Can Fotile be comparable to Rubine? I was at Perfect Living Sabah and the Fotile salesman told me to get a Rubine island hood because they didn't stock one and that Rubine and Fotile are the same company. I don't really like the look of Rubine and I'm not familiar with the brand.

Zheilwane, any reviews on the Fotile JQG9009? I keep seeing videos of the steam being sucked into the hood but wondering about frying oils and greasiness.

Any comments on Miele?

Personally, I like the look of a three burner. But that's just me. My mom is the cook in the family. She rarely ever uses three burners on our four burner gas stove. I asked her which she'd prefer and she said the two burner since it would be cheaper. How likely are you ever going to use three burners simultaneously unless you're on Iron Chef?

Urbanez, your website is down again?

Do you have suggestions for gas hobs with continuous pan support? Something like this.

A

Or even this

B

Personally, I'm not a fan of flimsy looking pan supports. Plus I'm a really clumsy person so I need the additional support.

Some island hoods can be recirculating or ducted. I'm assuming since it's a condo, it'll be the recirculating type.

What an apt description.

Hey guys and gals!

I'm just curious. Has anyone been to Canton I in The Gardens' Basement Food Court? The kitchen opens into the dining room so you can see all the activity behind the scenes. There isn't even a glass panel dividing the two areas. They are using dragon's breath gas burners for woks (and the menu is a huge clue as to what type of cooking they do).

But, you can't smell anything coming from the kitchen at all. I had to keep asking my sister if there was something wrong with my nose. It seems they use baffle filtered hoods from what I saw. If not, maybe cyclonic (since the two are rather similar in appearance).

I suppose the key is maintenance. Commercial kitchens need to have their equipment working at maximum efficiency to be able to keep the level of output they need to produce.

Anyways, just sharing what was in my head.

How's the quality of the finish?

Has anyone used a hood insert? I might go for one of those instead. Most hood designs available in Malaysia leave me wanting. :/

You know those hoods that are tucked under cabinetry? Not the ductless kind either. This one's ducted.

http://www.futurofuturo.com/wall-range-hood-WL22INSERTBF.php

I'd prefer this for my dry kitchen.

Edit: and this one for my wet kitchen!

http://www.futurofuturo.com/wall-range-hood-WL48MASTER.php

This post has been edited by OneMoreDay: Jul 9 2014, 12:37 PM

KDK is not enough to ensure air quality. You already invested in the hood. Seems like a waste if you don't allow it to do its job properly. 1000m3/hr extraction rate is pretty good but air extraction depends on a number of other factors.

Maximum length before you loose efficiency is 5m, minus 1m for every 90 degree bend. Your run adds up to 13 ft, which is almost 4m, including the single bend. Perfect. But that's only one part of the equation.

Calculate the CFM of your hood against the extraction rate required for your kitchen size.

- Volume of kitchen (length x width x height) eg. 4m x 3m x 2.5m = 30m3

- 10 changes of air per hour eg. 10 x 30m3 = 300m3 (note: the highest number I've seen recommended is 12 changes of air per hour and the lowest was 8 changes/hour).

P.s. Check the diameter of the ducting. It must be properly sized. Also, if you use flexible or ribbed ducting, this can contribute to noise as well. Another important thing is to note the BTU output of your stove if you use gas. And factor that into your considerations.

This post has been edited by OneMoreDay: Oct 10 2015, 12:24 AM