Anticipating a new roof in the near future, we've been looking into also adding a venting hood over the range oven combo. The range is on an inside wall and has a basic residential grease trap "hood". We like high-temperature stir frys, deep frys, and (ultra messy) fried onion and chili pastes.
In another thread someone mentioned a downdraft venting range. Do they really work? That might be a good solution, venting down and under the kitchen floor (in a crawlspace ... except there is some ductwork there already)) and out the wall near ground level. The other option is a standard vent, up through a cabinet, crawlspace, and roof.
Someone here mentioned venting a hood down under the floor; how is that done? Where would the vent pipe go?
Is it necessary to have the fan at the intake point, or can it be installed somewhere inline or at the exit to the outside?
Thanks,
Una