I've never heard of it.

The Dacor says it goes on when it senses high heat. That makes it sound like it's oriented to gas cooking.

Your best bet is to read the manuals.

https://www.homecrux.com/smart-range-hood-buying-guide/107959/

Thank you! I had seen this, and it was the closest thing to helpful that I found. It covers a large number of possible hood features. However, it does so in a very "lite" way, and it leaves me wanting a lot more.

I believe delay off is not uncommon. Auto-on is found in OTR microwaves so you don’t kill them, not sure about regular hoods. But really, you want the hood on before you start cooking anyway. Have your husband degrease the surrounding cabinetry before you install the new hood, and the old dog might learn a new trick! Oh, and find one that’s not too loud. That can be a bigger factor than forgetting, for why it doesn’t get turned on.

Samsung, Broan, and Haier seem to have such hoods, perhaps among others.

It exists. It is not an ideal feature. Your hood should be running for 3-4 minutes before you turn on the heat to cook. Just like priming your chimney to draw better, your ducting works better after some air has equalized the temperature.

That may be true, live wire oak, but I'm afraid that ideal will never be realized!

Food is right about noise levels. My daughter and I tested out many in shops before choosing.....how loud did we have to talk when it was on.....my sister has one she never uses because it's too loud.

I've just been looking at induction jobs and now you can get one that turns on the vent hood and adjusts the speed automatically. Watch the video here https://www.darty.com/nav/achat/encastrable/table_cuisson/table_induction/electrolux_liv63443c.html

Broan had (or still has) a feature called Heat Sentry that turns the fan on when it sensors high temperatures. I considered this a safety fire hazard and went with a Kobe exhaust instead. Broan responsded:

"Heat Sentry is designed to automatically turn on the hood under normal extreme heat situations. You are correct the Heat Sentry may also start when there is a prolonged flare-up or grease fire. However, the operation of the blower would be for a short time because the motor thermal protection will activate and shut off the motor. Assuming the grease/oil fire has adequate fuel for a prolonged burn, the impact of the blower operating for a short time will have very little effect on the intensity or length of time the fire exists. The length of the burn is more a function of the fuel source (grease or oil in the pan) because there is plenty of oxygen surrounding the cooking area. Turning off the original heat source (burner) helps prevent another flare-up, but the only practical way to stop a grease/oil fire is to smother it with pan cover, dump lots of baking soda on it or use an extinguisher (class B) designed for grease fires.

I hope this helps. "

Kobe has range hoods with that automatically turn on and off based on temperature differential between the hood and its surroundings. The speed will also automatically adjust to the higher and lower speeds based on temperature. See the Kobe Milo.

Turning on the hood ventilation system early, initially at a low speed, will also allow the MUA system time to heat up its air warming scheme in the winter without there being a large pull of cold air into the house. How early will depend on the type of heat exchanger and its thermal time constant. Worst case would be a hydronic system needing to fire up its supporting boiler, but even an electric coil heater would need some time to come to temperature. Having the house flow stabilized will also minimize turbulence at the hood, although this aspect may be slight in well designed MUA configurations.

More generally, while a sophisticated control system can cover all conditions, few would be willing to pay for or design and build one. It would require a lot of different sensors. Human control is far more capable of handing varied conditions. I vote with the grease-cleaning-as-a-motivator suggestion.

I just installed a KitchenAid hood over my induction cooktop. The hood has an Auto-On feature but it doesn't seem to work. Is it possible that the Auto-On feature is incompatible with induction? Does anyone else have experience using one of these with an induction cooktop? (Note - I've contacted KitchenAid, but they're either unwilling or unable to answer this question.)

If the auto-on function depends on hot effluent rising from the gas burners, then you are out of luck. Induction only heats a sufficiently magnetically susceptible pan base. If the base is hot enough and as a result of the pan contents there is steam and/or grease being emitted from the pan, then the hood might turn on.

Kas, just a dumb theoretical question here: If the goal is to get the other members of the household to use the fan when they "forget", couldn't one make some kind of switch that senses when the stove draws more electricity and turns on the fan?

I have a new induction hob that turns the hood on and off.

Aha! Thus, the complications. Thanks!

A three position blower control switch that selects among 'cooktop control' [from the current sensor], 'OFF,' and 'ON' would logically work for both independence and override on top of the cooktop power sensing. (I have a pool pump motor operating through such a switch where the odd option is 'timer control.')

There are several use cases supporting operating the blower without the cooktop being on.

Oh yes! I always try to turn the hood on early, and leave it to finish up. i figured the auto on is for the neglegent family members who don't bother and leave stinky messes for mom to clean up, i also have found that my overpowered hood fan works as a fume extractor for things gone wrong in prep area and ovens a few feet away. :)

Bear with me. I have a Bosch induction cooktop. I also have a Sense power monitor. I have it setup so that when Sense tells me that the induction cooktop is on, I send a signal via Amazon Alexa to turn on the Zephyr hood. The trigger is done via IFTTT. I control the Zephyr hood via a Alexa enabled RF remote. It's a round about way to do it but it works and works very well.

I was going to go with a Bosch ventilation hood but it doesn't have the features I needed to avoid MUA requirement. So I went with Zephyr with the ACT feature to get below 400cfm.

Thanks for the mention of a "modern" scheme involving "big tech."

W.r.t. MUA, I hope that the actual flow rate of the 400 CFM setting is sufficient for most of your cooking. Most municipalities use the free air blower rating to determine need for deliberate MUA. When the blower is installed in the hood system, not only is your blower restricted by the hood and duct pressure losses, but also the pressure loss of "informal" MUA pulled through house leakage. This can lead to two issues: For the cooking aspect, there might only be 200 CFM flowing, too low for hot oil plumes given a reasonable sized hood unless the reservoir volume is very large, and for the safety aspect, a tight house with one or more combustion appliances may cause back-drafting of carbon monoxide.

Islay Corbel can you share the brand of your hob-hood that connect nicely?

I would not want a hood to come on automatically when I am using my pressure cooker. I seldom need the hood to be on anyway, since I cook mostly with covers on pans, and I do not turn it on when making omelets.

The last time I turned it on, I was making quesadillas or burritos. I get the tortillas very hot, and they tend to smoke a bit, but I also cover the pans.

I‘m currently working with Accurex on a hood. They mentioned having a tempurature sensor that would automatically turn the hood on when it senses heat.

I called a bunch of brands today. Heat sensors are bullshit especially with induction cooktop. They are just to protect from high temperature, it takes too long before they activate the hood, at the point you have smoke in your open space house. Sad. Does anyone have the thermador with wifi pairing with induction cooktop and therefore autostart?

I ripped out the guts of my Miele vent hood, replaced it with an inline fan that is in the attic, and right now I'm building an interface circuit to the controls that will use an Eaton CurrentWatch AC sensors on the induction cooktop and oven wires (there are junction boxes for these appliances in the attic). This way I will be able to have the vent hood turn on automatically whenever the cooktop or oven are in use. The circuit also uses a bunch of relays in a DIN enclosure.

I have a Broan QP330SS exhaust fan that turns itself on at room temperature if the Sentry sensor is plugged in. I tested the resistance of the sensor. At room temp it is in the kilo ohm range, but just warming it to body temp, 98 degrees, lowers the resistance to under 8 ohms. I don't think this is anywhere close to correct for responding to overly high temps over a stove, yet leaving the fan normally controllable under normal temps. Thoughts?

My thought is that the operating/non-operating logic you want for your cooking conditions needs to be defined before hunting for a fan controller. As may be seen by some messages above, significant complexity can be needed. In any case, the case for turning on the hood before cooking becomes energetic seems to me to override any convenience that a heat sensor might provide. A smoke or odor sensor that overrode an otherwise OFF blower might have merit, but it will be too-little/too-late for keeping greasy plume effluent from haunting the household.