![]() Since they cannot expel the air they take in, these range hoods filter the air and then recirculate it back into the kitchen. You have two options to vent your wall hood horizontally.ĭuctless range hoods do not vent to the exterior of the home like ducted hoods. Installing Range Hood with Horizontal Duct Island hoods must vent through the ceiling, while wall hoods can vent through the wall or ceiling. The ducting may run horizontally or vertically depending on your type of hood. How to Install a Range Hood Vent Through the Ceiling.How to Install a Range Hood Vent Through the Wall. ![]() Can a kitchen operate if half the hood vent system is not running?.Is it possible to change a range hood top duct to a rear duct if it’s a top duct only?.Do range hoods have to be vented outside?.What type of duct is best for venting a range hood?.What is the difference between ducted and convertible range hoods?.Which is better, a ducted or ductless range hood?.Best Practices When Installing Range Hood Ductwork.However, if function is important then either get a wider hood (recommended) or butt the cabinets against the hood. If looks are more important to you than function, then by all means, design for looks - that's your choice. In all cases, be sure to mount the hood per-manufacturer's specifications - and that is usually no more than 30" above the cooking surface. The other option is to get a very, very strong fan to try to yank the steam, etc., so "hard" as to not give them a chance to billow/expand - but then you get into noise, make-up air, and, if you have gas, risking blowing out the flame, etc. Instead, the cabinets block the expansion and the steam, odors, smoke, grease, etc., are held in a space that the hood can work with. By butting cabinets against the hood, you are eliminating the escape route b/w the hood and the cabinets. When a hood is sized inadequately, you need something to help corral the steam, smoke, odors, etc., so they don't expand too much and make it difficult for the hood to capture them - and that's usually by butting cabinets right up to the hood. The reason you need a wider hood is b/c as steam, smoke, odors, grease, etc., rise, they expand and you need those extra 3" on each side to capture them as they billow out and up - steam is a prime example! (It should also be at least 24" deep.) Yes, you can get away with a 30" hood over a 30" range - but it's a "make do" choice - one that's forced on you, not a good design choice. I agree with the others that a 36" hood would be a good use of that extra space. But the OP does, so why not get a better exhaust? ![]() Of course if someone doesn't have the space or budget, that's one thing. Why? When that person has made hamburgers and the smell and grease are not exhausting as well as they would have with a better hood, Stan will be long gone, but the OP has to live with less than she could have. Stan Z's advice would encourage someone who does not wok or cook spicy foods not to take the opportunity for better exhaust. I don't know anyone who is just "making omelettes, boiling pasta, occasionally frying meat." Run-of-the-mill family cooking generates plenty of smoke and grease, and needs a good exhaust hood. My most powerful burner is 12k btus, but I wish my hood were wider and stronger. I am an ordinary cook with an ordinary family, nothing fancy, and I cook hamburgers, steak, fry fish, make spaghetti sauce, chicken, bacon and eggs, all on the stove stop. I respectfully disagree with Stan Z's generalizations about how "many people use their range".
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