hey all,

I’m putting a stove in the small kitchen/bar on my parlor floor (typical brownstone galley kitchen, approx 7×11, one window). There had been a stove there before, but it was just vented through one of those undercabinet fans. What are people’s thoughts on vents that go to the outside vs recirculating ones? I’d prefer not to have to cut a hole through the back wall.


What's Your Take? Leave a Comment

  1. I’ve done a few. I prefer venting outside without a doubt.
    It’s hard work because there is two layers of brick to go through.
    It may take a couple of hours or less to make the hole, and a couple more to do the pipe. So expect an afternoon of work and you’ll be fine. Maybe less if it goes smoothly.
    What I would suggest is buying a long ( about a foot) concrete drill bit, about 1/4 to 1/2 inch.
    The 1/4 inch will cause you more holes but with less friction it will be easier. Drilling around the mortar will be easy. the brick will be harder, so learn into it.

  2. I would say it is more than a plus.

    For your own health, the rule on combustion appliances is that you don’t want more than 9 parts per million (ppm) of CO circulating in your home consistently. You also do not want intermittent CO to spike higher than 35ppm.

    There is only one exception to this rule, the stove. You are allowed 75ppm for a stove. I think the reason why is because if they didn’t make this standard so high, everyone’s home would fail the safety standard.

    This doesn’t change the fact that your range is adding a tremendous amount of CO to your home. Venting is the only way to solve this problem. Venting into the living space does nothing to remove the CO.

    Therefore, I agree with the other posters. Spend the money and vent combustion gases out of your house.

  3. “I’d prefer not to have to cut a hole through the back wall”

    why not? simple job. not to code I suspect but there’s lots of them. much better to have an outside vent imo.