The Best Range Hoods for an Odor-Free Kitchen
Don’t worry about setting off the smoke alarms—even if you burn dinner.
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While appliances like the refrigerator and stove tend to be the stars of the kitchen, a great range hood can make cooking a much more enjoyable task. They’re designed to remove smoke, heat, odors, and other particles from the air as you cook, which will help keep your kitchen smelling fresh—and prevent the smoke alarm from going off if you accidentally burn something.
Range hoods come in a variety of shapes, sizes and power levels, so it’s important to find the best option to suit your kitchen. Here’s everything you should consider while shopping, as well as some of the best range hoods you can purchase right now.
In the market for a new stove, too? Check out our picks for the best gas stoves, best electric stoves, and best gas cooktops.
Best Range Hoods
- Best Overall: Hauslane Chef Series Under-Cabinet Range Hood
- Best Budget: Winflow Convertible Wall Mount Range Hood
- Most Powerful: Thor Kitchen Ducted Wall Mount Range Hood
- Best Splurge: Fotile Range Hood
- Best Telescoping: GE Telescoping Downdraft Range Hood
What to Consider
Location
There are several styles of range hoods, but the main difference is where and how they’re installed in your kitchen. The most popular options are under-cabinet and wall-mounted range hoods, which are easy to install in most kitchens.
Range hood inserts are suitable for custom cabinetry, whereas you can install hanging range hoods over islands or in the middle of a kitchen. If you can’t fit a range hood over your stove, there are also downdraft options, which are positioned in the counter behind your cooktop.
Ducted Versus Ductless
Ducted range hoods are more efficient as they vent odors directly out of your home through a vent. Not every house is fit with the right ductwork for a range hood, though—you can sometimes have ductwork installed retroactively, but the process is often complicated and expensive. If you go with a ducted unit, make sure its connector is compatible with the duct size in your kitchen.
If your kitchen isn’t suited for a ducted option, it’s best to opt for a ductless range hood, which uses carbon filters to remove odors from the air before recirculating it into the room. We recommend a few convertible range hoods as well, which can be converted from ducted to ductless as needed.
Airflow
Another important consideration is the unit’s cubic feet per minute specification, which measures how many cubic feet of air it can suck up each minute. Today’s best range hoods have ratings anywhere from 300 to 1,000 CFM—the higher the CFM, the more efficiently the range hood will be able to capture odors and smoke as you cook. Aim for around 15 air changes per hour—that’s every four minutes.
To figure out if a range hood is the right CFM for your kitchen, roughly calculate the cubic footage of your kitchen (floor area times ceiling height) to see how much air you need to circulate. Then, multiply the cubic footage by 15, for 15 changes per hour. Divide the total by 60 to find the ideal cubic feet per minute for your kitchen range hood.
Cubic Footage x 15 = Air Changes per Hour (ACH)
ACH ÷ 60 = Cubic Feet per Minute (CFM)
For instance, if your kitchen is roughly 200 square feet with eight-foot ceilings, that’s a total area of 1,600 cubic feet. That’s 24,000 cubic feet per hour, or 400 cubic feet per minute. That means a range hood with 400 CFM should perform great.
How We Selected
Because there are so many styles of range hoods available, we looked for the best options in each category, prioritizing high-quality products from trusted brands. We read dozens of reviews from past buyers, as well as professional testers, to figure out which models performed the best and were most reliable over time. Our recommendations are made from durable, grease-resistant materials that’ll keep your kitchen smelling fresh.
Camryn Rabideau is a freelance writer and product reviewer specializing in home, kitchen, and pet products. In her four years as a product tester, she's tested hundreds of items firsthand, and her work appears in publications such as Forbes, USA Today, The Spruce, Food52, and more.
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