This was hugely informative and confirmed my decision to install a vented range hood in my kitchen reno. Your clear, concise explanations and your strong preference for vented models along with the "why" sold me on seeking a vented model. Many thanks!
Not long ago installed a brand new kitchen in my home and replaced that early 80's kitchen we had. The previous range hood was 'recirculated' and we live in a colder climate and we constantly had a damp kitchen window and mold. Been researching these past few days about range hoods and what not and your info plus other stuff i have read and listened to has been wonderful. I'm commenting on your clip because of it being simply explained with 'pictures' so to speak so a big thanks. Oh and a G'day from Down under 👍
The best RU-vid channel about air quality and practical, detailed information on how to achieve high quality indoor air is "Home Performance," with Corbett and Grace Lunsford. I agree - "recirculating" range hoods simply magnify IAQ problems. One issue you did not mention is that steam with trapped volatile organic compounds (which is what a recirculating range hood pumps into your house at high speed) is an ideal medium for culturing viruses and bacteria. This is especially problematic in a cold climate where the house is shut up tight for six months out of the year. Love your content. Always great information - keep up the good work!
Great video! Another critical dimension to keep in mind is the depth of the range hood. Most manufacturers today are putting the most powerful burners at the front of the range or cooktop and some of those pro-style range burners can produce up to 30000 BTU’s per burner (gas ranges and cooktops can produce even more BTU’s per burner than electric or induction models) so it is very important to have the range hood extend out from the wall at least 24” in order to fully cover the entire range or cooktop so it can capture all the cooking fumes.
Yup basically every range manufacturer only puts high powered burners in front, then all the range hoods don't extend past 22". Makes for a super fun time figuring out how to not fill the house with smoke.
I appreciated your video and have a a "girl" question. What is involved in installing a vented rangehood down , and out the floor? I live in a townhouse so venting up and out is not an option. We are on pier and beam so out the floor is all that make sense to me. The contractor said NO. Can it be done?
Practically, yes. However, You generally don’t want to go down with a heated vent as that is trying to move air against its natural direction (hot air rises). This can create condensation issues or moisture in unwanted places. Can you go out the side of the home? This is how we try and approach scenarios where up is not an option. A caveat to all of this is downdraft hoods that are meant to go down and out of the house between floor joists.
Thank you! I’m a carnivore and my wife is a vegetarian-she’s tired of the meat cooking odors coming from our recirculating range. Looking into going vented!
Super informative. Now, with the vented, and all the different manufacturers, would there be a name brand you would prefer? There are so many built in other countries and the reviews are so varied that I keep running in circles. Context- removing an over range microwave with an over range hood. Microwave was vented so the ducting is already in place Thanks
I had planned to go vented when I did my remodel. The remodel ended up costing more than I had initially planned, so I decided to save money where I could which included me nixing the vented hood, which would have added about 2000 more to the reno.
So how many turns is too many? Also, could I vent into a garage? That would mean only one 90°. If I must reach outside, 2 90°'s and probably 15 feet straight to get outside.
We have just bought a house with a cooker hood that has no vent. I believe that means it must be a recirculation design. However the house we have bought it has left disgusting grime marks all over the top of the cupboards and on the roof above it. Is it possible to add a vent to a recirculation cover to make it vent out instead / add a pipe to the extraction area/fans to blow the output out of a window instead?
Congrats on the house! It all depends on whether the current hood vent is capable of being set up for extraction to the exterior as well. Most recirc options are set up for both and it is just a matter of running the pipework.
Great video. We have an old house (late 1800s) so ours isn't tight. Our plan in our kitchen remodel is to add a 36in L.P. gas cooktop (70k BTU) with a vented hood but nothing is simple in these old houses. We also have a wood burning fireplace in our kitchen. And we want the fireplace to be either wood burning or a vented gas log fireplace (open firebox, not an insert). We can make an 8in duct for the vented hood work (barely). But, code requires air makeup for a hood that draws over 400 cfm. So we either stay at 400cfm, which is less air flow draw than is recommended for 70btu gas stove, or we try to find a place for make-up air ductwork and access to the fan. That last requirement is a real problem due to clearances and obstructions. On top of all of this, we aren't sure if the wood or gas fireplace will be impacted by the vent hood (with or without make-up air source) and negatively impact our kitchen with fumes or ash. We are considering a recirculating hood due to our situation. Thoughts?
It's been a yr since your comment, but you can do your make-up air directly at the HVAC unit. Just determine the point at which you can pull in the air. You can use a damper to control make-up air flow.
Great video! Informative and well done. Any comments about the overall functionality of "convertible" hoods? To install a cabinet and ducting to vent in my 1939 lathe & plaster home is going to be pricey, so I'm considering installing a convertible for now and doing the duct work later.
I currently have a recirculation vent... if we get to a kitchen reno, we're hoping to vent out, as the joists run the correct way, so there's no cutting of joists.
What happens if you have existing 4-inch ductwork straight through the ceiling to the roof and it is very difficult to change this. It appears all of the range hoods require 6” or more. Should one just consider the ductless option?
Not every hood requires 6”, double check your model. If it does and you only have 4”, you are in for some work. This is what I call the waterfall effect in renovating/upgrading our homes.
I'm planning to install a vented 36" Range Hood. I'll need to go straight up into the attic about 3', then make a 90-degree turn and run about 10' to the outside wall. Is 10' too far to make that vent work properly? Should my 10' pipe be level, or should it have a slight upward pitch?
My under cabinet range hood is against the wall. I don't see any duct work (if it is there, it is in the wall). On the corresponding outside wall, I do not see a vent. Could a vent be in my crawlspace? On the roof? Not sure. Maybe I have a recirculating range hood. Totally clueless how to figure this out.
I will be remodeling a galley kitchen in our condo. Built in 1925, on the ground floor, so cant vent up. The current layout has a gas range on the outside wall with a vented hood. A far superior layout would mean installing the new 30" induction cooktop on the inside wall with a recirculating vent. Do you think this is a bad trade-off? Induction does not produce as much heat, and I don't fry anything.
Hi, Really helpful thanks. Do you have any comments about noise reduction? We are definitely going vented and wonder about whether to have an onboard or offboard motor. Is difference in dB worthwhile or do we just get an onboard one with a low dB rating? The flow rate information and design considerations were particularly useful.
One of the comments made famous by a well-known building scientist is: "A recirculating range hood is exactly like a recirculating toilet". Do everything you can to vent to the outdoors.
Great video, thank you. I do have a question though. I have a 1923 craftsman 770 sq ft. There is no hood / fan etc above the stove. The smoke alarm is in the hallway right outside of the kitchen and is set off quite easily. The stove is on the inside wall with 9 ft ceilings, so in order to vent it out, it would have to go up to the attic, across and to the exterior wall. That would be a lot of expensive work. The only reason for me to add a hood is to alleviate the smoke alarm going off so easily. Would a ventless hood help with this issue? Thank you!
It may or it may not. That’s quite hard to know without trying. You can also vent a stove out the roof if it’s a much shorter/easier run. We always try and vent outdoors before considering a recirc option.
@@hsdesignstudio thank you. There's an attic so it's not any shorter to vent out and I would worry about risking the integrity of the roof if it's done wrong since I don't know how old it is, only that it's at least 21 years old. Thank you for your reply.
My next kitchen will be in a townhouse.....and I do not believe that venting the exhaust will be an option. Which has me seriously bummed. I'm planning on induction cooktop and I don't do much in the way of cooking (I'm more of a baker) but I find between the science and the aestetiques(sp?) statement hood.....I'm still at sea. Thanks for the guidelines.....it will help me to narrow the options.
There will probably be an option to vent, it just might not be the most preferred. If you aren’t a big stir fry or grilling cook, you can cheat the system a little.
I just installed the 66 inch wolf island hood. I have a gas cook top but when cooking there’s a lot of drafting. Not sure what to do. Had a HVAC guy do the duct system. Any suggestions? Is it normal to have a lot of drafting?
What do I do if my stove sits on an inside (connecting wall to office) and I am unable to vent outside and if I place the vent tot he ceiling, it'll vent into the attic?
I switched to a ventless hood because I live in a condo with a neighbour who smokes marijuana and it was coming down my stovepipe. Until we can prove it's her, I needed a quick fix.
Recirculating and downdraft hoods are better than nothing, but just barely. Do it right and vent outside. Especially, if you are going through the effort of a reno.
IF you have choices... Dry kitchen is ... Wet kitchen is ... Air-ducting of buildings are to be modified to replace the hard to clean false-ceiling and cornices. Suction with Y-shape(pneumatic tools vaccuum attachment concept, spray painting bottle concept)-ducting avoids dirty exhaust fan-blades... santa-clause hollow non-supporting column is arc-furnance as bottom igniter, to oven to pizza to room heater to exhaust chimney... Garden-patio huge-shed of 2 medium sheds(small building) attached to main-building(small house) air-locked kitchen and air-locked(breakfast)dining seperated by (interior) expensive slide-fold doors and walls are expensive slide-fold doors and connection to existing downgraded kitchen to dry kitchen is ... sheltered fire-break ceiling-walls shoe-mats... Just buy everything.?
Dinner usually need the other area for preparation... kitchen island concept have no overtaking and bypass lanes (dangerous when carrying pots of viscous liquids)
Vent to outside when possible. They have yet devise a filter, charcoal or otherwise to keep your house from smelling like fish. That’s if you like fish. Lol. Been there done that. The extra expense is worth it. Your nose will thank you.
Whoever renovated the kitchen before we moved in decided a recirculating vent with no filters whatsoever was the best option. Seems entirely pointless but I guess it was *cheap*...
I have never had a "ventilated" kitchen since I left my parents' house. In Spain, they slap on a vent-a-hood, but with no connection to anything like an extractor. The old buildings had built-in ventilation draughts, which have, of course, been subsequently destroyed in the name of progress.
Very wrong. The oils deposit on everything in the room and make them sticky. Try repainting a kitchen with the exact same paint after 5 years of unvented cooking and look at the difference in color.
We are going to do this in a few days. You can use semi-flex duct. The 550 cpm microwave manufacturer recommends 6” round duct but we end up using 4” cause we simply don’t have room for 6”. It’s a short distance out so we hope it’s still sufficient enough.
@@christinelu7949 You can do what you want, me I always try to do Best Practice since this is my forever home I did mine 5 rigid pipe got most supplies from home depot good luck
6/11/2024 - how can you include such unintelligent communication as “from a few hundred to several thousand” in an otherwise intelligent exposition? Try Something intelligent like $200-$3000?
I’m going to answer this to help other people, even though you could have phrased this far more politely. Construction and costs have a huge range because geography impacts price as much as material and labour. Whether I say it as words or a number, it rings true either way.
6/11/2024 - no it doesn’t ring true either way. Where would you cash a check written for a “few” dollars? how about a check for “several” dollars? nowhere! Because those terms are meaningless, they convey no information whatsoever. If you don’t know the numbers, just don’t allude to cost. But in fact, the numbers are well known to people like you who are in the business. You can give a range just like I suggested. It could be $200-$3000, or $500-$1000.
