![]() ![]() We do not recommend this feature on range hoods, however, because in the event a grease fire triggers the fan, it could intensify the flame by drawing more air toward it.Types of cooker hoods available on the Teka website ![]() If the temperature under the microwave is too high, the exhaust fan comes on to draw away the hot air and pull in cooler air from the rest of the kitchen. This feature is standard on over-the-range microwaves, to prevent the microwave electronics from getting damaged by high temperatures. ![]() Over-the-range hoods come in a variety of materials, including stainless steel, copper, tempered glass, wood, zinc, and bronze.Ī built-in temperature sensor in some models automatically turns on the fan if the temperature below the hood gets too high. (Island-mount hoods lack a wall or cabinets alongside them to help to funnel fumes, so they should be wider than the cooktop.) Select a model that’s at least as wide as the cooking surface underneath. Range hoods typically span from 30 to 66 inches wide. If the manufacturer provides more than three speeds, the hood should have a variable speed switch that the user can easily set to any speed desired. Any more than three speeds are unnecessary. We recommend a minimum of two speeds: a high-speed setting to use when cooking and a very low (and quiet) speed setting to use after cooking to continue to ventilate the space while you’re eating. Most of the hoods we tested offered from three to six fan speeds. Generally, filters should be washed or replaced every one to three months-or more often if you cook frequently-to keep your range hood running efficiently. There are three main types of range hood filters: stainless steel baffle, aluminum mesh, and charcoal. This convenient feature turns off the fan after a set period of time. Many hoods that we tested that claimed to have modest airflow vented as well as those with twice the airflow. While more airflow means faster ventilation, it doesn’t guarantee better smoke capture and removal in your kitchen. 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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