Re: ever heard of Cavaliere range hoods?
If you read the article on my blog you would know that the spread in an UNDISTURBED column of grease and steam off a pan on the stove is 3" in 30". In an island situation there are cross drafts to consider as well. Just having the front door and a window open can create a draft across and island, pulling steam away from the hood.
The thing is, only a canopy can contain the steam until the fan exhausts it out of the house.
If the canopy you choose does not cover the cooking surface, there is no way to recapture the heated steam, because it rises to the ceiling.
Moving the hood closer to the cooking surface will capture more, but you are still going to lose a lot with that puny depth.
An island hood should NOT BE less than 27" deep unless you are using a linear cooktop (burners in a single row).
If you have attic space above the kitchen, then putting a larger vent hood recessed into the ceiling is another viable altenative that can cost considerably less than a fancy hood.
for an example of how this looks (the hood is toward the end of a slide show on the remodel of Noel & Barbara Commins' kitchen in 2006).
It is an old concept brought into the 21st Century.
Many old Victorian homes in San Francisco had convective skylights placed over the old range in the kitchen.
The opening needs to be framed off with double joists like a stairway.
Noel, who is a contractor, then mounted a Best hood insert in the opening. It even has a remote control!
I've been meaning to blog on this...Noel sent me all the details on the installation. Need to get to it...
I have created a post on my blog about the ceiling hood with photograph and installation details. It can be found at:
Last edited by pderas; 02-09-2008 at 11:42 PM.
Peggy Deras, CKD, CID