Width wins for capture. Volume below baffles helps slightly for transient cooking plume increases, but the volume above baffles needs only be adequate to allow flow transition to the duct to have reasonably low transition pressure loss, and reasonably equal flow rate over all the baffle space.

What do you mean flat baffles? Both link's baffle assemblies look the same to me although they are not true baffles. True baffles as seen below are matched by another set inverted and offset to cause the necessary flow direction reversals to collect the larger end of the aerosol grease particle spectrum. These Best hood filters seem to be mesh filters posing as baffle filters. Mesh filters depend on collision of particles with the mesh to filter. The baffles appear to be decorative.

Do you mean tilted baffle assemblies vs. horizontal baffle assemblies? If so, tilted will drain grease to one end as is usually desired, but otherwise filtering would be equivalent if they were actually baffle filters. As mesh filters, I doubt that it matters.

Mesh filters need to be cleaned often to ensure adequate flow; real baffle filters can get very soiled without affecting either pressure loss or oil and grease collection efficiency.

kas

kaseki - thanks for the comments

Yes, tilted vs angled baffle filters.

Is there another brand that you would recommend in the same price range as these Best options (I believe with in-line blower and extended chimneys for 10' ceilings, these run $3200-$3800)?

Thanks!

I would go with extra depth and width for sure. Where would the inline blower go ? i am assuming in the attic.

Trevor - yes, the inline would be installed in the attic

Thanks trailrunner - in your experience, seems that as big as will fit has served you well. I'll take a look at trade-wind.

I haven't had any issue researching any other appliance but it seems like, despite reading dozens of discussion threads, there isn't any general consensus on the best range hood :(

I appreciate all suggestions and direction.

The problem with defining a best (lower case "b") range hood (and its supporting blower) is that there are three competing trade aspects that apply to residential installations: Performance, aesthetics, and affordability. You can strive to maximize two but not all three. So to define what is best for you, you have to first decide how much weight is to be assigned to each trade aspect while attempting to meet any requirements that you won't allow to be compromised.

Consider the clothes washing machine. Nowadays, the standard lines are all roughly the same physical size. FL and TL are the two configuration differences, while dials or electronic buttons and associated "features" are the control differences. After that, pricing may have a relationship to internal design and long-term ruggedness.

Hoods, on the other hand, are all over the map in dimensions, styles, filtering, blower interfaces, etc., to accommodate a variety of stove dimensions, cooking styles, cost levels, and many different types of architectures. The answer to "best" will be very user dependent, even personal, and difficult to divine by others. It would be easier to defend Speed Queen as best among residential laundry equipments than to defend one of a bazillion hoods as best among kitchen ventilation components.

kaseki and trailrunner - thanks to both of you for your comments. Both will be helpful. I had a Zephyr cabinet with true baffles in my last house (with a 30" BS cooktop) and it worked just fine for me. I think I'll reach out to Prizer and see if there is a way to get one in my area. Otherwise, I have more confidence now that there are a number of brands that will be just fine for me. Thanks again!

LD, I too am currently making hood decision with circumstances very similar to yours: 48 inch range, no venting configuration issues. (I don't have window constraint like you). Colonne is on my short list but wanted to research the "hybrid mesh baffle". In the meantime, I was leaning towards external blower on any hood I select. What is it that you like about the IQ? How did you decide on IQ versus external and potentially a silencer?

More for LD - I agree with you totally about making decision on hood. I too am in custom build and no other appliance research has tormented me like the hood. Misery loves company.

If you go with 54" for optimal capture as explained by Kaseki, it seems you will be limited to the pyramid shape- wide at the bottom (lip) with taper to the vent top so as to not have a big wide hunk of metal blocking your windows. I couldn't find such a shape for Tradewind. (I am looking for 54 inch pyramid shape too.) Let me know what you find.

In the meantime, here's what I've found so besides the Best Colonne:

Modernaire PS20. You can see MA shape options here: http://www.modernaire.com/modernaire/Wall_Hoods.html.

But wait! there's more! ;) .....even if you choose the PS20 shape, you can opt to have a "shelf" or not above the lip. The shelf is an optical illusion to make the lip appear seamlessly attached to the top part. The "shelf" is a result of beginning the angle slant an inch in closer to center above the lip as it runs to the duct, so perhaps that is less obtrusive to windows if you got this with a "shelf".

I can't upload the pix from my current computer (will add pix later).. this photo shows the hood without the "shelf"

http://www.modernaire.com/modernaire/Photo_Gallery_files/Media/IMG_1139/IMG_1139.jpg?disposition=download

Unfortunately, this hood runs into $4,500 + range. Which is a jump from the $3,000 range.

I will post more later today when I can get the pix uploaded.

Good idea Trail Runner. My issue though would be aesthetics. I will already have lots of "wood" in the room bc of cabinets, and I was wanting SS... so I haven't previously considered a liner.

Back to LD, you can see my original post asking a very similar question as yours and the responses. In particular, I quote part of a Kaskei response: "in summary, size matters for capture; silencers are golden; adequate flow rate matters for containment; flow rate depends on a suitable fan curve for the round-trip pressure losses of the ventilation system, MUA system, and house leakage."

OP here:

http://ths.gardenweb.com/discussions/3775036/iso-hyundai-vent-hood-highest-quality-no-status?n=5

This may change, but based on my research I think I will want an external blower, an in line silencer, and real baffles. I like the pyramid look in SS. My final sticking point is price.

BTW, what is the quality of the SS on the Colonne? and I agree with Kaskei's observation that the baffles might be pretenders.

Tilley - thanks for the thoughts and links

I'm going very modern overall, so will not have any upper cabinets in the kitchen. For range hood, wall chimney style with duct running up to 10' ceiling is really the only style that makes sense for me. If I go more than 48" inches, then, as you mentioned, I'm pretty much limited to a pyramid shape... but I'm ok with that.

I also have concerns about the mesh/baffle combo with Best, but am leaving the Colonne on my list as a lower price point option for now.

Yesterday I looked at a BlueStar Hampton and think that might be a good option for me:

http://www.bluestarcooking.com/ventilation/wall-hoods/54-hampton-hood/

I believe it was around $4900 before factoring in the extra duct length for the 10' ceiling. Right now, that's the direction that I'm leaning, though I will take a look at the Modernaire link that you posted. Ideally I will stick with one of the two vendors that my builder normally uses, which limits me a little bit with brands, but I think should probably work out ok (between BlueStar, Best, Wolf, Ventahood, and a number of others). I also plan to call Prizer to get a quote on a custom 54"x27", but I'm guessing that I won't want to spend the extra money over the BlueStar Hampton... we'll see.

The Wolf wall chimney model seems like it might be a slightly more affordable option than the BlueStar Hampton, but I don't think the way that curves in at the bottom would be the best look for our modern kitchen.

One of the vendors is working with my builder to come up with a proposal on what will work best with our home design regarding internal vs in-line vs external. I don't plan on forming an opinion on that until after they have a proposal.

I'll let you know if I come up with any other options that I like since it sounds like our situations are similar.

Thanks trailrunner. We definitely want the stainless steel duct to run from the top of the hood up the wall for ascetics.

LD - Thanks for keeping me in mind. We may be seeking even more similar than we previously thought. While not "modern", my kitchen will be very clean "Bavarian" looking. I am seeking Stainless Steel Pyramid. I don't want the clunky barrel roll, traditional heavy look. That is why I liked the Colonne....and I still may go with it in spite of meshy baffles bc that pyramid has nice proportions. Since 54" potential squeezes you, have you found anything that is 48" but with a greater depth of 27" instead of standard 24"? Modernaire can go 27" depth.

Tilley - I haven't researched a ton of brands, but I haven't come across any that our two vendors sell that have non-custom 27" depth. Honestly, at this point, I'm pretty close to throwing up my hands and picking the BlueStar. I'm confident of the quality, the design, and the ease of ordering, because one of our vendors (Ferguson) offers it. I understand that 24" isn't going to capture 100% but, then again, neither would 27". I plan to call Prizer tomorrow to try and get quotes on both 48"x27" and 54"x27"... I will let you know what I find out.

I agree on the Colonne. I'm just not sure whether the mesh/baffle combo would mean sending them through the dishwasher weekly or every couple of days.

Probably not every couple of days unless you are maintaining an angora cattery.

On the other hand, you'd be putting your brand new dishwasher to good use.

TrailRunner: Your liner looks great. You can't even tell there is a hood vent there.

I suppose that would be a good way to thoroughly test out the dishwasher while it's under warranty...

LD - I think you will be happy regardless what you choose as you. Godspeed on your build.

From BEST: Range Hood Filters

Filtration keeps more of the grease by-products out of the hood and duct system and in the filter, which can be removed and easily cleaned in the dishwasher. Baffle filters are good choices for grilling or frying, but must be operated at high speed to get the best filtering results. Mesh filters work well regardless of the hood speed, allowing effective, quiet operation. New baffle-style Evolution™ filters combine baffle and mesh features for the best of both worlds.

Thanks for the info Tilley

Mesh filters rapidly degrade as they become dirty, and if porous enough to not degrade rapidly, they will have the same "problem" as baffles at low air speeds -- insufficient filtering. At the very least, their blockage will ensure that the air speed is low. Of course for baffles, if the air speed is low presumably in the cook's opinion there is not a significant grease particle load, so it doesn't matter.

In either case, adding half baffles below a mesh doesn't provide the air direction reversals that paired baffle sets make use of. Until Best provides some better description, or a better photo, I will assume that the Evolution filters are effectively mesh filters with some half baffle impediments to air flow. I am unable to find a clear description on Broan's web site.

I should note in fairness that from the links the OP provided, as well as the image above that I found at ajmadison's web site, it looks to me like the baffle shapes are only the lower half baffles with a mesh directly above. If the Best Evolution Hi-Flow whatever filter is actually a full set of baffles backed up with a mesh filter, then it would be evolutionary, at least for residential hood filtering.

In parts of the commercial cooking world (not usually restaurants) where extra thorough removal of grease aerosols is required or desired, baffles are just the first of a stack of filters, one of which may be mesh filters. I have also seen a type of ball bearing pack filter available. Where ozone isn't an issue, intense UV can be used to degrade grease into simpler chemicals.

I just tried to phone BEST to "grill" them about the baffle. Closed for Good Friday. I emailed asking about baffle mesh construction and also asked if this can be traded out for all baffle construction on their Colonne model.

That's a good question for Best... hadn't thought of that.

Prizer hasn't responded to my email after a few days. Also, tried calling a few times today and was put on hold for quite a while.

I think I'm probably down to a 54"x24" from either BlueStar, Best, or Wolf.

Think I'm leaning towards having our 4' windows on each side of the range reduced to 3.5' (but still centered at the same spots) in order to allow for a 54" width between the windows, rather than having the hood extend past the windows by 3".

Dang!.. just when I was thinking a 48" hood would be fine over a 48" range...that is a great idea though to reduce the windows if you really want the 54".. and it would look better proportionally (at least from inside your kitchen). After you spend all this $ on house, kitchen, range hood, etc, you don't want it to look like a mistake with edge of a hood encroaching too close to window. Back to my comment to you about being happy with whatever you choose...I was soothing myself with that comment. Meaning that I don't think either of us will make a mistake with any hood in the $,$$$ price vs sub $1,000 price range. Most important to me is the best draw with the least noise but looks good too. I wouldn't mind tossing a baffle/mesh into the dishwasher more often. I just don't want to spend $5,000 or more if I can spend $3,500 for one that does as well (or almost) as well. I don't want to be on the downsize of diminishing returns for the $,$$$. Want to hit the sweet spot. Another thought is consider how ambitiously zealously one cooks - thus the demand on the hood. Based on the range top configuration, would you be using edge to edge, or staying center? I'd probably stay mostly center, which got me thinking 48" might work for me.

On another topic, are you purchasing an undercounter beverage center? I'm also researching that product.

more....If I had to buy hood today, I would go with Colonne 54 inch but don't know if I'd choose external blower and silencer or IQ. If IQ is so quiet, then why bother selling the external blower option? You can view You Tube videos showing side by side IQ blower with other.

correction - "I don't want to be on the downSIDE..., the side of diminishing returns....Typing too fast now that I'm pondering the #*(#* hood selection.

Yes, in many cooking layout decisions where a 48-inch range is involved, it may well be that a 54-inch hood vs. a 48-inch hood is on the side of diminishing returns, but not of negligible returns.

The IQ, as I understand it from a thread of the historical past, turns up the fan speed when it senses that more flow is needed. On full power I expect the fan to be as loud as any other fan of equivalent flow rate at the existing pressure loss.

I vaguely recall being suspicious of this scheme; I think that the IQ is guessing at the velocity of the cooking plume from temperature measurements. In theory this would be valid, if the measurements were accurate representations of cooking surface temperatures, and the peak temperature of anywhere on the cooktop (excluding open flames) were used, and the hot surfaces were always greasy and not wet.

This is akin to expecting an automotive automatic transmission to automatically be in the correct gear for the conditions at hand, when the transmission is only programmed for minimizing fuel usage. The closest to mind reading that auto transmissions have reached is paddle shifters on the steering wheel. Hence, I prefer manual control of my ventilation as well as my cars.

If anyone knows any mitigating facts about the IQ that may correct my impression expressed above, please let me know.

My experience and that of many others is that where it is practical to install, a roof blower and intermediate silencer is the quietest approach at a given flow rate. A silenced blower does not silence the hiss from baffle turbulence, so one wonders how the IQ could be quieter at full power if it is pulling air through baffles at the same velocity.

kas

Tilley - I've decided that in the big picture of the custom build, it would be silly for me not to go with the 54", so I have decided on the BlueStar Hampton. The 48" RNB has the 24" griddle in the middle, which means that the 22k burners are on the outside front. The blower location will depend on what makes sense for our designs.

No beverage center here. Off of the kitchen I will have a pantry with an adjacent "inner" pantry, which will be used for cold storage (chest freezer, wine fridge, and beer fridge).

I drive a stick shift. I don't think the IQ is for me. LD, Congrats on making a decision! I will check out the Hampton. I just gotta wrap my head around reality of spending close to $5,000 on a vent hood. I do want to go external blower and silencer. On another note, Kaseki, thank you for ALL your comments on this topic for the past years...you've helped many a confused buyer. I've read extensively on GW on this topic and I see your name answering just about every vent hood question. I also see that LD and I weren't alone in being overwhelmed. Kaseki, you (seemingly) tirelessly educate newbies. I am curious, what keeps you dedicated to this topic for so many years? Where is the guide you were going to write? Vent Hood for Dummies

Thank you Tilley Russell. I have learned many useful things on many topics here and at the Kitchen
forum. And I still do. Giving back requires a lot less time than I hope it saves for others. Introspectively, perhaps I gain some pleasure from combating the
tendency of markets to supply useless stuff, or at least stuff that is
sold with a generous heaping of misinformation. Philosophically, I prefer the science approach of open information subject to criticism rather than the medieval guild approach of close retention of secret information to ensure economic advantage.

I discovered back in 2007 when planning my kitchen reno that I would have to research ventilation in order to make informed decisions. My starting goal at the time was low odor, and I wanted to ensure that what I selected didn't have to be redone. It quickly became obvious that while one can find books on pools, decks, pergolas, floors, etc., there was practically nothing on residential cooktop hood systems. This may have been due to the complexity of ventilation as a fluid dynamics systems engineering topic, or to the newness of residential kitchen ventilation catching up with the emulation of commercial ranges (Pro style), or to the sparsity of good information needed to do simple analysis or even simple selection. In my view, a decent guide should have data to design from, and lacking manufacturer data such data can only be obtained if one has the needed measurement equipment and access to a representative selection of residential hoods. Useful guides that I'm aware of are for commercial equipment, and the best we can do with them is extrapolate to our somewhat different needs.

kas

We have the Wolf 48 inch range with both a grill and griddle in the center. As you can imagine grilling steaks creates a significant amount of smoke. We are only using a 48 inch hood and it has 0 problems handling that amount of smoke. It also does not have a large "cavity". Just some observations for you as it took me forever to figure out the hood for our kitchen.

Best IPB9E48SB Hood

Note: we got the 1200cfm external blower.

Justin, Excellent contribution to the discussion as I, too, will have the Wolf 48 grill and griddle. And I thank you for the affirmation that this is a daunting task.