Most of our customers understand the need for extraction and how important it is to efficiently deal with smells, steam and smoke created from cooking. The type of extractor you choose will be heavily influenced by the position, size, and type of hob that you have. There are many solutions available to suit different applications, in this guide we will explain the differences between them and give you a good sense of which options are available to you.
Before we cover specifics of each extractor type, there are two things to consider first.
- Ducted or recirculated?
For optimum performance, your extractor should be ducted to the outside of the house so that the extracted air is vented outside. Sometimes this is not possible due to the position of the extractor, in this case, you must choose a re-circulated solution which has grease and carbon filters which help deal with moisture and cooking odours.
2. The size of your kitchen
An extractor should be able to change the air in the kitchen 12 times per hour. To check whether a hood is sufficient for your space, you must calculate the volume of your kitchen (H x W X D metres), multiply this figure by 12 to give you the desired extraction rate that you need from your appliance.
For example – Room: 4 x 4 x 2.5m = 40m³ x 12 = 480m³ per hour.
So, your extractor must achieve an extraction rate greater than 480m³p/h in intense mode.
Extractors can be broken down into 8 different types
Available in a huge range of shapes and sizes and in many colours, these hoods offer the consumer a chance to reflect their style.
Independently secured to the wall, these hoods can sit on their own or between wall units. Extractors of this type tend to have great extraction rates and are suitable for ducting and recirculating.
Width: 60 / 70 / 90 / 100 / 110 and 120cm
Energy class (typical): D – A
Max extraction rate (typical): 600 – 900m³p/h