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Cooking hoods are often as
important for their design statement than for their function. The main reasons to consider a hood are:
Inadequate ventilation—steam, heat, and smoke
removal
Island cooking
Stovetop under a cabinet
A lot of frying or a high sensitivity to
cooking odors
A high level stovetop
which generates a lot of heat.
There are plenty of relatively low volume European
hoods available in
Types of hoods:
Island—mount and vent directly through the
ceiling. All vent to the outside. Since these do not have a wall or cabinets to
help direct the steam and heat, better to get one that is stronger than usual and wider than the cook
top.
Wall- Chimney—where there are no cabinets. They have an exposed vent, and can either
recirculate through filters or to an outside space.
Under cabinet-- mounts on or in the bottom of a wall cabinet. The ductwork goes through the cabinet either
routing to a filter or to an outside space. They use up a lot of cabinet space and, since
the go against the natural direction of the heat, they are not as effective.
Though the most common
rating of hoods is the airflow—the cubic feet per minute-- Consumer Reports has
found that there is no simple correlation between that
and their effectiveness in gathering the smoke and steam. Placement is, therefore, of the utmost
importance.
Many hoods come with
built-in light and multi-speed fans. They can be vented
outside or non-vented to recirculate the air after filtering it. The American brands also manufacture under-the-counter
pop-up venting systems, but they are very expensive and complicated to
install. Not recommended. Though microwaves with hoods built into/under
them are common in the
The CR secrets of
maximizing the effectiveness of your hood.
• Install according to
directions--typically 18 to 30 inches above burners or elements. That gives you
working room while
helping prevent steam from escaping to the sides.
• Vent it to the outside. Doing so
helps a range hood or oven vent as much smoke, cooking odor, and heat as
possible.
• Be sure to use solid,
smooth-walled metal ducting. Choose the largest size that fits your range hood
or over-the-range microwave oven and inside the wall.
• Keep duct runs short and
minimize curves. Both steps help maximize airflow.
• Prevent backdrafts.
Use a wall or roof cap outside the house.
• Wash or replace the filters
every one to three months, more if you cook often.
|
Base US price in $ |
Including shipping,
insurance, 1yr service
contract, and |
|
|
Telescopic Vent - Miele DA3190 365 BPS 90 cm Integrated |
745 |
1297 |
|
|
Miele
DA409 90 cm Stainless Steel |
1074 |
1754 |
|
|
Miele
DA426 60 cm Stainless Steel Wall Hood |
1109 |
1802 |
|
|
Miele DA428 |
1386 |
2188 |
|
|
Miele
DA429 90 cm Stainless Steel Wall Hood |
1386 |
2188 |
|
|
Dacor DHW482SS
48 inch Chimney Wall Hood ) 24 inch
Deep and 30 - 42 inch Height |
1502 |
2348 |
|
|
Viking
DCWH4844SS 48 inch Stainless Steel Chimney Wall Hood (Choice of Internal or External Blowers
which must be Purchased Separately) |
1532 |
2391 |
|
|
Miele
DA422 120 cm Stainless Steel Wall Hood |
1617 |
2509 |
|
|
Miele
DA289-4 90 cm Stainless Steel Hood |
1685 |
2516 |
|
|
Viking
VCWH4848SS 48 inch Stainless Steel Chimney Wall Hood (Choice of Internal or
External Blowers which Must be Purchased Separately) |
1718 |
2650 |
Kef can (nearly) always match/beat your best price.
All information subject to change
without notice
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