A stylish, well-executed range hood delivers the perfect blend of form and function. But its unseen details can derail your design and impact performance. Getting the ductwork right is paramount. Here are some best practices we’ve culled from our conversations with local experts, plus a brief review of why going the ducted route makes sense.
Benefits of Ducted Ventilation
The range hood improves a kitchen’s air quality by removing smoke, grease, odors, and other cooking byproducts. In broad terms, there are two types of hoods: ducted (also known as vented) and recirculating. A vented hood is connected to a series of exhaust ducts that expel contaminants directly to the outside of the house. A duct-free or recirculating hood uses carbon filters to clean the air before returning it to the kitchen.
Ducting a range hood to the outside is recommended whenever feasible. Vented units are generally more effective at removing contaminants, much quieter, and easier to maintain than their recirculating counterparts. Serious home chefs typically prefer ducted models that can handle heavy cooking loads, and a professional-style range requires a vented hood because of the high heat output.
Ductwork Best Practices
Developing a proper ductwork plan is the key to success. The ductwork can affect the power capacity of the hood’s blower (measured by how many cubic feet of air is moved per minute – or CFM). Not planning properly can lead to a noisy, ineffective hood, not to mention an unhappy client. To maximize a hood’s performance, follow these guidelines:
- Choose the right material for the ductwork. A rigid metal duct with a smooth interior surface, typically made from durable galvanized or stainless steel, outperforms and outlasts lower-cost, flexible alternatives.
- Follow the hood manufacturer’s specifications for the minimum duct size. Maintain that size throughout the entire run to avoid restricting airflow. The recommended size depends on the hood’s CFM rating; it typically ranges from six to 12 inches.
- Create as straight a run as possible. Bends and elbows increase air resistance in the duct system, making it harder for cooking exhaust to reach the outdoors. If bends/elbows are necessary, limit the number to two for the entire duct run. Be sure to allow 18 inches of space between elbows to keep resistance at a manageable level.
- Keep the duct length as short as possible, too. For optimal performance, the duct should not be longer than 30 feet. If there are elbows in the system, the length should be even shorter.
- Work with a licensed installer who is up-to-date on all code requirements and best practices.
The range hood is a kitchen powerhouse, supplying an eye-catching style while helping create a healthier living environment. Protect your design—as well as the homeowner’s investment and peace of mind—by ensuring that the ductwork and installation are done right. But first, stop by Friedman’s, where one of our specialists can guide you and your clients to winning range and hood combinations.