a comparative overview of three common methods for residential kitchen ventilation, illustrating how smoke and steam are redirected from the stove to the outdoors. OVERVIEW OF VENTILATION TYPES The diagram uses a 3D cutaway style to show the ductwork (highlighted in red) and the airflow (indicated by blue arrows). Each method is marked with a green checkmark, suggesting they are all effective and valid options depending on the home's layout. 1. TYPE 1: VENTILATION THROUGH WALL This is a standard Wall-Mounted Range Hood configuration. • Mechanism: A hood is positioned directly above the cooking surface. • Path: The air is pulled upward into the hood, travels through a short, curved duct, and is exhausted horizontally through an external wall. • Best For: Kitchens where the stove is located against an exterior wall. This is often the most efficient method because the air has a very short distance to travel. 2. TYPE 2: DOWNDRAFT VENTILATION Unlike the other two, this system pulls air downward instead of letting it rise. • Mechanism: The vent is typically integrated into the cooktop itself or sits as a pop-up unit behind the burners. • Path: Smoke and steam are sucked down into a duct located beneath the counter/cabinets. The duct then travels through the floor or the base of the wall to exhaust outside. • Best For: Kitchen islands or stovetops placed in front of windows where a bulky overhead hood would block the view or the open-concept feel. 3. TYPE 3: VENTILATION THROUGH CEILING This represents a Vertical Duct or Roof-Mounted system. • Mechanism: Similar to Type 1, an overhead hood captures the rising heat. • Path: Instead of exiting through a side wall, the ductwork travels vertically through the ceiling, often passing through an attic or a second floor, and exits through a vent cap on the roof. • Best For: Stoves located on interior walls where there is no direct access to an outside wall, or for multi-story homes. KEY VISUAL INDICATORS • Blue Arrows: Represent the movement of clean air and the suction force pulling the smoke. • Gray Clouds: Represent the byproduct of cooking (steam, grease, and smoke) being successfully captured and expelled. • Red Pipes: Highlight the structural ducting required for each installation. (Feed generated with FetchRSS)-https://tinyurl.com/23bjl8y4 WARDAHMEDIA4UThu Jan 22 2026