the curtain hood model one is EH10BQ, I'm using that too..When I on it, i couldn't smell the italian hebs i put into my lasagna sauce...off then can smell...i prefer to off...since I don't want to overload my lasagna and it smells good..

I cook regular house food...erm...like vege and stirfry black pepper chicken with sesame oil and capsicums, erm..things like stirfry ginger and rice wine chicken, mixed vege..that kind of food to eat with rice...I also make different kind of pasta, and baked alot (so I bought the KEG6002)...those chinese food does not give too much fume...only in the beginning when you saute your garlic and ginger...I dont do Hokkien mee, kung foo chow that kind of thing....If it is belacan kangkung then the hood i turn on max...or cook curry and asian spices, i turned on also and I turn on before putting in belacan...the hood works great...cant really smell in my dry kitchen.. so far, I have not fried any fish or deep fry anything (cos I'm afraid of the oil splashing) so I cant comment on those fried stuff kind of cooking

The hob is am using the GFG 86201; its hot...because the flame is blue and angled...works great when I make claypot chicken rice (flame is even)...

Hope these help