Choosing the right make of hood

The rules for proper use of this appliance

The hood is an essential appliance for protecting your kitchen: it enables you to breathe healthier, cleaner air and keep your furniture in good condition over time. The best way of all of preventing the kitchen from immediately filling up with strong, unpleasant smells is to switch on the hood even before you start cooking. By starting it up at the minimum speed, you can prevent the formation of moisture, which may create a barrier to the fumes and prevent them from being extracted easily: with the hood already in operation, you will create a continuous air flow that will easily convey the fumes towards the extraction surfaces.
But what are the rules for using it properly? We’ll explain them to you.

To ensure effective air exchange throughout the cooking process, the hood must be switched on when you light the burners. You can start with a low speed and then increase it as more steam or fumes start to be formed.

Choose the right speed

The hood speed must be appropriate to the type of dish you are cooking. Generally, hoods have two or three speeds, which can be set as required.

Extraction capacity depends on the speed selected, so you simply need to weigh up your intended cooking process to set the right one.

Low speeds provide effective extraction of the smells and steam produced during normal cooking, while top speed will be used to get rid of the large amounts of fumes generated by grilling or frying.;

Switch it on and off at the right time

To ensure effective air exchange throughout the entire cooking process, the hood must be switched on as soon as you light the burners. It can even be switched on just before you actually start cooking, preferably at low speed, to prevent moisture from forming.

You can start with a low speed and then increase it as more steam or fumes start to be formed.

Once you finish cooking, don’t switch the hood off straight away; it must remain on for at least another 5 minutes to purify the air.
10 in the case of large-scale frying or other big cooking processes, after which smells may linger in the air for a long time.

Another useful hint is not to use maximum extraction speed often with filter hoods, because the air drawn in may pass through the filter system too fast for effective cleaning.

Use it safely

Since hoods are electrical appliances, a number of important precautions must be followed when using them.

First of all don’t start the hood if you have not yet put a pan on the burner.
The flame may be drawn up into the hood, causing damage.

When the hood is in operation, close the window: if it’s open, this creates a fume circulation which prevents effective filtering and increases electricity consumption.

Disconnect the plug, if accessible, before cleaning the hood; otherwise, fit an additional cut-off switch. The dirt that inevitably deposits on the outside of the hood can be removed with a damp sponge and a little mild detergent. Rinse with a damp cloth and dry with a soft cloth. Filters should also be changed regularly to ensure effective operation!