Ducted Rangehoods: These extract smoke, steam, and airborne grease from your cooking area and vent them entirely outside your home through a system of pipes (ducts). They are generally more effective at removing heat and moisture.

Recirculating Rangehoods: These pull the air through a grease filter and an active charcoal filter to neutralize odors and trap grease, then blow the cleaned air back into the kitchen. They are easier to install since they don't require external venting, but they do not remove heat or moisture from the room.

Maintenance depends on how often you cook and the type of filter:

Metal Mesh or Baffle Filters (Grease Filters): These should be cleaned every 1 to 3 months. Most are dishwasher safe or can be soaked in hot, soapy water.

Charcoal Filters (for Recirculating Hoods): These cannot be washed and must be completely replaced every 3 to 6 months, depending on how heavily you use your cooktop.

Ducted models almost always require professional installation. You will likely need a cabinet maker or carpenter to modify cabinetry, a roofer or tradesperson to install the external vent safely, and an electrician to hardwire the unit or install a powerpoint.

Recirculating models that simply plug into an existing wall socket can sometimes be installed by a competent DIYer, provided the surrounding cabinetry does not need heavy modification.

Ideally, your rangehood should be at least the same width as your cooktop to capture the steam and smoke rising directly from the burners. However, if space permits, choosing a rangehood that is slightly wider than your cooktop (e.g., a 90cm hood over a 60cm cooktop) creates a better "capture area" and is much more effective at trapping angled fumes.