popsicleian
Well-Known Member
My wife and I are about to undertake a renovation of our kitchen, and we were planning to include the installation of an island vent hood over the peninsula where our stove is located. We don't currently have any form of ventilation in the kitchen, other than crappy old windows which are hard to open (and will also be replaced).
While the vent hood will be a benefit while cooking, the main reason we're putting it in is so I can brew inside more often. I have a nice outdoor burner, but I have one young kid and another on the way, and it's hard to actively parent when I'm running back and forth in and out of the house. I also don't really like brewing outdoors during MN winters. I know my stove is powerful enough to maintain a boil on its own even on 8 gallons, and if I use a heat stick to supplement the time to get up to a boil is reasonable.
I was hoping that those who brew in the kitchen with a vent hood could share their experiences. What kinds/designs do you have, and what CFM rating? Any regrets or things you wish you'd like to change or do differently?
We are limited to 300CFM, which significantly restricts our options, and part of me wonders if that's enough power to even bother. Also torn between a model with a glass hood/arch that would save us money vs an all-stainless design. I don't know how much condensation would collect on the glass, or how hard it would be to clean.
Any thoughts/experiences would be greatly appreciated!
While the vent hood will be a benefit while cooking, the main reason we're putting it in is so I can brew inside more often. I have a nice outdoor burner, but I have one young kid and another on the way, and it's hard to actively parent when I'm running back and forth in and out of the house. I also don't really like brewing outdoors during MN winters. I know my stove is powerful enough to maintain a boil on its own even on 8 gallons, and if I use a heat stick to supplement the time to get up to a boil is reasonable.
I was hoping that those who brew in the kitchen with a vent hood could share their experiences. What kinds/designs do you have, and what CFM rating? Any regrets or things you wish you'd like to change or do differently?
We are limited to 300CFM, which significantly restricts our options, and part of me wonders if that's enough power to even bother. Also torn between a model with a glass hood/arch that would save us money vs an all-stainless design. I don't know how much condensation would collect on the glass, or how hard it would be to clean.
Any thoughts/experiences would be greatly appreciated!