- Why is my extractor noisy?
There are several possibilities.
The appliance: The motor itself has a noise rating.
The ducting: This is a big one – air turbulence through restrictive ducting can create significant noise.
Flexible ducting: Concertinaed ducting can create turbulence.
Bends in ducting: More bends = more resistance.
Ducting diameter: Reducing diameter can increase resistance.
Installation: Poorly secured ducting can create vibration.
Filters: Dirty or saturated filters can affect airflow.
So if a customer comes to us and tells us that their extractor is noisy – it’s not just a case of “OK, it’s a new extractor!” – first questions are always about installation – and that’s where we come in. We’re here to help!
- Why isn’t my extractor extracting?
We’ll work through it logically with you. Some may sound very simple – but it’s often the answer!
Is it actually switched on correctly?
Obvious — but check – check isolation switches, fuse box, mains power etc.
Are the filters clean?
A blocked filter can restrict airflow.
Is the ducting correctly installed?
Check diameter, route and restrictions.
Is there flexible ducting?
Is it crushed or concertinaed?
Other things to check first include:
How long is the duct run and how many bends? Any reductions in the ducting?
Is the external outlet restricted?
Is the extractor correctly positioned?
Is there adequate replacement air?
- Why does my kitchen still smell?
Because an extractor isn’t necessarily removing absolutely everything.
Potential reasons include:
- extractor too small for the coverage area
- extractor positioned incorrectly
- poor ducting
- dirty filters
- recirculation rather than extraction
- inadequate filtration
- cooking-generated odours settling into surfaces
- extractor being switched on too late
And there’s a really useful tip here – turn the extractor on BEFORE you start cooking. Don’t wait until the kitchen is already full of steam and cooking odours, create airflow before the the smells begin to appear. Turning your hood on 5-10 minutes before coking and leaving running for 5 minutes after cooking will help the overall airflow.
- Why is condensation forming?
This is a particularly important one – cooking produces a lot of moisture. If warm, moist air meets a cold surface, condensation can form.
For example:
Cooking → warm moist air → cold splashback/wall → condensation
An effective extractor can help by removing moisture-laden air – particularly when ducted outside.
But condensation can also be affected by:
- poor ventilation
- recirculation
- cold surfaces
- inadequate heating
- poor insulation
- cooking habits
- ducting problems
Good kitchen ventilation is part of managing moisture – but it isn’t the only factor.
A popular option for taclking this issue is the Alto anti-condensation cooker hood, linked here: Alto – Miro Products | Premium Extractor Hoods
- Why is grease appearing around my kitchen?
Cooking grease is airborne before it becomes visible. When cooking, particularly frying or high-temperature cooking, tiny oil and/or grease particles can become suspended in the air.
If they’re not effectively captured: hob → airborne grease → surrounding surfaces
Eventually you’ll see it on:
- cupboards
- walls
- ceilings
- extractor surfaces
- splashbacks
- nearby furniture
The solution isn’t simply “Buy a more powerful extractor.” It’s “Capture + filtration + airflow + correct installation + maintenance”