A comparative overview of three common methods for residential kitchen ventilation, illustrating how smoke and steam are redirected from the stove to the outdoors. OVERVIEW OF VENTILATION TYPES The diagram uses a 3D cutaway style to show the ductwork (highlighted in red) and the airflow (indicated by blue arrows). Each method is marked with a green checkmark, suggesting they are all effective and valid options depending on the home's layout. 1. TYPE 1: VENTILATION THROUGH WALL This is a standard Wall-Mounted Range Hood configuration. • Mechanism: A hood is positioned directly above the cooking surface. • Path: The air is pulled upward into the hood, travels through a short, curved duct, and is exhausted horizontally through an external wall. • Best For: Kitchens where the stove is located against an exterior wall. This is often the most efficient method because the air has a very short distance to travel. 2. TYPE 2: DOWNDRAFT VENTILATION Unlike the other two, this system pulls...
A comparative overview of three common methods for residential kitchen ventilation, illustrating how smoke and steam are redirected from the stove to the outdoors.
OVERVIEW OF VENTILATION TYPES
The diagram uses a 3D cutaway style to show the ductwork (highlighted in red) and the airflow (indicated by blue arrows). Each method is marked with a green checkmark, suggesting they are all effective and valid options depending on the home's layout.
1. TYPE 1: VENTILATION THROUGH WALL
This is a standard Wall-Mounted Range Hood configuration.
• Mechanism: A hood is positioned directly above the cooking surface.
• Path: The air is pulled upward into the hood, travels through a short, curved duct, and is exhausted horizontally through an external wall.
• Best For: Kitchens where the stove is located against an exterior wall. This is often the most efficient method because the air has a very short distance to travel.
2. TYPE 2: DOWNDRAFT VENTILATION
Unlike the other two, this system pulls air downward instead of letting it rise.
• Mechanism: The vent is typically integrated into the cooktop itself or sits as a pop-up unit behind the burners.
• Path: Smoke and steam are sucked down into a duct located beneath the counter/cabinets. The duct then travels through the floor or the base of the wall to exhaust outside.
• Best For: Kitchen islands or stovetops placed in front of windows where a bulky overhead hood would block the view or the open-concept feel.
3. TYPE 3: VENTILATION THROUGH CEILING
This represents a Vertical Duct or Roof-Mounted system.
• Mechanism: Similar to Type 1, an overhead hood captures the rising heat.
• Path: Instead of exiting through a side wall, the ductwork travels vertically through the ceiling, often passing through an attic or a second floor, and exits through a vent cap on the roof.
• Best For: Stoves located on interior walls where there is no direct access to an outside wall, or for multi-story homes.
KEY VISUAL INDICATORS
• Blue Arrows: Represent the movement of clean air and the suction force pulling the smoke.
• Gray Clouds: Represent the byproduct of cooking (steam, grease, and smoke) being successfully captured and expelled.
• Red Pipes: Highlight the structural ducting required for each installation.
The diagram uses a 3D cutaway style to show the ductwork (highlighted in red) and the airflow (indicated by blue arrows). Each method is marked with a green checkmark, suggesting they are all effective and valid options depending on the home's layout.
1. TYPE 1: VENTILATION THROUGH WALL
This is a standard Wall-Mounted Range Hood configuration.
• Mechanism: A hood is positioned directly above the cooking surface.
• Path: The air is pulled upward into the hood, travels through a short, curved duct, and is exhausted horizontally through an external wall.
• Best For: Kitchens where the stove is located against an exterior wall. This is often the most efficient method because the air has a very short distance to travel.
2. TYPE 2: DOWNDRAFT VENTILATION
Unlike the other two, this system pulls air downward instead of letting it rise.
• Mechanism: The vent is typically integrated into the cooktop itself or sits as a pop-up unit behind the burners.
• Path: Smoke and steam are sucked down into a duct located beneath the counter/cabinets. The duct then travels through the floor or the base of the wall to exhaust outside.
• Best For: Kitchen islands or stovetops placed in front of windows where a bulky overhead hood would block the view or the open-concept feel.
3. TYPE 3: VENTILATION THROUGH CEILING
This represents a Vertical Duct or Roof-Mounted system.
• Mechanism: Similar to Type 1, an overhead hood captures the rising heat.
• Path: Instead of exiting through a side wall, the ductwork travels vertically through the ceiling, often passing through an attic or a second floor, and exits through a vent cap on the roof.
• Best For: Stoves located on interior walls where there is no direct access to an outside wall, or for multi-story homes.
KEY VISUAL INDICATORS
• Blue Arrows: Represent the movement of clean air and the suction force pulling the smoke.
• Gray Clouds: Represent the byproduct of cooking (steam, grease, and smoke) being successfully captured and expelled.
• Red Pipes: Highlight the structural ducting required for each installation.
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