Today we’re discussing what size of vent do you need the different types and styles of various range hoods available on the market today.
The primary purpose of a range hood is to ventilate your kitchen to remove smoke, steam, odors, and heat as well as to help absorb and trap grease so that it doesn’t end up on your walls, cabinets, and appliances.
The Various Types And How They Work
Hoods have 3 venting options Vented or Ducted – which funnels the bad air to the outside of your home through a duct, wall or roof. Non-Vented or Recirculating – pulls the bad air through a charcoal filter and exhausts the clean air back into the room.
It’s a good idea to change the charcoal filter regularly. Otherwise, it’s not as effective. And convertible, which simply means the hood has the option to be vented or non-vented.
The best way to get effective air removal is to purchase a hood that is at least as wide as the cooking surface and deep enough to cover the back burners and at least half of the front burners. Shallower hoods should be mounted closer to the cooktop surface.
The size of vents you need will depend on the type of hood you choose to get according to Sweet Revelations.
Canopy Hoods – are the most common of all hoods; they must either mount to a wall, undercabinet, or soffit. They range in sizes from 21″ to 42″ wide, and can be as tall as 10″.Lower outputs can go as high as 1,000 CFM’s on a few models but more commonly CFM’srange between 300 and 800, with included blowers.
These hoods will also have the most flexible price points. Chimney Hoods consist of a canopy and duct cover that can be a wall, or ceiling mounted if installed over an Island. They range in sizes from 30″ to 60″ wide with the ability to extend the duct cover-up to12″ high depending on the model to accommodate up to 10 ft ceiling.
The canopies on these models are available in Stainless or Glass with several decorative styles to accent any kitchen. The average range between 300 and 800 CFM’s with the included blowers and only a few models available over 1000 CFM’s.
Downdrafts are a good alternative if traditional venting isn’t an option they lay flush with your cooktop when not in use and pop up for venting when needed.
Downdrafts work by drawing the air down through a vent to the outside and in a few models have the ability to recirculate the canopies on these models can be as tall as 18″ high with blower outputs upward of1,500 CFM’s. It’s important to remember that not all professional hoods include blowers.
Custom hood inserts are units designed to fit inside a custom cabinet or enclosure. These inserts can contain lighting, blowers, and speed control.
These inserts give you the ability to completely customize the look and allow you to choose the appropriate amount of power and like Pro-Style Hoods, the blower may be an added cost. Another thing to consider when buying a hood is blower types.
Hood blowers come 3 ways Internal – which means the blower motor is inside the actual hood, because of this these units tend to be a bit noisier than the external models but are ideal for those who have restrictions with ductwork or several bends in the duct, they are extremely functional and offer great performance external blowers – which means the blower is usually mounted somewhere outside the home usually on the roof or in an attic.
These units minimize noise levels on the inside and perform just as well or better than internal blowers because they tend to offer higher CFM’s. But be sure to mount them far enough away so that the external noise from the units don’t disturb you when you are outside and know that they will require a more detailed installation.
And lastly, be sure to turn on your hood at least 10 minutes before you start cooking to get the proper airflow going. Turning your hood on after you have started cooking makes it much more difficult for the hood to be effective with air capture. Hope this article helped you in any way good luck choosing.