Hello,
It seems the cooker hood was used in recirculating mode, which does nothing to reduce condensation or humidity.
I bought some 204mm channel, thinking it would be brick size and I could simply remove a brick
Only to find that my kitchen cupboards are half a brick out of alignment, so I guess I'll have to remove two brocks and mortar the gap or find some cunning way of cutting a brick in half.
It would have been too simple if the duct could have just perfectly aligned with one brick!
I see there is now a join with seals:
What real advantage does this have over:
The cooker hood is, as you would expect, very greasy and I would like to replace it. It seems the chimney style is in fashion but I'd rather have something more discrete.
I've noticed many stores that sell ovens etc. don't really have display models of hoods. Perhaps they are not expensive enough to justify the space? It's a shame as I would like to see one before buying.
Has anyone used a "traditional" hood like this:
And is it any good or is a built-in one, like this:
better? (for example does a bigger model have a bigger fan?) or are you only paying for the name and looks?
Thanks, Stephen.