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Range hood - why it's needed ?

t
toyopl Feb 20, 2013 08:12 PM

I'll be transitioning from electric cooktop to my first Gas range. I'll be going with Viking D3 30'' RDSCD230-5B and Viking 30'' pro hood VWH3010.
I'm wondering why exactly do you have to vent, do you have to vent every time you run your stove and how many cfm for a 30''.
On our electric top we don't usually need that much venting, I put our 600cfm on lowest setting when cooking and maybe a medium speed on smelly foods.

  1. t
    ThanksVille Feb 21, 2013 01:12 AM

    Gas cooking means you now have combustion gases every time you cook. Venting those helps maintain good indoor air quality. Secondly, capturing and venting grease laden vapors helps reduce sticky deposits on kitchen surfaces surrounding your stove. Furthermore, if you are sautéing or stir frying, being able to capture and remove smoke from hot oils or caramelized meats as well as cooking odors that otherwise would linger in the kitchen. Finally being able to vent off excess heat from your stove when it makes your kitchen thermally uncomfortable all make for good reasons to exhaust vent your stove.

    1 Reply
    1. re: ThanksVille
      f
      Fumet Feb 21, 2013 01:49 AM

      +1
      I started using mine all the time a few months ago, even just on low with normal low to medium heat cooking. I found there was much less "sticky dust" to clean off the cabinets and surfaces... Even over the other side of the kitchen.

    2. porker Feb 21, 2013 04:05 AM

      I'm not a building code authority, but I'm thinking that for residential stoves (lower BTUs, thus lower combusted gases compared to commercial stoves), venting is not strictly required.
      I do know that if you install a commercial stove into your kitchen, you WILL be required to install the vent (generally because of the higher BTUs, thus higher amount of combusted gases).
      With that said, I don't think you have to run the vent every time you use the residential stove.
      However, running it will help alleviate the problems mentioned above.

      As a side, many home range hoods are not vented properly: they simply exhaust back into the kitchen through a cheapo filter.

      1 Reply
      1. re: porker
        splatgirl Feb 21, 2013 06:59 AM

        Not necessarily. Code where I live says there needs to be a hood but does not specify anything beyond that. It's quite ridiculous.
        Residential building code is wildly variable from place to place.

        I have a 1500 cfm hood. Code here would have required a make up air unit with this--at great expense. When I got my CO on this house, it was with a $49 non-ducted, 30" recirculating "hood" installed over my 48" dual fuel range and 18", 130,000K btu wok burner. It went to the donate pile shortly there after and I got to work installing my 6' stainless behemoth. My make up air is cracking the slider. It's free.

        There's also the issue of heat output from the range which a hood will deal with. Heck, when it's really hot here I use my hood to quickly exchange air and cool off the whole house in the evenings.

        Regardless of code requirements, if you're cooking in a manner where you believe a high btu, pro-style range will improve something, then you unquestionably need a hood. OTOH, I know more than one perfectly adequate home cook who has never had or turned a the hood.

      2. m
        mikie Feb 21, 2013 10:31 AM

        Building codes may dictate you have a hood with an exterior exhaust, just depends on the codes where you live. They can't make you turn it on. However, the fact that you're generating carbon dioxide and water vapor as you burn the natural gas (methane), should be incentive to vent your range. If you need to vent every time you cook depends a lot on what and how long you're cooking. Frying an egg, maybe not, but preparing a meal with some burners on relatively high heat for an extended period of time, most definately.

        Ideally, for a 30" range you would want a 36" hood, the extra width makes it easier for the hood to capture the vapors. The easier the hood can capture the vapors the fewer cfm you need. The closer the hood is to the top of the pot or pan the easier it is to capture the vapors, and agian the fewer cfm you need. What you need in the way of cfm is determined in part by the capability of your range and in part by what and how you cook. If you're frying bacon, for example, you want enough cfm to pull the very fine grease particulates up and out. If you're frying an egg in a non-stick pan, then it really doesn't take much air movement to take care of the combustion by products and the egg doesn't generate any grease, so very little air velocity is needed.

        1. BiscuitBoy Feb 21, 2013 01:02 PM

          I guess it depends how you cook, but I can't imagine cooking without one. Odd that you're ambivalent about a hood, but broke the bank for a viking

          4 Replies
          1. re: BiscuitBoy
            monavano Feb 21, 2013 01:12 PM

            Hopefully OP is not paying $300 for the brass emblem!
            My Vent A Hood has a sensor that reacts to heat on the auto setting and cost a lot less than Viking.

            1. re: monavano
              t
              toyopl Feb 22, 2013 09:30 AM

              $300 for a brass emblem ? Lol, what is that ?

              1. re: toyopl
                porker Feb 22, 2013 11:07 AM

                I assume monavo means

                 
                1. re: toyopl
                  monavano Feb 22, 2013 01:34 PM

                  It'a an upgrade to the Viking emblem on the hood. The hood is a looker, that's for sure, but, $$$$$.

            2. r
              Ray2 Mar 2, 2013 06:49 PM

              I could not imagine using a gas stove -- or any other for that matter -- without a very effective, and quiet, fan. I'd spend more money there than on a stove if pressed.

              You are already low at 600 let alone questioning if you need it.

              1 Reply
              1. re: Ray2
                m
                mikie Mar 3, 2013 07:22 PM

                Funny you should mention that. The hood was the single most expensive piece of equipment in our kitchen remodel. We didn't go over the top on appliances, but we didn't go bargan basement either. Top of the line KA and Electrolux. The hood is Vent a Hood.

              2. t
                taos Mar 2, 2013 07:44 PM

                I have a gas stove and no vent hood. I don't think it's a problem.

                1. DuffyH Mar 3, 2013 08:41 AM

                  I put a gas cooktop in an island once, and didn't want a hood for visual purposes. Went 'round and 'round with the local building inspector until he finally agreed with me and my builder. Local code said it had to be "vented" but didn't specifically call for a hood. We pointed out that nothing in the code required my gas ovens to have an active venting system, and that it was perfectly acceptable to have a recirculating hood, which does nothing to actually vent fumes. Finally got him to agree that operable windows counted as "vented".

                  That said, the island was very near a large set of windows, and I did open them every time I deep fried or cooked anything that generated a fair amount of smoke. I never missed the hood.

                  2 Replies
                  1. re: DuffyH
                    m
                    mikie Mar 3, 2013 07:23 PM

                    How do you know you never missed the hood if you dind't have one? Having had a poor recirculating hood and now having a good vented hood, I'd miss it if I had to go back.

                    1. re: mikie
                      DuffyH Mar 3, 2013 11:15 PM

                      I grew up in a house with a vented hood, pre-microwaves. Married a Naval Officer and prior to building the home in question, we'd owned 3 and rented countless (well, ok, 8) others. Some had vented hoods, some recirculating. Most of the vented hoods were good, one was terrific. All of the recirculating hoods were horrible. I've seen a few range hoods in my day.

                      One of the houses we'd lived in prior had a vented OTR micro/hood combo. Useless, of course. The range was near a sliding door. I'm not ashamed to admit that I was a pretty bad cook at the time, and until I learned to open that slider, my son thought the smoke alarm was my dinner bell. That's when I learned that a BIG open window made a decent DIY range vent.

                      I'm in Tampa now, living with a crappy recirculating micro/hood. Sadly, the only other place to put the micro is 8" from the nearest counter, so it may stay where it is. The good news is that it's warm enough for year-round grilling so there's no need to sear steaks indoors.

                  2. b
                    Belsize Mar 3, 2013 07:33 PM

                    Have you seen the posts on (not buying) Viking currently running.?

                    1. JayL Mar 3, 2013 08:49 PM

                      Grease laden air is a bad thing.

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