Range Hoods and Ventilation

Steve Sheinkopf  |  August 18, 2011  |  3 Min. Read

Best by Broan  |  Range Hoods

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Ventilation is important because you want heat, smoke, odor and grease outside your home. Venting is straightforward. It is a combination of blower speed (CFM), the capture area or depth of the hood itself and ducting properly. That's about it.

For example, if you cook with a professional stove or wok, then you want a bigger range hood with more CFM to effectively vent. Ventilation along with lighting design is seemingly the most problematic to clients.

Let's look at a few most commonly used vents:

Over-The-Range Microwave: A great idea. You have the cooking appliances in one spot. However, the CFM is average at 310 (or 310 cubes of air vented in one minute) and the capture are is minimal.

over the range microwaves

Downdrafts: Another great idea in principle, the downdraft is a clean design and perfect for a kitchen island configuration. The downdraft has plenty of CFM at 500-1000 yet zero capture area. No capture area means an over-abundance of smoke will not be vented.

downdraft hoods

Range Hood: Still the best option. Available in any number of sizes and styles.  Have a look at some really different range hoods from Best.

range hoods best hood2 range hoods
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 range hoods  range hoods  range hoods

Additional Resources

You may want to look at our Ventilation Buyers Guide for a more detailed explanation of venting.

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Steve Sheinkopf

Steve is the third-generation CEO of Yale and a lifelong Bostonian. He currently resides in Boston, one mile from where he was born. Despite being one of the worst goalies of all time, he is a huge hockey fan of college hockey and the Boston Bruins. The love of his life is his daughter Sophie.

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