CFM sizing, ducted vs ductless, makeup air code and duct design — how to ventilate a cooktop properly, whatever fuel it burns.
5 articles in this category
Two rules decide range hood CFM: 100 per linear foot for induction and electric, 1 per 100 BTU for gas. Sizing tables by cooktop width, plus why the number on the box is not what reaches your kitchen.
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Ductless hoods filter odor and grease but remove zero moisture and zero combustion byproducts. Why that disqualifies them over gas, why induction is the honest exception, and what they really cost.
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Yes — but for different reasons and at roughly half the airflow. Induction removes combustion byproducts entirely, yet cooking still generates PM2.5, grease and steam. What changes, and what does not.
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Rigid metal duct, never flex. Never reduce below the hood outlet. Each 90-degree elbow costs 15 equivalent feet. The duct rules that decide whether a 600 CFM hood delivers 600 CFM or 400.
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A kitchen exhaust system capable of exceeding 400 CFM triggers a makeup air requirement in IRC jurisdictions. What the code says, why backdrafting is the real hazard, and what a system costs.
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