Hob extractor badly positioned?

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Hi all,

We had our kitchen fitted a couple of years ago and at the time I flagged that I felt the extractor over the hob was not correctly positioned and that using the front ring would cause steam to go up the front if the cupboard and swell the wood(chip). They insisted it was correct.

Two years later and the carcass is starting to swell where the steam hits it. Even though we avoid using the front ring as much as possible.

The extractor is an Airforce one, that recycles the air into the room as we have no external extraction possibility.

Am I correct regarding the positioning or are we just not using it properly/this is inevitable given the design? We run it 10 minutes before cooking and at least that after, and wash the filters once a month.

Many thanks,
Gill
 

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Am I correct regarding the positioning or are we just not using it properly/this is inevitable given the design? We run it 10 minutes before cooking and at least that after, and wash the filters once a month.

Position seems reasonable, but recirculation is almost entirely pointless - it needs to extract to outside.
 
That would involve destroying the quite nice cornicing and drilling through a 6 inch thick concrete floor slab above, then running the pipe through the loft, which is converted. The cost is too high for us at the moment.

The only other option is to have some independent extraction through the suspended ceiling and out through the back wall above the window.
 

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Recycling hood only removes a little grease, completely pointless for water vapour, a kettle used under an upper cupboard or toaster also destroys them eventually .Poor kitchen design is the cause of your problem .
 
If we were to remove the cupboard and put something like this (if we could find something in our price range) in the ceiling (we have enough void), extracting out the back wall, would this be a solution?
 

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