Home Improvement Expert Danny Lipford

How to Calculate Kitchen Range Hood Fan Size


Kitchen with range hood.

Kitchen range hoods that are vented to the outside are a great way to remove heat, odors, moisture, and smoke from your home when cooking. The fans in range hoods are rated by the cubic feet of air they move per minute (CFM), and it’s important to buy a range hood that moves enough air to be effective. Below are several different ways to calculate the CFM for a range hood.

Range Hood Fan Size

The basic rule of thumb when determining the fan size of a range hood is that it should move a minimum of 100 CFM of air for every 12” of stove width. So if you have a 30” wide stove, you would need a range hood with a fan that moves at least 250 CFM of air:

2.5′ wide stove x 100 = 250 CFM minimum range hood fan size

Room Size

Kitchen range hood over stove.You should also take into account the size of your kitchen in cubic feet when calculating the size range hood fan needed, since a larger kitchen needs more venting to clear the air than a smaller room.

A range hood should be able to exchange the air in the kitchen at least 15 times per hour or every four minutes. For example, if your kitchen is 16’ long x 16’ wide with an 8’ ceiling, it would contain 2,048 cubic feet of space:

16’ wide x 16’ long x 8’ high = 2,048 cubic feet

To find the fan needed for your size kitchen, multiply the number of cubic feet in the room by the number of air exchanges (15), then divide by the number of minutes in an hour (60).

For example:

2,048 cubic foot room x 15 air exchanges = 30,720 cubic feet moved per hour

30,720 cubic feet ÷ 60 minutes = 512 CFM range hood fan or higher

An easier way to make the calculation above is to divide the number of cubic in the room by four minutes:

2,048 cubic foot room ÷ 4 minutes = 512 CFM range hood fan or higher

Kitchen with gas stove and range hood.

Gas Stove

The burners on a gas stove produce a lot more heat than those on an electric range, so a kitchen with a gas stove requires a larger capacity range hood vent fan.

To calculate the fan sized needed for a gas stove, combine the BTU ratings for all the burners on your stove (gas burners range from 5,000-15,000 BTU per burner, with an average of about 10,000 BTU per burner and a total of about 40,000 for a standard 4-burner stove), then divide by 100 to find the minimum CFM needed for a kitchen with a gas stove. For example:

40,000 BTU gas stove ÷ 100 = 400 CFM range hood fan or higher

Range Hood Ductwork

Vented range hood with duct.The size, shape, length, turns, and cap on the range hood ductwork adds resistance which reduces the amount of air the vent fan can move, requiring additional CFM for the fan.

When using smooth, round 8” diameter, metal pipe, add one CFM per foot of pipe, plus 25 CFM for each elbow, and 40 CFM for a roof cap.

For example, if the vent pipe was 10’ long with two elbows and a roof cap, you would need to add 100 CFM more to the fan size ratings above:

10 pipe length + 25 elbow + 25 elbow + 40 roof cap = 100 CFM

Calculating Range Hood CFM Vent Fan Size

To make the final calculation, take the larger of the CFM rating for stove width, room size, and stove burner. Add the additional CFMs needed for the ductwork to arrive at the minimum CFM range hood to buy.

In the examples used above, if your kitchen has a 30” stove (250 CFM minimum) in a 16’ x 16’ x 8’ room (512 CFM minimum), and a 40,000 BTU gas stove (400 CFM minimum) you would want a fan rated at 512 CFM or higher, plus 100 CFM for the ductwork for a total of 612 CFM or more.

Please Leave a Comment

10 Comments on “How to Calculate Kitchen Range Hood Fan Size”

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  1. Steve Cross Says:
    March 23rd, 2013 at 4:32 pm

    Notably absent from your show and your site…a make-up air unit to counter the negative pressure effect that range hoods often contribute to.

    Especially important considering clothes dryers, older lower efficiency gas furnaces, gas water heaters, and bathroom exhaust fans already induce back-drafting conditions.

    Of course that may be less of a concern with older leaky houses but could be dangerous in homes retrofitted with better insulation and updated windows…essentially the tighter structures.

    Just thought I’d mention the omission.

  2. Duke Lawrence Says:
    July 15th, 2013 at 4:43 am

    I find the info very useful

  3. osama Says:
    August 29th, 2014 at 7:59 am

    thank you on explain. Please can send standard of gas stove?

  4. Brandon Says:
    August 31st, 2014 at 4:01 am

    Wow! Helpful info, I was wondering how it worked. I got a result on a calculator I found on the internet and didn’t know if it was right or not. Turns out it was good. I wish they add the duct work elbows, etc too. Thanks for all the help Danny!

  5. kanakaraju Says:
    September 21st, 2014 at 1:31 am

    HI ,
    My Name is Ch.kanakaraju ,
    I Small Request Central Star hotel Kitchen Ranger area hood How Much CFM Required ,
    Kitchen Cooridor Area Exhaust Grill How Much CFM required
    Dish WASH area How exhaust CFM Required .
    I need THUMB RULE
    Thank u , so much

  6. Abhai Singh Says:
    October 11th, 2014 at 5:58 am

    I have 4″dia straight chimney duct going through the wall to the top of roof at a height of 25 feet from chimney hood. What will be pressure drop across the chimney duct & what capacity chimney is required to send the exhaust at the rof top.

  7. malhotra Says:
    January 8th, 2015 at 9:12 pm

    if our kitchen size is 10’x13’x9′ which type of chimney i’ll choose if our gas stove is of 4burner

  8. Al G. Says:
    January 21st, 2015 at 11:29 am

    the world will be a easier and better to live if all the people would be like you that share their knowledge and expertise. THANK YOU SO MUCH FOR SHARING. INFO IS VERY HELPFUL.

  9. Peter Says:
    January 27th, 2015 at 5:48 am

    just confirmed the approach with what I’ve learnt over time and its just PERFECT!

  10. Tesfaye Bekele Says:
    February 7th, 2015 at 10:10 am

    I highly appreciate if somebody tells me the ideal height of a kitchen hood height in a commerical cooking firms? How tall should it be (at the main cooking station from the floor? Thank you

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