A range hood — also called a vent hood, stove hood, or kitchen hood — is your kitchen's first defense against smoke, grease, and odors. Whether you're searing steaks or simmering sauces, it pulls unwanted air out of your cooking space, keeping your kitchen fresh and your air clean.

Range hoods come in two main types: ducted hoods, which vent air outside for maximum efficiency, and non-ducted hoods, which use charcoal filters to clean and recirculate air.

At Proline, we deliver factory-direct hoods that combine performance with style at an affordable price — sleek stainless steel, custom wood, or modern glass finishes. Every hood is engineered with powerful airflow for heavy cooking, durable construction built to last, and easy installation so you can upgrade without the hassle.

Cooking without proper ventilation doesn't just leave your home smelling like last night's dinner — it fills the air with smoke, grease, and particles that affect your health and comfort. That's why the EPA and the International Residential Code recommend using a range hood to keep indoor air clean.

A quality hood also prevents grease buildup on cabinets and walls, makes cleaning easier, and reduces fire hazards by keeping flammable particles under control. We've spent 17+ years perfecting that balance of powerful performance and stylish design.

• A cleaner kitchen — smoke and grease can't build up on countertops and walls.
• Reduced risk of carbon monoxide poisoning from unventilated cooking.
• Fire protection — heat, smoke, and particles get moved outside, not your smoke detector.
• Built-in lighting for a brighter, safer workspace.
• Required by law in many states — and a hood can increase your property value.

Cooking is essential, but it releases pollutants that harm indoor air quality:

• Particulate Matter (PM) — frying releases high levels of PM.
• Volatile Organic Compounds (VOCs) — from cooking oils and methods.
• Nitrogen Dioxide (NO₂) — produced by gas stoves.
• Carbon Monoxide (CO) — also from gas combustion.

A Proline hood improves air quality by capturing and removing airborne contaminants at the source, using powerful motors and efficient capture areas to clear the air. When it comes to keeping your kitchen safe and comfortable for your family, a range hood is a necessity.

From the Proline blog

• Why Are Range Hoods Necessary?
• Why You Need a Ducted Range Hood Over Your Gas Range
• Do Range Hoods Have To Be ADA Compliant?

The research

• Clearing the Air: Gas Stove Emissions and Direct Health Effects
• Impact of Cooking Methods on Indoor Air Quality: PM & VOC Emissions
• Influence of Range Hood Fresh Air Systems on Kitchen Air Quality

Range hoods are essential for fire safety: they remove flammable grease particles, smoke, and heat generated during cooking, and prevent the grease buildup that raises the risk of kitchen fires. Proline enhances that with long-lasting baffle filters that trap grease effectively and powerful blowers that keep performance optimal.

And while the International Residential Code offers general ventilation guidelines, local building codes vary — in some jurisdictions, a kitchen vent hood is mandated by law. States with range hood requirements include:

The two most important factors for selecting the right hood are the size of your range and the area where you'd like to mount the hood — under a cabinet, against a wall, above an island, in a custom enclosure, or outdoors.

Consider your cooking setup, your kitchen design, and the level of ventilation you need. Everything else — power, style, features — flows from those answers.

Perfect for kitchens with limited space, under cabinet hoods fit neatly beneath existing cabinetry — sleek ventilation power that blends into your kitchen. Available from 30" to 72", with advanced motors and dishwasher-safe filters for easy cleaning, at a price that usually beats other hood types.

Shop Under Cabinet

Best for kitchens with the range against a wall. Wall hoods — often called chimney range hoods — mount above the cooktop with efficient, shorter exhaust paths, wider along the bottom and narrowing toward the vent. Available 24"–60" with high-CFM motors, stylish stainless finishes, and optional LED lighting. Chimney extensions handle any ceiling height.

Shop Wall Hoods

Ideal for open-concept kitchens with island cooktops, mounted to and vented through ductwork in the ceiling. With no wall to funnel fumes, go higher on CFM and wider than the cooking surface — 3"–6" of extra space on each side. Customizable finishes and lighting add style to the centerpiece of the room.

Shop Island Hoods

Great for custom-built enclosures and specific designs — a range hood insert (or liner) disappears into your build while strong motors handle any cooking level. Fits 30"–60" spaces, easy to install, and trusted by professionals and DIYers alike.

Building a custom wood range hood cover, a farmhouse hood, or a plaster canopy? The insert is the engine behind all of them — the ventilation hides, the design shows.

Shop Insert Hoods

For the busiest kitchens and most demanding chefs: professional-grade hoods carry higher CFM to handle heavy smoke, grease, and pollutants — up to 2,000 CFM, easy to install and easy to clean. Available as wall mounted, island, under cabinet, or insert styles.

Shop Professional

Outdoor kitchens demand reliable, weather-resistant ventilation. Proline's outdoor models use premium 304 stainless steel — marine-grade, corrosion-resistant, built for humid and coastal areas.

For dedicated grillers, the BBQ Ultra and BBQ Pro Series run 42" to 72" and feature high-CFM motors up to 2,000 CFM for intense grilling smoke, extra-wide coverage for large BBQ grills, and rugged design that still looks sleek.

With 17 years in the range hood business, we were the first to build a hood specialized for the BBQ — designed for serious heat and smoke.

Shop Outdoor

Rule of thumb: choose a hood at least as wide as your cooktop — ideally about six inches wider — to capture smoke and grease effectively. For a 30" stovetop indoors, that means a 36" hood, overlapping 3"–6" per side.

Proline widths run 24", 30", 36", 42", 48", 54", 60", and 72" (outdoors only) — so measure your space before you buy to know your limits.

Outdoors, go two sizes larger than your cooktop — a 6"–12" overlap per side — to account for wind and the elements. A 30" outdoor cooktop wants a hood between 42" and 54". Grills often run higher BTUs too, which is exactly what the BBQ series is built for.

CFM — cubic feet per minute — is the power behind your ventilation. The right number depends on what's under the hood: a range hood for a gas stove is sized by burner BTUs, while an electric stove and range hood pair up by width.

Full math on the blog: calculating how many CFMs you need.

Kitchen size matters. Multiply the room's length, width, and height in feet to get its volume, then divide by 4. Compare that figure to your cooktop's calculated CFM — whichever is larger is the CFM you should choose.

Then account for the real world:

• Cooking habits — heavy or frequent cooking deserves a higher CFM for flexibility.
• Ductwork — add 10–20% to handle obstacles and inefficiencies in the run.

Or skip the napkin math — the next page does it for you.

Ducting channels cooking exhaust outside your home so grease and odors don't linger. A ducted — or vented — range hood is always preferred: aluminum or stainless baffle filters trap grease, then the hood vents it outdoors.

Exterior-wall mounts mean shorter, more efficient ducts. Interior walls and islands mean longer runs, so consider a more powerful unit. Ductwork can run through an attic to the outdoors, but should never vent into an attic or basement.

If exterior ductwork isn't feasible, a ductless range hood cleans the air through charcoal filters and reintroduces it into the kitchen. It's not quite full extraction, but you still get real ventilation power when venting outside isn't an option. Replace recirculating filters every few months to keep performance up.

What is a convertible range hood?

A convertible range hood can be installed either way — ducted or ductless. Add one of our specialized recirculating kits and charcoal filters (for under-cabinet, wall, or island hoods) and it runs without exterior ductwork; duct it outside for the best results.

Double-check before purchasing to confirm whether you need additional parts to make it recirculating.

Duct diameter and configuration affect airflow — even a high-powered hood underperforms if the ducts are too narrow or have too many bends.

Proline offers lower prices than many competitors because we're the manufacturer — not another distributor in a chain of distributors adding cost at every step.

The cooking area is a focal point of the kitchen, so your hood should complement it: stainless steel, copper, tempered glass, wood, zinc, or bronze. For custom needs there's our Artisan line, Iron Craftsman for modern-industrial, and Victorian for rustic elegance.

• Wall mount hoods — style and function for kitchens with limited cabinet space.
• Island hoods — wider coverage and powerful motors for open kitchens.
• Downdraft hoods — mount at the cooktop and retract when not in use, keeping views clear.
• Over-the-range microwaves — microwave and ventilation in one space-saving unit.
• Hood inserts — a sleek, integrated look inside custom cabinetry.
• Ductless hoods — filter and recirculate for kitchens without ductwork.

Keep it Quiet.

Hood sound is measured in sones: 1 sone ≈ a running refrigerator, conversation is about 4, light traffic around 8. Proline hoods run 2–7 sones — and at equal CFM, a larger hood is quieter.

Noise-reducing options to consider:

• Edge / perimeter air drawing — enhances efficiency and cuts noise.
• External or in-line blowers — placing the blower away from the kitchen minimizes noise.
• Check the details — our product descriptions and customer reviews cover real-world sound levels.

• Ducting — vent outside whenever possible; convertible hoods with charcoal filters cover the rest.
• Mounting — wall, under cabinet, or a custom canopy: choose what fits your kitchen's flow.
• Size — at least as wide as the cooking surface for best ventilation.
• Height above the stove — mount roughly 28"–36" above an indoor cooktop, 36"–42" above an outdoor grill; always confirm against your hood's install manual.
• Style — modern stainless to rustic wood; there's a design for every theme.

Whether you're a seasoned DIYer or hiring a pro, an easier install saves money — and Proline hoods are very simple to install.

• Clean the filters — wash or replace every 1–3 months; stainless baffle filters are dishwasher-safe.
• Clean the exterior — soft cloth and mild detergent; skip abrasives and harsh chemicals.
• Check the grease trap — a clogged trap cuts performance and raises fire risk.
• Inspect the ductwork — keep ducted runs clear of debris and blockages.
• Annual once-over — a professional inspection keeps everything running efficiently.

Care and maintenance videos live on our YouTube channel, and there's more on the Proline blog.

Baffle filters — in most Proline hoods — are dishwasher-safe, with a design that traps grease, moisture, and harmful substances before air is expelled. Charcoal filters handle ductless setups; they can't be washed and should be replaced every few months depending on how much you cook.

Variable fan speed lets you match power to the moment — many Proline hoods come with at least 4 speeds.

Features that matter.

Timer

Run the fan exactly as long as you need — or keep it going 5–10 minutes after cooking to fully clear the air — without ever forgetting to shut it off.

Lights

The right lights give the chef visibility. Proline offers LED or Halogen, both highly energy efficient.

Chimney extensions customize the fit for short or high ceilings and hide the ductwork carrying air outside.

A local blower lives inside the hood body — included on Proline hoods. A remote, inline, or external blower sits in the ductwork away from the kitchen: the quieter option, especially for a smaller hood with high CFM.

• Set your budget — hoods span a range of prices; know yours to get the best value.
• Choose the right size — at least as wide as your cooktop; not too small, not too large.
• Pick a style — modern or traditional, stainless to custom wood.
• Check the features — variable speed, exhaust timers, easy-clean filters.
• Read reviews — real feedback on performance helps you decide well.

Gas gives you instant, visible heat control and works with any cookware — the choice of most serious home cooks, especially for high-heat searing and wok cooking.

Dual fuel pairs a gas cooktop with an electric oven — responsive flame up top, even baking below. The best of both, at a premium.

• You sear, stir-fry, and char — gas or dual fuel.
• You bake more than you fry — electric or dual fuel for the even oven.
• Speed, safety, and easy cleanup — induction.
• No gas line in the house — electric or induction avoids the cost of running one.

One practical note: gas cooking produces more combustion byproducts (NO₂, CO), which makes proper ventilation even more important — more on that in chapter 7.

Range width is standardized, which makes replacement easy and remodels flexible:

• 24" — apartments and compact kitchens.
• 30" — the standard; fits most kitchens and cabinet layouts.
• 36" — the step up: more burners, more room to work.
• 48"–60" — pro-style territory: double ovens, griddles, and serious capacity.

Measure your cutout width, depth, and the clearances to surrounding cabinetry before falling in love with a size.

Gas burner output is measured in BTUs. A useful range has a spread: high-output burners (15,000–25,000 BTU on pro-style ranges) for searing and boiling, and true simmer burners that hold delicate low heat without scorching.

Don't shop on the single biggest number — shop on the spread. A range that can do 500 BTU simmer and 20,000 BTU sear is more useful than one that only does loud.

Ovens & capacity.

Oven capacity is measured in cubic feet. A 30" range typically gives you around 5 cu ft — enough for a large turkey. At 48" and up, double ovens become standard: bake and roast at different temperatures at the same time.

Think about your actual cooking life: holiday hosting twice a year probably doesn't justify a double oven, but weekly batch cooking might.

Sealed burners keep spills on the cooktop surface instead of inside the range — far easier to clean, and standard on most modern gas ranges.

Continuous cast-iron grates let you slide heavy pots between burners without lifting — a small feature you'll appreciate every single day.

On electric and induction, look at element count and sizes: a mix of small and large zones, plus a bridge zone for griddles, covers the most real cooking.

Freestanding ranges have finished sides and a backguard with controls — they can stand anywhere, including at the end of a cabinet run.

Slide-in ranges put controls up front and sit flush with countertops for a built-in look — the choice for island installations and seamless remodels.

Pro-style ranges bring commercial looks and output to the home: heavy grates, high BTUs, stainless everything — and they deserve a hood that can keep up.

Features that matter.

• Convection — a fan circulates oven heat for faster, more even baking and roasting.
• Self-cleaning — high-heat or steam-clean cycles save the worst chore in the kitchen.
• Griddle — an integrated griddle turns weekend breakfast into an assembly line.
• Storage drawer vs. warming drawer — know which one you're getting.
• Oven lighting & windows — check on your bake without opening the door.

• Gas ranges need a gas line and a standard 120V outlet for ignition and controls.
• Electric and induction need a dedicated 240V circuit — confirm before delivery day.
• Clearances — follow the manufacturer's spec for side and overhead clearance to combustibles; your hood height depends on it too.
• Anti-tip bracket — required, not optional. Install it.

The more powerful the range, the more it puts into the air: heat, smoke, grease, and — on gas — NO₂ and CO. The rule pairs them directly: total BTUs ÷ 100 = minimum CFM. A 60,000 BTU pro-style range wants at least 600 CFM overhead.

Buying the range and the hood together is the smart move: matched widths, matched finish, and one delivery. Our Range Hood Buyer's Guide — the blue book next to this one — covers sizing, ducting, and CFM in full.

• Measure first — cutout width, depth, and utility hookups before you shop.
• Match fuel to cooking style — sear on gas, bake on electric, sprint on induction.
• Buy the spread, not the peak — burner range beats one big number.
• Plan the pair — range and hood together, sized to each other.
• Read reviews — real kitchens tell you what spec sheets won't.

You know your fuel, your size, and your configuration. Time to pick the one you'll cook on for decades.