When you’re shopping for a new range hood, the choice of ducted vs. ductless kitchen ventilation can seem confusing. At a glance, both appear to pull air from over your cooktop. But to truly understand the difference, you must ask a more fundamental question: Is your system trapping pollutants or just recycling them? The answer to this reveals the core “truth” about ducted vs. ductless kitchen ventilation and is key to a healthier home.
The trapping method is what a ducted range hood does. Think of it as a powerful vacuum. It uses a fan to suck up smoke, steam, grease particles, and odors, and then, most importantly, it expels that contaminated air entirely to the outside of your home through a system of ducts.
This process is highly effective because it permanently removes the pollutants from your indoor environment. Not only does it capture visible smoke and steam, but it also effectively handles invisible and far more dangerous contaminants like carbon monoxide (CO), nitrogen dioxide (NO2) from gas cooking, and microscopic particulate matter (PM2.5) that can penetrate deep into your lungs.
Ducted systems are the only ones capable of completely eliminating these gaseous and particulate pollutants, making them the superior choice for serious cooks and health-conscious homeowners.
The recycling method is how a ductless range hood operates. This system is a self-contained unit that pulls air from the cooking area, passes it through a series of filters, and then blows the “cleaned” air back into the kitchen. The filters typically include a mesh screen for grease and a charcoal filter for odors.
While they are great for trapping grease and can help reduce some cooking smells, they have severe limitations. They do not remove moisture, meaning steam and humidity from boiling water or a dishwasher can linger and cause condensation issues. More critically, they are completely ineffective at removing harmful gases like CO and NO2.
If you have a gas stove and a ductless hood, you are simply recycling these hazardous fumes back into your home, albeit with some of the grease and odor removed. This is the critical piece of the “truth” about ducted vs. ductless kitchen ventilation that many homeowners overlook.
While ductless hoods offer a solution for situations where external venting is impossible, their function is a compromise. They improve the appearance of the air by removing some smoke and grease, but they don’t fundamentally improve the health of the air by removing dangerous gases and moisture. In essence, they are like putting a small bandage on a large wound. The problem is still there, just slightly masked.
Understanding this core difference is the first step toward creating a healthier home. But once you’ve made your choice, how can you be sure your system is working effectively? The answer lies in continuous, real-time data. An air quality monitor can give you the objective truth about what’s in your air. For example, if you have a ductless system, a device like uHoo will show you firsthand how PM2.5 and NO2 levels spike during cooking, providing a stark visual reminder of the pollutants your system is missing.
By monitoring these key parameters, you can get a clear picture of the air you’re really breathing in and take steps to mitigate risks, like opening a window or investing in an air purifier, providing a level of control and insight that a range hood alone cannot.