How’s the ventilation in your kitchen? Consider yourself lucky if your kitchen range is ventilated to the outdoors. That’s the best way to get rid of irritating smoke and water vapor, which can add humidity in your home, making you feel uncomfortable and even causing issues with mold and mildew. If you don’t have adequate kitchen ventilation, maybe it’s time to look into it.
Types of Kitchen Ventilation
The most favored type of kitchen ventilation is of the updraft design. These use a blower to inhale cooking vapors, then push them through a duct which, we hope, exhausts the vapors through the roof rather than the attic. These are likely to be in the form of hoods or canopies, purchased separately from the stove.
The downdraft type draws cooking vapors across the surface of the range, and down through a duct that exhausts to the outdoors. These are likely to be integrated into the cooking appliance’s surface. The main drawback in using them is that they do not rise more than 10 inches above the surface of the range, and so cannot capture steam from a tall pot. They are usually chosen when they are to be incorporated into an island where the homeowner doesn’t want a view blocked, or in a kitchen with a high ceiling, where ductwork would be too high to work effectively in the updraft model.
Whichever type you choose, be sure that it can move the volume of air you will need to move in relation to the heat output of your range. Your ventilation specialist can help you calculate this.
Installing Kitchen Ventilators
If you have an older house, you may already have ducts in place that can accommodate the installation of new, upgraded kitchen ventilation. If the ductwork isn’t in the right position to accommodate a new range hood or canopy, you will have to move it. Unless you’re an accomplished DIYer, you may need a ventilation and ductwork specialist to advise you on installation.
For more on kitchen ventilation, contact Roth Heating and Cooling. We serve Portland and the surrounding area.