In recent years, the range hood has increasingly been occupying center stage in the kitchen, both for its aesthetic appeal and functional value. With visions of gourmet meals and family get-togethers, homeowners want their kitchens to reflect their lifestyles, and the ventilation unit makes a key statement when it comes to design, function and, of course, cost.

The range hood, being the focal point, continues to reflect and dictate the design or style of the kitchen in many cases. If the range hood is contemporary, the kitchen has a contemporary feel. If it is traditional, the room has a traditional feel. And if a colorful choice is made, then expect a bold impression.

But in conjunction with design and style, it’s important that today’s kitchen designer understands how to specify the right type of range hood for the space’s functional needs. After all, if the aesthetics are right, but the ventilation system is not right for the space functionally speaking, the kitchen that looks appealing may not smell appealing.

Add 3.5 million range hoods manufactured each year to the equation, and it can be overwhelming to even a seasoned veteran. Yet, to keep the home free from harmful contaminants, it’s the single biggest appliance decision that every designer wants to get right.

Filtering Through the Options

When making a decision, the first step is deciding on the type of filtration system within the hood. Smaller hoods typically use mesh filters to collect vaporized grease particles. Larger hoods often feature stainless steel baffle filters that collect vaporized grease particles in troughs. A third option is the filterless “centrifuge” system, which uses centrifugal force inside of a sealed reservoir to collect vaporized grease particles. This option offers increased efficiency and reduced noise. The type of filtration system chosen depends on cooking habits and noise toleration.

Another important consideration, in the design category, is the type of hood a designer selects. This is determined by the cooking equipment and the layout of the kitchen. There are three general categories of range hoods. The undercabinet hood is used for kitchens with bridge cabinets and mounts between the bridge and over the cooking equipment. The second type is the wall mount hood, which is mounted directly on the wall above the cooking equipment and may feature a duct cover that is installed between the top of the hood and the ceiling to cover the ductwork. The third type is the island hood. An island hood is used over a kitchen island and hangs from the ceiling directly over the cooking equipment.

Many hoods also offer extra features that may provide added convenience to the homeowners. For example, utensil racks, spice storage, mood lighting and heat sensors that control ventilation speed may be options to consider.

Once the filtration system and the appropriate style of range hood is selected, there are finer details to examine – details that directly impact how effective the range hood will be in the kitchen. Those details include canopy size, blower capacity and duct work, among others.

Canopy Counseling

Range hoods do not pull, draw or suck in vapors. Instead they collect the contaminants that rise up through the canopy, and then exhaust the vapors to the outside. When the vapors are not collected in the canopy, they linger throughout the kitchen. So, the size of the canopy is very important to ensure that the most contaminants are collected.

The first element to consider is the holding capacity of the canopy. The holding capacity measures the ability to capture the cooking vapors – the greater the holding capacity, the more vapors it will capture. For kitchens with professional-style cooking equipment, a holding capacity of 12" or taller is recommended.