Renovation
Cooker Hood Types in Singapore: Which to Choose
In a Singapore kitchen — especially with heavy cooking — a good cooker hood is essential to clear smoke, grease and smells. But hoods vary in type and how they exhaust. Here’s a guide.
Key takeaways
- A hood clears smoke, grease and cooking smells.
- Types include chimney, slimline, telescopic and island hoods.
- Ducted (vented outside) clears more than recirculating (filtered).
- Suction power and ducting matter for heavy cooking.
Ducted vs recirculating
The biggest difference is how the hood deals with the air. Ducted hoods vent smoke and grease outside — most effective, especially for heavy frying and wok cooking, but they need a duct route. Recirculating hoods filter the air and return it to the room — simpler to fit where ducting isn’t possible, but less effective at clearing heat and heavy grease.
Hood styles
Common styles include the chimney hood (a statement over the hob), slimline/telescopic hoods that tuck under a cabinet, and island hoods for hobs on an island. Match the style to your layout and hob position.
Power and installation
For heavy cooking, prioritise suction power and, ideally, ducting. Installation involves mounting, a power point, and any ducting — best planned with the hob and kitchen.
Frequently asked questions
Ducted or recirculating hood — which is better? Ducted clears smoke and grease far better; recirculating is simpler where ducting isn’t possible.
What hood do I need for wok cooking? A powerful, ideally ducted hood to clear the heavy smoke and grease.
Can any hood be ducted? It depends on a viable duct route — we assess your kitchen.
Does a hood need a power point? Yes — near the mounting position.
Choosing a cooker hood?
We install cooker hoods with proper ducting and power. See our renovation service. Get a free quote today.
