Key Questions and Answers

If I have a gas cooktop, do I need a stronger hood than someone with an electric range?

Yes. Gas produces more than just heat—it also creates moisture, carbon monoxide, and nitrogen dioxide. That means more contaminants to vent out. For gas ranges over 50,000 BTUs total, aim for at least 600 CFM, especially with high-heat cooking.

Is there a way to make a range hood quieter without reducing its performance?

Absolutely. Noise usually comes from airflow resistance, not the blower itself. Use larger ducting (8" if possible), minimize 90° turns, and consider an inline or external blower, which moves the motor outside the kitchen. Done right, performance stays high and sound levels drop drastically.

What are the most common installation issues that lead to product returns or complaints, and how can we prevent them?

Three main issues:

• Undersized ducting chokes airflow
• Incorrect mounting height reduces capture
• Improper venting (like into attics) is unsafe and ineffective

Prevention starts with asking simple questions about duct size, vent route, and hood placement before the sale.

Should we train sales teams to discuss installation up front, or is that better left to contractors?

Sales teams must bring it up. Most customers assume any hood will work—and contractors will install whatever is handed to them. Asking “Do you know your duct size and where your hood vents?” can prevent major post-sale issues.

How does cabinetry design affect range hood installation?

For kitchens without an exterior wall, what are the best alternatives for venting a range hood properly?

Recirculating hoods are a last resort—they trap odors but do not vent heat or grease.

How do I handle a customer who wants a powerful, high-CFM hood but doesn’t want to upgrade their ductwork?

Shift focus from raw CFM to usable performance. Undersized ducting creates noise, inefficiency, and backpressure. Offer:

• A hood with a larger capture area
• An inline blower to boost airflow
• Or a lower-CFM model that works better in their space

What’s the best way to explain the benefits of an inline or external blower to a customer?

Inline and external blowers move the motor out of the kitchen—usually into the attic or outside. That means:

• Less noise in the cooking area
• Stronger airflow over long duct runs

They’re ideal when the customer wants both high power and quiet performance.

How can we help customers understand the importance of installation without overwhelming them with technical details?

Stick to impact over engineering. Most customers don’t need to know airflow equations—they need to understand what happens if installation is ignored: more noise, weaker performance, and long-term frustration.

Use clear, relatable points—like how every sharp duct turn reduces airflow, or how undersized ducting can cause the hood to sound louder and pull less air. Focus on outcomes they’ll feel: cleaner air, less noise, and a setup that works right the first time.

What are the risks of installing a high-CFM hood without proper makeup air?

Plan ahead with adjustable CFM settings or makeup air systems to avoid costly problems later.