What was wrong with the first one?

Recirculating? Free hanging? Boxed in? Island hood?

Hi both
So the original is in the photo below. We may keep it, but to do so would mean creating a false ceiling to put it in. Not sure if that’s the way forward or not.
It’s an island hood, there’s no outside vent.
Apologies for not explaining very well. This stuff isn’t my strength lol

You'll need smething like this, doesn't need to be boxed in:

Or a box needs to be built and an extra flat extractor can go in with a grille on the side of the box.

Both options would require a coal (or plasma) filter.

Also make sure the extraction rate is enough for the volume of the space it is in (the cubic metres should be refreshed within the hour or so).

Thank you.
May I ask where you found the first 2?
I’m entrusting my builder to know where the joists are to put these up!

Top one is a Wave. Then a Novy.

Is it just me that never uses an extractor?

We got ours from www.devinedistribution.co.uk as we wanted an extractor that didn't look like an extractor. It was expensive but it is very well made. We don't have it up yet as we are still in the process of having the kitchen fitted. We also looked at www.elica.com but these were more expensive. The one we got is below

Sorry, I sent the wrong picture. This is a light that looked like our extractor. The one we got is below

Notes from a lifetime of property development.

1. Kitchen Islands seem to be very "trendy" at the moment and lots of people are fitting one without a good reason. If anyone is considering an island, the golden rules are; no sinks, no hobs. Always think about the infrastructure.

2. Whatever you are planning in your kitchen, the time for considering extractors etc is at the very beginning, not at the end. Ventilation is as much a part of infrastructure as electricity, plumbing and waste.

3. Hobs on an outside wall wherever possible. Aids ventilation (think infrastructure).

4. If it isn't venting to atmosphere, it isn't an extractor, it is just recirculating. Why bother?

5. No experienced professional would even start work without having every aspect of infrastructure planning set in stone. How are these people continuing to find work?

The purpose of an extractor is to remove grease and fine dust from the air. Cooking supposedly creates a lot of fine dust. The difference between recirculating ones and 'venting' ones is moist stays in the air, so humidity needs to be adressed by another system/window. The plus side is it doesn't pull warm air out of the house. Do remember to change the filter at least once a year, or when the air that comes out starts to smell stale.

Most people fit an island to create a social cooking experience. I spend the majority of time at or beside my hob so the idea of not having this on an island and having my back to everyone would defeat the purpose of having an island in the first place. No idea where those 'golden rules' are from?

I have the elisa seashell, looks well and works well for us, saying that we seldom fry anything

My Home So Far · More Info

Extraction is governed by building control Part F, so if your kitchen is in a new extension a recirculating extractor may not be suitable unless you also have a wall mounted 60 lit/sec wall mounted 'xpelair' type extractor. Even if you're just removing an internal wall to extend a kitchen if your existing kitchen had external extraction you can't make it worse by having just recirculating extraction. This is all supposed to be checked off by the electrician. For the size/extraction rate of your extractor you should look at about 10 room changes of air per hour so if your kitchen is 5m x 4m x 2.4m your volume is 48 m3 so your extractor needs to be rated at over 480 cubic meters/hour (m3h). The other factor to consider with extractors is noise, measured in dB and the lower the better.