PART III A COOKS KITCHEN

Why do you even need a hood? Because nobody wants to smell day-three salmon, or this morning's bacon every time they walk into the room. There are two kinds: Recycled air, pulls it up, catches the grease, and hands the air back to the room a little cleaner than it went in. Ventilated, sends it out of the house for good. That's mine. We ran it up and straight out the side of the house, then covered it in a soffit that runs all the way across, purely for design, to make the whole thing basically disappear. (I think it does.) And the one thing nobody plans for: make-up air. When you pull a certain amount of air out of a room, you have to replace it. Most homes never hit that point, but bring in some ginormous range like a La Cornue under a commercial hood over five feet, and you'll need it. That part's between you and your contractor. This is a 36" Italian hood, and I love it so much I bought it twice I had the island version, in white, in my old house. Vent out. Plan early. Make it look like it was always meant to be there. All the details, all the links, all the places → on Substack. Link in bio.   #kitchen #kitchenrenovation #kitchenreno