More pleasant appearance and installation without holes in the walls or higher efficiency in air cleaning and a significant contribution in reducing moisture? It is not easy to choose the right hood, without knowing exactly what each of the two major categories of models offers: with and without exhaust.
The hood is an essential element in any self-respecting kitchen. No matter how discreet or imposing you choose to be, you need this ingenious technical addition to keep the air clean and fresh, free of the smell of moisture and food that can accumulate in any space where it is cooked, even occasionally. Haven't you decided yet between a classic model, with recirculation and a more compact alternative, without evacuation? We evaluate in the following the main advantages and disadvantages that each of them offers you.
Changes in the house
The main advantage easily noticed in a model without exhaust is the possibility to ensure the cleaning of the air, without the need to break the wall to install the pipe that ensures the elimination of the smell and its replacement with clean air.
Although it is an asset that you will appreciate even when you are the owner of the house and you can do what you want in your house, and the rules of the administration allow such interventions without problems, you will benefit most from this feature if you rent. In this case, it's probably the only option you have available.
The situation is about the same if you moved to a house where the kitchen is so framed that it does not have a wall to the outside, through which you can create a suitable ventilation hole.
While an exhaust hood means at least a few pipe segments drawn through the kitchen space, the recirculation options adapt perfectly from the design point of view, without disturbing even the slightest glance.
Air cleaning capacity
But because the functional performances are at least as important as the inconvenience that the installation can cause, it is good to know that in this chapter the exhaust hood clearly gains ground.
First, a recirculation model relies solely on the ability of the carbon filter to capture odors and fat particles from the air. No matter how efficient the system is, it will never be able to compare with an exhaust version, which effectively removes the elements that generate the smell and replaces the hot and humid air and a fresh one.
So don't expect the air in the space where you cook to stay clean while you cook a stew or fry the steak and consider an evacuation option if you know that you cook frequently, in large quantities and you really like spices and recipes. aromatic. These are rather an optimal solution for apartments where cooked food is often interspersed with meals taken in the city or frequently opt for simple recipes, such as salads or pasta.
Protection against moisture and dampness
If you have ever had mold problems, you already know that the kitchen is one of the high-risk spaces, mainly due to steam produced during food preparation.
The hood with evacuation is among the recommended solutions in the more efficient management of the air quality in the house and the fight against humidity. Its role, in addition to eliminating odors, is also to reduce moisture, removing water vapor from the atmosphere and allowing clean and drier air to enter.
By comparison, a recirculating model does not influence the humidity level in the house at all, nor does it change its temperature. No matter how much you leave such a hood on and at any speed, water vapor will maintain a fairly constant concentration, condensing on the surface of the walls and encouraging the development of microorganisms. If you use a hood without exhaust, it is therefore recommended to open the window frequently to ventilate properly.
Both models include degreasing filters that stop grease particles from reaching the electrical devices that ensure the operation of the hood. These filters must be cleaned periodically, if they are washable, or replaced, in the case of disposable models.
In addition, if you opt for the version with external exhaust, it is good to check the pipe from time to time, to make sure that it still allows efficient air circulation and that it is not blocked, for example, by a bird's nest installed from last use.
On the other hand, models with recirculation need to change the charcoal filter frequently, because if it is saturated, the hood becomes inefficient and fails to capture the odor. Replacement is done, on average, once every 3-5 months, depending on how much you cook.
Conditioning the design of the room
Because evacuated hotels must be positioned as close as possible to an exterior wall, these devices directly condition the location of the stove and hob and, indirectly, the arrangement of the rest of the furniture and appliances in the room. If you are looking for such a version, it is advisable to postpone the design projects until you decide where you will mount it exactly.
On the other side of the offer, the recirculation options can be installed anywhere, their position being in this case conditioned by that of the stove or hob with which they are associated, and not vice versa.
If you carefully consult the offer of hoods without evacuation from the market, you will notice that most of them can be transformed into models with pipes, by adding a pipe. Usually, these are the standard ones, some telescopic or decorative options being devoid of this space adaptation alternative. Those who choose to buy a model that can be transformed therefore have more freedom of decision after the actual purchase and can easily adapt the hood when moving. However, the pipe versions cannot be modified in models with recirculation.