Wind Crest Appliance Shopping Guide: How to Select the Proper Kitchen Ventilation Hood

LAS VEGAS (May 8, 2007) - Proper kitchen ventilation is an important aspect of kitchen design. While it wasn't uncommon 40 years ago to find a new home without a range ventilation hood, today's popular high-performance cooktops of 45,000 BTUs or higher demand a high quality ventilation solution. While a beautiful ventilation hood can be the focal point of a new kitchen, a hood isn't just for looks: it's a must.

Island Hood

Why is a ventilation hood needed? A ventilation hood isn't just a pretty piece of metal. Range hoods are a necessity for keeping good indoor air quality in the home, especially since some indoor pollutants can be measured at concentrations 50 times higher than outdoors. Hoods of all types protect the home's occupants from poisonous gases, such as carbon monoxide, smoke and grease build-up, which can cause fires. Today's modern range hoods are also efficient in removing food odors and help to protect the lungs of asthmatics and others with lung conditions. In addition to keeping the air clean, getting rid of odors and poisonous gases, the hood also provides necessary lighting for the cooking surface.

Where should homeowners start? The first step is to determine how powerful the cooktop or range will be and your usage habits. This decision will make all the difference in what type of ventilation hood is needed. Where will the cooking equipment be located - against a wall or in an island? Will the hood be the focal point of the kitchen or concealed by a custom shroud? The answers to these questions will begin to fine-tune the hood styles that homeowners can choose from.

To further narrow the decision process, consumers should also be aware that there are two major types of kitchen ventilation systems: updraft and downdraft.
* Updraft ventilation systems are located above the cooking surface and work by pulling polluted air up through a filter system with the power of a blower or ventilator. This air is either being vented to the outside or being filtered through a charcoal filter and recirculated back into the kitchen. Because heated air rises, updraft hoods, which are vented to the outside are the most effective type of kitchen ventilation system.
* Downdraft systems are located directly behind the cooking surface and are installed into the base cabinet. These ventilation systems work by pulling air across the cooking surface and down through vents in the back with the aid of a blower, venting it to the outside. Most downdraft systems can be lowered into the cabinet, for an unobstructed view when not in use. From a design standpoint, downdrafts adapt well for island applications. However, they are far less effective than an overhead ventilation system and will not perform well over high output cooking surfaces.

How much power (CFM) do I need? It's crucial to make sure that a ventilation hood has enough power to filter out the pollutants circulating in the kitchen, as well as undesired odors generated during cooking, such as fish. Ventilation blowers are measured and rated in terms of total CFMs (cubic feet of air movement per minute). General guidelines published by most manufacturers recommend a minimum of 100 CFM for every BTU a gas cooking surface produces with all burners engaged. Therefore, a cooking surface with a total output of 60,000 BTUs would require a hood with a minimum of 600 CFM. If you have an electric stove the CFM is estimated according to the size of the stove. You would need 100 CFM per every 10-inches of width.

In addition to these guidelines homeowners should factor in their own usage habits, as well as pertinent installation criteria, such as the estimated length of the duct run and whether the cooking surface will be located in an island or against a wall. These variables also factor into your performance requirements because the further smoke and odors need to travel, the more power or CFMs needed to ensure maximum air quality in your kitchen.

What does capturing area refer to? Another important factor when choosing a hood is deciding on how much capturing area is needed. This term relates to how wide, tall and deep the hood should be to capture the largest amount of pollutants produced from cooking. Consumers have a lot of hood height and depth options, but should keep in mind that the more powerful the cooking surface, the taller and deeper the hood should be to properly cover the surface area and "capture" all of the byproducts.

The size of the capturing area is also dependent on whether the cooktop is an island installation or against a wall. In island installations, smoke, grease and fumes have no restrictions, which means that the hood has to work harder to pull the fumes and smoke into the hood canopy. For this reason, it is recommended that the hood width overlap the cooking surface by a minimum of 6-inches to maximize the overall capturing area. In contrast, when a cooking surface is against a wall, the wall actually creates a barrier to help contain and direct some of the smoke and grease into the hood. For this configuration, the ventilation system needs to be at least equal to the width of the cooking surface.

Does the style and location of the filters make a difference? Yes, the air filter is a very important part of the range hood design because an efficient filter will remove more than 90 percent of the grease in the air passing through it. Without a filter grease is deposited in inaccessible areas of the hood and duct system, creating an undesirable cleaning challenge and a potential safety issue. The three most common types of filters include mesh, louvered and charcoal filters.
* Mesh filter: A mesh, one-piece filter captures the grease and keeps it confined to an easily accessible filter area. Consumers should look for a mesh filter that is dishwasher safe, easy to remove and sturdy enough to retain its rigidity after several cleanings. The thickness of the filter and the placement of the filter inside the canopy can also enhance the overall capturing area and performance of the hood. Filters that are recessed in the canopy, allow for more of these pollutants to be captured in the hood, prior to being filtered.

* Louvered or baffle filters: Designed like filters found in commercial hoods, louvered filters, also known as baffle filters, have become increasingly popular with the growing trend in professional-style cooking equipment for the home. These filters have a more open design and use the louvers, or channels, as a collection point for the grease.

* Some louvered filters come in multiple parts, with a secondary trough to collect the overflow of the grease from each louver. Louver filters extract the most grease when the hood is turned to the highest speed, however even then they are approximately 30 percent less efficient than a mesh filter in removing grease from the kitchen. Consumers who prefer a commercial look, but not the associated clean up, should consider purchasing a one-piece louver filter made of dishwasher safe stainless steel.

* Charcoal filter: The least efficient filter, a charcoal filter is only used for re-circulating or non-vented applications. This filter helps partially pre-clean the particles that are pulled through the filter before the air is re-circulated back into the kitchen so consequently they will not remove or hold as much grease. Additionally, charcoal filters do not filter out poisonous gases or smoke and need to be replaced regularly.

Why is make-up air important? Make-up air refers to the fresh air that is supplied to a home to replace the air that has been removed by a ventilation system. Since newer homes are built to be more energy efficient and are tightly sealed, this limits the amount of fresh air that can enter a home without opening a door or window. Coupled with today's high-powered cooking equipment, which requires a higher CFM blower, homeowners are confronted with a make-up air challenge that needs to be addressed early in the planning process. For example, when a 1,000 CFM blower is turned on high in a 10- by 10-foot kitchen, the existing air supply will be exhausted in roughly one minute. A make-up air solution is required to replace the depleted air. Since many installation factors need to be considered to design the proper make-up air solution, these systems are typically designed by a certified HVAC expert.

Aren't all ventilation systems created equal? All shiny silver hoods may appear to be the same, but consumers shouldn't be fooled. First, for the best performance, select an overhead hood that vents pollutants to the outside. Hoods that are not vented merely recirculate the air back throughout the house and do not effectively clean the air or get rid of grease, smoke, odors and poisons, such as carbon dioxide. Other features to look for include:
* Is the product UL and CUL listed? Making sure a ventilation hood is UL/CUL listed ensures that the product is in compliance with domestic safety standards for residential applications.
* Material content and thickness. Is the range hood made from a high grade of stainless steel or a stainless and chrome composite? What grade and gage of stainless steel is being used? An easy test to determine if a hood is made from a high-quality stainless steel is to use the magnet test. Place a magnet on the hood canopy, if the magnet sticks, the stainless steel being used is not of the highest caliber and could rust when exposed to high humidity and moisture.
* Fabrication process. Are there gaps in the seams or raised bumps where the hood has been welded? Does light come through the seams? Consumers should run their fingers over the material carefully. Are there any dangerous sharp edges? What about the seams and edges under the canopy where you have to clean?
* Lighting options and other accessories. What type of lights (i.e. halogen or incandescent) come standard with the hood? Are there other accessories offered, such as a heat lamps for warming food or shelving to store spices or other often used condiments?

Other considerations? Planning for a ventilation system in a new home is fairly straightforward, however ventilation choices can be limited when remodeling an existing kitchen because of installation requirements. For example, a vented hood requires ductwork to be run from the hood to an outside roof or wall. Homeowners need to determine if that is possible. Also, are there any restrictions that will limit the duct size? If a vented system is impossible, then a recirculating system needs to be considered, which are less effective and may mean rethinking the cooking surface choice. However, recirculating systems are still better than no ventilation at all, but consumers should be aware that these systems will give less than satisfactory results when used with today's ultra-high output cooking surfaces.

Choosing a new ventilation system can seem overwhelming, even for the savviest homeowner. Luckily, consumers don't have to go through the process alone. Both reputable kitchen designers and a knowledgeable salesperson will help guide homeowners through the selection process and help them to select the best ventilation option for their personal cooking habits.

What is the Wind Crest difference? Wind Crest provides a wide range of ventilation hoods, including non-vented options, with its semi-custom collection epitomizing the best performance quality, without the custom hood price. Wind Crest semi-custom hood features:
* 12-step fabrication process. Every Wind Crest ventilation hood goes through a 12-step fabrication process to guarantee the highest level of quality and construction. All of the edges on a Wind Crest hood are continuously welded and deburred for a seamless look and smooth finish. The edges under the canopy are hemmed over to ensure easy cleaning and safety. This also ensures that there are no sharp edges anywhere a homeowner may come in contact. Even the wiring is concealed within its own channel inside the canopy for safety and ease-of-cleaning behind the filters.
* Quality stainless steel. Each Wind Crest semi-custom hood is made from 18-gage, 304 series stainless steel for lasting beauty and rigidity.
* Halogen lighting. Halogen lights are standard and are preferred for longer life and a warmer, cleaner, white light.
* Variable speed control. Wind Crest's electro-mechanical controls, with three distinct power settings, allow the user to adjust the perfect level of ventilation needed.
* Indoor or outdoor option. Wind Crest's semi-custom hoods are UL/CUL listed for damp applications and can be used indoors or outdoors.
* Optional accessories. Wind Crest offers a variety of accessories for complete personalization including heat lamps, chrome or brass accessory rails, and a variety of finish options, pothooks and warming shelves.

About Wind Crest
Founded in 1995, Wind Crest designs and manufactures overhead ventilation systems and electric, gas and induction cooktops. Located in Brea, Calif., Wind Crest is a division of award-winning CNP Industries Inc. and is dedicated to the design and development of unique, professional-level cooking products of the highest quality and craftsmanship. For more information, please visit www.windcrestcnp.com.
Contact:
DeLyon-Hunt & Associates
Natalie Ness/Jo Hunt
1444 Aviation Blvd., Suite 101
Redondo Beach, CA 90278
(310) 374-6893
natalie@delyon-hunt.com