Best range hood duct options?
My house currently has a recirculating range hood which is basically worthless. As part of a minor kitchen overhaul (countertops, backsplash, appliances), I am considering upgrading to a functional range hood.
From a building science viewpoint, are there any particular reasons to choose ducting through the wall vs ducting through the roof?
Could I instead duct through the ceiling and then make a turn to a grille in the soffit area instead of going through the roof?
The range is on an outside wall with exterior brick. Cutting a hole in the brick doesn’t bother me. Not yet sure if I will have any studs in the way.
The roof is a hip roof along that wall so space in the attic is tight near the wall but it wouldn’t be too difficult.
Upper cabinets are open above so I’d have to find a way to hide any duct that goes through the ceiling.
The new range will be electric and most likely will have an induction cooktop.
Venting into the soffit area is intriguing because it would eliminate the need for holes in the brick wall or roof.
I’m in Lubbock Texas which is basically on the border between Zones 3B and 4B. We can easily have 3B summers and 4B winters as the extremes.
Appreciate the help.
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