Product Knowledge

• The standard open-plan kitchen CFM formula is CFM = Volume (m³) × ACH ÷ 60; for a 90 m³ open-plan kitchen at 15 ACH target, baseline CFM = 225, before layout coefficient.

• Wok burners deliver 2-4× the BTU output of Western gas burners (15,000-150,000 BTU/h vs 5,000-8,000 BTU/h), which is the root reason 900+ CFM has become the engineering baseline for any wok-cooking application.

If you are planning a kitchen renovation or building a new home, I believe one of the most overlooked decisions is the range hood height above stove.

When I walk into a commercial kitchen for the first time, the first thing I check is the range hood size relative to the cooktop. 

The hidden variable that slashes rated airflow -- and how we fix it at the factory level.

Five ranked causes of range hood suction loss, what each fix costs, and what a manufacturer sees.

A practical guide to commercial kitchen CFM calculation covering volume, BTU output, duct loss, and hood selection.

An island range hood pulls cooking exhaust from all four sides, which means it needs significantly more airflow than a wall-mounted unit over the same cooktop

Choosing the correct range hood duct size is one of the most overlooked decisions in kitchen ventilation planning.

• Your range hood says 900 CFM. The wall says 612.