What To Know
- Improving range hood suction is a common kitchen dilemma, but with the right techniques, you can transform your hood into a powerful smoke-eliminating machine.
- Turn on the range hood a few minutes before starting to cook to allow it to create a negative air pressure in the kitchen.
- A general guideline is 400 CFM for a small kitchen and 600-1200 CFM for a large kitchen.
If your range hood is underperforming, leaving your kitchen smoky and stale, you’re not alone. Improving range hood suction is a common kitchen dilemma, but with the right techniques, you can transform your hood into a powerful smoke-eliminating machine.
1. Clear the Grease Filter
The grease filter is the frontline defense against grease buildup, which can significantly reduce suction power. Regularly clean the filter with hot, soapy water or replace it every few months.
2. Clean the Hood Vent
Over time, grease and dust accumulate in the hood vent, blocking airflow. Disconnect the vent and thoroughly clean it using a vacuum cleaner and a degreasing agent.
3. Check the Ductwork
The ductwork is the pathway for smoke and fumes to escape. Ensure it’s free of obstructions, such as bends or kinks, that can impede airflow. If necessary, clean the ductwork using a professional duct cleaning service.
4. Increase Fan Speed
Most range hoods have multiple fan speeds. When cooking, always use the highest speed to maximize suction. If your hood doesn‘t have variable speeds, consider upgrading to a model that does.
5. Position the Hood Correctly
The hood should be positioned directly above the stovetop, with the bottom of the hood 24-30 inches above the cooking surface. This optimal placement ensures maximum smoke capture.
6. Use a Make-Up Air System
A make-up air system compensates for the air exhausted by the range hood. By providing fresh air from outside, it prevents negative air pressure from forming, which can reduce suction power.
7. Consider a Downdraft Cooktop
Downdraft cooktops have built-in suction systems that draw smoke and fumes downward, eliminating the need for a traditional range hood. This option is ideal for kitchens with limited space or low ceilings.
8. Upgrade to a High-CFM Hood
CFM (cubic feet per minute) measures the volume of air a range hood can move. A higher CFM indicates greater suction power. If your current hood has a low CFM, consider upgrading to a more powerful model.
9. Seal Air Gaps
Air gaps around the hood and ductwork can allow smoke and fumes to escape. Use caulk or weatherstripping to seal any gaps and improve suction.
10. Use a Boost Function
Some range hoods have a boost function that temporarily increases suction power. Use this function when cooking particularly smoky or odorous dishes.
11. Keep Windows and Doors Closed
When cooking, keep windows and doors closed to prevent drafts from interfering with the range hood‘s suction.
12. Avoid Cooking with High Heat
Cooking at high heat produces more smoke and fumes. If possible, use lower heat settings to reduce the amount of smoke generated.
13. Use a Simmer Plate
A simmer plate distributes heat evenly, reducing smoke and splatters. Using a simmer plate can help improve suction by minimizing the amount of smoke released.
14. Turn on the Hood Before Cooking
Turn on the range hood a few minutes before starting to cook to allow it to create a negative air pressure in the kitchen. This will help capture smoke as it’s released.
15. Regularly Maintain Your Hood
Regular maintenance is crucial for optimal range hood performance. Clean the grease filter, vent, and ductwork regularly to prevent buildup and ensure maximum suction power.
What You Need to Know
1. Why is my range hood not sucking up smoke?
Possible causes include a dirty grease filter, clogged vent or ductwork, low fan speed, incorrect hood placement, or a lack of make-up air.
2. How often should I clean my range hood filter?
Clean the grease filter every 1-2 months or more frequently if you cook often. Deep clean the vent and ductwork every 6-12 months.
3. What is a good CFM for a range hood?
The CFM depends on the size of your kitchen and the type of cooking you do. A general guideline is 400 CFM for a small kitchen and 600-1200 CFM for a large kitchen.
