March 13, 2023 6 min read
Building or remodeling a kitchen requires making tough decisions that get harder as you add more appliances. This is especially significant when selecting a kitchen ducting system, as choosing between a ducted or ductless range hood for your kitchen is always challenging. If you have trouble deciding, you are reading the best article to help you. This article provides a complete analysis of the two major range hood venting systems, which are either ducted or ductless. But before comparing both, let's take a moment to refresh our memories on range hoods and get an overview of the ducted and ductless models.
Range hoods, commonly called ventilation or exhaust hoods, are kitchen appliances that help reduce smoke, foul odors, or grease in the kitchen air. They are often built above the cooking area, covering the stove or cooktop. They have powerfulsuction fans inside that suck in any airborne grease, smoke, fumes, or steam. Range hoods help create a well-ventilated kitchen area and vastly improve the indoor air quality of the kitchen. They are essential kitchen devices due to the constant fresh cooking environment they help provide and the added safety value of having a less polluted space. Range hoods come in different shapes and sizes, each with advantages, but they are categorized into two types: ducted and ductless.
Ducted range hoods are among the most common and efficient kitchen range hoods. They constantly keep the kitchen air pollutant free by vacuuming the air around the cooking area and expelling it outside. Ducted hoods are connected to ducts or pipes in your kitchen wall, ceiling, or floor. They suck in air that contains airborne particles, vapors, or smoke and expel them outdoors via vents or pipes. They are external ventilators or superior versions of kitchen exhaust fans because everything drawn into their hood gets released outdoors. It is common to find a ducted hood in large kitchens that require vent hoods with more power to rapidly clear all the smoke, dirty air, and grease generated when cooking.