Lets Vent

I love selling stuff to my friends. You can be brutally honest without pretense. So they are looking at hood vents, and ask what I think about the new Electrolux and Wolf hoods (our manager Dennis Macdonald has a hood fetish, and we have probably 70-80 hoods on display).

Have a look:





My response: My job is to insure the blower and capture area are sufficient to vent your cooking surface. You pick the decoration.

Polite translation:

Ventilation is blower speed, capture area (depth) and venting...period. You do not need the most expensive hood to vent your kitchen.