Ventilation

As part of your home's air quality, proper ventilation is an important component when it comes to providing a safe and clean kitchen environment and preserving your cabinetry investment. If the kitchen is not ventilated properly, atomized grease, heat smoke, and vaporized steam can produce a sticky film that pollutes surfaces and the air. Beyond the issue of indoor-air quality is the potential hazards of nitrous oxide, nitrogen dioxide, and carbon monoxide fumes released from natural gas and LP. Without a properly ducted exhaust fan these chemicals can cause health problems. Contact Indoor Air Quality Information Clearinghouse at 1-800-438-4318 and ask for a free copy of The Inside Story: A Guide to Indoor Air Quality.

Exhaust fans have varied pulling powers from 150 cfm (cubic feet per minute) to 1400 cfm for high-end units. Your ventilation hood should be rated and qualify for use in conjunction with the BTU output of your cooktop or range, i.e., high cfm for high BTU Consider the type of fan, the filter, the quality, the location of the motor, and the size and length of the ductwork. If you do a lot of cooking, look at a unit with multiple exhaust levels.

When shopping, listen to the specific units for the associated noise levels. If it is too noisy you won't want to use it after it has been installed in your house and therefore you have lost its benefit entirely. The Home Ventilating Institute (HVI) suggests that vent fans up to 500 cfm should not exceed 9 sones (a sone is a decibel of loudness--average conversations are 4 sones). Look for the lowest sones possible that coordinates with the required cfm's for your needs.

ADDITIONAL READING:
The Smart Approach to Kitchen Design, authored Susan Maney, published by Creative Homeowner Press