 
 
Ventilation
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| Wall Hoods |
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There are a variety of styles and options to choose from. Choose your cooking surface first, then plan your ventilation depending on the power you will need. Most high-end manufacturers offer their hoods in stainless steel finishes, but they can be found in copper, black, and designer colors. Standard sizes are 30", 36", 42", 48" and 54". Professional hoods will have aluminum baffle filters, halogen lights, automatic heat sensor, warming lights and more powerful power units.
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| Decorative Hoods |
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Beautifully designed hoods covered with a variety of materials including copper, stucco, brick, tile, or wood. But beware - don't let the pretty face fool you - make sure you have adequate power under the hood to do a good job at removing smoke and odors.
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| Island Hoods |
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Islands are a popular place to put cooking sections. Because of the free air flow 360 degrees around the hood, smoke and odors can flow freely around the room before they reach the hood. In order to have an effective island hood situation, consider doing these 2 things:
- Have a powerful CFM power unit in your hood.
- Choose a hood that is 6" larger than your cooking surface to allow a 3" overhang on each end. When heat and steam rises, it will be easier to catch in the larger hood.
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| Downdrafts |
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This style of ventilation vents from the cooktop area down. The new designs are more effective than they used to be, but they still are not as effective as an overhead hood. Most downdrafts raise up from 8" to 10" while in use and slide back down when turned off. If at all possible, avoid downdrafts by putting your cooking section on the wall and not on an island or peninsula.
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