5 Kitchen Vents You Should NEVER Buy
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- Опубликовано: 15 июн 2024
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In this video, you will learn about 5 kitchen vents you should never buy. You will also learn about the dangers of a poorly vented home, and how to ensure you are venting properly. In the end, you will know how to properly vent your home, and how to make sure your living area is safe for you and your family.
Here are the 5 ventilation types you should avoid:
1. Downdrafts
2. Over-the-Range Microwaves
3. Slide-Out Hoods
4. Wood Hoods (in some cases)
5. Ceiling Blowers
First, you should know that internal air quality is a problem in many homes due to poor ventilation. Plan your ventilation with the right CFM and capture area. Then vent properly. After that, do not buy a downdraft, slide-out hood, or over-the-range microwave. Wood hoods need to be planned. Once you know, venting is not hard to execute.
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Chapters
0:00 Intro
0:37 Ventilation Basics
2:12 Downdrafts
2:48 Slide-Out Hoods
3:09 Over-The-Range Microwaves
4:12 Wood Hoods
4:41 Ceiling Blowers
5:28 Key Takeaways
I love this channel, but it's harder to hear you over the background music.
This is the best advice I have seen on RUclips, this is what I preach to my clients and have for many years.
🙌
I love how educational and honest your videos are. They're seriously underrated!
Thank you so much! Glad you enjoy them.
Very good general explanation about venting and hoods.. Some individuals seem so focused on appearance rather than function. I always enjoy your videos.
Appreciate that!
Your videos are very well done. This takes time and you deserve great success. Ty
Thank you! I am just thinking about kitchen design for my new build and was very attracted to the downdraft vent it seems all the kitchen outfitters are pushing. Also seems everyone is pushing the cooktop on the island. Now I know to say no thanks to both! This video has easily cleared up my ides!
Glad it was helpful!
I agreed with most of what you said about venting except for the negativity regarding downdraft. I had a Faber downdraft with a remote motor put into 2 of the homes that I owned. Because the motor was outside all you could hear was the sucking of air. It was so good that I once put beets on the stove and forgot about them and they incinerated to ashes, When I went back in the kitchen, I realized there was no smell of burnt food or smoke in the room.
Excellent advice - backs up and amplifies what my local appliance store advised me.
What a fantastic series of videos rich in detail and deep in information. Impressive.
Much appreciated!
Informative video. I am getting my first range hood ever and i am doing research.
Thank you for this video. I didn't really know any of these measurements and we have a gas/propane stove.
Love your video your w wisdom is greatly appreciated the best video I have seen
Thanks. After much research, I made up mind to buy a hood not another over-the-stove microwave. Your video today read my mind. Still, most people don’t talk about these things. For some reason, people like the Property Brothers regularly promote the mid-island stove, for example. Thank you. Cheers.
Congrats on a good decision.
love this channel … I understand the interior air quality issues (exacerbated with high btu gas burners and improper specs of hoods), however downdraft combined with induction is the only viable (if not ideal) solution in my kitchen island. Currently I have a JennAir electrical cooktop with a central downdraft that functions well, the duct is 8” and the extractor noise is muted… functionally not as good as a properly sized hood but the space doesn’t allow for an overhead duct due to subfloor proximity and second story living above the kitchen space. Appreciate the heads up on downdraft limitations… ill be replacing the old JennAir with Meile, still researching what downdraft options are available for my installation…
Depends on what you cook as well…induction is better without question, but still not as efficient as a hood
Going to do a downdraft, and then, in part thanks to this video, nixed that idea. Thanks for the good content!
Thank heaven.......
Great educational video! Keep it up!
I needed this video. Thank you!
You're so welcome!
Great quick intro to kitchen Venting without the deeper technical face
Any “ vent” that doesn’t vent outside is not really a vent and are the worst. They blow all that bad smelling air right back into your home and eventually gets grease all over everything even if you change filters regularly. Worst invention ever.
Very informative - thank you! Now, not sure about the house we are looking at purchasing with island cooktop and high decorative ceiling above.
Good way to vent....have the inspector check the wall cap/motor to make sure it was installed properly.
Excellent coverage!
Glad you enjoyed it!
Regarding over-the-counter microwave/air vent combos, I could not agree more with you, Steve.
There is one fact that many, if not almost all people overlook, these over-the-counter combos are dangerous. I know that some will think I exaggerate, but the microwave just nukes the water molecules inside food to crazy levels. Getting food out of the microwave one has to reach upwards, sometimes even above eye level. That is not really safe to do.
Just get a proper one in a kitchen island or on countertop level.
Great point.
I also am not a fan of these but many American homes especially those built before 1990 just don’t have enough counter space for a full size microwave, and a half-size microwave is frankly less useful than no microwave at all.
@@dougjb7848 -- Plus, that overpriced built-in or over the stove type microwave is going to die at some point and finding something the exact size to fit in the space will be difficult... You might pay $400 or more for a fancy name brand built-in or stove type microwave, but it won't last any longer than one you buy for $100 at Wal-mart... :(
It is definitely nice to have the large physical size microwave for those rare occasions when you need to defrost something large, but as long as the wattage is sufficient, the somewhat smaller units (i.e. less than 2 cu-ft) can be acceptable... How many people actually use a microwave to defrost a 20 lb frozen turkey, anyway? Most people that I know use it for reheating leftovers / coffee, cooking popcorn / TV dinners, or defrosting a piece of meat for whatever else you might be cooking that night...
Um, you are exaggerating.
We already own an old Jenn-Air cook top with a built-in downdraft. Since the vent runs thru the cabinet and under the floor, we don't see another method, unless we scrap the ceiling canned lights and the current vents. We'd like a new cook top, but we're not sure the next move.
geez i learned so much i never thought of before.
Thanks for doing the venting
You're welcome
I really love your channel, I’m going to buy a range hood for my 48inch cooking range, I’m cooking a lot and baking, and my kitchen and living room is open concept, my question is how much CMF do I need?
1200 CFM or more.....Make sure the hood is over 23 inches deep
Step 1. Change the code to actually force the builder to install a piped vent, exterior, instead of that worthless charcoal filter/venting stove top hood. Don't get me started on shower vents.
In 2003 i got a vent a hood. Love its function and look but cleaning it is something I dread. You have to remove the blower wheels behind the blower shield and clean the gross grease. Requires I pull out my slide in range. I hope things have changed.
They have...The decent ones have removable baffle filters
very good video. Wish the sales associates in your showroom gave as clear of an explanation as this video.
I apologize for that.....if you have specific concerns, my phone is 617-822-6150
Our new build in Cambridge UK comes with a Bosch recirculating hood on the induction hob in the island. I’m thinking of swapping it out for recirculating induction BORA pure - is the air quality going to be bad? Should I spend to try and vent it outside the house?
Get a venting hob, they are great!
If the recommended maximum vent height over the range is 36”, and you’re recommending getting a 24” deep vent-how does one not hit their head bending towards the stove top?
Also, if the vent hood custom enclosure is as big or bigger than the stove top, but the actual vent face is smaller, doesn’t the dropped edges of the hood help with the “catch” of the smoke rising up?
I guess that would all depend on the height of the individual cooking, but 36" is the max height allowable by code (at least locally here). 24" depth is a recommendation to maximize capture area, but if needed, you can shave off a couple inches if it becomes an obstruction. Also, the dropped stainless would not aid in capture area.
Also install a MERV-11 HVAC filter.
You did not discuss (blower) noise. Would you suggest a hood with rooftop blower (more like commercial kitchens) as a solution?
Yes doing an external or remote blower is really the only way to cut back on the noise if it bothers you.
Re over-the-stove microwaves, not only are their fans feeble, but consider the safety hazard of removing boiling-hot dishes of food at eye level. Especially for seniors, this is asking for a trip to the ER for serious burns.
Great point
What are your thoughts on the Miele DA 4248 VD Puristic Varia? I have a wolf 48 dual range stove on a peninsula. The hood moves up and down and I was thinking this was a good compromise.
As long as you have enough power in the blower selected it should suffice. The capture area is enough and having it raise/lower to your needs could be helpful in some circumstances
My island gas cooktop has a downdraft exhaust and I have definitely not been satisfied with it for the last 20 years... So, I figured that I would replace it with one of the chimney type island vents... After crawling through the extremely small space in my attic where the center of the cooktop would project to the ceiling, I discovered that there's a ceiling joist directly where I need to run the vent hose through... Damn... Haven't decided exactly what I'm going to do... Maybe frame out a small drop-down section in the ceiling where the island vent would mount and use that space to run 2 vent ducts (one on each side of the joist), either to two exhaust ports on the eave of the house or recombining into a single duct that goes to the eave of the house...
Thats tough...Vent A Hoods have dual exhausts, I think......
What is your opinion on Bosch cooker hoods? Serie 4 to be specific. Is it powerful enough or considered as weak suction power?
It depends on what it is going over. 400 CFMs is plenty sufficient for an electric or induction range. For gas it should be at least 600 CFMs to vent properly
Thanks
Thank you for the informative video. Does your advice change at all on induction vs gas? I’m considering a telescopic 14 inch downdraft at 600 CFM for an induction range on an island. Would this be sufficient as induction requires a bit less ventilation?
600 CFMs is sufficient for induction. We never recommend downdrafts behind ranges of any type. They never go high enough and trying to pull from the back where most people cook in the front is problematic.
We have a JennAir cooktop with a built-in downdraft vent and it seems to work pretty well. When it is on, you can see the steam being pulled down. The way the house was designed (1985) it would be difficult to install an overhead vent.
I would say downdrafts can work fine as you said and I was tempted to use one, however I feel that for it to work you need a more powerful one and that can result in higher electricity bills.
say, one thing I never got about downdrafts, they filter the air, the grease stays in the filters but what about moist? does it collect it anywhere or does it go into the rooms air as the filtered air does?
@@TheAllMightyGodofCod Ours exhausts outside through a duct that runs under the floor.
What about recirculating range hoods? I looked into having a vented range hood installed as part of my kitchen refresh. The cost was more than I was willing to pay at this time. I have a budget and not willing to deviate much beyond that. Therefore, I decided to stick with recirculating range hood.
Recirculating hoods are better than no ventilation at all but they aren't great. Basically you are running the dirty air through a carbon filter and back into the space.
You are so right. I just moved into a new build that i paid to upgrade the oven range to a cooktop with range hood. Turns out it's the recirculating type. We noticed it when smoke from the cooktop wasn't being vented out, so its 110 degrees outside, the AC is on and i'm opening windows because of the smoke! @@YaleAppliance1
I have never seen a recirculator that actually cleans the air ... most just suck up fumes from the cooktop and blow them right back out.
I'm not sure they're better than nothing ... I'd rather open a window and use a fan to psh air out the window.
What about a Recirculating (ductless), charcoal range hood to replace a over-the range ductless microwave? Any recommendations? Otherwise, the home will have to do carpenter work to install a duct to vent a range hood to the outside.
That is fine to do. You aren't really gaining anything because of the recirculation but at least you will get more capture area. From a practical standpoint, if you don't have another place to put a microwave, I would just replace with another over-the-range microwave. If you like the aesthetic look of a hood and like the idea of a little more capture area, then make the change. Zephyr makes many different styles and sizes of recirculating hoods!
I have a kitchen design book that actually says a hood is not essential. I always wondered about that, in an otherwise excellent book.
A few books later, I learned why. The author eats vegetarian, and rarely fries or sautes anything. They also cooked on an electric stove and lived in a warm winter area.On the rare occasions when cooking made fumes, they just opened windows.
Doesn't work for me. I have a gas stove, I eat meat, do occasional broiling or indoor grilling, and live in Minnesota.
Fortunately, my kitchen came with an excellent hood, sized and placed correctly, ducted straight through the wall. It's even easy to clean!
I need to replace my range hood. The venting area is only 12" and doesn't capture the front gas burners. I think that allows nitrogen dioxide levels to get really high inside the kitchen and adjacent rooms. Or at least something causes my PM 2.5 sensors to display high levels.
No question
What’s that? Sorry, I can’t hear you over the SawzAll!
?
@@shank296
(Said by somebody hacking apart their kitchen to install a vent they bought without watching this)
Most of mine land.
This one didn’t.
C’est la humor.
@@dougjb7848 Ha.....I hear ya
We have a downdraft vent works amazing looks better and draws more smoke and obours than the rangehood we had I guess depends on the model found your infomation slightly informative.
Ummmm.....ever see a downdraft in a restaurant? Downdrafts cant work well out of design....
@@YaleAppliance1 I have owned 3 restaurants and never had a downdraft exhausted system installed and why are you talking about restaurants I did not see any images of restaurnts in your video or mention a restaurant your video and my comments were based on domestic kitchens which is were we have installed a downdraft exhaust system that is amazing.
Which one do you have?
@@zukiem6913 Because restaurants are the crucible test case, and if down drafts worked half as good as promised, they'd prob be used.
Either way, had a friend with a Jenn-Air, pricey and bragging rights, and it seemed pretty meh to me as the low power burners where the ones closest the intake. YMMV.
Here's one I've never seen addressed anywhere!
Is there any benefit/drawback to installing a hood larger than your cooktop? Say I have a 36" range. Why not install a 48" hood? It's only 6" extra on either side. Does it capture more with the same CFM? Can I increase distance between range and hood? Can I decrease CFM? Will I reduce grease deposits on my side cabinets?
Other than higher initial cost am I missing anything?
We recommend all the time. Not quite to the level that you are oversizing. Over a 36" range a 42" hood is more than sufficient. You will get much better capture area.
Sure you could do that, however 99% of us have cabinets and counter-tops already in place.
QUESTION: I’m bidding a job to install a 36” under-cabinet range hood over an induction cooktop. Just a cooktop- the kitchen’s double oven is located elsewhere. The existing old cooktop is an old JennAir with a downdraft vent system that connects to ductwork heading straight down through the bottom of the cabinetry I to the basement, then somewhere to outside. The new cooktop will be a non-vented inducted of some kind. The new range hood will be a ProLine or HausLane with between 600-800 cfm of draw. What are your thoughts about repurposing the old downdraft ducting to now act as a make up air intake?
I dont think its necessary...You can't repurpose the hood into the downdraft ducting. You need new ducting for the hood.
@@YaleAppliance1 no, the new vent hood is getting a new, different duct run into the upper cabinet soffit and out of the rear wall of the house 6’ away. I was just referring to the feasibility of creating a make up air system with the existing ducting that would otherwise be just sealed off and abandoned.
I had a terrible experience with ProLine. I purchased a 900cfm hood, which looked nice and well-built. Getting ready to install it, I read the instructions which stated you must have at least an 18” run of vertical pipe above the hood before turning. This was not possible in my situation. Called them to ask about it and encountered what was perhaps the worst customer service ever. They flatly stated the hood wouldn’t work for me, blamed me for not reading the instructions before purchase (?!), then refused to allow a return because I purchased it 20 days before. Their policy is no returns after 14 days. Never mind that it took a week to arrive... They even had the nerve to suggest I sell it on Craigslist. They finally agreed to accept a return, but the shipping and restocking fee would have left me with $400 back from an $800 hood. Ended up buying a Hauslane which works great and looks better. Hauslane customer service rocks too. I had a few pre-purchase questions which they answered clearly and cheerfully!
I like the addenda on hoods not to buy “especially if you cook”…cuz…you know…some people…MANY people…..DON’T cook..and the hood is just..ya know….there for the pretty of the thing…..
It's true!
What would you recommend for under cabinet range hood? That is my dilemma
Depends on what we're venting. If it's electric or induction, any undercabinet hood around 400 CFMs works. If its a gas oven with some higher outputs then 600 CFMs with a baffle filter is a better choice. Always comes down to what range we are trying to find a solution for.
Who makes 24" deep hoods? I see maybe 5 on the market for a 30" stove but usually they are too tall. The most common hoods are 22" max and often 18-20". It would be nice if stove manufactures were not convinced back burners should be a max of 1 btu for the super duper ultra mega simmer function everyone is apparently so obsessed with, that way you could actually cook on the back burner which helps the vent hood a lot.
Do you need a vent hood for an island if you have very tall ceilings? Like 18-22 feet?
Yes
If one’s kitchen is small, and one has 7.5’ ceilings and a 6’ son who likes to stir-fry on one’s 30” smooth electric stove, how high should the vent hood be placed? How many CFM is sufficient? Will a 30” wide vent hood suffice?
Typically 30 inches off the cooking surface, but that varies. For stir frying, 600 CFM minimum
One thing you failed to mention is building code. Microwaves remain below 300/400 cfm to meet building code. (anything over 300/400 depending on where you live, you're required to have make up air.) Make up air is expensive and the simple concept of having something instead of nothing. But I do love the fact that you show mainly kitchens that have 40-80k worth of appliances. Like If money wasn't a factor sure you have a valid point, but the majority of consumers aren't going to be looking at the high end appliances, then ones that are going to more than likely be dealing with a salesman and not you tubing what kitchen hoods to avoid lol;)
I disagree, respectfully of course. Stove burners are now almost double the output from when I started in 1986. At the same time, building is more efficient. If you do not vent properly and actually cook, those gasses will remain in your home and will be a problem.
Plan your venting including make up air. You will not pay that much more and a fraction of your overall kitchen spend.
@@shank296 Agree. And to be honest, most people are not in super tight homes, so getting makeup air in isn't really a problem. I'm replacing my 28.5" hood thats probably 40 years old and 330cfm with a 600 or 900. No permit being pulled for this.
You ignore one important positive factor about downward draft vents, they do not impact the heating efficiency of your home since air circulates and stays inside. Powerful exterior vents can suck the cbm volume of your entire home in a short amount of time. Not a problem if you live in Texas, but very energy inneficient if you live in cold areas.
You need heating efficiency in Texas? Doesnt matter because the unit cannot exhaust the fumes and PM.
I just bought a cosmo range hood to replaced my 22 year old kenmore range hood. But , every time I turn the range hood on… I can smells food in my bedroom . Can you please recommend what I need to do to get all the smells to the roof not circulating inside the house. Thank you.
Better hood vented to the outside...that simple.
What are some health problems? our gas cook top is in an island and has never had a hood.
In addition of smoke and grease, gas emits carbon dioxide, carbon monoxide, nitrogen oxide, and formaldehyde
I'm purchasing a 36 inch thermador cook top 25 13/16 depth can I ask what size chimney hood you would use? This is against an inside wall venting straight up through roof.. Thank you in advance.
Anything that covers the front burners.......minimum 24 inches deep
Thank you very much! Which CFM do you recommend?
Balance was not mentioned and needs to be factored in. You need to have supply to make up for the pull of the fan.
This to ensure not creating other issues in the envelope. Or you may have another sick house and ventilation issue.
We have Make Up Air as a law in the state of Mass...critically important
I enjoy your many appliance videos. They are really informative.
I would like to know if a 290 cfm 36” hood is enough for a Cafe 30” induction cooktop on an island, with 2 90 degree elbows. The building code in my area limits me to this. I don’t know if it makes any difference but I have an open plan kitchen in a large condo, 2300 sf
Thanks again for your help
Sorry to be the bearer of bad news...but no. It won't work. The two elbows are a problem.
If my only choice is a downdraft that pops up out of the countertop which one do you recommend?
Most are the same, quite honestly. I would say one that is a bit taller with more CFM
What hood is a good one for a 48" Gas stove Forno ?
24 inch deep.....
DO A SOUND TEST live in Las Vegas. It's hot here and I would like to use my oven in the summertime and my wife hates the noisy microwave fan that comes with the house. i am in a wheelchair i can stand up but the fan hood is to high an so I want one with remote so i can sit and cook i wanted a fan with a light the fan itself outside in the chimney so no fan noise.
Merry Christmas to all wheelchair Larry
What about the 500cfm KitchenAid over-range microwave?
That KitchenAid is a great solution for many people who are replacing an older microwave. Dimensions of microwaves have gone crazy over the years so finding something with a lower profile is a tough task. This is also a great solution for someone with very low ceilings so they can still achieve the correct mounting height above their cooking surface.
Dont like it if you cook......The smoke will billow past your front burners.
We have one of these and mostly love it, but the "whisper quiet" fan is very loud--even on low. I think the noise levels of these fans (usually expressed in sones) should be included in the specs because a loud fan is less likely to be used--which defeats its purpose.
How about a ductless hood verses a ducted? Any incite to good or bad on this comparison?
Ductless just means the air runs through the unit and right back into the room. Sometimes there's a cheap filter, but not always.
It might work if you have an electric cooktop and never fry or saute anything.
Ducted is always a good choice because it throws all fumes and smells outside completely.
Ductless are just filter air thru carbon filter and throws that air inside back to kitchen.
What is a good vent for a 60 inch gas range that can have a custom hood over it? We would like something that will REALLY work to get the smoke, etc. out of the kitchen/house but not sound like a jet engine. 😂 Does such a thing exist?
The Yale Hood is quiet, but is 1200 CFM. Best has one at 1500 CFM....Two good options....
@@YaleAppliance1 Thank you for taking the time to reply. We just learned a 48" will likely be a better fit for the new space. Would the 1200 work for that? Also, where would we buy it? We are in WI.
Hi you did not talk about how do you clean the duct work path in a microwave ( you can not ) also what about down draft from the vent pipe can be a huge heat and cooling loss. What about stupid installers who cant read instructions, building inspectors.
If the hood is to go over an island, do you recommend to increase the CFMs from 400 to 600 to make up for the increased duct length? Thanks.
Yes, definitely or more.
Get a venting hob they are great!
I made a small mistake.... I bought an extractor with the same size of the cooktop but as it has great CFM it ended up balancing and it works fine.
however, I had a bigger problem with the installer, he initially used a 4 inch aluminium pipe when it was clearly stated he should use at least 5, preferably 6.5.... you can't imagine how loud it was and how little CFM it had ... after I noticed the mistake and corrected it, it know works fine.
it is a clear case of "size does matter".
no question
You could probably use 6-8
So range hood is the only option?
It is if you like to cook on your front burners
@@YaleAppliance1 I never thought that this kitchen ventilation thing would be this difficult. Would it be better (help better) if a ceiling exhaust fan is installed right above the microwave? The microwave bumps the smoke up to the ceiling for the exhaust fan to catch? A range hood is pretty much not an option for us (we like how our kitchen setup is right now, small kitchen doesn't help either )
Pivots toward YALE Appliance
Yes, that's the name of the channel as well.
I have a condo with no way to vent to the outside
I wrote a blog article on that....Open windows while cooking...cook on back burners...electric emits less toxic fumes.
So no recommendations for individuals that don’t have options to run a vent hood, lol
I have that on a webinar.....If you cant vent a gas range properly.
1. Open a window
2. Cook on the back burners so if you have a shallow vent.
3. Buy an air cleaner. I have a Sharp outside my kitchen
Hope that helps
@@YaleAppliance1 where is this webinar? What air cleaner?
@@YaleAppliance1 I don’t live in MA, but would I be able to still call in and speak with someone to come up with best solution for my situation? My range is on interior wall with a bedroom above it. I was originally planning a downdraft, but reconsidered after just watching the webinar. I believe the house has a microwave with just the “filter” vent (moving in next week). I know y’all say use electric but I just prefer to use gas, hence the desire to switch ranges. I like the idea of using all three, filter recirculating vent, open a window, and possibly an air cleaner (maybe even a countertop unit)
You touched upon make-up air and probably should have provided more information since today's homes are designed to be nearly airtight. Without the make-up, the entire house is under negative pressure, causing other issues. I think more information about the sizing and placement of the blower would have been helpful. Large blowers create a lot of noise. The goal is to get people to use the range hood when cooking. Hard to do when you can't hear yourself think. So, moving the blower to the exhaust port is vital to reducing noise. Also, a variable speed blower is helpful because you typically only use some cooking elements.
Great points...I explain Make Up Air in detail in other videos
Why the music?......shame
Because they think it is better than my voice?
@@YaleAppliance1 Nah, you got to the point and didn't ramble on like a lot of YT'ers. A little better pacing, and no music would probably be better. Nothing like a CEO actually showing some leadership vs just farming it out to an underling.
BTW, ding your Sales or Media VP who approved the music on their next performance review... LOL. Did they honestly think it was better with it, or are they afraid of the boss who maybe liked it?
Are you cooking that often at home so you are ready to sacrifice the design and put these ugly hoods?
you are not preparing food for army, try integrated things, that at least look well.
Cooking for five kids, here. They don’t like when their clean laundry smells like whatever dinner was the night before. The laundry room is right next to the kitchen. Form follows functions.
You speak too fast without pausing between two sentences. Sometimes mixing up two or three different ideas in what appears as one sentence. Remember, you are not in a casual conversation with friends. You are educating. Keep your dialogue delivery clearer and slower.
So noted.....
Not to be rude, however I also found the audio a bit weak with the music a bit overly loud. Agree with the run-on sentences. Overall though, great video, great information, and everyone's a critic...
Y'all does talk so much before getting to the point..