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Post by fiveowife on Nov 3, 2007 16:42:55 GMT -5
Do I HAVE to have an overhead vent? I am going to have to refigure my kitchen and currently have a mircrowave with vent and that wont be cute at all! not the right look. So do I HAVE to have one? Do I NEED one? Tracey
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Post by berlyn on Nov 3, 2007 18:37:03 GMT -5
There are some who don't have a vent and some do have a vent. One webpage that does stove restoration has pics of the stoves in their new home. Again some have vents some do not. I didn't have one before we did our kitchen remodel for Bertha to fit. In this South Texas heat you really need a vent during the summer. My next vent will most definitely be a vent a hood. They are just so cool looking!! Here's the webpage to give you some idea's........ www.vintagestoves.com/stove/newhome/
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Post by pipercollins on Nov 4, 2007 12:51:11 GMT -5
Do I HAVE to have an overhead vent? I am going to have to refigure my kitchen and currently have a mircrowave with vent and that wont be cute at all! not the right look. So do I HAVE to have one? Do I NEED one? Tracey No, you don't have to have a vent. You may very well want a vent, and there are better and lesser vents to be had. The vent-in-a-microwave things are never very good vents. So I wouldn't worry about losing that. The question you want to ask is, for the amount and kind of cooking that you do, was that vent adequate to your needs? If so, I don't think you'll miss it and you really don't HAVE to replace it. On the other hand, if you ran the ventilator constantly and always wished that it did a better job, or if you do a lot of messy cooking like deep-fat frying, than you very well would benefit from having a good vent hood. Did you go back and look for the other posts on this topic from a few months ago? Edit: One of the best-looking approaches to many of us is the old 1950's chrome-grille fan in the wall vent...
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Post by fiveowife on Nov 4, 2007 14:18:57 GMT -5
Its funny, I have one of those already in my kitchen but where it is located is not near the current placement of my stove which leads me to believe that the kitchen was reconfigured as I had been told. I cant put the stove by the vent because we now have an exterior door to our side lot and driveway there.... hmmmm
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Post by pipercollins on Nov 5, 2007 13:38:18 GMT -5
Its funny, I have one of those already in my kitchen but where it is located is not near the current placement of my stove which leads me to believe that the kitchen was reconfigured as I had been told. I cant put the stove by the vent because we now have an exterior door to our side lot and driveway there.... hmmmm I haven't seen your kitchen layout, but the obvious suggestion, if possible...move the vent.
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Post by fiveowife on Nov 5, 2007 21:20:56 GMT -5
Duh! It never even dawned on me to move it. It just needs to be on an exterior wall, is that right? Only problem as I consider it is I have a stone house...maybe I cant move it, at least not easily!
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Post by oldsalt on Nov 5, 2007 21:35:19 GMT -5
You can go straight out the roof with it, or you can run it across the room to a place where you can vent it. If you have horizontal runs of more than a few inches, make sure you can remove sections to clean - and do clean them yearly at least.
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Post by pipercollins on Nov 6, 2007 11:00:11 GMT -5
You can go straight out the roof with it, or you can run it across the room to a place where you can vent it. If you have horizontal runs of more than a few inches, make sure you can remove sections to clean - and do clean them yearly at least. Fiveo is talking about a simple fan-in-the-wall vent. No ductwork to it. Yes Fiveo, it can be on any exterior wall, but it does have to be an exterior wall (at least to be effective at all...). One can chip through a stone wall, but you really have to want to. Maybe you want to go back to thinking about a hood. If you've got the cash flow and you know what you want, Ventahood makes some great ones. But I'll go back to what I said originally, you may not really need a vent at all. Think about how much you've used that under-microwave thingie and/or your fan in the wall in the past. If you really didn't use them, you really wouldn't use a hood. And of course you can leave the fan right where it is. It may not be right where the stove is, so it won't carry any splattering grease away, but if it's in the same room it'll still evacuate heat and (occasionally) smoke. That would sound like the path of least resistance. (What is it they say about nirvana...it's just about only wanting what you already have...)
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Post by ej on Nov 19, 2016 21:22:42 GMT -5
I'm new to the group and don't even have my Chambers C90 in the kitchen yet, but we're remodeling and I'm trying to find a hood. My stove restorer said get at least 700cfm. Consumer reports says make sure the hood covers the stove width and depth to halfway mark of the front burners. But here some of you are saying you don't even use a ventilation hood?! Help!
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Post by nana on Nov 20, 2016 20:38:39 GMT -5
Hi Ej! Like for any other stove, the vent is to remove greasy smoke and odors from cooking. There is nothing about a Chambers that says it has to have a range hood, but personally I like one because certain things stink up the house too much if you don't have one, fried fish being a perfect example. Heat removal in summer is also convenient. And it always pays to get the best you can afford, if possible, or else just get lucky like me and pick up one for a buck at the firemen's auction. Do what you like and think looks good. There is no wrong way to have a Chambers!
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Post by cinnabar on Nov 21, 2016 10:28:01 GMT -5
Welcome , ej. In some states, cities, counties etc. there are rules on gas ranges and the need for vents. Check with the local codes and see if it is required for you. We don't require one here good thing to or else I would have to redesign my entire kitchen to put one in.
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Post by mach12 on Nov 22, 2016 12:12:56 GMT -5
Welcome , ej. In some states, cities, counties etc. there are rules on gas ranges and the need for vents. Check with the local codes and see if it is required for you. We don't require one here good thing to or else I would have to redesign my entire kitchen to put one in. That was exactly my thought Cinnabar. Welcome to the site ej. This is one of those "it depends" issues but isn't overwhelming. Most localities have a website where you can look up the permits and that would be the office to call. In my case I'm out in the county so the county permit "assistance" office has the info. They can tell you what current code is for your home and what you need to do to bring it up to code. I'm putting in a Chambers BZ and there's never been gas in my home so I'm required to get a mechanical permit to install the stove and a plumbing permit to run the pipe, $50 per permit. I'm allowed to do my own work but finding specifics can be challenging, though most localities are going by the IRC these days. My area is a combination but not sure why since most, if not all, of what applies to all the stuff I've been doing is the same in the WAC as in the IRC. From what I've seen the requirements for a residential gas range in new construction are generally a minimum of 100 cfm and the hood must be installed per manufacturers instructions, include a backdraft damper in the duct (that "flapper" that blows open when the fan is on and drops closed when it's off) and use smooth ducting that vents to the outside. Code normally requires a carbon monoxide detector, too, and I highly recommend one whether or not yours does. The grey area is what is required in an existing home (vs. new construction) and that can be all over the place. I just do mine to new construction standards and seldom have inspection issues except for piddly stuff like the inspector showing up before I had my circuit breakers labeled. One Chambers owner I know had problems with the inspector saying that the vent hood had to be a higher cfm because the broiler was on top instead of in the oven (stovetop broilers have a separate venting requirement). After a bunch of legwork and documentation on the owners part they determined that the broiler was internal and of a smokeless design (per Chambers' documentation), so didn't require the broiler level of ventilation. Our kitchen isn't very big so needs to be functional more than a trophy kitchen so we're sticking with a micro hood. Because I'm a retiree and have to work within a budget we'll put the old one back in for now but plan to upgrade it to a retro looking convection micro hood that will look better with the BZ. Most micro hoods run vent fans that pull about 300 cfm and some up to 500 and they do real well. Ours has about a 6 foot run from the hood to the roof vent and does a great job on its lowest (and quietest) setting of around 50 cfm. The high setting is 300 cfm and it's getting noisy at that point but really moves the air when I'm doing stuff like seasoning cast iron. 300 cfm is enough that when I'm burning wood in the fireplace insert I need to open the kitchen window a smidgen to keep from impacting the chimney draft. Let us know if you find additional or different info. They change this stuff faster than I can keep up with it and my research was over a year ago when I was planning my kitchen update.
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