Would like to hear your views/experiences concerning kitchen extractor
hoods. I'm planning my replacement kitchen and am debating the pros
and cons of extractor hoods that vent through an outside wall compared
with those that, by virtue of location on an internal wall must clean
and then recirculate the air.

The hood will be located over a 900 mm wide 5 burner gas hob. The
current layout includes an extracting hood but I'm conscious of all the
(expensive) warm air that will be extracted along with the smell of
burning food! I'm also aware that one can run ducting from hoods
mounted on internal walls across cupboards to external vents but the
'internal' location of the hob would be on the opposite side of the
kitchen from the outside wall. I could run ducting across the ceiling
(unsightly) or through the ceiling void of the room above (difficult to
clean the duct work).

Any views etc on which hood to buy would also be welcome. BTW I'm 6'2''
and resent banging my forehead on cooker hoods when peering into pots on
the hob!


TIA Richard

Extract don't re-circulate. The air may be warm but it is normally loaded
with moisture which the filter won't remove.

Rob


"Richard Savage" wrote in message
...
Would like to hear your views/experiences concerning kitchen extractor
hoods. I'm planning my replacement kitchen and am debating the pros
and cons of extractor hoods that vent through an outside wall compared
with those that, by virtue of location on an internal wall must clean
and then recirculate the air.

The hood will be located over a 900 mm wide 5 burner gas hob. The
current layout includes an extracting hood but I'm conscious of all the
(expensive) warm air that will be extracted along with the smell of
burning food! I'm also aware that one can run ducting from hoods
mounted on internal walls across cupboards to external vents but the
'internal' location of the hob would be on the opposite side of the
kitchen from the outside wall. I could run ducting across the ceiling
(unsightly) or through the ceiling void of the room above (difficult to
clean the duct work).

Any views etc on which hood to buy would also be welcome. BTW I'm 6'2''
and resent banging my forehead on cooker hoods when peering into pots on
the hob!


TIA Richard

On Tue, 20 Jan 2004 19:56:45 +0000, Richard Savage
wrote:

Would like to hear your views/experiences concerning kitchen extractor
hoods. I'm planning my replacement kitchen and am debating the pros
and cons of extractor hoods that vent through an outside wall compared
with those that, by virtue of location on an internal wall must clean
and then recirculate the air.

The hood will be located over a 900 mm wide 5 burner gas hob. The
current layout includes an extracting hood but I'm conscious of all the
(expensive) warm air that will be extracted along with the smell of
burning food! I'm also aware that one can run ducting from hoods
mounted on internal walls across cupboards to external vents but the
'internal' location of the hob would be on the opposite side of the
kitchen from the outside wall. I could run ducting across the ceiling
(unsightly) or through the ceiling void of the room above (difficult to
clean the duct work).

Any views etc on which hood to buy would also be welcome. BTW I'm 6'2''
and resent banging my forehead on cooker hoods when peering into pots on
the hob!


TIA Richard

There's really not a lot of point to recirculating hoods. The carbon
filters will absorb certain of the smells etc for a short while but do
nothing to deal with water vapour.

I would try to find a way to do a ducting arrangement since the
results of extraction to the outside are very much better.

One solution that I have seen for ducting is to use a flat, wide type
and run it along the top of the kitchen cupboards. You can create a
flyover shelf between them and in other areas to continue the line.
This also has the advantage that you can run cables and pipes and even
locate LV halogen lamps which are very effective next to walls.

In terms of manufacturer, a large proportion of hoods sold, many as
branded to appliance manufacturers, are made by Elica.

Elica has a wide range themselves and the UK distributor is DR
Cookerhoods. www.cookerhoods.net

They sell through dealers and will recommend one. The last hood I
bought came from TLC Direct on special order.

Some of the models in the range come with metal mesh washable grease
filters. These can be removed and washed in hot water and detergent,
so no consumable filters are required.
..andy

To email, substitute .nospam with .gl

Andy Hall wrote:

On Tue, 20 Jan 2004 19:56:45 +0000, Richard Savage
wrote:


There's really not a lot of point to recirculating hoods. The carbon
filters will absorb certain of the smells etc for a short while but do
nothing to deal with water vapour.

I would try to find a way to do a ducting arrangement since the
results of extraction to the outside are very much better.

One solution that I have seen for ducting is to use a flat, wide type
and run it along the top of the kitchen cupboards. You can create a
flyover shelf between them and in other areas to continue the line.
This also has the advantage that you can run cables and pipes and even
locate LV halogen lamps which are very effective next to walls.

In terms of manufacturer, a large proportion of hoods sold, many as
branded to appliance manufacturers, are made by Elica.

Elica has a wide range themselves and the UK distributor is DR
Cookerhoods. www.cookerhoods.net

They sell through dealers and will recommend one. The last hood I
bought came from TLC Direct on special order.

Some of the models in the range come with metal mesh washable grease
filters. These can be removed and washed in hot water and detergent,
so no consumable filters are required.
.andy

To email, substitute .nospam with .gl

Thanks Andy,

I'll contact Elica.

As for ducting - unfortunately there is no 'over cupboard path' across the
kitchen (galley kitchen with doors at both ends) Sorry I should have made
that clear. At their previous (pre first War) house my father solved a
similar problem by ducting the extracted air down the back of the cooker and
into the void under the floor. Not an option in my concrete rafted house.

Rgds Richard

Richard Savage wrote:
As for ducting - unfortunately there is no 'over cupboard path'

You could take the ducting straight across the room, fit a 500mm wide board
under it with a couple of LV downlighters in it.

--
Toby.

'One day son, all this will be finished'

On Tue, 20 Jan 2004 22:42:42 +0000, Richard Savage
wrote:



Thanks Andy,

I'll contact Elica.

As for ducting - unfortunately there is no 'over cupboard path' across the
kitchen (galley kitchen with doors at both ends) Sorry I should have made
that clear. At their previous (pre first War) house my father solved a
similar problem by ducting the extracted air down the back of the cooker and
into the void under the floor. Not an option in my concrete rafted house.

Rgds Richard

That's awkward.

Are both doors to other internal rooms or is one an end wall? In
that case you could go through that.

Otherwise, is it feasible to swap the kitchen around mirror image so
that the cooker is on the outside wall?
I know it sounds daft for the sake of a cooker and hood, but if the
room is also relatively small, it's even more important to try and
extract to the outside.



..andy

To email, substitute .nospam with .gl

On Tue, 20 Jan 2004 23:13:39 +0000, Andy Hall
wrote:



Are both doors to other internal rooms or is one an end wall? In
that case you could go through that.

Otherwise, is it feasible to swap the kitchen around mirror image so
that the cooker is on the outside wall?
I know it sounds daft for the sake of a cooker and hood, but if the
room is also relatively small, it's even more important to try and
extract to the outside.


Right across the ceiling in 110mm pipe, paint it chrome and call it a
"feature"?
"The industrial look".

--
Niall

Andy Hall wrote:


That's awkward.

Are both doors to other internal rooms or is one an end wall? In
that case you could go through that.

Otherwise, is it feasible to swap the kitchen around mirror image so
that the cooker is on the outside wall?
I know it sounds daft for the sake of a cooker and hood, but if the
room is also relatively small, it's even more important to try and
extract to the outside.

.andy

To email, substitute .nospam with .gl

Hi Andy,

Both doors are internal, in walls perpendicular to the outside wall, but not in
line with each other. The original plan was an 'L' shape surface along the
outside wall containing hob and, across the corner, a 'designer' (Franke) sink
some 300 x 430 mm. And a mirror image 'L' on the internal wall opposite
containing the double oven in the corner of the 'L'. Having thought more about
the sink, we have concluded that it will be too small for things such as grill
pans etc. On the basis that we cannot run sink waste across the floor of the
kitchen, we are considering relocating the hob to the internal surface and
installing a standard size sink somewhere else on the external surface. The
advantage of that is co-locating the 'hot' stuff and a useable sink.

I suppose that I could route a duct along the ceiling/internal wall junction
through the top of the oven housing and then up into the ceiling void and so to
the outside wall or just along the ceiling to the outside wall. sigh I wish
one could attach files!

What do you think about cleaning 'in void' ducting?

Cheers Richard

On Wed, 21 Jan 2004 18:16:30 +0000, Richard Savage
wrote:


Hi Andy,

Both doors are internal, in walls perpendicular to the outside wall, but not in
line with each other. The original plan was an 'L' shape surface along the
outside wall containing hob and, across the corner, a 'designer' (Franke) sink
some 300 x 430 mm. And a mirror image 'L' on the internal wall opposite
containing the double oven in the corner of the 'L'. Having thought more about
the sink, we have concluded that it will be too small for things such as grill
pans etc. On the basis that we cannot run sink waste across the floor of the
kitchen, we are considering relocating the hob to the internal surface and
installing a standard size sink somewhere else on the external surface. The
advantage of that is co-locating the 'hot' stuff and a useable sink.

I suppose that I could route a duct along the ceiling/internal wall junction
through the top of the oven housing and then up into the ceiling void and so to
the outside wall or just along the ceiling to the outside wall. sigh I wish
one could attach files!

Put photos on a web site and post the URL?


What do you think about cleaning 'in void' ducting?

If you choose an extractor with a metal grease filter it will have a
reasonable but not perfect effect on keeping down what gets through to
the ducting.

Other than that, if you use flexible round duct, it may be simplest
and cheapest to simply replace it periodically.

If you use the rigid stuff then you are going to need to find a way to
make it demountable with reasonable ease.



Cheers Richard

..andy

To email, substitute .nospam with .gl

Andy Hall wrote:

On Tue, 20 Jan 2004 19:56:45 +0000, Richard Savage
wrote:


Would like to hear your views/experiences concerning kitchen extractor
hoods. I'm planning my replacement kitchen and am debating the pros
and cons of extractor hoods that vent through an outside wall compared
with those that, by virtue of location on an internal wall must clean
and then recirculate the air.

The hood will be located over a 900 mm wide 5 burner gas hob. The
current layout includes an extracting hood but I'm conscious of all the
(expensive) warm air that will be extracted along with the smell of
burning food! I'm also aware that one can run ducting from hoods
mounted on internal walls across cupboards to external vents but the
'internal' location of the hob would be on the opposite side of the
kitchen from the outside wall. I could run ducting across the ceiling
(unsightly) or through the ceiling void of the room above (difficult to
clean the duct work).

Any views etc on which hood to buy would also be welcome. BTW I'm 6'2''
and resent banging my forehead on cooker hoods when peering into pots on
the hob!


TIA Richard


There's really not a lot of point to recirculating hoods. The carbon
filters will absorb certain of the smells etc for a short while but do
nothing to deal with water vapour.


That may however be all you need.

IF I had an electric cooker on an internal wall, I'd use one again.

Backed up with a separet extraxctor to remove vapur.

On Tue, 20 Jan 2004 20:16:40 +0000, Andy Hall
wrote:

On Tue, 20 Jan 2004 19:56:45 +0000, Richard Savage
wrote:

Would like to hear your views/experiences concerning kitchen extractor
hoods. I'm planning my replacement kitchen and am debating the pros
and cons of extractor hoods that vent through an outside wall compared
with those that, by virtue of location on an internal wall must clean
and then recirculate the air.

The hood will be located over a 900 mm wide 5 burner gas hob. The
current layout includes an extracting hood but I'm conscious of all the
(expensive) warm air that will be extracted along with the smell of
burning food! I'm also aware that one can run ducting from hoods
mounted on internal walls across cupboards to external vents but the
'internal' location of the hob would be on the opposite side of the
kitchen from the outside wall. I could run ducting across the ceiling
(unsightly) or through the ceiling void of the room above (difficult to
clean the duct work).

Any views etc on which hood to buy would also be welcome. BTW I'm 6'2''
and resent banging my forehead on cooker hoods when peering into pots on
the hob!


TIA Richard

There's really not a lot of point to recirculating hoods. The carbon
filters will absorb certain of the smells etc for a short while but do
nothing to deal with water vapour.

I would try to find a way to do a ducting arrangement since the
results of extraction to the outside are very much better.

One solution that I have seen for ducting is to use a flat, wide type
and run it along the top of the kitchen cupboards. You can create a
flyover shelf between them and in other areas to continue the line.
This also has the advantage that you can run cables and pipes and even
locate LV halogen lamps which are very effective next to walls.

In terms of manufacturer, a large proportion of hoods sold, many as
branded to appliance manufacturers, are made by Elica.

Elica has a wide range themselves and the UK distributor is DR
Cookerhoods. www.cookerhoods.net

They sell through dealers and will recommend one. The last hood I
bought came from TLC Direct on special order.

Some of the models in the range come with metal mesh washable grease
filters. These can be removed and washed in hot water and detergent,
so no consumable filters are required.
.andy

To email, substitute .nospam with .gl
I would support re use of extracting hoods to remove steam eg when
simmering a piece of ham.
Note that rectangular ducting comes in at least two sizes and the
larger size, preferable for long runs, does not seem to be readily
available. Get the .pdf catalogue from Domus with details of their
kits etc and formulae for calculating requirements from length and
flow rate - the hoods manual will tell you the flow rates required.

Richard Savage wrote on Tuesday (20/01/2004) :
Would like to hear your views/experiences concerning kitchen extractor
hoods. I'm planning my replacement kitchen and am debating the pros
and cons of extractor hoods that vent through an outside wall compared
with those that, by virtue of location on an internal wall must clean
and then recirculate the air.

Very definitely extract to the outside. The filter in a recirculating
type may take out some of the grease, but none of the moisture. I ran a
rigid plastic pipe up into the ceiling, then used flexible from there
about 5 feet along under the floor. I might have been lucky in that the
joists ran in the right direction to enable me to do this (check before
you decide). Some, perhaps all cooker hoods can be set to recirculate
or be ducted out.

I don't think the wasted heat should be considered, it is after all
foul moisture laden air which will do your home and its decorations no
good at all.

Make sure you get a wall outlet with a flap valve, to prevent air
blowing back in. I don't think there would be much likelihood of the
pipework ever needing cleaning out, during the working life of cooker
hood. The downside is that it is a lot more work putting the pipework
in.

--

Regards,
Harry (M1BYT) (Lap)
http://www.ukradioamateur.org