New kitchen planning. Haven't started the shopping yet, but I am leaning on something that is still looks ~beautiful/residential~ but performs. When I say performs, most hoods do 3 main things. it exhaust air, captures oil on the grates and lights up the cooking surface.
ALL the hoods I've visited in other peoples houses if not my own, the intake air being part of the cavity, draws air in as well from the light openings. In a restaurant setting, I suppose that is why they have dome glass covers on them ?
Anyhow, if anyone has walked down this same hood philosophy itself, which hood did you settle in on?