Ducted vs. Ductless Range Hoods: An Honest Decision Framework

When selecting a range hood, your most critical decision isn’t the brand, the price, or even the CFM. It’s the ventilation method: Ducted or Ductless?

This single choice will define your kitchen’s air quality, your long-term maintenance costs, and the feasibility of your installation. Let’s decode this choice, not as a simple “pro vs. con” list, but as an honest framework for your specific kitchen.

Mode 1: Ducted (Venting) – The Gold Standard

A ducted range hood is a true exhaust system. It captures airborne contaminants (smoke, grease, steam, heat, odors) and physically expels them from your home through a duct (typically 6-8 inches in diameter) that leads to an exterior wall or the roof.

How it works: The fan motor captures the air, sends it past grease filters (like baffles or mesh), and pushes the entire air column outside. It is a one-way street for bad air.

Mode 2: Ductless (Recirculating) – The Great Compromise

A ductless range hood is a filtration system. It does not vent to the outside. It is the solution for apartments, condos, or homes where installing ductwork is impossible or prohibitively expensive.

How it works:
1. Air is pulled into the hood.
2. It passes through grease filters (e.g., baffle filters) which capture heavy grease particles.
3. It then passes through activated charcoal filters. These are the key. The porous carbon adsorbs odor and smoke molecules.
4. The “cleaned” air—now free of grease and some odors but still containing all the heat and humidity—is vented back into your kitchen.

The Decision Framework: Feasibility, Cost & Cooking Style

Your choice depends on three factors:

1. Feasibility: Can You Install a Duct?
This is the first and last question for many. If you live in an apartment or condo, your building rules likely forbid drilling a 6-inch hole in the exterior wall. Your choice is made for you: Ductless. If you own a house, it’s a “yes,” but the question becomes…

2. Hidden Cost (Ductwork) vs. Hidden Maintenance (Charcoal Filters) * Ducted: The “hidden cost” is the installation of the ductwork. This can cost hundreds or even thousands of dollars, depending on the complexity. It’s a one-time, high cost. * Ductless: The “hidden maintenance” is the recurring cost of charcoal filters. These filters (like the CFZMG13 for a Zomagas unit) are sold separately and must be replaced every 3-6 months. They become “full” and stop adsorbing odors. This is a low, but permanent, ongoing cost.

3. Cooking Style: The Most Important Factor * If you do heavy frying, searing, or wok cooking: You need a ducted hood. The sheer volume of grease, smoke, and heat will overwhelm a ductless system. * If you primarily boil, steam, or do light cooking: A ductless system is a perfectly adequate solution for controlling odors and grease.

Addressing the Myth: Does Ductless Actually Work?

Yes, but you must understand its limits. A ductless hood is excellent at capturing grease (via its baffle/mesh filters) and good at reducing odors (via the charcoal).

It is terrible at removing heat and humidity. Your smoke alarm may still go off from a poorly seared steak, not because the hood isn’t filtering, but because it’s not removing the smoke. It’s simply moving it around.

Case Study: The “Convertible” Option

Many modern, affordable hoods like the Zomagas USGB1370 are “convertible.” This means they ship ready for a ducted installation (with a 6-inch round vent on top) but can be converted to ductless by not connecting a duct and adding the optional charcoal filters.

This “convertible” design offers flexibility. It allows a builder to install it as ducted in a new home or a renovator to use it as ductless in an apartment. The 600 CFM motor provides strong airflow, which is essential in ductless mode to force the air through the dense charcoal filters effectively.

Conclusion: A ducted system is always superior if you can install it. A ductless system is a smart, effective compromise, as long as you understand its job is to filter odors and grease, not to remove heat or smoke. Choose based on your cooking, not your budget.