Sometimes you get what you pay for

[barbarian_rat]

Sometimes I can smell it, but most of the time I can’t. Cooking odors that is. Duke often smells them and if I’m cooking something for a long time he can set off a migraine

Comments

[snousle]

When someone is designing a kitchen I always tell them that the #1 issue is ventilation. There is nothing that enables good cooking more than good ventilation. Particularly if you like things like seared scallops, which is the most obnoxious thing in the world if you can't get rid of the smoke.

Unfortunately most hoods are total crap and do almost nothing. Glad you got one that's effective, I'd be interested to know what it is. The hood in our kitchen (the residential one) is pretty bad, one light is broken and it's not obvious how to fix it, and it hardly works when it comes to clearing smoke.

[barbarian_rat]

The brand is "Broan". We got it at Lowes in Cotati. Homo Depot had a different brand and not any comparable to this one.
Broan rates their hoods in big letters just under the brand logo. We got "Better" which is their mid-range hood. I don't recall the names of they give the other two, probably "Standard" and "Best".
When looking for a hood the main thing to look at is the fan. "Squirrel cage" is far better than a "blade" type fan. They are obviously different looking when the filter is removed.
Lowes had them wired so that you can turn them on and try them out.

[broduke2000]

We checked the Haier (made in China) which had a better air flow rating. But just looking at the wimpy motor and fan blades, we concluded that there ain't no way in hell that it moves 400 Cu ft.

The Broan has a big capacitor-start motor with big blades. It starts instantly, runs quiet, and will withstand grease build-up.

Thanks Rat! Thanks Gary!

[dhpbear]

we concluded that there ain't no way in hell that it moves 400 Cu ft.*

Well, if you left it on long enough, it would :)

*You have used the wrong units when referring to flow rate. I'll let you go with a warning this time