Ventilation
Ducted hoods sized to your BTU load; recirculating inserts where a duct run isn't possible.
$600 – $4,000
Indicative NYC pricing — final scope confirmed at estimate.
About ventilation
Ventilation is the most under-specified appliance in NYC kitchens. A hood must be at least as wide as the range and move enough air for its BTU output, or grease and moisture end up in your cabinets.
Many co-ops prohibit new exterior ducts, in which case a high-quality recirculating insert with charcoal filtration is the fallback.
Specifier's tips
- Rule of thumb: 100 CFM per 10,000 BTU of cooking output
- Check building rules before assuming an exterior duct is possible
- Makeup air may be required above certain CFM thresholds
Frequently asked
Does a recirculating hood actually work?
It removes grease and odor but not heat or moisture. Change the charcoal filters on schedule.
How high should the hood be mounted?
Typically 30 – 36" above the cooking surface; follow the manufacturer's spec.