Manufacturers tout the cubic feet per minute (CFM) of air exhausted by their range hoods. These are the range hood features to consider before you go shopping. We do not recommend ductless hoods, because they do not actually exhaust contaminants outside. Its filters trap oil and grease droplets dispersed into the air above the range, and some models include an optional carbon filter to reduce odors. This type of installation draws steam, heat, and smoke from the cooktop, filters it, and returns it to the room. While they can be used anywhere in the kitchen, their main application is in islands where it might not be possible to route ductwork through the ceiling. CR’s past range hood tests found that these were among the least effective at removing smoke and steam. These hoods are designed to capture rising smoke and fumes and exhaust them through ducts running beneath the floor. Because they lack a wall or cabinets alongside them to help funnel fumes, they should be wider than the cooking surface. Island hood models are mounted to and vented through ductwork in the ceiling. Their exposed vent stacks, which vent cooking gases outside, can make a strong design statement. These hoods are an option when there are no cabinets over the range. Typical kitchen cabinets extend only about halfway across the cooktop, so this extension routes steam and smoke away from cabinet faces and back toward the suction end of the range hood. In some models, a shallow hood slides out of the upper kitchen cabinet when you need it. Ductwork inside an adjoining wall, chase, soffit, or ceiling can exhaust smoke and fumes outside. These mount under the bottom of a wall cabinet above the cooktop. The layout of your kitchen and the location of your cooktop largely dictate the kind of range hood you can install. Here are the different types of range hoods to consider.
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