Replies

1. 
   dIrishInMe | Jan 09, 2005 04:12pm | #1

   I'm no expert but here are my opinions based on actual and professional experience:

   Vent the range hood through the wall.  Make sure there is a damper both in the range hood and a good quality one at the exterior termination.  As far as required clearances, read the installation instructions that come with the hood, and more importantly the installation instructions that came with the range.  If you don't have the range instructions, contact the manufacturer.  Generally, ~20" is a good clearance #.  Any ducting used must be metal.  No plastic flex.  There is some heavy metal flex that can be used, but hard ducting is always best.  I'd recommend a 200 CFM hood, and pick one that is quiet if possible.

   BTW - you are wise to want to vent range outside.  The moisture resulting from cooking creates what's called a moisture point load and should be dealt with right there at the source.  Bathrooms should be treated the same.

   Look around this web site.  They probably have more info: http://buildingscience.com/
    

   Matt
2. 
   boxcar955 | Jan 09, 2005 04:20pm | #2

   doc      lwe   live  in  wi.  its   cold    here  and  wouldnnot  vent   this   hood   outside    because its  anothewr   source  for   cold   to  enter    YOU     WILLL  BE  SORRY

1. 
   Doc | Jan 09, 2005 05:11pm | #3

   I understand your concern about the cold getting in.  I've thought about that as well.  But whenever I make soup or pasta, we have water dripping off of the soffits above the cabinets.  My dad has a brand new house, with an unvented hood, and he gets the same problem.  It just blows the moisture back into your face instead of sucking it outside.  The windows fog up and moisture collects on the window frames.  I don't mind adding a little moisture to the dry air in winter, but I think the moisture from no hood is far worse than if I properly vent it outside.  I would much rather not put a vent in, but I don't feel I have any choice.  Please send me all of your views on either or both methods of installation.  I'm still open to all suggestions, so please keep them coming.  I welcome anybody's views on this.  Thanks again. 

1. 
   RichMast | Jan 10, 2005 05:49am | #4

   I haven't heard any complaints about cold from vent pipes.  My recommendation is for the vent to go thru the wall, roof penetrations make me nervous since I have seen snow covering them for weeks at a time.  Be sure to have a spring loaded door on the vent; I don't like the louver types.  To prevent critters or birds from entering the vent, I have had good luck putting a 1/2" wire mesh grill inside the pipe just before the exit.

   Hope this helps.  Rich.

2. 
   DThompson | Jan 12, 2005 05:49pm | #11

   It's -43c here this morning, my porridge is bubbling on the stove under the vented range hood, vent it directly outside through the wall if you can. I am just kidding about the porridge its eggs over easy and moose sausage for breakfast.

3. 
   coonass | Jan 10, 2005 06:29am | #5

   Doc,
   We usually set hoods 30" above cook top suface. Your range should have some specs for this. Hold up a mockup and see if you can see into a pot on the back burner.

   KK

1. 
   Doc | Jan 10, 2005 01:33pm | #6

   We have 23 inches from the cooktop to the bottom of the cabinet.  It would work, but you wouldn't be able to see anything going on in the pots in the back.  Not sure what to do.  I don't really feel like re-doing that set of cabinets, as I was hoping to build new face frames and door in another year.  Might just have to wait with this project.  Originally, there was a fan on the wall next to the cooktop, but that was torn out and filled in before we bought the house.  The controls remain, and you could see the poorly patched hole prior to us touching up and repainting the kitchen. 

1. 
   ScottMatson | Jan 10, 2005 04:06pm | #7

   23" is too close for cabinet bottoms from a range top. Are you cooking with gas?

1. 
   Doc | Jan 10, 2005 06:12pm | #8

    No, it's an electric range.  I know it's too close.  Just not up to re-vamping the cabinets at the moment.  I'd rather until I can do all of the cabinets.  I'm in the very slow process of setting up a small shop in the basement.  Need to run wires for the table saw, but a dust collection, etc.  But, with that aside, when the time comes, I'm leaning towards venting it outside directly behind the vent and through the wall.  Shouldn't that be okay?  It just seems like a better plan than going through the attic and roof.  The fewer holes and pipes I can have on the roof, the happier I am. 

1. 
   ScottMatson | Jan 12, 2005 02:42am | #10

   Dan's right. Further than that, get the specs for the unit and make sure you can put the vent in the wall directly behind the opening in the range hood, if it has one, or the microwave or whatever. You may have to reframe a stud or deal with siding issues.Good luck and may you not cook your cabinets!

4. 
   DanH | Jan 10, 2005 07:33pm | #9

   Venting through the wall is a heckofalot easier, and probably no worse than other options from a heat loss standpoint. But obviously if you vent through the wall you should first get the unit at the proper height, unless you like having "decorative" holes in the wall.