Island hood - replacement dilemma

6 years ago

last modified: 6 years ago

We currently have a very dead 42" Kobe Island hood over our 36" BlueStar range top. We are looking to replace the hood. Problem is, I never really felt that the hood was placed appropriately; that it was too far back to efficiently capture the smoke/steam/grease from the front burners that I use the most.

Problem is - long story short, the island was dropped in and flooring was placed around it before they figured out it wasn't placed properly, and the ceiling had already been cut and the wiring and bracing prepped. There is an angled bit of ductwork to connect the chimney to the ducting in the attic. Our cabinet maker designed and built a custom box to hide this mess.

So - question #1 - would it be reasonable to use a wall hood as a replacement? Would that place the capture points closer to the front of the range hood? How bad would the visual be from the back?

Also, can the box be taken apart in a way that it can be reused? Our cabinet guy passed away, and his shop closed shortly after. There's no way anything new would match the now 12--y/o cherry cabs.

TIA! We are just starting this process - any guidance is greatly appreciated! Would also appreciate any recos for replacement hood - NOT Kobe.

Featured Answer

PRO

JAN MOYER

6 years ago

last modified: 6 years ago

The answer is to select the hood, get it correctly positioned over the range. Cease worrying that the disguise for the first mistake be cherry.. That looming box doesn't look good even though well crafted., We can't see the island in your photo. But in any scenario, if a "disguise" is the only possible solution due to expense or any other reason? Create the shallowest possible trimmed soffit, and use CEILING COLOR paint and drywall, it should not be smaller than the dimensions of the island in total. DON'T make it cabinet stain, if it must exist. Paint is your friend.

You don't want a wall hood in that location. You need to get to the real issue. A hood in the correct location - properly installed. to vent well, and do its job- in the least obtrusive manner possible. Forget what you now have.

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Comments (8)

PRO
CDR Design, LLC
6 years ago
I echo what Jan said: the cabinet looks large and looming. Buy a new vent and have it set right. I like Wolf. The vent should be at least the footprint of your range or larger. Depends on how much cooking you do and the type, how high above the range it is set, the cfm's.

Turning your vent on a few minutes before you start cooking and leaving it on after your are finished for a few minutes helps also.
doelynn thanked CDR Design, LLC
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Jennifer Hogan
6 years ago
Am I missing something - the only pics I see are 2 closeups of the vent hood. Can't say what would look good in the space. I agree with CDR - it looks large and looming - but that may just be that it is a close up of just the hood.
PRO
Patricia Colwell Consulting
6 years ago
last modified: 6 years ago
IMO that huge box on the ceiling is horrible and hides nothing but I need to see the hood from further back and as mentioned hoods work best when turned on before cooking and left to run for a few minutes after also the CFMs are needed to clear the grease and steam so make sure you have enough. Make sure you also get an island hood not a wall hood.
doelynn thanked Patricia Colwell Consulting
M Miller
6 years ago
last modified: 6 years ago
I agree with the others - ditch the wood enclosure box at the top - I have actually never seen that done before. Move the duct to where it needs to be to effectively exhaust the rangetop. Also, your Kobe hood may or may not be to blame for poor exhaust - is the size of the duct from the ceiling to outside the house sufficient? It should be 8" or 10" diameter. If it is not, your new replacement hood won't work that well either.

Do not get a wall hood. Get an island hood. As you already know, the hood must be 6" wider than the rangetop. But also make sure it is sufficiently deep front-to-back = 24". Also, the distance from the rangetop to the bottom of the hood needs to be in the range of 30-36".
doelynn thanked M Miller
User
6 years ago
The hood is fine. It’s the hood coffin that’s awful. Crawl up in the attic and see if the duct can get repositioned. Then it’s just a bit of drywall work to do that and get rid of the hood box. You may need a stainless duct cover for the repositioned pipe, but that’s easy.
doelynn thanked User
opaone
6 years ago
A few things to think about.

- The light bar on your hood reduces the effective capture area. Effluent hits that light bar and some may flow in to the hood but a lot likely flows out. What you don't capture you can't exhaust.

- You've limited containment area. Not a big problem for some things but can be a major issue for bursty cooking (flipping a steak, etc.).

- As you noted... The hood should generally be centered over your range and extend AT LEAST 3" wider on all sides.

A LOT depends on your cooking styles, how often you cook, and your tolerance for odors of meals past. It sounds like you could certainly use a better hood solution.
doelynn thanked opaone
doelynn
Original Author
6 years ago
Thank you everyone. Will look into getting someone to reposition hood vent and get it done right. I appreciate the advice!