How does this ventilation hood work?

last year

Hello. We’re thinking to install a ventilation hood that doesn’t go to ceiling - not this hood (photo attached) but the idea. It’s less obtrusive, and we plan to have no upper cabinets. It would still ventilate - but behind or to the back of the hood to the outside wall - just not up. Any pros or cons to this? It was hard to find a photo of what we’re thinking about so wondered if this is problematic! I’ll try to find the photo of the actual hood. Certain movie fans will recognize where the photo is from 😉. Thank for any advice.

Featured Answer

kaseki

last year

last modified: last year

The particular hood seems to be recirculating, and not very high air flow and likely too small.

In general, one should first define the requirements and then find candidate hoods to compare that meet the requirements. If, in addition to aesthetic requirements, you have performance requirements, that is, you want the hood to actually capture, contain, and expel the cooking plume effluent outdoors, you will need to read a number of threads here. We can supply links.

Further help will also require some information on cooking style, cooktop size and fuel, factors that affect make-up air supply, etc. Also, some larger hoods may be able to feed directly out the back, so no duct cover would be needed.

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Comments (9)

PRO
Minardi
last year
THe duct gets a 90, to go straight back, out of the house.
jrb451
last year
It should work fine. Compare its cfm with other models to get an idea.
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Cee Bee
Original Author
last year
Thank you for the helpful information! I found a photo closest to the desired hood. What I know is that the plan is for the hood to be installed over a 36inch Miele cooktop, be unobtrusive and have a key unique (?) feature - where the hood turns on automatically when smoke or fumes are detected. I have family members whose cooking styles tend to not lean towards just turning on the hood once they start to cook - which generates a lot of odors and grease. Sigh. This hood also allowed some storage and could be extended on either side if we decided to get more cabinetry which could be matched to existing lower cabinetry if desired. Checked a lot of boxes. Hope this is clear!
Cee Bee
Original Author
last year
Had trouble posting the photos?? Hope these appear.
chispa
last year
In my previous house the exhaust for the hood was straight out the back wall. I ordered my custom Hood from Modern-aire and had to specify a rear exhaust.

Not that unusual.

You will need something like this on the outside.
kaseki
last year
The configuration of this hood insert is so far removed from the basic residential hood configurations that attempt to approximate commercial hoods that I cannot evaluate whether it is suitable for purpose or not. Neither Miele or AJMadison seem to even specify the flow rate (CFM) for this device. The 'grill' shown above has some minimum air flow values needed to contain cooking plumes (with velocities up to 1.2 m/s), but I have no idea what they might be.

All I can do to help is suggest reading the first dozen of so pages of this reference so the concept of optimal cooking plume capture and containment is understood. This may help one recognize the performance compromise more aesthetic configurations are likely to achieve.

https://www.tagengineering.ca/wp-content/uploads/2015/02/KVSApplDesign_catalog.pdf
Buehl
last year
Just remember that each 90-degree turn reduces the air flow a bit (Kaseki could tell us how much) and multiple such turns will have a more pronounced effect. If your cooktop is against an outside wall, can you go straight out the back wall?

Hood sizing...Size the hood so it's 6" than the cooking surface (so, 42" in your case) and 24"D (any shallower and the front burners will not be covered). The bottom should, ideally, be concave so FOGSS (fumes, odors, grease, smoke, steam) are caught and corralled in the alcove provided by the concave shape until they are exhausted outside. Flat bottoms are not very functional -- unless you only do really light cooking, which does not sound like that's your situation. From your description of your family's cooking, I would not skimp on sizing or cfms!

Also, if at all possible, turn the hood on a couple of minutes before you start cooking to get the air currents flowing before the FOGSS start rising.
Cee Bee
Original Author
last year
Thanks for all of these helpful tips. “Light and cooking” are two words that are not in my family’s vocabulary. lol. I’ll check in with husband to see how much he knows about the cfm capacity and about the 90 degree turns. Thanks so much!