Kitchen Chimney Standard Size: My Interior Design Guide: 1 Minute to Pick the Right Kitchen Chimney Dimensions for Your Space

I design kitchens to work as hard as their owners, and a correctly sized chimney (range hood) is the cornerstone of a clean, comfortable cookspace. Beyond aesthetics, the right width, depth, height, and capture area directly shape air quality, noise, and safety.

To anchor sizing with real-world performance, I look at airflow targets from WELL v2 and industry research: WELL v2 recommends effective local exhaust for kitchens to reduce PM2.5 and VOCs exposure, aligning with ventilation rates that limit fine particulates; meanwhile, Steelcase research on cognitive load highlights how noise and environmental stressors impair focus, reinforcing the need for quiet yet powerful extraction in multi-use homes. For capture width, most residential hoods should match the cooktop width and extend 3–6 cm (≈1–2 in) beyond each side to improve capture efficiency. Standard widths are 60 cm (24 in), 75–80 cm (30–31.5 in), and 90 cm (36 in), with 120 cm (48 in) used for large stoves or pro-style ranges. For validation on wellness alignment, you can see WELL guidance at wellcertified.com.

IES lighting guidance reminds me to design for glare-free task visibility around the hood area; balanced task light at 300–500 lux with warm-neutral 2700–3500K helps sustain comfortable cooking without washing the cooktop in harsh brightness. In typical homes, the recommended mounting height above the cooktop is: 65–75 cm (26–30 in) for wall-mounted chimneys; 70–80 cm (28–31.5 in) for island chimneys. This height stabilizes capture while keeping line-of-sight open.

Core Dimensions: Width, Depth, and Height

- Width: Match the cooktop. For a 60 cm cooktop, use a 60–75 cm chimney; for 75–80 cm cooktops, choose 80–90 cm; for 90 cm cooktops, go 90–120 cm. Extending slightly beyond the cooktop edges improves capture of lateral plumes.

- Depth: Aim for 45–55 cm (18–22 in) hood depth on wall units to cover front burners; island hoods benefit from 60 cm (24 in) depth due to cross-drafts.

- Height above cooktop: 65–75 cm for gas, 60–70 cm for induction if the manufacturer permits. Gas plumes rise faster; maintaining sufficient distance reduces heat stress to filters and electronics.

Airflow (CFM) and Duct Sizing

- Typical airflow: 300–450 CFM suits light cooking; 500–700 CFM supports high-heat searing or wok use; 700–1200+ CFM for pro-style ranges or heavy frying. A useful rule: ~100 CFM per 10 inches of hood width for wall hoods, adjusted for cooking intensity.

- Duct diameter: 150 mm (6 in) minimum for up to ~450–600 CFM; 200 mm (8 in) for 700–900 CFM; 250 mm (10 in) for 1000+ CFM. Smooth metal ducts reduce turbulence; keep runs short with two or fewer elbows.

- Makeup air: High-CFM systems can depressurize tight homes. Coordinate make-up air dampers per local code to maintain combustion safety and indoor air balance.

Capture Efficiency: Baffle, Mesh, and Canopy Geometry

Performance is not just CFM. A deeper canopy, flared sides, and full cooktop coverage improve containment before air enters filters. Baffle filters withstand high heat and are easy to clean; fine mesh suits lighter cooking but clogs quicker. For island configurations, consider perimeter suction designs that channel plumes toward the edges. Ergonomically, a canopy projection of 5–7 cm beyond front burners noticeably improves capture without crowding headspace.

Mounting Types and Standard Sizes

- Wall-mounted chimneys: 60/75–80/90 cm widths are standard. Depth 45–55 cm, height above cooktop 65–75 cm. Duct exit typically top or rear.

- Under-cabinet hoods: Stick to cooktop width; depth determined by cabinet; prioritize smooth alignment with upper cabs to minimize glare.

- Island chimneys: 90–120 cm common; depth 60 cm preferred; mount 70–80 cm above the cooktop to counteract cross ventilation.

- Downdraft systems: Space-saving but less effective for high-heat cooking; pair with strong in-line fans and straight ducts.

Noise and Acoustic Comfort

Kitchen chimneys can reach 60–75 dBA at high speed. To keep conversations comfortable, aim for ≤ 55 dBA at normal use. Larger duct diameters, in-line or remote blowers, and well-insulated ducts lower noise. Behavioral patterns matter: most home cooks use medium fan settings; optimize hood geometry so medium speed adequately captures typical tasks.

Lighting Integration

Task lighting at 300–500 lux with CRI ≥ 80 preserves color fidelity of food. I prefer dimmable LEDs at 2700–3500K. Avoid specular glare from polished steel; use matte finishes or prismatic diffusers. Place switches for intuitive reach, respecting human factors—no awkward stretches over hot surfaces.

Ergonomics and Safety Clearances

Ensure a minimum 760 mm (30 in) clear counter depth and 915 mm (36 in) aisle behind the cook zone for safe movement. The hood should not obstruct sightlines to prep and dining areas. Keep edges rounded and avoid protrusions at head level. If you’re planning the entire cooking wall, a room layout tool can help test clearances, heights, and sightlines before you drill.

room layout tool

Material Selection and Maintenance

Stainless steel (304-grade) resists corrosion; powder-coated finishes reduce fingerprints. Baffle filters go into dishwashers; charcoal filters in recirculating setups need periodic replacement. Choose surface textures that balance cleanability with visual calm—overly reflective can amplify glare.

Color Psychology and Visual Balance

Hoods are visual anchors. In compact kitchens, match the chimney finish to tall cabinets to minimize visual noise; in open plans, a contrasting but desaturated color can define the cook zone without dominating. Warm-neutral palettes keep the area inviting, while a matte black hood against timber cabinets delivers rhythm without glare.

Planning Checklist: Getting the Size Right

- Measure cooktop width and burners’ layout; size the canopy 3–6 cm beyond each side if space allows.

- Confirm ceiling height and mounting height (65–75 cm gas; 60–70 cm induction, subject to manufacturer guidance).

- Select airflow based on cooking style; align duct diameter accordingly.

- Plan straight duct runs; limit elbows; consider remote blowers for acoustic comfort.

- Integrate task lighting at 300–500 lux, 2700–3500K; avoid glare.

- Check local code for makeup air at high CFM.

- Verify ergonomics: safe reach, aisles, and sightlines.

Case Notes from Practice

In a 3 m x 3.6 m kitchen with a 90 cm gas cooktop, a 90 cm baffle-hood canopy at 70 cm above the hob with an 8 in duct kept PM2.5 manageable during high-heat wok cooking while staying below conversational noise with a remote blower. In a compact urban galley (2.4 m wide), a 60 cm induction hob with a 75 cm wall hood improved edge capture without crowding; switching to matte finishes resolved glare complaints.

FAQ

Q1: What is the standard width for a kitchen chimney?

A1: Common widths are 60 cm (24 in), 75–80 cm (30–31.5 in), 90 cm (36 in), and 120 cm (48 in) for larger or pro-style ranges. Match the cooktop and extend slightly beyond the edges for better capture.

Q2: How high should I install the hood above the cooktop?

A2: Typically 65–75 cm (26–30 in) for gas and 60–70 cm (24–28 in) for induction if permitted by the manufacturer. Island hoods often sit 70–80 cm (28–31.5 in) due to airflow dispersion.

Q3: How much airflow (CFM) do I need?

A3: 300–450 CFM for light cooking, 500–700 CFM for frequent frying or wok use, and 700–1200+ CFM for pro-style ranges. Pair airflow with proper duct diameter to avoid noise and backpressure.

Q4: What duct size should I use?

A4: 6 in (150 mm) works up to ~450–600 CFM, 8 in (200 mm) for ~700–900 CFM, and 10 in (250 mm) for 1000+ CFM. Keep runs short and elbows minimal for efficiency.

Q5: Do island chimneys need to be larger?

A5: Often yes. Cross-drafts make island capture harder, so 90–120 cm widths and ~60 cm depth help stabilize capture. Mount slightly higher (70–80 cm) to preserve headroom.

Q6: How can I reduce hood noise?

A6: Use larger ducts, consider a remote or in-line blower, add acoustic insulation on ducts, and ensure the canopy geometry captures well at medium fan speeds.

Q7: Are recirculating (ductless) hoods effective?

A7: They can manage odors with charcoal filters but are less effective at removing moisture and particulates. Replace filters regularly and consider ducted systems for heavy cooking.

Q8: What lighting specs work best under a hood?

A8: Aim for 300–500 lux at the cooktop, 2700–3500K color temperature, and CRI ≥ 80. Diffuse the light to avoid glare on shiny surfaces.

Q9: Do I need makeup air?

A9: High-CFM hoods in tight homes can cause negative pressure. Local codes may require makeup air dampers to maintain safety and comfort.

Q10: Which filter type should I choose?

A10: Baffle filters are durable and better for high-heat cooking; mesh filters suit lighter use but need frequent cleaning. Charcoal is for odor control in ductless setups.

Q11: How far should the canopy project over the cooktop?

A11: A projection of 5–7 cm beyond front burners improves capture without obstructing headspace, especially for gas.

Q12: Can I integrate the hood inside cabinetry?

A12: Yes, with insert hoods sized to the cooktop and proper ducting. Mind cabinet materials and clearances to avoid heat damage.