Which extractor hood should I buy?

An extractor hood creates ideal conditions while cooking. There are a few factors to take into account when looking for an extractor hood: from the size of your kitchen to the dish you prepare. Follow our simple buying guide and discover the ideal extractor hood for you.

Style & Design

Extractor hoods come in many shapes and sizes, and set the tone in their own way. Choose between striking, classic or more discreet.

Island extractor hood – The natural choice if you have a cooking island in the middle of your kitchen. These extractor hoods are attached to the ceiling.

Ceiling extractor hoods – For whom it may be less noticeable. These versions will hang above an island, completely concealed in the ceiling.

Chimney extractor hoods – These extractor hoods are mounted on the wall and are available in different sizes. The chimney exhausts the air.

Wall extractor hoods – Wall extractor hoods are placed directly on the wall. The angled arrangement ensures optimal operation.

Integrated extractor hoods – This extractor hood is built into a cupboard just above the hob, making it virtually invisible.

Telescopic extractor hoods – The extension mechanism ensures the best and largest possible extraction. When it's closed you can barely see it.

Worktop extractor hood – The most discreet arrangement. Comes out of the worksheet when you need it.

Hob with extractor – The perfect combination between a hob and an extractor hood. The extractor mechanism is stylishly incorporated into the hob, for more freedom in your kitchen design.

Recirculation or air extraction

Can you exhaust the air outside?

Yes – In that case, the air is blown directly outside. Please note that the length and material of the air duct, together with the use of curved fittings, will affect air flow.

No – Then you choose recirculation. These extractor hoods, equipped with carbon filters, purify the air and remove tiny particles and odors before the air re-enters the kitchen area.

Tip: switch on your extractor hood at the lowest setting 10 minutes before you start cooking. This creates an air flow that guarantees perfect extraction.


If you regularly prepare strong-smelling dishes or have a large kitchen, it is best to opt for a more powerful extractor hood. Not only because of the smell, but because grease can condense on hard-to-reach surfaces and damage your walls.

Drainage capacity

When choosing between extractor hoods with different exhaust capacities, it is good to calculate your minimum and maximum extraction speed. Do the following:

1. Measure the length, width and height of your kitchen.

2. Multiply length (m) x width (m) x height (m) = cubic capacity

3. Multiply the cubic capacity x 6 = minimum extraction rate (6 air changes per hour for light cooking, e.g. stewing).

4. Multiply the cubic capacity x 12 = maximum extraction rate (12 air changes per hour for oil frying).

A drainage capacity between 8 and 12 is ideal.

Noise level

For a quiet cooking environment, choose an extractor hood with a lower decibel (dB) rating. Extractor hoods vary between 40 and 70dB. For reference, a whisper is approximately 40 dB and a normal conversation measures between 60 and 70 dB.

For cooker hoods, the design of the exhaust pipe has an influence on the noise level. Limit the number of bends and couplings and choose noise-reducing material.

Filters & Cleaning

All extractor hoods are equipped with grease filters that capture food particles and fats from the air. These metal grease filters can be used permanently. You only have to clean it on a regular basis. This can be done by hand: soak the filters briefly in washing-up liquid and then clean. Or it can be put in the dishwasher with an intensive program of 60-70°C.

If your extractor hood works with recirculation, the active carbon filters that remove odors must be replaced approximately every 4 months. You can reuse some carbon filters a number of times by regenerating them. Depending on the type, this can be done by cleaning the carbon filters in the dishwasher and then allowing them to dry; or by heating them in the oven.