➙ Manufacturers tout the cubic feet per minute (CFM) of exhausted air. More airflow means faster ventilation.
➙ We recommend a minimum of two speeds: a high-speed setting to use when cooking and a very low and very quiet setting to use after cooking to continue to ventilate the space while eating.
➙ A built-in temperature sensor in some models automatically turns on the fan if the temperature below the hood gets too high.
➙ These hoods come in four basic configurations, each designed with different specifications.