Cooker Hoods and Extractor Hoods in Singapore

Same width or wider. Never narrower. A hood only catches what passes underneath it, so a 90 cm hood over a 78 cm hob picks up the smoke drifting past the edge of the pan. Fitting a 60 cm hood over a 90 cm hob is the sizing mistake we see most often.

Ducted wins on performance every time, because it takes the air out of the kitchen instead of cleaning it and handing it back. The catch is that it needs a route to an external vent and plenty of HDB kitchens do not have one. Recirculating models filter through charcoal and return the air, so they handle grease and smell but do nothing about heat or humidity. Work out what your kitchen can physically take before you fall for a particular model.

Use the figure in that model's own installation manual rather than a rule of thumb. It changes with hood type and with fuel, and gas generally needs more clearance than induction. The number is on each listing.

More than you think. If you cook on high heat with a lot of oil, extraction rate matters more than anything else on the page. It is published in cubic metres per hour wherever the manufacturer states it. Slimline hoods suit light cooking. Daily frying wants a chimney, or something with proper oil capture built in.

Yes, on recirculating models. Charcoal absorbs odour until it is saturated and then quietly stops working, so treat it as a consumable. Aluminium grease filters are a different part and those just wash.