Kobe range hoods

11 years ago

Cross posted on kitchens

Anyone know anything about Kobe range hoods?

I have quotes from the appliance store for a similar Best model as well as a Zephyr. The appliance store can't get Kobe but ajmadison has it for about 1/2 the price as the Best. Specs are very similar, same styling.

Is it worth taking a risk on this hood to save $750?

Kobe RAX9436SQB1

Featured Answer

gigelus2k13

11 years ago

I'm OK with mine, but the one you mentioned is way too small. Its depth of only 20" is unsatisfactory and the fact that it doesn't have a "lip" around the baffles means that a lot of smoke will simply slide away.

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Comments (7)

Rachel (Zone 7A + wind)
Original Author
11 years ago
Okay. So I need something deeper. Got it.
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Rachel (Zone 7A + wind)
Original Author
11 years ago
Gig,

It seems 20" depth is standard, or even less. The range is only 24". Why would I need more depth with CFMS at 680? It should suck the steam back 4", right? I can't find 24" depth aND I'm not sure I want it.
gigelus2k13
11 years ago
IMO the hood is not like a vacuum cleaner, it won't suck the air from the surrounding area. It will just push upward through the ducting and out the smoke/steam plume that hits its bottom.

When the effluent leaves the cooking surface, it tends to expand, which means that at the hood height it will reach a zone more than 24" from the back of the stove. A 24" deep hood will barely contain it, a 20" one will let a large amount of the front burner vapor/smoke/grease pass by and deposit on your ceiling.

This topic has been discussed before on GW in this forum (Appliances). Just search for the username "kaseki" and you'll be in for hours and hours of reading interesting stuff regarding ventilation :-)
kwest2
11 years ago
Generally you want a hood that exceeds the width and depth of your range. Anything less will compromise the effectiveness of the hood's intent. This topic has been discussed extensively, I'd suggest searching for "range hood" or something similar here in the forum.
12crumbles
11 years ago
In addition, if the hood is under cabinet or wall anchored, the back edge of the cooktop/stove top is likely to be at least 2" from the wall. So a hood of 20" depth is only 18" over the cooking surface. And as gigelus and guru kaseki remind us, effluent spreads outward as it rises.

I'm finally seeing more reasonably priced (still expensive IMO) hoods of 24" depth. Two years ago almost all were 20-22". I think GWers influenced the marketplace on this.
User
11 years ago
I ordered a 27" deep 1200cfm Windcrest hood for this same reason of having enough coverage over the range. It's being made right here in California. I am losing so much grease/smoke into my home with a 22" deep Zephyr 600+ cfm because of what others have mentioned here.... I did look at Kobe & Ventahood too (both nice hoods) but decided on the Windcrest.