"Una" wrote in message ...
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



Have you ever noticed the grease on the huge fan covers outside of
restaurant kitchens, especially where stir frying is done?

Companion question:

Can you imagine lying on your back in your crawlspace, trying to disassemble
and clean filthy, greasy ducts?

I think this explains why you would not want ducts going down, in your
situation. Actually, any sort of ductwork for kitchen venting is a horrible
idea, and this is why a range should never EVER be on an inside wall.