Honest opinions about how to buy Appliances and Lighting.

Wednesday, April 09, 2008

Dennis Macdonald And Range Hoods

Dennis Macdonald became the sales manager of the store effectively replacing me sometime 1 or 2 years ago. He is actually a great guy, good with staff and customers (which means I will have to fire him in a rage of jealousy)...

Dennis is motivated by the strangest things, refrigerator handles, coffee systems, and now range hoods. He has placed 16 new hoods on display from Miele, Monogram, Zephyr, Faber, Franke and whatever else he has decided to hang today.

The average stove burners are 20-30% more powerful than stoves manufactured 10 years ago. Hoods and ventilation in general need to reflect this change

Which one is best? Have a look...The answer is below

Hoods are based on capture area and CFM(blower speed). The cooking product really determines size of hood...There are some decent ventilation posts on the blog, but for the people who need info now:

How to vent:

Capture area: The deeper the capture, the better

CFM: Motor speed, the higher the CFM(cubic feet per minute or literally how many cubes of area are vented

Size of duct: A bigger motor needs a bigger size duct so the volume of smoke can travel efficiently

Duct run: Shorter is better without turning the duct..If you have more than one bend in the duct, you will have greatly diminished the efficiency


  1. What about makeup air? I've researched hoods pretty thoroughly and never found satisfying information on makeup air.

  2. I answer this comment with a separate post...Good question, BTW