Kitchen Chimney Size Chart: My Pro Guide to a Perfect Fit: 1 Minute to Find Your Ideal Kitchen Chimney Size—No Headaches!

I’ve sized and installed more kitchen chimneys than I can count, and the difference a correctly matched hood makes is immediate—cleaner cabinetry, cooler cooking zones, and much less lingering odor. The right size is a balance of hood width, capture area depth, airflow (CFM), and duct design. In open-plan homes, a well-sized chimney also protects soft furnishings and improves indoor air quality.

Real-world evidence backs this up. Steelcase reports that sensory comfort (including air quality and noise) correlates with productivity and wellbeing in multi-use living-work environments, pushing us to treat kitchens as performance spaces, not just utility rooms. The WELL v2 standard recommends controlling pollutants at the source and providing adequate ventilation; for cooking, that means a hood that captures and exhausts effectively rather than recirculating odors. I use these benchmarks to guide sizing and performance expectations. Reference: WELL v2 and Steelcase research.

Core Sizing Principles

• Match hood width to cooktop width—and then add coverage where possible. For electric or induction ranges, a hood equal to the cooktop width works; for gas with high BTU output or wider grates, exceed by 3 inches per side if space allows.

• Capture area depth matters. You want the front edge of the hood to meet or slightly exceed the front burners so rising plumes don’t escape. For typical 24–25 inch deep counters, target a hood depth of 18–20 inches for wall mounts, 24–27 inches for islands.

• Airflow isn’t just big numbers. You size CFM to both cooking intensity and duct constraints. The WELL v2 emphasis on source capture suggests prioritizing effective capture over brute force.

Kitchen Chimney Size Chart (Quick Reference)

Cooktop width → Recommended hood width and airflow:

• 24-inch cooktop: 24–30-inch hood; 250–350 CFM (light electric/induction cooking).

• 30-inch cooktop: 30–36-inch hood; 350–500 CFM (standard home cooking).

• 36-inch cooktop: 36–42-inch hood; 500–700 CFM (frequent sautéing, gas burners).

• 48-inch range: 48–54-inch hood; 800–1200 CFM (high-output burners, multi-pot use).

• Island applications: add 6 inches to width vs. wall applications and +100–200 CFM due to cross drafts.

Height and Mounting Distances

For most wall-mounted chimneys, mount 26–30 inches above the cooktop for gas and 24–28 inches for electric/induction. This keeps the canopy in the capture zone without causing head bumps or visibility issues. Islands benefit from slightly lower mounting (24–28 inches) due to ambient air movement. The IES lighting recommendations for task illuminance (generally 300–500 lux at the counter) remind me to coordinate hood lighting with mounting height so shadows are minimized.

CFM Sizing by Fuel and Behavior

• Electric/induction, light cooking: 200–350 CFM is typically sufficient when the hood spans the width and has good baffles.

• Gas ranges (15,000–22,000 BTU per burner): 500–900 CFM depending on simultaneous burner use and wok/sauté frequency.

• High-heat or frequent frying: start at 700 CFM and ensure deep canopy.

• Baking-dominant kitchens: prioritize quiet operation (lower CFM with better capture and good ducting) to reduce noise fatigue.

Canopy Depth and Capture Area

The canopy should extend to or beyond the front burners. For shallow hoods (less than 18 inches), plumes escape from front burners, leading to greasy cabinets and lingering smells. I prefer 20-inch deep canopies for wall mounts and a boxed 24–27-inch canopy for islands. This aligns with source capture principles under WELL v2 and mitigates re-entrainment of vapors.

Duct Diameter and Run Quality

Airflow performance suffers with constricted ducts. Use 6-inch ducts for up to ~400–600 CFM; step to 8-inch for 700–900 CFM; 10-inch for 1000+ CFM. Keep runs short, with minimal elbows; every 90-degree elbow can reduce effective CFM by 50–100 CFM depending on velocity. A smooth-walled metal duct is preferable; avoid flexible ducts for primary runs.

Wall vs. Island Chimneys

Wall hoods benefit from the backsplash and adjacent cabinets that funnel plumes toward the intake. Island chimneys fight cross drafts and convection from all sides, so they need larger canopies and slightly higher CFM. On islands, I often add 6 inches of width and 100–200 CFM more vs. an equivalent wall setup.

Noise, Ergonomics, and Use Patterns

High CFM can mean high noise. Look for sones ratings under 3 at typical use speeds and under 6 at max. Encourage behavior changes: start the hood 2–3 minutes before cooking to establish capture flow and run it 5–10 minutes after. Ergonomically, the control panel should be reachable without leaning over hot pots—ideally at 48–52 inches AFF for average users. Steelcase research ties acoustic comfort to performance; balance motor power, duct quality, and baffle design to avoid the “jet engine” effect.

Filters and Maintenance

Baffle filters handle grease more consistently than mesh at higher CFM. Clean monthly if you fry often. Charcoal filters are only for recirculating units; they don’t replace proper ducting. Keep the blower wheel clean to maintain rated CFM.

Lighting Integration

Cooking tasks benefit from 300–500 lux at the work plane. I pair LED modules in the 2700–3000K range for warm, food-friendly rendering, with CRI 90+ for color fidelity. Avoid glare: diffuse or shielded lenses help, and dimmability supports evening routines.

Material and Finish Choices

Stainless steel is durable and easy to clean; brushed finishes hide fingerprints better. In coastal areas, consider 316 stainless. For design-led kitchens, powder-coated steel and mixed metal trims add character without compromising cleaning. Sustainability-wise, prioritize serviceable motors and reusable baffles over disposable media.

Vent Termination and Make-Up Air

Terminate outdoors with backdraft dampers. In tight homes, high-CFM hoods can depressurize spaces; check local codes for make-up air requirements (commonly triggered around 400–600 CFM). Integrating a make-up air kit tied to the HVAC reduces drafts and keeps combustion appliances safe.

Layout Planning

When reconfiguring a kitchen, visualize clearances: hood centered on the cooktop, 3–6 inches wider than the appliance where possible, with duct runs that avoid long horizontal routes. If you’re testing different canopy widths before ordering, a room layout tool can quickly simulate hood reach and island offsets: room layout tool.

Common Mistakes I See

• Buying a 30-inch hood for a 36-inch gas range—capture loss at front burners.

• Skimping on duct diameter—motor works harder, more noise, less capture.

• Mounting too high for aesthetics—plumes escape, especially on islands.

• Ignoring make-up air—door drafts and poor performance in tight homes.

• Choosing mesh filters for heavy frying—grease blow-through and frequent clogging.

FAQ

What hood width should I choose for a 30-inch cooktop?

Go 30–36 inches. If you cook with gas or stir-fry often, 36 inches improves capture at the front burners.

How much CFM do I need for a 36-inch gas range?

Typically 500–700 CFM; bump higher if you use multiple high-BTU burners simultaneously or frequently fry.

Is an island chimney less effective than a wall hood?

Islands face cross drafts, so they need larger canopies and slightly higher CFM. Add about 6 inches of width and 100–200 CFM vs. wall-mounted setups.

What mounting height is safe and effective?

For gas, 26–30 inches above the cooktop; for electric/induction, 24–28 inches. This maintains capture without obstructing sight lines.

Do I need make-up air?

High-CFM hoods (often 400–600 CFM and above) can depressurize tight homes. Local codes may require make-up air kits; they improve performance and safety.

Which filters work best?

Baffle filters for most ducted systems, especially at higher CFM. Use charcoal only for recirculating hoods, and expect reduced odor capture versus ducted exhaust.

How loud should a good chimney be?

Look for sones under 3 at typical speeds and under 6 at max. Proper duct diameter and smooth runs reduce noise substantially.

Can lighting in the hood replace task lights?

Built-in lighting helps, but aim for 300–500 lux at the counter. Supplement with under-cabinet lighting to minimize shadows and glare.

What duct size fits a 900 CFM hood?

Use at least an 8-inch duct, ideally smooth-walled metal. Larger ducts reduce velocity and noise while preserving effective CFM.

Is recirculation acceptable?

It’s a compromise. Charcoal filters reduce odors but don’t remove moisture or combustion byproducts. Ducted exhaust is more effective for air quality.

How do I prevent grease on cabinets?

Choose a canopy that reaches the front burners, run the hood before and after cooking, and maintain baffle filters monthly if you fry often.

What color temperature is best for hood lights?

2700–3000K with CRI 90+ gives warm, accurate food rendering and comfortable evening ambiance.