Range Hood Options

[Andrew Rellinger]

Hello everyone,I recently purchased a property that I am going to househack then rent out after a year or two of living there. It has a kitchen in an area of the home where there's no attic access. The kitchen features a gas stove with a high BTU cooktop (140,000 BTU when all 5 burners are in use). While it's unlikely that all burners will be used simultaneously, I want to ensure proper ventilation in case tenants decide to cook large meals regularly.

The standard rule suggests dividing the BTU by 100 to determine the required CFM for the vent hood. This calculation indicates a need for a 1,400 CFM hood, which is hard to find in a ductless vent. Additionally, installing a makeup air system along with a ducted vent hood seems impractical and costly.I've considered alternative options such as a recirculating vent hood, but I'm concerned about its effectiveness in removing grease and smoke. 

Another option is installing a microwave with a vent above the range, but most built-in microwave vents are recirculating and may not adequately filter the air.

I'm seeking advice on the best course of action for ventilation in the kitchen. If it helps the kitchen is near a door and the kichen has a window, but I feel like I couldnt rely on a tenant to open a window/the door everytime they cook. The counter space is also limited so thats really the only reason I would consider the microwave option. Would a recirculating vent be sufficient, or should I explore other options like a microwave with a vent or a ducted ventilation system? Should I create an attic access point in the area of the home that the kitchen is in just to install a vent?  I'd appreciate hearing your thoughts and any product recommendations you may have.Thank you in advance for your input!