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Modern homes are so well insulated that it sometimes happens that a family will host a big holiday party, use their fireplace for the first time, and then get dinner started shortly thereafter; the first time their nearly commercial grade overhead hood fires up, hot embers will be blown across the floor of the room with the fireplace.

(Or, those homes correctly have a "make up air" duct installed, which resolves this scenario)

We recently rebuilt the wall that houses our hood for our propane kitchen range. It's 4 inches, and I asked how difficult it would be to move to a 6 inch duct, since it's far more volume of air to be moved. Of course, the answer was a logistical difficulty and out of budget.

On particularly damp days in the winter here in New Hampshire, if someone accidentally leaves a bathroom fan running, and perhaps the kitchen hood, it can be nearly impossible to get a wood stove fire going. So although these electrical systems are not drawing what seems like a lot of air, they have practical effects on unrelated systems.



Interesting this tracks in homes too but makes sense I guess. In restaurants the hood exhaust/ventilation system is one of if not the largest one-time cost. It's why restaurants almost always move into spaces previously occupied by restaurants, the cost to add it is usually just too much except as part of new development.




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