More CFM Is Not Better: How to Actually Size a Range Hood

Описание: More CFM does not automatically mean better ventilation. In this episode of The Steel CodCast, Anthony and Jon break down the biggest misconception in kitchen design: horsepower does not equal performance.

Instead of obsessing over CFM numbers, this conversation explains what actually matters in ventilation design: capture area, hood depth, mounting height, duct path, static pressure, and cooking behavior. They unpack why a properly sized 600 CFM hood can outperform a poorly installed 1200 CFM system, how duct restrictions quietly kill performance, and why most service complaints stem from bad design decisions made early.

If you sell appliances, this is the category nobody wants to touch but the one that earns referrals for life. Learn how to guide customers through ventilation sizing, blower placement, downdraft trade-offs, and realistic performance expectations without hiding behind code.

Who This Episode Is For

Appliance sales professionals, showroom managers, and anyone selling ranges who wants to master ventilation and become the most valuable person on the job site.

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Chapters

0:00 More CFM Is Not Automatically Better

0:52 Capture vs Power Explained

2:31 Why Hood Depth Matters More Than You Think

5:32 Mounting Height and Containment

6:54 Why Straight Up Ducting Wins

7:32 Static Pressure and Real World CFM Loss

8:54 Internal vs Remote Blowers

11:40 The First Question You Should Be Asking

12:57 Gas vs Induction Ventilation Needs

13:48 Downdraft and Ceiling Hood Trade Offs

16:17 How Most Customers Actually Use Their Hood

17:13 Why You Should Run It 10 Minutes Before and After

19:48 The Ventilation Opportunity for Sales Teams



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