Kitchen

Répondre à The very FIRST question you need to answer is how are you going to cook ? That is the single most defining piece of info that you need to answer. If you boil water for pasta and heat soup and use sauces from a jar then yes you will get by with the least cfm's . If on the other hand you are going to do high heat stir fry and high heat cast iron griddle cooking ex. steaks then you need WAY more cfms. You need to also understand how the cfms work. The distance to the outside of the home...also known as the duct run plays an important part...longer = more cfm to compensate. I have my hood at 33" cause I hate a low hood...I have 1400 remote blower to compensate. I have my hood at exactly 54" wide which is the same as my cooking surfaces...note high cfm to compensate. I get perfect capture due to the high cfm.You want your hood deep enough from front to back to cover the whole cooking area...I don't know who would say you don't need that but they are very wrong. You also need to understand that you do not want to have to use your hood on high. You want the low/med setting to be sufficient. The reason for this is that the higher the setting you use the greater turbulence is created inside the duct work...the air which includes the odors and steam etc ( aka HOGS) come back at you so you want to always have more than you need. You will also get better use of your hood if you turn it on approx 5 min before you ever start to cook and let it run for 10 min after you are finished...also remove all pots etc from the heat to stop the odors after cooking. This clears the duct work at the end and gets the air flowing at the beginning. If I can answer any other questions please ask. If you go over to the Kitchen Forum you will see a thread posted by sabjimata on high heat/grill cooking...I have posted pics on the thread of my set up in use. It is still on page one so you can easily locate the thread. Good Luck and ask lots of questions before you buy...I spent a YEAR studying this before I bought my set up. c

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Répondre à I thought that was what my earlier post was. I'll try again though...you have to have a hood that is strong enough to capture the HOGS....heat, odors,grease,steam. You have to have a hood that is deep enough to cover the burners and wide enough to cover the burners. You do not have to have it wider than the burners or down low if you have enough cfms to compensate for the difference in height from cooktop and width of cooktop. You need to also consider the length of the duct run. Also consider the size of your duct work in diameter...I have 10". As I said you need to read a lot of info on this topic. If you are having a gas cooktop and planning on using high heat and stirfrying then you want plenty of high cfms and very quiet performance so that you will be willing to use the equipment. A major complaint of many folks is that the hood is 1) loud 2) inefficient - they get grease and smoke etc outside of the capture area YOU SHOULD HAVE NONE outside the hood...absolutely no HOGS should escape if you have a good product. 3) hard to clean...you want baffles not mesh...baffles are extremely efficient in capturing the grease and last forever and are very easy to clean..mesh is none of those...also the baffles are quieter. I hope this answers your questions and gets you to read LOTS of info and ask lots more questions. It really does make a difference in the quality of life in your home...furnishings will last longer and paint on the walls and you will have better air quality. All wonderful reasons to buy a very good system.c

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Répondre à It takes up 41 inches of counter on each side for a 30" oven. If you have the room, I think it works quite nicely in my kitchen. I'm not a big fan of the dead space in the corner or lazy Susans.

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