![]() ![]() I took a deep breath, and said, “I’m listening.” I told him it was 1200 CBMs and he said, “Oh, you don’t need one with that many CBMs.” Please play that back in your head with the most absolutely misogynistic Eastern North Carolina accent you can conjure. He asked me how many CBMs my hood was going to have. I called him to get a quote on installing ducting in our kitchen for a range hood. ![]() (Speaking of which) Quick story: When I was researching hoods, I had the most appalling experience with an HVAC tradesman. I usually get the most powerful ANYTHING that is offered, just to be sure. Even though adding a hood that is anything over 400 CBMs requires an air exchange system, it is absolutely worth it. If I want to cook hibachi and make three-foot high flames, the hood better be able to handle it. It must be able to do whatever I want it to do.(We are doing a mix of copper sheet backsplash with sealed marble tile, METAL UPPER CABINETS, and a copper hood. If you’re cooking so professionally that you need one of those gigantic hoods that you have to keep the cat away from (lest they are sucked into the intake like a runaway tornado) don’t you think you might risk some cabinet scorching? What about grease splatter? There shouldn’t be ANYTHING THAT CAN GET BURNED within the surround. Use materials that can’t get scorched.I recommend AT LEAST 24 inches of countertop on either side of the surround- we’re going with 30 a side. Seriously, the enclosures I see where it’s only the stove would in no way be conducive to actual cooking (but they sure are pretty). I absolutely must have counterspace on either side of the range.These spaces must be both beautiful and functional, so I have a few rules: Read: the maternal-Zen-zone from which location you create foods made of pure love and chubby mom sweat. Even if theirs are a bit more understated than their more extravagant American counterparts, the idea is the same:Ī command post, at the center of the kitchen, from which you rule your house: where you sing to obnoxiously loud mom music and shout back at kids from across the house “I can’t hear you” as you prepare something you weren’t sure what it was going to be until you started adding ingredients (or on rare occasions, trying to follow a recipe). Please see full disclosure at the end of the post.Īnyway, have you seen all of those delicious British kitchens? Well, they’ve had this figured out for… well, I think forever. ![]() That is the worst ever possible solution to sucking smoky air out of your house and is honestly something builders like because it’s cheap and easy. Also see: “why bother” in the dictionary. ![]() We were living in a kitchen with AN UNVENTED microwave over the stove. Having a kitchen hood vent is imperative for people who actually cook. Since I have smoked the house out searing steak on a weekly basis for the last decade, I already knew that we needed a kitchen exhaust fan, or more specifically, a rangehood. As I have been researching the perfect forever kitchen for the last five years (who am I kidding, it’s been more like forty) I absolutely fell in love with the concept of rangehood surrounds. However, the pace of said renovation gives me the time to make sure that EVERY detail is correct. We are in the middle of a kitchen renovation, which is sure to last through the next century (the renovation part, I mean). ![]()
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