Bosch recirculating cooker hood

[sophiejazz]

I really do wish I'd never bothered buying the Bosch DWB66BC60B new cooker hood, knocked daft trying to find how to install, and buy the right kit. After much searching Bosch site gave me a part number but on looking that part up it said it wasn't compatible with my model. Having read other posts here I'd return it but I'm past the 30 days return policy. Can someone explain what I need to purchase and how to fit the parts for recirculation mode. I don't want to put a hole through the wall for air extraction and I definitely have to install a new hood where the good old Hotpoint was.

 

[mikehammer69]

Is the hole doable ?

If it is just be done with it

 

[jj4091]

If you are not having it vented you might as well just screw it to the wall and have it as an ornament.

 

[ericmark]

I have a vented hood, not really required with an induction hob, they are required with gas cookers to get rid of combustion products, but all mine is used for is the built-in lights.

I know the idea is the carbon filter will remove smells, with non-vented, but in real terms they just circulate the smells, so a bit pointless as @jj4091 says.

I would have thought "Bosch DWB66BC60B 60cm Chimney Cooker Hood" makes it clear it is designed to have a chimney. But

I see no problem getting the filter, it all comes up with a standard internet hunt, I would get it from same outlet as you got the hood from to ensure it fits, but clearly any filter will get a grease built up, so do need regular changing, and personally I would not be wanting to be spending out £44 on a regular basis.

 

[sophiejazz]

Many thanks for the information. Previously when I checked this part it came up as not compatible with DWB66BC60B 02. I rang Bosch this morning and they gave me part 17006795 £58.92, can get it a lot cheaper from B&Q or Amazon. What I had found confusing about the installation was there is a recirculating kit (very expensive) but I've now come to the conclusion for the model I have it doesn't need the aluminium pipe / recirculation kit.

 

[sophiejazz]

If you are not having it vented you might as well just screw it to the wall and have it as an ornament.

And as Ericmark suggests a light show!

 

[aveatry]

I have a vented hood, not really required with an induction hob, they are required with gas cookers to get rid of combustion products, but all mine is used for is the built-in lights.

They are not required for removal of combustion products.
They are needed IMO for every hob doesn’t matter what powers the hob you still "need" to be extracting steam - smells - grease laden steam.

I know the idea is the carbon filter will remove smells, with non-vented, but in real terms they just circulate the smells, so a bit pointless as @jj4091 says.

Yes almost pointless have a recirculate one. Not sure how much the carbon filters remove smells.

 

[aveatry]

If its on an outside then Just get a hole in the wall and extract.

 

[ericmark]

They are needed IMO for every hob doesn’t matter what powers the hob you still "need" to be extracting steam - smells - grease laden steam.

On moving to an induction hob, with features like auto boil then simmer, and can be turned down low enough and the mark/space switch is short enough to allow direct melting of chocolate no need for the bowl in a pan of water, for domestic the cooker hood was not required to remove steam. Control is so much better.

As to smells, I like the smell of cooking, most people do, which is why bread baking in supermarkets is arranged, so the smell draws you into the store. But I have a hall between my kitchen and other rooms, so the amount of cooking smells which enter other rooms is limited.

My first two houses had the cooker point on an interior wall, with no duct, so it would have been a lot of work to either move the cooker point, or fit ducting, this house again interior wall, but the duct already fitted.

All houses built 1970s, and it seems builders only fitted ducts in more expensive properties. Or previous owners had fitted it. The question with all cooker hoods is the danger of a build-up of grease which can burn. Which means a minor cooker fire becomes major as the hood drips burning fat feeding the fire unless cleaned regular. It may have had a recommended time with our hood, but instructions not passed on. I have cleaned it once in 5 years, I am sure that is not enough. But I have no gas, and as said the induction hob does not produce the water vapour associated with older types of hob.

 

[aveatry]

On moving to an induction hob, with features like auto boil then simmer, and can be turned down low enough and the mark/space switch is short enough to allow direct melting of chocolate no need for the bowl in a pan of water, for domestic the cooker hood was not required to remove steam. Control is so much better.

As to smells, I like the smell of cooking, most people do, which is why bread baking in supermarkets is arranged, so the smell draws you into the store. But I have a hall between my kitchen and other rooms, so the amount of cooking smells which enter other rooms is limited.

My first two houses had the cooker point on an interior wall, with no duct, so it would have been a lot of work to either move the cooker point, or fit ducting, this house again interior wall, but the duct already fitted.

All houses built 1970s, and it seems builders only fitted ducts in more expensive properties. Or previous owners had fitted it. The question with all cooker hoods is the danger of a build-up of grease which can burn. Which means a minor cooker fire becomes major as the hood drips burning fat feeding the fire unless cleaned regular. It may have had a recommended time with our hood, but instructions not passed on. I have cleaned it once in 5 years, I am sure that is not enough. But I have no gas, and as said the induction hob does not produce the water vapour associated with older types of hob.

My cookng is quite different to yours it would seem. Just by you saying you have an induction hob where you cannot chuck and slide your pans around because you will scratch your glass. I have a 900 wide range cooker with cast iron pan supports
Wok on my wok burner quick frying fresh prawns, grilling steak or on a griddle is a little different to the smell of freshly backed bread all over your house. Especially tomorrow.

 

[ericmark]

I have a 900 wide range cooker

Yes I remember my parents with an Aga range cooker, louvered windows to get rid of the heat, and also a large kitchen general extractor fan, again to get rid of the heat, and dampers to allow the oven to be heated from different areas, and you had to slide the pans around to select how hot they were, the floor had to be quarry tiled so in an emergency the fire could be dropped, there were both advantages and disadvantages, I remember being sent to run off water as it was boiling.

But with the range cooker there was no option, you needed a load of fresh air, often mother would cook with the back door open as kitchen was too hot. Saw some latter versions used in farm houses running off oil, but in the main there has been a move to fuel conservation and ripping out the range cookers, to keep the kitchen cooler. To use them yes very good, but there was a saying, if you don't like the heat get out of the kitchen, and although to use a wok you need gas or remove the filler for the solid fuel. Other than use of the wok, the induction hob is far better, as the kitchen stays cool without massive fans and air conditioning units.

And there would be no question with a range cooker, a vented cooker hood would be a must.

Parents range cooker was taken out when the coke ovens closed and Shotton steel works stopped using open hearth furnaces and blast furnaces, the undersized coke was sold off cheap, seems the steel works could only use big lumps, so when the cheap fuel dried up, mother moved to electric. And I will admit the quality of her cakes went down.

Today our electric oven has elements top, sides and back and a 12 position selector knob to select how the oven is heated, which includes closed door grilling. The Mrs Beaton cook book should have damper positions which could be translated into which elements to use, however her book did not have any gas cooker setting, it was not invented when she wrote it, and someone has removed the damper setting, and included gas mark settings instead.

Just when my wife was getting use to oven settings, we got the air fryer, so starting all over again. Oh, what I would give for chips cooked in lard. But my wife has embraced the modern cooking methods, so may gadgets no counter top space.

She wants a new kitchen, I have said once I see a clear counter for a month, I think I am safe! I am afraid even if she wants a range cooker, she is not having one, we could not afford to run it, and clearly one would also need air conditioning in the kitchen with one of them, never mind a vented cooker hood.

 

[aveatry]

Its not a range as in a "range" its just a big one simular to this

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