anyone is interested in the replies.
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kaseki
15 years ago
At low hood air velocities the capture area is the inside area of the hood (the hood aperture). If the hood were flat with filter screens, the aperture is the screen size. Containment is another issue that may be inadequate with low velocities.

When the air flow is increased, there is a small increase in the area over which the flow velocity is high enough to entrain the rising effluent. Unfortunately for kitchen aesthetics and cost, doubling the air flow does not double the effective hood aperture area. Otherwise, we could all invest in monster roof fans and use smallish hoods. Only a few inches of added width and depth of effective aperture are likely to be achieved, but this may be sufficient for grease capture and containment, particularly if the greasy stuff is cooked under the hood center. Odor capture for outer burner cooking may be less impressive.

Note that an 1100 cfm rated fan (at zero inches of water pressure drop) may provide only two-thirds that value in typical installations where ducting, hood transitions, and house tightness conspire to cause pressure loss.

kas