Cooker Hoods & Extractors for Beginners

In depth

Choosing your first cooker hood is a surprisingly complex decision. There’s a lot of terminology thrown around – ‘CFM,’ ‘SMC rating,’ ‘variable speed’ – that can feel overwhelming when you're just starting out. Don’t worry; it doesn't have to be. This section will break down the key things to consider, focusing on what truly matters for a first-time buyer and helping you understand how they impact your cooking experience.

The primary function of any cooker hood is to remove steam, smoke, grease, and odours from your kitchen while you’re cooking. It does this by drawing air downwards through a filter system. The most important specification to look at here is ‘CFM,’ which stands for cubic feet per minute – it measures the volume of air the hood can move. A higher CFM rating means the hood can handle larger volumes of air, which is crucial if you cook frequently or favour dishes that produce a lot of steam, like boiling pasta or roasting. Don’t get hung up on exact numbers; a CFM of 70-90 is generally sufficient for most UK kitchens, but consider the size of your hob and how often you use it. You can ignore ‘SMC rating’ at this stage – this measures the hood's noise level during operation and isn't a critical factor unless you are particularly sensitive to noise.

Next, let's talk about filter types. There are two main options: standard grease filters and aluminium mesh filters. Grease filters are typically made of nylon or metal mesh and capture fat and oil particles from the air. They need to be cleaned regularly – usually every 1-2 weeks depending on how much you cook – by removing the filter and wiping it down with a damp cloth. Aluminium mesh filters are cheaper but less effective at capturing grease; they’re best suited for light cooking. Many hoods come with both types, allowing you to switch between them as needed. The frequency of cleaning is entirely dependent on your cooking habits, so don't worry too much about this initially – just aim to keep it tidy.

Variable speed settings are another feature commonly found in cooker hoods. These allow you to adjust the fan’s power based on the intensity of your cooking. A lower setting is ideal for simmering and gentle cooking, while a higher setting is necessary for searing meat or frying. Most hoods have three speeds: low, medium, and high. Again, don't get caught up in trying to understand every nuance of variable speed at first; focus on getting the right level of airflow for what you’re doing. It’s perfectly acceptable to stick with one setting until you gain more experience.

The installation of a cooker hood is where things can sometimes seem daunting, but most models are designed for relatively straightforward DIY fitting – though professional installation is always an option if you're not confident in your own abilities. Ensure the hood is positioned correctly above your hob, typically between 150mm and 600mm from the hob surface, following the manufacturer’s instructions carefully. Pay particular attention to ducting – this is the pipe that carries the extracted air outside your home. It's essential to route the ducting as directly as possible, ideally straight down to a suitable external outlet, avoiding bends which can reduce airflow and increase noise.

Finally, consider the aesthetics of the hood itself. Cooker hoods come in various styles – under-cabinet, island, integrated – each with its own appearance and installation requirements. Think about how the hood will complement your kitchen’s design. Integrated models are designed to blend seamlessly into the ceiling, while under-cabinet hoods are simpler to install but may not provide as much extraction power. Don't spend too much time obsessing over this initially; focus on functionality first, and you can always change it later if needed. Features like lighting are useful but often unnecessary – a simple, efficient hood is more important than fancy lights.