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The primary role of a range hood is to remove cooking odors, steam and grease from the kitchen. This keeps the air clear and helps to minimize a build-up of greasy film on cabinetry. In today's open-plan kitchens, a range hood is far more than an optional extra. Without it, not only will the kitchen retain cooking odors, but they may also be noticeable in adjoining living areas.

To operate successfully and efficiently, a range hood needs to meet a number of important criteria, says Blake Woodall, the director of sales for Vent-A-Hood.

"A range hood needs to be large enough to cover or, in some cases, overlap the cooking equipment that is beneath it. This will enable the hood to capture as much of the heat, steam, smoke and odor as possible," says Woodall.

"Its venting power (or CFM) needs to be matched to the heat produced by the cooking surface, and it should be installed at the lowest height recommended by the manufacturer," he says.

The selection of contemporary-style range hoods from Vent-A-Hood includes models that are designed especially for use on wall mount and island applications. These range hoods are available in a choice of sizes and styles, including models that are suited for use over both standard and professional ranges.

Vent-A-Hood, a privately owned company, was founded in 1933 and is the oldest manufacturer of residential range hoods in the United States, says Woodall. All products are engineered individually to optimize both performance and style.

Central to the success of Vent-A-Hood products is the Magic Lung®, a specially-designed filtration system that eliminates the need for conventional filters. The Magic Lung is a whisper-quiet, easy-to-clean grease extractor that separates grease from vapors by using positive centrifugal compression.

For more information on these products, contact Vent-A-Hood, 1000 N Greenville Ave, Richardson, Texas 75083, phone (972) 235 5201. Website: www.ventahood.com.

Story by: Trendsideas