can an updraft ventilation system be effectively installed in an existing house? I presently have a downdraft cooktop and was wondering about getting a range hood
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Yes.
Easy (somewhat) if the cabs are hung under a soffit and the soffit goes to an outside wall and there's no plumbing/htg in the soffit already. Take down upper cabs, cut sheetrock and remove (bottom of soffit), run pipe, replace drywall, alter upper cab to allow pipe, install cab, hang hood.
Or, cab to ceiling and attic above. Remove cab, run pipe, replace cab, hang hood.
Both assume hood under cabinet. Also assume hood was "considered" when cabs done originally ( hood below existing cab will not be too low)
Decorative hood, no cab above.
Build a box to hide hood guts.
Get power to the area.
A great place for Information, Comraderie, and a sucker punch.
Remodeling Contractor just outside the Glass City.
http://www.quittintime.com/
Or is it a single story house above the stove area..
.
A-holes. Hey every group has to have one. And I have been elected to be the one. I should make that my tagline.
I forgot to mention that there is a bedroom with an attached bathroom above the present cooktop. will it be an effective mode of ventilation?
Well, as far as an effective ventilation alley, beats me.
Is there no soffit?
Do the cabs run to the ceiling?
Which way do the joists run and is the end of the joist space (if any above) an outside wall?
You really should get a qualified person in there to look. I can't see anything here from NW OH.
thanks.
ps. With a bath up there, could end up with all sorts of plumbing in the space above. Or a can light in the way of a clear joist run. What I do to be sure b/4 anything is ordered, cut or drill a hole about 4'' and stick my dig. camera up there and shoot some pictures of the space in question.
Or, there's always a self-ventilating hood/micro or whatever. Takes the grease out, not the aroma.
Who uses a vent fan anyway? I'd rather smell the sweet odor of cooking food.
But then again, this from a dumb carpenter.A great place for Information, Comraderie, and a sucker punch.
Remodeling Contractor just outside the Glass City.
http://www.quittintime.com/
Vent fans should be used to get rid of all the moisture that's created by cooking. Removing odors from bad/forgetful cooks is a side benefit.
But you knew that, right? ;-)
I dunno mike, if I was italian and had the sauce on all day.....
or old school and made our own soup all the time.
Even unheart-smart and ate bacon and eggs regularly.
Marriage counseling doesn't include cooking school. You've got to get that right the first time.
A great place for Information, Comraderie, and a sucker punch.
Remodeling Contractor just outside the Glass City.
http://www.quittintime.com/
Yeah, I made sure I married a good cook. I guess we are somewhat unusual in that we do make most of our own sauces (wife is 1/4 Sicilian), soup stock, cook down a lot of watery vegetables, and don't do much of anything pre-packaged.
She hates running the fan when she cooks, and the windows quickly fog up. That means too much moisture in the air. She doesn't burn things too often and we rarely cook meat (when we do it's usually outside on the grill) so I agree with you, cooking smells are good. Moisture dripping down the walls, though, is bad.
That depends on the range location relative to framing, other elements in place, and overall layout.
Generally a downdraft is used where it is hard to place a normal updraft efficiently, but when properly designed and located in new work, an updraft is going to be an easier install.
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