From a purely functional element to a design object: in recent years the hood has developed from a simple device with the clear mission to eliminate fumes and vapors resulting from cooking food to a decorative object for the kitchen.

With their aesthetic beauty and materials, perfect finishes, the use of steel, glass and other materials, hoods help to make unique the living area.

How to choose the right hood for our kitchen?
Surely we should not neglect the kitchen model we possess and our needs.
Let’s see sozzme traditional hoods:

• BUILT-IN HOOD
  This is the ideal solution for linear kitchens; it is hidden in the high cabinet, which, when opened releases its extraction capacity.

• WALL HOOD
  Suited solution to integrate with the different styles of furniture; there are more or less discrete models.

• CEILING HOODS
  Solution traditionally used for kitchens with island, it allows to have an intake to the center of the kitchen, with an internal or remote engine.

• EXTRACTABLE HOODS
  Solution related to the desire to completely hide the appliance in the worktop; it perfectly embodies the technological progress; characterized by minimal and innovative appearance.

Hoods, however, do not only stand out for an original design, but also for new technologies adopted that provide maximum technical performance and comfort.

From the technical standpoint we can distinguish to kind of intake:

• DUCTED HOOD: it retains the food fats in a series of filters to then convey them, through a flue, outside the building.
• DUCTLESS or recirculating HOOD, cleans the air through filters and release the clean back into the kitchen.

The hood is the most studied appliance of the kitchen even using the laws of applied physics to try to get high performance products from a technical standpoint.

Thanks to these studies, new generation hoods are not limited to aspire cooking smoke and vapor, but they add to the standard services other services that improve the air quality inside the homes.

Among the latest additions, the type of modern hoods that are really making the difference is represented by worktop hoods, which suck directly vapors in the very moment they are produced and without need to be removed from the worktop.

This hoods use a physical principle which ensures that the vapors are extracted directly on the hob, without having the time to get spread.

A great advantage is to have no more suspended hoods which limit the view or the climate of conviviality obtained with such a solution, as the person who is in the kitchen is no longer isolated during his/her work, but can rather involve all diners.

Laura Spinelli

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