It is one thing to retrofit a range hood in a single family building with the stove against an outside wall. Conditions will often be more difficult than that. How do you retrofit a range hood into an apartment in a multi-storey building? In a house, what happens if the kitchen is set up to have the cooking surfaces against an inner wall? We have considered suggestions such as tying the range hood ducting into existing exhaust ducting (e.g. a large bathroom fan) or running ducting through a basement under the kitchen.
Have you installed or seen a retrofit such as this and what solutions seem to have worked?
I might mock up something in my own house as I currently lack a range hood. There is a (too small) 4 inch duct already built into the wall over the range. I could probably use a variable speed in-line fan on that duct and create a hood out of cardboard to test effectiveness. The stove, and the cabinet recess above, is only 21 inches wide - there is no off-the-shelf hood for that arrangement.
My new Dylos is coming in today. I am going to try and calibrate an onion being fried, as I often start a recipe with frying up a diced onion. I will use the Dylos to record the peak on several frying attempts so that I will have a baseline to compare to the same cooking event with a mocked-up range hood. Stay tuned.
So here is my first report (after which I will wait until I have multiple trials). I am trying to set a baseline for frying a single onion plus garlic clove in a cast iron fry pan (8 inch bottom diameter) on an electric burner. The kitchen windows are closed. The Dylos 1100 is about 10 feet away from the stove on the counter. For this trial, the Dylos total count started at 281 counts and peaked at 5100 counts seven minutes later when the onion was soft. I am using this combination as onion and garlic are used in many recipes so I can eat the experiment. Once I find the order of magnitude of the peaks and their variation, I will mock up a range hood and see what if there is a marked difference.