Would you please tell me all about stove hoods.
I need a stove hood that is self-contained- is there
such a thing. In other words i can have no chimney
going out to the out side. the "hood" needs to be
directly over the stove; hugging the ceiling. Is there
such a thing?
I think so too.
I have a hood without a vent, but the electrician who wired these town
houses and also lived in one for many years put a vent in his house.
One could see the exit above his front sliding glass door.
The seller told me how expensive the replaceable charcoal filters are,
and they are, so I don't buy a replacement. The "spun" metal grill
can easily be washed in he dishwasher though. But I don't fry and
only broil, and don't use the fan much anyhow. So it doesn't get
dirty. I don't like the noise (either high or low speed), but maybe
newer ones are quieter.
The recirculating hoods that I have run into have all been pretty noisy
and don't strike me as particularly effective. I don't do a lot of
greasy frying but when I boil a pot of water and observe the "steam"
there does not seem to be sufficient air flow to have much effect more
than a few inches from the metal grill.
Of course these have all been cheap apartment or non-upgraded builder
units, so I am sure better performance can be had. I would think
though that if the OP is looking to ceiling mount a hood it would have
to have a LOT of suction to have any effect at cooktop level.
I think you misunderstood what I am saying. I realize that the hood
cannot remove the steam. The steam does however indicate that the
hoods that I have observed create negligible draft more than a few
inches below the hood and that most of the grease, like the steam,
probably never enters the zone of influence of the hood.
I see. However my experience is that the steam, as well as the grease
laden hot air tends to rise and most will go through the hood.
Note different hoods have different designs and those designs can effect
the air flow patterns.
Exterior vented solves TWO problems.
1. In many cases, the motor is OUTSIDE <---low noise
2. Air flow ratings are usually at least double for the outside powered
Exterior vent gets the steam out.
All range hoods that run when frying, braising, or grilling will trap
grease particles that would otherwise settle on walls, ceiling, and
cabinet surfaces over time. Everything gets STICKY without one of these.
There are, asMr. Meehan says, recirculating hoods.
They are better than nothing, and much less useful than vented hoods.
There are updraft and downdraft arrangements, if you need a path to the
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