With its wonderful aromas of simmering meals, it's no wonder we consider the kitchen the heart of the home. If your kitchen lacks ventilation, however, it's also likely to be the most polluted room. Why? If cooking pollutants aren't vented out of the house, they are eventually absorbed into furnishings, carpeting, even walls. As a result, frequent cleaning is necessary, paint peels, and condensation may damage walls as well as woodwork. To solve the problem follow these guidelines to collect, remove, and vent airborne impurities.
UPDRAFT VENTILATION The traditional range hood draws contaminated air up from the range top. A blower inside the hood draws fumes in, passes them through a filter to remove some impurities, and exhausts the fumes outdoors through duct. Installation of updraft systems requires ductwork through the roof or up to a ceiling and through an outside wall.
DOWNDRAFT VENTILATION Downdraft systems operate right on the range top to pull fumes down into an air grille usually installed between burners. There, fumes pass through a filter and out ducts to the outside. Unlike a range hood, which can be installed above any type of range, a downdraft system comes as part of the range. You can duct downdraft ranges between floor joists or directly through a wall.
SIZING AND INSTALLATION Allowable duct diameters and run lengths depend on the number of bends and the blower size. It is generally best to keep runs short and straight, and always best to vent to the outdoors.
A useful standard of comparison among blowers is air movement measured in cubic feet per minute (cfm). For a 36 inch range mounted against a wall but a range hood with a 120 cfm rating, an island or peninsula range required a 150 cam rating. Downdraft ranges arc sized by the manufacturer and depend on duct length and configuration. Sones rate the sound level of blowers. Lower numbers mean quieter units.