Make-up air puzzle
I’m looking for some advice on make-up air for a range hood,
Here is my situation:
1) A 30″ stove, and probably something in the 300 cfm range for a hood
2) A desire to remove the nasties i’ve read so much about
3) A desire not to waste unnecessary energy swapping air.
4) Keep it simple
5) I’m in climate zone 6a (Maine), in an old house but would like to do some extensive air sealing and so want the hood to be ready for that situation
My research has me slightly befuddled, and has me asking a lot of “why can’t I just…” type questions. So…
Why can’t I just install some intake venting/diffusers in some fashion immediately around the stove so that the vast majority of the cold (or hot and humid) air that comes in passes through the cooking zone, taking the cooking fumes with it, and up and out the hood. If this is possible, it would eliminate much of the energy penalty for conditioning the incoming air, and much of the complexity. I would even prefer not to have the make-up air powered, given especially that I am not installing a megatron of a hood.
The problem is I don’t have testing equipment or time to test where these intakes should precisely go… and perhaps there is nowhere they can go to accomplish what I wish?
Has anyone cracked the make-up air problem working with similar parameters?
Intuitively, the best place I can think to put intake would be on both sides of the range top built in under a stove side-overhang. (stove would have to be slightly higher than counter) Given that this may be functionally/aesthetically unacceptable, the next best place I can think would be vertically along the sides of the front of the range (surrounding the oven).
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