Key Questions and Answers

How do I explain the importance of CFM to a customer who doesn’t do heavy cooking and just wants a basic range hood?

CFM = how much air the hood can move. Even if they don’t fry or sear, everyday cooking still releases moisture, odor, and fine grease into the air. A hood in the 300–400 CFM range is usually the sweet spot for light use—quiet, effective, and keeps the kitchen fresher long term.

What’s the best way to talk about the value of higher-end range hoods without seeming pushy?

Higher-end hoods aren’t just about aesthetics or branding—they deliver measurable improvements in airflow control, noise reduction, and long-term reliability. Premium models often feature variable-speed motors, better capture area design, and quieter operation (as low as 1–2 sones on low). They’re also built with heavier-gauge materials and more durable filters, reducing maintenance and improving grease separation.

If a customer insists their kitchen doesn’t need a range hood because they rarely fry or cook on high heat, what’s the best way to respond?

Let them know ventilation isn’t just about smoke—it’s about moisture, odors, and indoor air quality. Boiling pasta or simmering soup still puts steam and particles into the air. A low-profile hood protects cabinets and keeps the air clean—even with basic cooking.

How do I help a customer understand why a microwave hood might not provide the same ventilation as a dedicated range hood?

Explain that most microwave hoods max out around 300 CFM, and they’re often mounted too high or too shallow. That means less smoke capture and weaker filtration. A dedicated hood is designed with better airflow angles and stronger capture performance.

How do filter types (baffle vs. mesh vs. charcoal) impact performance, and when should a customer upgrade?

Mesh filters are fine for light use but clog quickly and are harder to clean. Baffle filters handle grease-heavy cooking better and are dishwasher safe. Charcoal filters are only for recirculating setups—they don’t remove grease, just help with odor. Upgrade when: 1) the customer cooks more frequently, or 2) wants easier maintenance.

How does range hood noise level (sone rating) compare to other household appliances, and how should I talk about it with customers?

Sones measure perceived loudness. For reference:

Most high-CFM hoods hit 6–8 sones on high. Highlight hoods with variable speed or low-sone tech for customers sensitive to noise.

How important is makeup air for high-CFM range hoods, and how do I bring it up in a sale?

If a hood is over 400–600 CFM, it may start pulling air from unwanted places—like chimneys or garage doors—especially in tightly sealed homes. Local codes often require makeup air systems at 600+ CFM. Bring it up as a comfort and safety measure, not a complication.

What’s the best way to handle a situation where a contractor is pushing for a different ventilation setup than what I know is best for the customer?

Respectfully advocate for performance. Frame it as collaboration, not conflict. Say:

“That’ll definitely get the job done, but we’ve found setups like [X] tend to offer much better day-to-day results—especially with [customer’s cooking habits]. Want me to walk you both through what that would look like?”

What should I do when a customer feels overwhelmed by differing opinions and just wants the ‘simplest’ solution?

When customers feel stuck between voices—contractors, designers, family—they’re usually not looking for more information. They’re looking for clarity. The best move is to strip it back to fundamentals:

• What kind of cooking do they do?

• How important is air quality, noise, or visual design to them?

• Do they want something low-maintenance or long-term durable?

From there, recommend a solution that matches their lifestyle, not someone else’s preference. A 400–600 CFM hood with quiet operation and baffle filters is often a clean, reliable choice for most homes. Simplicity doesn’t mean compromising performance—it means aligning with what they actually care about.

How do I navigate the conversation when a customer’s contractor insists they don’t need a range hood at all?

Every cooking process—boiling, sautéing, baking—releases moisture, heat, grease particles, and VOCs into the air. Without a proper ventilation system, that buildup doesn’t disappear; it lingers in the home. Over time, this affects indoor air quality, cabinet longevity, and even wall finishes.

Even in homes with minimal cooking, a range hood removes humidity, odors, and fine airborne grease that accumulate with daily use. Most building codes recommend ventilation even for low-output electric cooktops, and most now require it for gas. So while a contractor may be thinking in terms of installation simplicity or cost, the long-term tradeoff is a home that traps contaminants rather than removing them.