I get asked about this topic all the time. So I wanted to put a video together explaining it as best I could. Not the most glamorous video but hopefully a helpful one! 👍
I beg to differ. You're just being humble, but you really know your stuff, and you answered all the questions inside my mind about recirculation hood filters. Thanks a lot.
thanks,that all made sense to me, we are going to install a recirculating cooker hood and will use it most evenings, so I'll make sure I get some carbon filters too..can you recommend a particular carbon filter ? ❤
I have always built my hobs to extract outside. I hate them in the winter. So much cold air comes back in. I have tried every type of one way valve. They do not work. My first one had a big flap connected to a motor to open and close it. That worked for a while until the cable pulling the flap up broke.
I have had a recirculating hood for over thirty years in several different kitchens. All of the kitchens had the cooktop nowhere near an outside wall. I really didn’t use the hood that much.
Hi, and thanks for the easy to understand video. I have a question: Does the carbon filters allows avoiding smell in reverse ( ie. From the outside in) ?....this is because the duct of the building frequently bring to our apartment smell from others cooking 🔪 🤪 ... explain my question in other way: Could I install an IKEA exhaustor with carbon filter to the exterior duct to avoid smells from the outside-in? Thanks !
Hi! this an amazing and informative content. I hope you can give me some light with regards to my situation. can I install a vented cooker hood and run the extraction to the side instead of going up or right through the wall?
I think in the United States the building codes vary with the locality. The only recirculating venting I've ever seen in Texas is combined with over the range microwave units. The only duct venting I've ever seen is through the attic, through the roof to the outside, although I have seeen some homes from the 1920's and 30's that must have had wall venting when they were originally built.
Blue drum major just nailed it. I live in Texas in a 1924 bungalow. My old range hood was vented straight up through the roof, but that had its own problems. Thanks!
Hi! Hope you can help me with some advice. We're in the process of planning the open-space kitchen in a new apartment that is already done. The problem is the evacuation route is a very long line of around 7 m/23 feet with just 11 cm/4,3 inches in diameter. So to install a hood with evacuation we would have to open everything up, replace with a bigger exhaust and drill a bigger hole. So quite a bit of extra costs. Given this very long route, wouldn't it be preferable to install the hood with recirculation, even if it's less efficient in normal conditions? Thank you!
Something important to consider. Venting to outside creates negative pressure which can affect a chimneys draw so consider this if you have open fire, log burner etc.
Thanks mate. You’ve helped me made a decision to go with the recirculating extractor fan because my cooker is located in a bad position which doesn’t have access to outside wall. Plus I’m to lazy to cut a hole and do all the work 😂
Very informative but, Two things. Charcoal filters does not filter smell as good as a vented system. BUT a Plasma or plasmex filter is as effective as a vented system and keeps the heat inside. A far more better alternative even thou the initial cost is higher. Building a new house with a exhaust air heat pump. No way I'm letting the warm air out. Installing a Plasma filter in the cooker hood and won't even install the chimney for ventilation. I will install a chimney for the fireplace thou. Livin in scandinavia so low heating costs are essential.
Have a fireplace in terms of a modern thing using outside air only because its nice sometimes using it. using the stove every day. Just pointing out better alternatives to charcoal filters.@@RigmorTalonbeard
Hi. Thank you so much for your detailed explanation. 4 years ago I had my kitchen redone. I had previously had a problem with moisture running back down from a ducted vent that went up and straight out of the roof. I have so much moisture in the house that we had a whole home dehumidifier installed. The kitchen contractor 4 years ago talked me into a recirc, even though I felt it was the wrong choice. I had no knowledge of a charcoal filter. 4 years later after cooking every night I’m getting grease escaping from the ceiling. Clearly these guys had no clue what they were doing. I’ve looked for the charcoal filter, but can’t locate it. I came across your video while trying to learn how to switch out the filter. My hood is a Zephyr. I don’t expect you to solve my issue. Just want your thoughts. Thank you!
This is my first time with recirculating hood, I didn't know that existed!, Is very noisy, I going to watch out for the carbon filter, thanks for video.
if you have large windows covering the entire front of the cooking range, do you even need to turn on the range hood if the windows are open? is the range hood even effective if the hypothetical windows are open as it would seem the hood will just suck the air from the windows instead of the fumes from the range.
In new housing builds in Belgium you have to install a mechanical venting system (like system D) in your house. So the recirculated air from the cooker hood will also be cleaned by the venting system of the house. You even get bad energy points when you get an inspection when you use a vented hood that sucks the air out.
I don't really care about the smells and grease, what worries me is the smoke. Do recirculating vent and microwaves actually remove the smoke. I burn a lot of stuff 😅. Lately I noticed OTR microwave does not remove the smoke like I thought it would. I'm going to try replacing the charcoal filter to see it that's it.
Thanks for the video. We bought a house and for the last 5 years we thought rangehood was vented into roof space . Until we watched this video and realised it is a recirculated!! 😅 Point being, we have been quite happy with the performance of the recirculated one, even to the point we thought it was as good as extracted 😂
Have recently renovated my kitchen and had to replace a 20 odd year old slide-in JennAir stove with vented downdraft ventilation. In the US at this point options are limited to a straightforward replacement. In researching my options there were the usual high end suspects for consideration. They all required a separate downdraft system and a relocation of the oven to a wall unit. However, I came across an unknown brand called Elica which got my attention as it combined induction with downdraft in only an 8.25” depth with a slim duct exit to the rear allowing for two large drawers under the unit that are only 4” shy of full counter depth. Now that the unit is installed I must say that any misgivings I had about the brand have started to subside and the delight of the inclusion of many features of the other brands makes the decision a no brainer. Especially when looking at the power ratings of the 4 cooking zones. Perhaps the only observation might be that the number of heat settings is limited to 9 plus a Power level. Other more expensive manufacturers seem to offer a broader array of heat settings but thus far I’ve seen no reason to have such small incremental setting given how quickly the heat and pan respond to changes in a setting.
Very informative! I have been debating the vented/non-vented has I plan my remodel. This provides an excellent overview and answers many questions. Currently I have no vent. (Apparently that is common in my neck of the woods.) Thank you!
I have had both types. Once even in the same house! When I moved in there was a switchable extractor fan set to recirculate, and while it did reduce the smells, the kitchen was far too hot when cooking. Even with snow on the ground, the kitchen window had to be open, so far open in fact that on more than one occasion the gas flame was blown out when on minimum! I had the trunking fitted, the carbon filter removed and the lever switched to extraction - what a transformation! My kitchen was no longer a sauna. Since the unit was the same, I would consider this to be a perfect demonstration of how much better extraction is over recirculation. Admittedly it was quite a small kitchen 3.4m x 1.9m appropriately, but my parents were so impressed that they had theirs changed over too. While their dining kitchen was over twice the size of mine, and never a sauna, they still needed the window ajar in the winter - much wider in the summer along with the door to the outside opening. Although there is inevitable heat loss with extraction, my experience was that this was more than compensated for by additional heat from cooking. While both were gas hobs, with an electric oven in my case, and a gas oven/grill at my parents, I now live in an apartment with a single living area which is probably 2-3 times the size of my parents kitchen. My ovens are still electric, but the hob is now induction so it produces far less waste heat than the old gas ones did. Even so, after cooking a meal, the room is warmer than it was before, so I really have difficulty imagining what it would take for extracted heat to ever become a disadvantage.
vented has another drawback, sounds from outside. And... when wind is high, like now in the Netherlands, you will get a 'draft' from outside, simply because the vent valves sometimes 'open' by itself due to wind pulling it open.
I've just a new hob and extractor from AEG (but also applies to sister brands like Zanuzzi) where the hob and the extractor 'talk' to each other to the extractor comes on automatically and speeds up when you have the hob on high temperatures. It also stays on for bit when you've finished cooking. The light on the extractor also comes on automatically when I turn the hob on. I haven't had it long but I think it's a good idea, I hope it works as well as advertised.
Thank you for this informative video! I live in a small apartment and would not be doing heavy cooking often (mostly using oven, stir fry and pan grill). Im considering not to install a hood but I'll have an exhaust fan at my kitchen window, and a ceiling fan for air circulation. Will that be sufficient? Or do i still require a hood? Appreciate your thoughts, thank you! :)
How far from a wall does vented extraction need to be? We’re considering a venting job on an island. Can this be ducted under a floor and back up to be vented externally? It will be about a 3-4 meter distance to the external wall.
I have a Vented Cooker hood from 2003, now that Im about to renovate my kitchen, could you recommend me some brands or models for "very quiet" vented coocker hoods please 😊
Thank you ,very helpful I have a crappy recirculating cooker but I want a vented hood instead. Im pretty sure it can be installed but not sure WHO to even contact for such a job really??? Stupid question I know 🙄🤦🏼♀️
Venting a Thermador straight up to the roof. Roof leaks. About 10 ounces of water flows through the Thermador PHE36US range front panel. Power out, likely destroyed all the electronics and their thermal fuses internally popped, just a guess. Venting to the roof was dumb. 1969 house in California. New roof 1995ish. Sucks!
IMO, vented hood is clearly the winner. However, it may pose a problem after years of using it, i.e., oil or grease build up. I wonder how does one clean up the duct which is normally hidden behind the kitchen cabinets. Anyone ever clean the duct?
Seems pertinent to consider the critique raised by some that maybe "there’s no recirculating hood solution that’s adequate to the task of removing toxic pm2.5 particles and NO2 fumes from cooking"... In other words, whereas the filters in a re-circulating hood might remove odour and grease, they may do very little to remove the actual harmful partcles in the "dirty" air...
Really helpful, thank you. We had a damp survey recently & he pointed out our ducted cooker hood appear to be "leaking" air back in & that the side vents on the chimney should have been installed tucked into the other portion of the chimney (so not visible/usable). I can't seem to find that info anywhere, defo not in the installation instructions. Can you confirm that with a vented/ducted hood, the side vents on the chimney are useless & I should turn the panel upside down? Thanks!
I have just been researching about changing the filters on a cooker hood all night on Google and here. This video just popped up and so informative and now I understand the cooking hoods system more. Thank you!😅😊
Is it possible to get a vented extraction hood that also has a carbon filter - so that there is no smell for me or my neighbours when in the garden? I am looking ar the Smeg range, and their website says that you can get all their hood models in vented or recirculation versions, but there is nothing that states about whether a carbon filter can be added to the vented version.
Hi even though I have powerful extractor when I cook all the smell goes into upstairs bedrooms even all the door are closed even the kitchen door going to the hall
This might sound stupid but where do you plug recirculating hoods and how long is the wire...as my kitchen has the new type socket for leckie cookers....but I'm buying a gas cooker with electric grill and both sockets are behind the cooker ...I thought you can plug into the nearest socket ...can anyone help please
I installed a exhaust hvac for my hood range. My question is do I need to close the circulating vent in order for the exhaust to vent out. I now have indoor and outdoor venting..what do I do??
Wrong. The best location for the vented piping is straight up, through the roof, not through a wall. Also means you can put the fan on the roof to minimize the noise. Further, irrespective of what hood type you have, there should be proper ventilation in the kitchen (and the rest of the rooms as well). Contrary to many people's believes, windows have absolutely nothing to do with ventilation.
Great informative kitchen advice- yet again! Just finished my new kitchen installation. Your videos gave me so much good advice with the planning and design. Thank you!
I hope you can help. We have a house built in 2015. They installed a vented extractor zanussi. I checked all the connections are intact but we can still smell food upstairs right above the kitchen. I also done a smoke test, I can see smoke clearly coming out the vent outside. Do you think adding a carbon filter will help even its a vented type?
"Stove", it's a stove, not a "cooker" - that sounds like something someone who doesn't understand English would call it. "Me use cooker machine. Deeerp." Give me a break, Brits. Let me guess, a "shoe" is "foot protector". "Bed" is "sleeper". Where does it end at that point? Is there any consistency or is the stupidity randomly applied?
These videos or excellent I found the one on induction hobs really really useful this one also having just moved and re-equipping my kitchen ,,, thanks 👍 and yes I've certainly subscribed
Current building standards for low energy building require you to use a recirculating hood. We'll have that. But there's also a system D (I think) ventilation system throughout the house, so it should be fine. I wanted to have a vented one, but with the island, lower ceilings than my current home, it would not have been feasible. Now, to save enough money for my Wavedesign Frame hood. I need the Island 2053 model 🙂
However, I believe that low energy houses also have a requirement for a ventilation system which removes excess heat and moisture, particularly from kitchens and bathrooms and dumps it to either the cooler rooms (if required) or to the outside of the building if it is in danger of over-heating, which becomes increasingly important as a homes energy efficiency improves. My last two homes have needed relatively little in the way of heating when compared to the average, but if you add a couple of extra bodies, the window needs to be opened slightly. Can you imagine how much of a problem the heat from a recirculating cooker hood would be in a super insulated home if there was no way of removing that heat!
Weird myth that seems to be promulgated by house builders: if you read Part F very very carefully you'll find that the regs explicitly state that recirculating hoods aren't good enough ventilation and you need extra kitchen extraction with them. Builders don't like them because it makes it harder for them to pass tightness tests - they can seal the grille when doing the test but that means they have to be competently installed in a way that makes them not leak otherwise. IMHO a correct reading of Part F says you _must_ install a hood that extracts to outside OR install extra extraction that does the same thing. The other problem with them on new builds, particularly energy efficient ones is they tend to be timber framed and with that sort of building you need to put a hole in the vapour membrane and seal it correctly to install it, and house builders don't like doing that either.
Hi Michael thanks for such a great video. We are planning to go with a Bora Pure and I’m torn between spending the additional money to install the underfloor ducting or go with the recirculation option. We are building a new extension to house the kitchen and hence we can plan for the ducting to go under the kitchen floor and come back up outside somewhere. Would you agree this is far better to go vented rather than use re-cirulated?
hi Simon, let me butt in 😀. If you have the option to go for extraction you should do it. They are 100x better than re-circulators. I'm a very keen home cook and I would never have re-circ, absolutely useless unless you are just poaching eggs. Fry a steak and your house will be full of smoke.
Recirculating is far from ideal unless all you do is boil water... It's super ineffective for some real cooking.. Frankly, I believe it should be ILLEGAL.
Very informative. Now I know what I had in my previous home was a recirculating hood. I never used it as I thought it was useless without an outlet. I still would prefer the vented hood in sumer or winter.
If you had a no limits wish list, what would your dream kitchen look like. What does your current kitchen look like, or what would you like to do to your current kitchen? I currently have a make-shift room that I call the kitchen. I have a really old property in a pretty North Yorkshire village. I'm grade two listed but hoping for planning to put a 'real' kitchen on the back, so am toying with either a traditional kitchen or going all modern. You're making me think about how I use my kitchen now and what I want from my new space, I've never had a cooker hood so this has been helpful. All your videos are really helping, so thank you, keep them coming. Maria x
I get asked about this topic all the time. So I wanted to put a video together explaining it as best I could. Not the most glamorous video but hopefully a helpful one! 👍
I beg to differ. You're just being humble, but you really know your stuff, and you answered all the questions inside my mind about recirculation hood filters. Thanks a lot.
I am glad I watched this, very informative and helpful to a new user of extractors.....just opened kitchen doors/windows in the past. Thank-you.
Glad it was helpful! 😊
Excellent information, I wish I saw your video before I purchased my range hood.
Thank you for sharing, informative and useful as always, good job 😊👍
Thanks! Glad it was helpful! 😊
thanks,that all made sense to me, we are going to install a recirculating cooker hood and will use it most evenings, so I'll make sure I get some carbon filters too..can you recommend a particular carbon filter ? ❤
Excellent presentation, very informative.
I have always built my hobs to extract outside. I hate them in the winter. So much cold air comes back in. I have tried every type of one way valve. They do not work. My first one had a big flap connected to a motor to open and close it. That worked for a while until the cable pulling the flap up broke.
I have had a recirculating hood for over thirty years in several different kitchens. All of the kitchens had the cooktop nowhere near an outside wall. I really didn’t use the hood that much.
A familiar story. Lots of clients over the years that never really used their hood much. The lights are handy though! 😊
I have a chimney right over the kitchen area of my home. Can't I use the chimney, for the venting extraction?
Hi, and thanks for the easy to understand video. I have a question: Does the carbon filters allows avoiding smell in reverse ( ie. From the outside in) ?....this is because the duct of the building frequently bring to our apartment smell from others cooking 🔪 🤪
... explain my question in other way:
Could I install an IKEA exhaustor with carbon filter to the exterior duct to avoid smells from the outside-in?
Thanks !
Hi! this an amazing and informative content. I hope you can give me some light with regards to my situation. can I install a vented cooker hood and run the extraction to the side instead of going up or right through the wall?
Absolutely amazing video. Do you have any knowledge on heat recovery from vented?
Thank you so much! I'm afraid heat recovery is a little out of my wheelhouse.
I think in the United States the building codes vary with the locality. The only recirculating venting I've ever seen in Texas is combined with over the range microwave units. The only duct venting I've ever seen is through the attic, through the roof to the outside, although I have seeen some homes from the 1920's and 30's that must have had wall venting when they were originally built.
Blue drum major just nailed it. I live in Texas in a 1924 bungalow. My old range hood was vented straight up through the roof, but that had its own problems. Thanks!
Great advice
Hi! Hope you can help me with some advice. We're in the process of planning the open-space kitchen in a new apartment that is already done. The problem is the evacuation route is a very long line of around 7 m/23 feet with just 11 cm/4,3 inches in diameter. So to install a hood with evacuation we would have to open everything up, replace with a bigger exhaust and drill a bigger hole. So quite a bit of extra costs. Given this very long route, wouldn't it be preferable to install the hood with recirculation, even if it's less efficient in normal conditions? Thank you!
Mine is horrific leaks water down from fans
Did you escape hanging rope? 😮
show the fan tessssssssssssssst wheechair larry
You don't lose heat but you have to open windows cringe
If you leave in a bug city, recirculating ones are better because it won't have bugs come in your house thru the ventilation.
Something important to consider. Venting to outside creates negative pressure which can affect a chimneys draw so consider this if you have open fire, log burner etc.
Thanks mate. You’ve helped me made a decision to go with the recirculating extractor fan because my cooker is located in a bad position which doesn’t have access to outside wall. Plus I’m to lazy to cut a hole and do all the work 😂
Very informative but, Two things. Charcoal filters does not filter smell as good as a vented system. BUT a Plasma or plasmex filter is as effective as a vented system and keeps the heat inside. A far more better alternative even thou the initial cost is higher. Building a new house with a exhaust air heat pump. No way I'm letting the warm air out. Installing a Plasma filter in the cooker hood and won't even install the chimney for ventilation. I will install a chimney for the fireplace thou. Livin in scandinavia so low heating costs are essential.
You have a fireplace and your worried about letting heat out? The wood burns just as long either way.
Have a fireplace in terms of a modern thing using outside air only because its nice sometimes using it. using the stove every day. Just pointing out better alternatives to charcoal filters.@@RigmorTalonbeard
Hi. Thank you so much for your detailed explanation. 4 years ago I had my kitchen redone. I had previously had a problem with moisture running back down from a ducted vent that went up and straight out of the roof. I have so much moisture in the house that we had a whole home dehumidifier installed. The kitchen contractor 4 years ago talked me into a recirc, even though I felt it was the wrong choice. I had no knowledge of a charcoal filter. 4 years later after cooking every night I’m getting grease escaping from the ceiling. Clearly these guys had no clue what they were doing. I’ve looked for the charcoal filter, but can’t locate it. I came across your video while trying to learn how to switch out the filter. My hood is a Zephyr. I don’t expect you to solve my issue. Just want your thoughts. Thank you!
This is very helpful! Short, precise and comprehensive!
This is my first time with recirculating hood, I didn't know that existed!, Is very noisy, I going to watch out for the carbon filter, thanks for video.
if you have large windows covering the entire front of the cooking range, do you even need to turn on the range hood if the windows are open? is the range hood even effective if the hypothetical windows are open as it would seem the hood will just suck the air from the windows instead of the fumes from the range.
In new housing builds in Belgium you have to install a mechanical venting system (like system D) in your house. So the recirculated air from the cooker hood will also be cleaned by the venting system of the house. You even get bad energy points when you get an inspection when you use a vented hood that sucks the air out.
I don't really care about the smells and grease, what worries me is the smoke. Do recirculating vent and microwaves actually remove the smoke. I burn a lot of stuff 😅. Lately I noticed OTR microwave does not remove the smoke like I thought it would. I'm going to try replacing the charcoal filter to see it that's it.
I’m buying a condo in Florida. Would it be OK to vent everything into the common hallway behind my kitchen wall?
I know you would still have smells, but does running a recirculating hood without a carbon filter still remove grease?
Thank you Sir, your video gave me confidence to change it myself.
Thanks for the video. We bought a house and for the last 5 years we thought rangehood was vented into roof space . Until we watched this video and realised it is a recirculated!! 😅 Point being, we have been quite happy with the performance of the recirculated one, even to the point we thought it was as good as extracted 😂
What about venting directly through the roof rather than horizontally through a wall?
Have recently renovated my kitchen and had to replace a 20 odd year old slide-in JennAir stove with vented downdraft ventilation. In the US at this point options are limited to a straightforward replacement. In researching my options there were the usual high end suspects for consideration. They all required a separate downdraft system and a relocation of the oven to a wall unit.
However, I came across an unknown brand called Elica which got my attention as it combined induction with downdraft in only an 8.25” depth with a slim duct exit to the rear allowing for two large drawers under the unit that are only 4” shy of full counter depth.
Now that the unit is installed I must say that any misgivings I had about the brand have started to subside and the delight of the inclusion of many features of the other brands makes the decision a no brainer. Especially when looking at the power ratings of the 4 cooking zones. Perhaps the only observation might be that the number of heat settings is limited to 9 plus a Power level. Other more expensive manufacturers seem to offer a broader array of heat settings but thus far I’ve seen no reason to have such small incremental setting given how quickly the heat and pan respond to changes in a setting.
Very informative! I have been debating the vented/non-vented has I plan my remodel. This provides an excellent overview and answers many questions. Currently I have no vent. (Apparently that is common in my neck of the woods.) Thank you!
Thanks! Pleased it was helpful!
These videos are so mundane! They over explain like viewers are 10 year olds.
Very informative! Thank You!
Finally someone has explained things the right way
I have had both types. Once even in the same house!
When I moved in there was a switchable extractor fan set to recirculate, and while it did reduce the smells, the kitchen was far too hot when cooking. Even with snow on the ground, the kitchen window had to be open, so far open in fact that on more than one occasion the gas flame was blown out when on minimum!
I had the trunking fitted, the carbon filter removed and the lever switched to extraction - what a transformation!
My kitchen was no longer a sauna.
Since the unit was the same, I would consider this to be a perfect demonstration of how much better extraction is over recirculation. Admittedly it was quite a small kitchen 3.4m x 1.9m appropriately, but my parents were so impressed that they had theirs changed over too.
While their dining kitchen was over twice the size of mine, and never a sauna, they still needed the window ajar in the winter - much wider in the summer along with the door to the outside opening.
Although there is inevitable heat loss with extraction, my experience was that this was more than compensated for by additional heat from cooking.
While both were gas hobs, with an electric oven in my case, and a gas oven/grill at my parents, I now live in an apartment with a single living area which is probably 2-3 times the size of my parents kitchen. My ovens are still electric, but the hob is now induction so it produces far less waste heat than the old gas ones did.
Even so, after cooking a meal, the room is warmer than it was before, so I really have difficulty imagining what it would take for extracted heat to ever become a disadvantage.
That's really interesting. Great example of switching. Thanks!
Do you need a decorating chimney with the recirculating hood or can the air go straight out the top
Is there any difference
can an oven or any other appliance be vented in a kitchen?
Bro, you are a life saver! This is what I was searching for!
👍
vented has another drawback, sounds from outside.
And... when wind is high, like now in the Netherlands, you will get a 'draft' from outside, simply because the vent valves sometimes 'open' by itself due to wind pulling it open.
I've just a new hob and extractor from AEG (but also applies to sister brands like Zanuzzi) where the hob and the extractor 'talk' to each other to the extractor comes on automatically and speeds up when you have the hob on high temperatures. It also stays on for bit when you've finished cooking. The light on the extractor also comes on automatically when I turn the hob on. I haven't had it long but I think it's a good idea, I hope it works as well as advertised.
How have you found it
Thank you for this informative video! I live in a small apartment and would not be doing heavy cooking often (mostly using oven, stir fry and pan grill). Im considering not to install a hood but I'll have an exhaust fan at my kitchen window, and a ceiling fan for air circulation. Will that be sufficient? Or do i still require a hood? Appreciate your thoughts, thank you! :)
How far from a wall does vented extraction need to be? We’re considering a venting job on an island. Can this be ducted under a floor and back up to be vented externally? It will be about a 3-4 meter distance to the external wall.
I’m buying a condo in Florida. Would it be OK to vent everything into the common hallway behind my kitchen wall?
I have a Vented Cooker hood from 2003, now that Im about to renovate my kitchen, could you recommend me some brands or models for "very quiet" vented coocker hoods please 😊
Thank you ,very helpful
I have a crappy recirculating cooker but I want a vented hood instead.
Im pretty sure it can be installed but not sure WHO to even contact for such a job really???
Stupid question I know 🙄🤦🏼♀️
Great thanks.
Venting a Thermador straight up to the roof. Roof leaks. About 10 ounces of water flows through the Thermador PHE36US range front panel. Power out, likely destroyed all the electronics and their thermal fuses internally popped, just a guess. Venting to the roof was dumb. 1969 house in California. New roof 1995ish. Sucks!
IF…. You are having a home built and the builder refuses to install an outside vent…….. CANCEL the build and find another builder
IMO, vented hood is clearly the winner. However, it may pose a problem after years of using it, i.e., oil or grease build up. I wonder how does one clean up the duct which is normally hidden behind the kitchen cabinets. Anyone ever clean the duct?
Seems pertinent to consider the critique raised by some that maybe "there’s no recirculating hood solution that’s adequate to the task of removing toxic pm2.5 particles and NO2 fumes from cooking"...
In other words, whereas the filters in a re-circulating hood might remove odour and grease, they may do very little to remove the actual harmful partcles in the "dirty" air...
Vented is like crapping in the toilet
Recirculating is like crapping on the toilet while still wearing your pants
Wow 😂
Excellent video. Can you vent a downdraft extractor? Is it ok to run the vent behind a cupboard and vent through a wall at knee height?
yes, you can check out this Bosch model, u can extra both ways
Really helpful, thank you.
We had a damp survey recently & he pointed out our ducted cooker hood appear to be "leaking" air back in & that the side vents on the chimney should have been installed tucked into the other portion of the chimney (so not visible/usable). I can't seem to find that info anywhere, defo not in the installation instructions. Can you confirm that with a vented/ducted hood, the side vents on the chimney are useless & I should turn the panel upside down? Thanks!
I have just been researching about changing the filters on a cooker hood all night on Google and here. This video just popped up and so informative and now I understand the cooking hoods system more. Thank you!😅😊
Is it possible to get a vented extraction hood that also has a carbon filter - so that there is no smell for me or my neighbours when in the garden?
I am looking ar the Smeg range, and their website says that you can get all their hood models in vented or recirculation versions, but there is nothing that states about whether a carbon filter can be added to the vented version.
My kitchen is small and the oven is electric. So I went with recirculating as it is smaller and with it I can use the extra space for more drawers.
Hi even though I have powerful extractor when I cook all the smell goes into upstairs bedrooms even all the door are closed even the kitchen door going to the hall
Another well done video.❤
Something not everyone thinks about when redoing their kitchen.
I just bought cosmo range hood… every time I turn it on .. All of my bedroom smells food.Do you have any recommendations for me. Thank you
As someone living on a tropical island in Asia. Recirculating extraction is not ideal as it is like summer all year long 😅
This might sound stupid but where do you plug recirculating hoods and how long is the wire...as my kitchen has the new type socket for leckie cookers....but I'm buying a gas cooker with electric grill and both sockets are behind the cooker ...I thought you can plug into the nearest socket ...can anyone help please
I installed a exhaust hvac for my hood range. My question is do I need to close the circulating vent in order for the exhaust to vent out. I now have indoor and outdoor venting..what do I do??
For people who reside in temperate-regions and like a wood fired pizza... it will be a santa-clause
Really well explained
Very clear
Thank you
Glad it was helpful!
Wrong.
The best location for the vented piping is straight up, through the roof, not through a wall.
Also means you can put the fan on the roof to minimize the noise.
Further, irrespective of what hood type you have, there should be proper ventilation in the kitchen (and the rest of the rooms as well).
Contrary to many people's believes, windows have absolutely nothing to do with ventilation.
the recirculating hood is for people who seldomly cooks at home.
Great informative kitchen advice- yet again! Just finished my new kitchen installation. Your videos gave me so much good advice with the planning and design. Thank you!
It’s great to watch you again, it’s been too long!
Thanks so much! 😊
I hope you can help.
We have a house built in 2015. They installed a vented extractor zanussi. I checked all the connections are intact but we can still smell food upstairs right above the kitchen. I also done a smoke test, I can see smoke clearly coming out the vent outside.
Do you think adding a carbon filter will help even its a vented type?
"Stove", it's a stove, not a "cooker" - that sounds like something someone who doesn't understand English would call it. "Me use cooker machine. Deeerp." Give me a break, Brits. Let me guess, a "shoe" is "foot protector". "Bed" is "sleeper". Where does it end at that point? Is there any consistency or is the stupidity randomly applied?
Couldn't even finish listening to the video it's so annoying.
Then what is a exhaust fan? Which type is installed in apartments and how can I test its efficiency?
Who smelt it delt it 😂
Which extractor we going to use ?
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Your website's contact form isn't working. Just trying to say hello.
Thanks for letting me know. It should be working again now, I just tested it. 🤞
Spot on. Just what I was looking for, thanks!
What’s a convertible vent type?
These videos or excellent I found the one on induction hobs really really useful this one also having just moved and re-equipping my kitchen ,,, thanks 👍 and yes I've certainly subscribed
Thanks so much! 👍
Vented. End of story.
Nice information. Thank you so much 👍.
Thanks was the very helpful video! 👍👍
Glad it was helpful!
thank you for this informative video
🫶🏻👍🏼
What’s rigid ducting. Solid pipe?
Yep! Exactly that 👍
Current building standards for low energy building require you to use a recirculating hood. We'll have that. But there's also a system D (I think) ventilation system throughout the house, so it should be fine.
I wanted to have a vented one, but with the island, lower ceilings than my current home, it would not have been feasible. Now, to save enough money for my Wavedesign Frame hood. I need the Island 2053 model 🙂
Ah, makes sense. Sounds good! 👍
However, I believe that low energy houses also have a requirement for a ventilation system which removes excess heat and moisture, particularly from kitchens and bathrooms and dumps it to either the cooler rooms (if required) or to the outside of the building if it is in danger of over-heating, which becomes increasingly important as a homes energy efficiency improves.
My last two homes have needed relatively little in the way of heating when compared to the average, but if you add a couple of extra bodies, the window needs to be opened slightly. Can you imagine how much of a problem the heat from a recirculating cooker hood would be in a super insulated home if there was no way of removing that heat!
Weird myth that seems to be promulgated by house builders: if you read Part F very very carefully you'll find that the regs explicitly state that recirculating hoods aren't good enough ventilation and you need extra kitchen extraction with them. Builders don't like them because it makes it harder for them to pass tightness tests - they can seal the grille when doing the test but that means they have to be competently installed in a way that makes them not leak otherwise. IMHO a correct reading of Part F says you _must_ install a hood that extracts to outside OR install extra extraction that does the same thing. The other problem with them on new builds, particularly energy efficient ones is they tend to be timber framed and with that sort of building you need to put a hole in the vapour membrane and seal it correctly to install it, and house builders don't like doing that either.
Hi Michael thanks for such a great video. We are planning to go with a Bora Pure and I’m torn between spending the additional money to install the underfloor ducting or go with the recirculation option. We are building a new extension to house the kitchen and hence we can plan for the ducting to go under the kitchen floor and come back up outside somewhere. Would you agree this is far better to go vented rather than use re-cirulated?
hi Simon, let me butt in 😀. If you have the option to go for extraction you should do it. They are 100x better than re-circulators. I'm a very keen home cook and I would never have re-circ, absolutely useless unless you are just poaching eggs. Fry a steak and your house will be full of smoke.
@@dugbert9 guess it's no steak from christmas to st patty's... or crack a door and freeze lol
@@galehess6676 camp stove, carbon steel pan and outside for ten mins. A whiskey will keep you warm.
@@dugbert9 Sweet. I appreciate it. I may get a propane burner so I can use my skillet outside. I have a Jetboil but that's puny lol
Recirculating is far from ideal unless all you do is boil water... It's super ineffective for some real cooking.. Frankly, I believe it should be ILLEGAL.
Great video !
great video well explained
Thanks 👍
Very good info here, thanks!
Glad it was helpful!
Very informative. Now I know what I had in my previous home was a recirculating hood. I never used it as I thought it was useless without an outlet.
I still would prefer the vented hood in sumer or winter.
If you had a no limits wish list, what would your dream kitchen look like. What does your current kitchen look like, or what would you like to do to your current kitchen?
I currently have a make-shift room that I call the kitchen. I have a really old property in a pretty North Yorkshire village. I'm grade two listed but hoping for planning to put a 'real' kitchen on the back, so am toying with either a traditional kitchen or going all modern. You're making me think about how I use my kitchen now and what I want from my new space, I've never had a cooker hood so this has been helpful. All your videos are really helping, so thank you, keep them coming. Maria x
With Indians, especially South Indians and srilankan , each every day filter needs to be washed as cutlery
Please can you slow down a bit, take a breath between sentences, we're English not American, I could only listen for about half a minute.
My recirculating one absolutely sucks