Worktop-to-Hood Distance

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1 Mistakes Made
2 Worktop-to-Hood Distance
3 Dish Drainer Cabinet
4 What Will We Do Differently?
5 Kitchen - Mistakes
6 Plumbing - Sinks

I was right and should have insisted - that thought came into my mind each time I bumped my forehead against the Fujioh suction hood. Mind you, not every time, but only when I stretched and bent closer to scrutinize a meal that was cooking on the stove.

I asked the ID to strictly adhere to the hood-to-stove distance recommended in the Fujioh instruction manual for the "correct and most effective suction" when the ID's workings showed a shorter distance. Ok lah, no problem, he crooned.

See how the hood could knock into the guy?

That was because the adjustment didn't cost him a cent.

It was a different story when I asked the countertop-to-floor distance be adjusted higher than the standard height he had indicated, so that the hood will not knock my head if I stretch nearer to the stove.


"No-lah, cannot ! Aiyoh, the carpenter will scream, coz the factory machines are set to produce standard cabinet sizes. Also, the base cabinet looks ugly if you depart from the standard dimensions!"

He also mentioned the risk of getting spluttering hot oil onto the face if the burner hob is not "low" enough while cooking a meal. Which made his case.

Maybe the problem was the Fujioh hood I had bought. Its depth is a bit more than the usual hoods you see on the market. That made the


Fujioh hood jut out further from the back wall, almost in-line with the counter top depth of 23-inches.

But isn't this Fujioh's latest design, with excellent oil-vapor suction (distinct from air suction, which is not the same) verified by an external authority?

A consumer design flaw perhaps? Even if the hood rates excellent! for making your kitchen oil-and-grease-free after cooking, what good is a hood that knocks into you each time you bend over the stove?

On the other hand, what good is a hood if it sucks (pardon the pun)?

Come to think of it, there was nothing wrong with the Fujioh hood or its depth. The ID could simply make the counter top deeper to accommodate the hood depth.

Which was what I had urged all along. To no avail. Money beckons and won - a deeper worktop would eat into the ID's profit.

In my case, I was probably duped by the ID. Surely the carpenter could easily accommodate a 2-inch higher floor-to-worktop distance by adjusting the height of the cabinet "legs" or bottom support panel, keeping and not changing the drawer dimensions? In other words, suppose the stove-to-hood ideal suction distance is 75cm, the height of the family chef - whoever that person might be - is 170cm, then the worktop or stove top should be 170-75 = 95cm from the floor. Do the arithmetic.

Each kitchen should be custom-made to suit the height of the person height doing the cooking. Not all kitchens must be at the same floor-to-stove top height. But that's what the clueless ID and carpenter did, using standard measurements and dimensions for a kitchen that should be custom-measured and made-to-fit.

One additional inch was all I needed for proper hood clearance. A little more wouldn't hurt. Nor added much to the production cost.


I felt let-down.

Next time, I will double-check and ensure the worktop-to-hood distance suits the family cook height before I give the ID the go-ahead.

Related Posts
1 Mistakes Made
2 Worktop-to-Hood Distance
3 Dish Drainer Cabinet
4 What Will We Do Differently?
5 Kitchen - Mistakes
6 Plumbing - Sinks

3 comments:

DP said...

Hi Ur kitchen Design is superb :) i like it. Btw, what kind of type is the Kitchen top ( white one ) ? How much does it cost for you ?

GreenCoal said...

Hi DP !

Golly I only came across yr comment today, 6-7 months late! As you know, bloggers do not revisit old posts unless they needed to look for some particular posts, and that's how I came across yr comment.

Usually when readers post comments, the blogger is alerted by email automatically for the blogger response. In my case, the Comment Section had some issue and was not wokring properly, so I never was alerted. Sorry!

Anyway, some readers had broached the cost topic in previous posts - will probably do a new on that since it seems to be a recurring question from readers, ok?

GreenCoal

GreenCoal said...

OK, DP:

I located my response to another reader on the kitchen cost, albeit an estimate.

QUOTE:

Don't use my kitchen cabinet pricing ($6,800 all-in, excludes all electrical works, appliances like Rinnai oven, Rinnai hob, Fujioh hood, Sharp microwave oven, Blanco sink, dish drainer, etc.

I blew the budget coz the glass guys made errors in cutting the backsplash panel and had to re-cut a new single piece, as related on my blog. And I decided to foot the extra cost.

Also, the fat & ugly vertical kitchen piping were nicely covered by the carpenters although the quotation did not i/c it as a required item. I also bought the dish drainer myself bcoz the one provided by the ID was flimsy and sub-standard in my opinion.

Finally, ID James claimed add'l costs came from the Hettich cabinet hinges and the special roller doors for the microwave and dish drainer cabinets.

I accepted his explanation and paid up because on balance, I was happy with the work done.

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Hi, thanks for your comments. While I will strive to answer all your queries please be patient as I am overwhelmed at work.

Thanks for your understanding,

GreenCoal

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