What to look for in a range hood?
I am considering replacing our range hood in order to improve the removal of heat and smells from our kitchen and would like to know how to get the most suction possible.
Imagine my pain: the kitchen opens into our living room... and my husband is addicted to frying. He is from the south, and despite my pleas and complaints over the course of 20 years, he will not stop frying 3x a day. Yes, 3x a day. Sometimes 4 times, because apparently it's hard to sleep without a little nightcap of bacon.
I know you're probably thinking he won't live much longer with a diet like that. I've thought it, too. But in the meantime, I'd like to improve the situation as much as I can.
I'm not doing a big kitchen overhaul, I just want to replace this one thing. It's a regular 36" vented hood.
Suggestions for what criteria to use?
TIA, Kitchen gurus!