Using wood in a range hood - Woodworking Talk - Woodworkers Forum
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post #1 of 7 Old 01-19-2010, 01:59 PM Thread Starter
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Using wood in a range hood

Looking to build a range hood from jatoba to match my countertops. Due to the frequent and prolonged exposure to steam, what needs to be done differently? Most of the high-end hood manufacturers I see on the net are working with wood, so it should be practical. Will normal waterproof finishes work? or does something more substantial need to be done?

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post #2 of 7 Old 01-19-2010, 02:19 PM
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I suspect that the wood is a shroud/cover for a metal form underneath, because of the heat, the steam, the moisture and fire issues. Personally I would not recommend a wood only range hood. One fire is one too many. Wood is combustible and probably won't pass a building inspection and an insurance claim. JMO a wild guess bill
I've bent a lot of sheet metal in my life and it's not that difficult unless you have compound curves intersecting. I don't see why you couldn't cover a metal form with a wooden hood of you own design.

The answer to your question will only be as detailed and specific as the question is detailed and specific. Good questions also include a sketch or a photo that illustrates your issue. (:< D)

Last edited by woodnthings; 01-19-2010 at 02:22 PM.
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post #3 of 7 Old 01-19-2010, 02:24 PM
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Darel, most of the wooden hoods I have seen have been plywood over a metal hood. That said, there's no reason you couldn't do it with Jatoba. I'd think a two part epoxy would be the best for sealing and protecting the wood from grease and moisture. Heat may be a minor issue with that, but once the epoxy is cured it shouldn't actually get hot enough to do any damage to the finish.
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post #4 of 7 Old 01-19-2010, 02:47 PM
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I called the code office, nothing combustible with in 36" of burners.
The is measured straight up.

If there are cabinets above the range top, a metal hood is required.

If it is capped with wood, the lower edge of the cap must be covered.

There must be 1/8" space between the cap and the hood. There
must be allowance for air flow between the cap and hood.

Some available hoods do not meet these requirements.

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post #5 of 7 Old 01-19-2010, 08:06 PM
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What your looking for is an insert. All hood mfg. sell them. If possible and space permitting you should go 6" wider than your cooktop or range. This gives you more capture. If space is not available match your cooktop or range width.

The hood mfg. can supply you with a cut sheet to show dimensions needed for the insert to fit into. DO NOT build your canopy until you have selected the insert. There are variances in depth and width by different mfg's. Also they will give you the height needed above your cooktop.

The size fan you will need will be based on the BTU's of your burners. If electric cooktop 600 - 900 CFM should be adequate. If gas measure the BTU's.

You have three options for the fan:
1) It can be in the hood itself
2) It can be between the hood and roof (In-Line Blower)
3) Mounted on the roof.

I used to sell them. If you have any questions about brands, etc.
give me a shout.

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post #6 of 7 Old 01-20-2010, 06:11 AM Thread Starter
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Thanks a lot for all the great info, guys. Looks like a trip to the local code office is in order before I kick this off. My original plans are shot if my codes are the same as BHOFM's.

Thanks again!
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post #7 of 7 Old 05-22-2012, 01:57 AM
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Thanks for great info

Follow this website and you will find great Italian range hoods.
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