An Indian kitchen is constantly spluttering with different spices and herbs exuding irresistible aromas and taste. Unlike Western cooking, Indian cooking style includes a lot of deep frying, marinating and adding spices in already cooked food, which lead to a lot of smoke that causes irritation. This kind of cooking always leaves an impression in your kitchen tiles and ceiling, hence it is important to have a kitchen chimney to be able to absorb the smoke and free your kitchen from odour, oil residue and smoke.

 

There are different kitchen chimney types you can choose from:

 

Wall Mounted Chimney:

Kitchen chimney fitted against the wall and cooktop, hob also located adjacent to the wall. It gives a modern look to the kitchen; the hood is available in a pyramidal shape or a sleek straight-line design.

 

 

Island chimney:

 

 

Cooking platform, hob located at the center of the kitchen, away from the wall. Kitchen chimney is hanging to the ceiling above cooking top, hob. An island chimney is specifically for a kitchen with a cooking island. In such kitchens, the cooking platform and hob are away from the walls and placed in the centre of the kitchen and the ducts are tucked away within a faux ceiling.

Here it is important that the chimney is exactly above the cooktop and is at least six inches wider than the cooktop so that kitchen fumes do not escape from the sides. Also note that a higher ceiling will require a longer chimney over the hood.

Built-in chimney:

 

 

A built-in chimney is most suitable for small and compact kitchens because it saves space. Built-in chimneys are integrated inside the kitchen wood furniture work against the wall.

Corner chimney:

Corner chimney is fitted in the corner of the kitchen where the cooking top, hob is located at a corner against the wall.

With such frequent use, the hob is an important piece of kitchen equipment and you’ll need to spend time thinking about the most suitable place to fit it. Where you want to install your hob will determine which type of hob you choose to buy. There are different types of hobs that you can choose from like the gas hob, gas on glass hob, induction hob, electric ceramic hobs and electric plate hobs.

 

Gas Hobs:

There are just some dishes that cannot be cooked to their truest taste potential apart from gas hobs. The heat is visible, easy to control, fast, responsive and can be used with all types of pan. Gas hobs can be dismantled for easier cleaning, but they can still be time-consuming to keep looking their best.

 

Gas on Glass Hob:

If you’re a fan of gas but get fed up with mess and spillages that are difficult to clean off a traditional gas hob, this is a good option to go for. Gas burners are mounted on top of ceramic glass, making the surface much easier to clean. The burners don’t heat up as quickly as on an electric ceramic glass hob, but you’ll get the heat and control of a normal gas hob would essentially provide.

 

Induction Hobs:

Induction hobs heat the pan directly through a spiral copper coil beneath the glass surface, which transfers energy directly to the pan. The coil is not activated until an iron-based magnetic pan is placed on to it, so the glass itself does not need to heat up for cooking. When the pan is removed, the hob cools, thus reducing the risk of burns. Induction hobs are becoming increasingly popular as they are easy to use, highly responsive, very energy efficient and easy to clean.

 

Electric Ceramic Hobs:

The heating systems are hidden underneath the tough ceramic glass surface. Patterned zones on the glass surface indicate the size and position of the heat source. All have a safety device that prevents the ceramic glass from overheating. The smooth and easy-to-clean surface makes them a popular choice. However, heat distribution around the bottom of the pans isn’t as good as when cooking on gas.

 

Electric Coil Hobs:

Sealed plate hobs are less popular, now that energy efficiency has become so important to the consumer. Although they are among the cheapest to buy, they are the most expensive to run. The heating element is covered by a solid metal plate, which is extremely slow to heat up and to cool down. This makes it difficult to control the temperate and it takes time to go from a boil to simmering. They’re not as simple to wipe clean as a ceramic hob, either.

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