Not long ago installed a brand new kitchen in my home and replaced that early 80's kitchen we had. The previous range hood was 'recirculated' and we live in a colder climate and we constantly had a damp kitchen window and mold. Been researching these past few days about range hoods and what not and your info plus other stuff i have read and listened to has been wonderful. I'm commenting on your clip because of it being simply explained with 'pictures' so to speak so a big thanks. Oh and a G'day from Down under 👍

This was hugely informative and confirmed my decision to install a vented range hood in my kitchen reno. Your clear, concise explanations and your strong preference for vented models along with the "why" sold me on seeking a vented model. Many thanks!

Thank you! Our home was built without a vented hood and its something we'd like to change. Your video is very helpful!

The best KZfaq channel about air quality and practical, detailed information on how to achieve high quality indoor air is "Home Performance," with Corbett and Grace Lunsford. I agree - "recirculating" range hoods simply magnify IAQ problems. One issue you did not mention is that steam with trapped volatile organic compounds (which is what a recirculating range hood pumps into your house at high speed) is an ideal medium for culturing viruses and bacteria. This is especially problematic in a cold climate where the house is shut up tight for six months out of the year. Love your content. Always great information - keep up the good work!

Please! Turn off the annoying music!

Great video! Another critical dimension to keep in mind is the depth of the range hood. Most manufacturers today are putting the most powerful burners at the front of the range or cooktop and some of those pro-style range burners can produce up to 30000 BTU’s per burner (gas ranges and cooktops can produce even more BTU’s per burner than electric or induction models) so it is very important to have the range hood extend out from the wall at least 24” in order to fully cover the entire range or cooktop so it can capture all the cooking fumes.

Great video! Very informative and the inserted diagrams/drawings were very helpful.

Thank you! I’m a carnivore and my wife is a vegetarian-she’s tired of the meat cooking odors coming from our recirculating range. Looking into going vented!

Yes, finally! The video I've been searching for. Finally!

One of the comments made famous by a well-known building scientist is: "A recirculating range hood is exactly like a recirculating toilet". Do everything you can to vent to the outdoors.

I had planned to go vented when I did my remodel. The remodel ended up costing more than I had initially planned, so I decided to save money where I could which included me nixing the vented hood, which would have added about 2000 more to the reno.

This was really educational. Thank you for this information. Be well.

Great video. We have an old house (late 1800s) so ours isn't tight. Our plan in our kitchen remodel is to add a 36in L.P. gas cooktop (70k BTU) with a vented hood but nothing is simple in these old houses. We also have a wood burning fireplace in our kitchen. And we want the fireplace to be either wood burning or a vented gas log fireplace (open firebox, not an insert). We can make an 8in duct for the vented hood work (barely). But, code requires air makeup for a hood that draws over 400 cfm. So we either stay at 400cfm, which is less air flow draw than is recommended for 70btu gas stove, or we try to find a place for make-up air ductwork and access to the fan. That last requirement is a real problem due to clearances and obstructions. On top of all of this, we aren't sure if the wood or gas fireplace will be impacted by the vent hood (with or without make-up air source) and negatively impact our kitchen with fumes or ash. We are considering a recirculating hood due to our situation. Thoughts?

This.......answered ALOT of questions !! 👍

Thank you. Very useful video and well explained. Wonder if you have the video for the best range (vented) range hood.

Very informative video ! I never knew vented hoods doesn’t need regular charcoal filter replacement

Very helpful and useful introduction. Thanks

My rabbit hole consists of should I use a 42 in vented for my new 36 or....stick with the 36 in. Both efficiency and appearance play a role

I currently have a recirculation vent... if we get to a kitchen reno, we're hoping to vent out, as the joists run the correct way, so there's no cutting of joists.

VERY informative! Thank you!

I like the music. Calmed me down after a stressful day at work!

Nice one, exactly the video I was looking for ages.. Thank you,

Very informative. Thank you for making it!

I switched to a ventless hood because I live in a condo with a neighbour who smokes marijuana and it was coming down my stovepipe. Until we can prove it's her, I needed a quick fix.

Thank you making this!

So how many turns is too many? Also, could I vent into a garage? That would mean only one 90°. If I must reach outside, 2 90°'s and probably 15 feet straight to get outside.

Recirculating and downdraft hoods are better than nothing, but just barely. Do it right and vent outside. Especially, if you are going through the effort of a reno.

Great video! Informative and well done. Any comments about the overall functionality of "convertible" hoods? To install a cabinet and ducting to vent in my 1939 lathe & plaster home is going to be pricey, so I'm considering installing a convertible for now and doing the duct work later.

My next kitchen will be in a townhouse.....and I do not believe that venting the exhaust will be an option. Which has me seriously bummed. I'm planning on induction cooktop and I don't do much in the way of cooking (I'm more of a baker) but I find between the science and the aestetiques(sp?) statement hood.....I'm still at sea. Thanks for the guidelines.....it will help me to narrow the options.

I don't see the point in recirculating hood((( isn't it better to just open the windows while cooking?)

My under cabinet range hood is against the wall. I don't see any duct work (if it is there, it is in the wall). On the corresponding outside wall, I do not see a vent. Could a vent be in my crawlspace? On the roof? Not sure. Maybe I have a recirculating range hood. Totally clueless how to figure this out.

IF you have choices... Dry kitchen is ... Wet kitchen is ... Air-ducting of buildings are to be modified to replace the hard to clean false-ceiling and cornices. Suction with Y-shape(pneumatic tools vaccuum attachment concept, spray painting bottle concept)-ducting avoids dirty exhaust fan-blades... santa-clause hollow non-supporting column is arc-furnance as bottom igniter, to oven to pizza to room heater to exhaust chimney... Garden-patio huge-shed of 2 medium sheds(small building) attached to main-building(small house) air-locked kitchen and air-locked(breakfast)dining seperated by (interior) expensive slide-fold doors and walls are expensive slide-fold doors and connection to existing downgraded kitchen to dry kitchen is ... sheltered fire-break ceiling-walls shoe-mats... Just buy everything.?

Do you have to have the duct cleaned?

Great information ! Thank you for sharing

What tracks or races are people enjoying with this car?

I am trying to stop the steam in my kitchen, can a recirculate Hood take out the steam with filters?

I'm planning to install a vented 36" Range Hood. I'll need to go straight up into the attic about 3', then make a 90-degree turn and run about 10' to the outside wall. Is 10' too far to make that vent work properly? Should my 10' pipe be level, or should it have a slight upward pitch?

Vent to outside when possible. They have yet devise a filter, charcoal or otherwise to keep your house from smelling like fish. That’s if you like fish. Lol. Been there done that. The extra expense is worth it. Your nose will thank you.

Thanks for the info. Why are lower CFM hoods so hard to find??

Thanks for some great info!

I will be remodeling a galley kitchen in our condo. Built in 1925, on the ground floor, so cant vent up. The current layout has a gas range on the outside wall with a vented hood. A far superior layout would mean installing the new 30" induction cooktop on the inside wall with a recirculating vent. Do you think this is a bad trade-off? Induction does not produce as much heat, and I don't fry anything.

Hi, Really helpful thanks. Do you have any comments about noise reduction? We are definitely going vented and wonder about whether to have an onboard or offboard motor. Is difference in dB worthwhile or do we just get an onboard one with a low dB rating? The flow rate information and design considerations were particularly useful.

Great video, thank you. I do have a question though. I have a 1923 craftsman 770 sq ft. There is no hood / fan etc above the stove. The smoke alarm is in the hallway right outside of the kitchen and is set off quite easily. The stove is on the inside wall with 9 ft ceilings, so in order to vent it out, it would have to go up to the attic, across and to the exterior wall. That would be a lot of expensive work. The only reason for me to add a hood is to alleviate the smoke alarm going off so easily. Would a ventless hood help with this issue? Thank you!

Whoever renovated the kitchen before we moved in decided a recirculating vent with no filters whatsoever was the best option. Seems entirely pointless but I guess it was *cheap*...

What do I do if my stove sits on an inside (connecting wall to office) and I am unable to vent outside and if I place the vent tot he ceiling, it'll vent into the attic?

I just installed the 66 inch wolf island hood. I have a gas cook top but when cooking there’s a lot of drafting. Not sure what to do. Had a HVAC guy do the duct system. Any suggestions? Is it normal to have a lot of drafting?

show the fan tessssssssssssssst wheechair larry

didn't see your top choice

Smoking is bad. That includes using a recirculating hood.

Turn off the goddamn music man , literally I am not listening to this video because of the music it’s very very very annoying

Great video except for the music.

Venting not needed at all unless cooking A LOT !!!

OMG, this is s big one.

Yes, of course vented. You don't want to be breathing recirculated hood air.

Hi! Where is your business?

5:16 Flexduct 😮? isn't it against code

6/11/2024 - how can you include such unintelligent communication as “from a few hundred to several thousand” in an otherwise intelligent exposition? Try Something intelligent like $200-$3000?