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OT Electric range overhead hood

D

Dodgeit

Member
I can't get to working with my tractors until I figure this out.

Wife is upset that grease got inside the cabinets from cooking. Our current range hood is ductless, so it just blows the sucked in in vapor right back out into the kitchen.

So looking at a ducted hood to vent out the roof. Need to know what to lookout for and what to stay away from. Including what the ducting and roof cap should be.

Thanks
 
Whatever it is, the instructions of the manufacturer will explain what is required, diameter, length, etc.
 
The minimum flow for realistic venting is 1000 CFM less will not do what she is asking. Stainless steel is by far best in that you
cant take paint off of what is not painted. Make sure it has mesh grease filters that are removable to clean. Jim
 
How far is it from the hood to outdoors? If it's a very high attic you may need to get a larger fan. If it's less than eight feet all you need is pipe and roof jack that fits the hood. Don't use asphalt products to seal the shingles, use flashing or gutter caulk to seal it.

Purple power will cut the grease off the cabinets without damaging the finish.
 

Use the skillet at a lower temperature and keep the lid on.

When we bought our house, everything in the kitchen was covered in a thick layer of greasy dust. Previous owners had been here only 5 years. We cleaned it all up and 18 years later everything is still grease free. We do NOT even have a range hood, and a skillet is used nearly every day for making supper.

Just turn down the heat and keep the lid on the skillet.
 
Thanks for all the replies. The run to the roof would be less than eight feet.

As for keeping the lid on the skillet and turning the heat down. That doesn't work too good when you are searing a beef or pork roast, before putting it in the oven. I will pass along that bit of information, in case it would do any good.
 
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