Extractor fan in new kitchen not doing a good job

Aylesbury_Duck

cherydee wrote: »

Fitter is talking about maybe taking it now through the void that's at the side of the chimney breast and directly outside, but that will add at least another few feet on to he ducting but I don't think we will gain anything regarding the steam, I think it's working as best it can do.

You're right. Adding more length to the ducting won't improve the ability of the hood to draw steam away from your hob. The only solution to that is a larger hood with a more powerful fan. However, it is a good idea to get the steam outside instead of venting into the chimney. It may require a stronger fan in the extractor, though, or perhaps a second, in-line fan to push the steam the extra length to the outside.

Rain_Shadow

cherydee wrote: »

Tonight though I purposely cooked on the back two hobs and there was no problem with steam. I know not ideal but not often I will have all four on. Maybe pan lids and turning the heat down will all add to making the situation better

:eek:

Aylesbury_Duck wrote: »

That's good. Yes, using lids saves energy and reduces evaporation into your kitchen. It takes the same energy to heat a given quantity of water from tap temperature to boiling, whether you raise the temperature slowly or quickly, and evaporation will be the same, so turning the heat down won't make a difference. What you perhaps don't need to do is have the pans boiling frantically once they've reached boiling point. Just keep the lids on and let them simmer.

I think, after 40 posts, we have found the main problem. Who cooks with pans boiling away with no lids???


The extractor may have its problems but operator error is looking to be a major contributor.

DiamondLil

cherydee wrote: »

When using pans on the front a fair bit of the steam is going up the sides and top cupboard above extractor making these soaking wet, I'm even having to get my steps out to wipe down the dark grey trim along on the very top. Plus water runs down the wall

Forgot to mention steam also creating water droplets on mesh of the extractor, dropping back down onto induction hob

For what it's worth, this is how it was in our previous kitchen which was fitted 30 years ago.
The hob and extractor were fitted on an internal wall and the ducting ran across the top of cupboards for 2.5 metres before venting to an external wall.

Last summer we updated the kitchen, re-designing the layout, and now the hob is sited against an external wall and the extractor vents directly to the outside.
The difference is amazing..... There is now no condensation at all when cooking, in fact, my husband insists on leaving the kitchen door ajar when the extractor is on because the extraction flow is so strong.... If I stand at the door I can feel the air being sucked into the room from the hallway.

cherydee

Rain_Shadow wrote: »

I think, after 40 posts, we have found the main problem. Who cooks with pans boiling away with no lids???

I think you would be very surprised........but I will do now !

coffeehound

Yes some recipes say boil with the lid off (e.g. for pasta) but I can't see why that's needed. As long as a pan is simmering with a lid on it will be as hot as a rolling boil - it can never be hotter than 100 degrees in a normal pan anyway.

OP If there are still issues with the chimney/extractor situation one solution might be an external chimney fan, e.g.



Could assist the extractor and help remove the damp. Just a thought.