Jargon Busters: Rangehoods
Aluminium/mesh filter: This is the most common type of filter found in ducted rangehoods. They can be cleaned and reused, and are usually dishwasher-safe.
Canopy rangehood: A canopy rangehood is a large chimney-shaped model that can be mounted to a ceiling or wall. They are the most powerful type of rangehood available, but also the most expensive.
Carbon/charcoal filter: This is the type of filter used in recirculating rangehoods. It works by absorbing odours, grease and steam from the recirculated air. Carbon filters need to be replaced periodically.
Ducted: This is the most effective way of extracting air from the kitchen. It works by venting air through ducts in your ceiling or wall. The air is then expelled outside the house, with excess cooking residue collected in the filters. Ducted rangehoods tend to be more expensive than recirculating rangehoods (see below) and it may require a technician to install.
Extraction rate: This lets you calculate how effective a rangehood is at removing smoke and cooking fumes. The higher the extraction rate, the more powerful the rangehood is. In Australia, a rangehood’s extraction rate is measured in cubic metres per hour (m3/h).
Fixed rangehood: A fixed rangehood has a traditional wall-mounted design. They are generally the most affordable type of rangehood, with some models costing under $100.
Halogen/fluorescent/incandescent: These are the most common types of lights found inside rangehoods.
m3/h: ‘Metres cubed per hour’; a unit used to measure air extraction.
Recirculating: This is the extraction method used by budget rangehoods. It works by venting air through charcoal/carbon filters before re-releasing it back into the kitchen. Recirculating rangehoods are less effective at sucking up smoke and heat, but are easier to install.
Slide-out rangehood: A slide-out rangehood is a slimline, retractable model that can be pulled out when needed. They are best suited to smaller kitchens where space is limited.