Kitchens

  • Do I Need A Kitchen Range Hood?:

     Do I Need A Kitchen Range Hood: 4 Reasons Why Not

    Kitchen range (or stove) hoods are the center piece of nearly all kitchen remodels shown in home renovation magazines. I dare say, for most kitchens, those over-sized and under-utilized kitchen hoods are more for the look than the cook. A four foot or wider 1000 CFM (Cubic feet per minute, a measure of how much air the ventilation hood moves every minute) stainless steel, wood, or tile covered hood is unnecessary.  And, for many homes and apartments it is out of proportion to the space and practically useless. DON’T BE HOODWINKED     Here are four reasons and solutions:

    1-  Cooks often incorrectly use their stove hood.

    The first and most obvious reason is nobody likes the high decibel level (around 65 dbs) generated by the fan. The basic 30″ wide, 300 CFM fan should be turned on ten minutes prior to cooking in order to begin pulling the air towards the hood. In a small kitchen you’re never far from the noise, therefore stove hoods are usually turned on when the smell is overwhelming. By this time it’s too late to suck in all the smoke and odor that by now has filled the room up to the ceiling which might even set off the smoke detector. Even a powerful hood won’t clear the air.

    2-  Kitchen hoods are usually not vented outside

    In Manhattan apartments, unless you can vent your stove hood through a window, you will most likely not be able to legally vent your kitchen hood to the outside. If you can vent your stove, a Certified Kitchen Designer has the training to know the proper exhaust system needed for the number of burners and strength (in BTU’s) of the stove burners.  If the hood cannot be vented to the outside, using a recirculating hood designed to capture some of the heat and moisture and minimally filter the air is the next best solution. However, as much as 70 percent of the same foul air is blown back into the kitchen.  Even worse, if the filter is through a non-ducting hood or over-the-stove microwave, the air is spewed directly into your forehead.  How terrible is that?

    3-  Most cooking does not require ventilation

    To just boil pasta, steam veggies or make pancakes, very little grease or moisture is generated.  This type of cooking usually doesn’t warrant a hood.  If the cooktop is near a window – simply open it slightly.  Most people are not in the kitchen all day with pots on all the powerful burners simultaneously.  If you only use the stove to its maximum on a few holidays you’ll hardly ever turn the fan on anyway.  Furthermore, would you remember to remove and clean the filter?

    4-  There are creative ways to protect cabinetry without a hood

    A)     The budget kitchen make-over can still protect the cabinets from every day residue by having the recommended 24” to 30” of clearance above the stove. B)      Placing a sheet of metal on the bottom of the cabinet that is directly over the stove at the same level as the adjacent cabinets will also protect it from the heat. This allows for a larger cabinet and increases storage space.   Design-wise, the cabinet at the same height as the surrounding cabinets creates a more uniform appearance (as shown). The old-school kitchen design reasoning that more head clearance is needed at the stove is outdated. Notice how the ill-conceived placement of the ineffective venting capability of the microwave over the stove would fill that same space, anyway. In addition, I find that cabinets are prettier than machines.  Don’t you?

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