If you’re renovating a kitchen, replacing an old hood, or shopping for a new range, that single distinction should drive your decision more than color, brand, or wattage. This guide breaks down how each system works, what US building codes actually require for airflow, and how to decide which one fits your kitchen.
Key Takeaways
- Ducted range hoods vent air outdoors through ductwork; ductless hoods filter and recirculate air inside the kitchen.
- ASHRAE Standard 62.2 sets a 100 CFM minimum for a demand-controlled ducted range hood, or 5 air changes per hour if relying on recirculation alone (ASHRAE, Addendum e to 62.2-2022).
- Ducted systems generally deliver stronger smoke, grease, and moisture removal, especially for gas ranges and high-heat cooking.
- Ductless hoods install almost anywhere with no exterior wall or roof access, which makes them common in apartments, condos, and mid-kitchen islands.
- Range hoods rated above 400 CFM typically trigger makeup-air requirements under IRC Section M1503.6 in most US jurisdictions.
What Is a Ducted Range Hood?
A ducted range hood, sometimes called a vented or externally vented hood, connects to metal or flexible ductwork that runs through a wall, ceiling, or roof cap to the outdoors. It uses that ductwork to carry smoke, steam, grease, and cooking odors completely out of the house rather than trapping them in a filter (Würth Louis & Company, retrieved 2026-08-01). The blower motor pulls contaminated air through a grease filter, then pushes it through the duct run and out an exterior cap, so none of it re-enters the room.
Because the exhaust leaves the building entirely, ducted hoods don’t depend on ongoing filtration to keep odors and airborne grease out of your living space — contaminants leave the home rather than being filtered and returned (VentHood Insider, retrieved 2026-08-01). That’s the main reason professional kitchens, and serious home cooks, default to ducted systems whenever the structure allows for it.
What Is a Ductless (Recirculating) Range Hood?
A ductless range hood, also called a recirculating or non-vented hood, has no connection to the outdoors at all. It cleans and recirculates air back into the kitchen using filters — typically charcoal — that trap grease, odors, and other contaminants before releasing the air back into the room (CIARRA Appliances, retrieved 2026-08-01).
The typical airflow path: an intake fan pulls in cooking air, a mesh or baffle filter traps grease, a charcoal (activated carbon) filter absorbs odor compounds, and the fan pushes filtered air back into the kitchen. The exhaust fan keeps air continually moving through the system even though the air itself never leaves the house (CIARRA Appliances, retrieved 2026-08-01).
Because there’s no ducting to route, installation is far simpler — which is exactly why ductless hoods dominate rental units, condos, and interior kitchen islands where running a duct to an exterior wall isn’t structurally realistic.
Duct vs. Ductless Range Hoods: Side-by-Side Comparison
| Factor | Ducted Range Hood | Ductless Range Hood |
|---|---|---|
| Where air goes | Vented outside the home | Filtered and recirculated indoors |
| Smoke/odor removal | Strongest — air leaves entirely | Moderate — depends on filter condition |
| Best for | Gas ranges, frying, heavy daily cooking | Light-to-moderate cooking, apartments, condos |
| Installation | Requires ductwork to an exterior wall or roof | Mounts with no structural changes |
| Upfront cost | Higher (ductwork, venting, possibly makeup air) | Lower (no ducting required) |
| Ongoing cost | Grease filter cleaning | Charcoal filter replacement every 3–6 months |
| Noise | Often quieter (motor can sit in-wall or in-duct) | Can run louder since fan and filters share one housing |
| Heat/humidity removal | Removed from the home | Stays in the kitchen |
Performance: Where the Difference Really Shows
Ducted hoods are generally the stronger performer, while ductless hoods win on installation flexibility (Würth Louis & Company, retrieved 2026-08-01) — that trade-off is the crux of the whole decision.
For households that fry, sear, or cook with a gas range regularly, the gap matters. A ductless hood can struggle to keep pace with strong odors, and its charcoal filters need frequent replacement under heavy use, which adds ongoing maintenance cost (Shopfuturyhome, retrieved 2026-08-01). It also can’t remove excess heat the way a ducted hood can, since nothing vents outside — heat simply builds up in the kitchen (Shopfuturyhome, retrieved 2026-08-01).
Because ducted hoods tend to be more powerful, they generally handle heavier cooking loads and last longer, which is why experienced home cooks tend to prefer them (FOTILE, retrieved 2026-08-01). That doesn’t make ductless hoods a poor choice — it just means they fit lighter cooking loads and kitchens where ducting isn’t an option.
CFM and ASHRAE 62.2: How Much Airflow You Actually Need
CFM (cubic feet per minute) measures how much air a hood can move, and it’s the spec worth focusing on — not wattage or price alone. US kitchen ventilation guidance comes from ASHRAE Standard 62.2, the residential indoor-air-quality standard referenced by most state energy codes.
Under the current addenda to ASHRAE 62.2, a vented range hood in an enclosed kitchen needs a minimum of 100 CFM on demand control, while other kitchen exhaust fans need at least 300 CFM or a capacity of 5 air changes per hour (ASHRAE, Addendum e to Standard 62.2-2022, retrieved 2026-08-01). That 100 CFM floor isn’t arbitrary — it’s considered the minimum airflow needed to adequately capture the moisture, particulates, and combustion products cooking generates (Energy Code Ace, retrieved 2026-08-01).
Recirculating hoods sit in a gray area for code compliance. A recirculating range hood that doesn’t exhaust pollutants outside generally can’t be used to satisfy ASHRAE 62.2 on its own, unless it’s paired with a system that provides at least 5 air changes of the kitchen volume per hour (Energy Code Ace, retrieved 2026-08-01). In practice, that means a ductless hood alone often won’t meet new-construction or major-remodel ventilation code, even though it’s fine to use in an existing kitchen already meeting code through another exhaust path.
One more caveat worth flagging: the CFM printed on the box is rarely the CFM you get. A hood rated at 900 CFM might only deliver 550–700 CFM once duct length, elbows, and static pressure are factored in — the spec sheet number isn’t the number you actually receive (Arspura, retrieved 2026-08-01). That’s a ducted-specific issue, since ductless units have no duct run to lose pressure through. If you’re sizing a ducted hood above 400 CFM, plan for more than the hood itself — most US jurisdictions require a makeup air system past that threshold under IRC Section M1503.6 (Arspura, retrieved 2026-08-01), which adds real cost that often gets left out of showroom conversations.
Installation Cost and Complexity
Ducted hoods need a full venting system, while ductless models are easier to install and more flexible in placement (Vattimalaysia, retrieved 2026-08-01). A contractor typically cuts through an exterior wall or roof, runs ductwork with as few elbows as possible, and caps the termination point outside — labor and material that make ducted installations cost more upfront, especially in a remodel with no existing duct chase.
Ductless hoods skip nearly all of that. With no penetration through the building envelope, installation is often a same-day job: mount the unit, connect power, done. That’s exactly why ductless hoods are so useful when outdoor venting isn’t possible — they filter and recirculate rather than remove air, so no exterior work is required (Cupindy, retrieved 2026-08-01).
Over time the cost picture shifts. Ductless hoods carry a recurring expense in charcoal filter replacement — typically every 3 to 6 months — while ducted hoods mainly need periodic grease-filter cleaning, which many owners handle themselves in a dishwasher.
Noise Levels
Noise is one of the most underrated factors in this comparison. Because the fan and filtration system sit inside one housing, ductless range hoods can run louder than ducted models (Shopfuturyhome, retrieved 2026-08-01), since there’s no duct run to muffle sound or move the motor away from the cooking area. Ducted systems, particularly inline or remote-blower configurations, can push the loudest component into the wall or attic space, noticeably reducing perceived noise at the stove.
If a household cooks daily and holds conversations near the kitchen, test this in a showroom — or check the sone rating on the spec sheet — before buying, not after the hood’s installed.
Maintenance and Filter Replacement
Both hood types need regular filter care, but the maintenance differs sharply:
- Ducted hoods rely on a reusable metal grease (baffle or mesh) filter that catches airborne grease before it reaches the fan and duct. Wash it every 2–4 weeks of regular cooking, by hand or in a dishwasher.
- Ductless hoods use the same grease filter, plus a charcoal or activated-carbon filter for odor. Most ductless hoods use charcoal filters that trap odors and grease, and some units add metal filters for grease particles (CIARRA Appliances, retrieved 2026-08-01). Charcoal filters aren’t reusable and must be replaced on schedule, not just cleaned.
Skipping charcoal filter replacement is the single most common reason ductless hoods get a reputation for “not really working.” For step-by-step washing and degreasing instructions for either filter type, see our guide on how to clean a range hood fan the right way. A saturated filter stops absorbing odor almost entirely while still letting air pass through, so the hood looks like it’s running normally even though it’s no longer filtering effectively.
Which Should You Choose?
There’s no universally “better” option — only a better fit for your kitchen’s constraints and cooking habits.
Choose ducted if:
- You have access to an exterior wall, ceiling, or roof for venting
- You cook frequently with high heat, frying, or a gas range
- You want the strongest possible smoke, grease, and moisture removal
- You’re building new or doing a full remodel where code compliance matters
Choose ductless if:
- Your kitchen has no practical path to the outdoors (interior kitchen, mid-island cooktop, apartment, or condo with venting restrictions)
- You’re a renter or don’t want to modify the building structure
- Your cooking load is light to moderate
- You want the lowest possible upfront installation cost
Some manufacturers also sell convertible hoods, shipped duct-ready but configurable to recirculate with an added charcoal filter kit — a useful middle ground if you’re not yet sure whether ducting is feasible.
Frequently Asked Questions
Is a ducted or ductless range hood better for a gas stove?
Ducted is generally the better fit. It delivers maximum smoke, grease, and odor removal because contaminants leave the home entirely rather than being filtered and returned (VentHood Insider, retrieved 2026-08-01) — a real advantage given the higher heat and combustion byproducts of gas cooking.
How often do I need to replace a ductless range hood filter?
Typically every 3 to 6 months, depending on how often and how intensely you cook — frying and high-heat cooking wear filters out faster than light sautéing.
Can I convert a ductless range hood to ducted?
Only if the hood is a “convertible” model designed for both configurations and your kitchen has a viable path to an exterior wall or roof. Standard ductless-only units can’t be retrofitted with ductwork.
What CFM range hood do I need?
A good CFM rating depends on cooking style: aim for at least 600 CFM for heavy cooking, versus around 300 CFM for light cooking (Vattimalaysia, retrieved 2026-08-01). For code-minimum compliance, treat the ASHRAE 62.2 100 CFM floor as a legal minimum, not a performance target.
Do ductless range hoods actually remove smoke?
They reduce it but don’t eliminate it the way a ducted hood does. Since they aren’t connected to a duct, they can’t ventilate smoke outside — instead they pull smoke in, filter it, then recirculate the filtered air through the kitchen (KitchenAid, retrieved 2026-08-01).
Bottom Line
The difference between duct and ductless range hoods comes down to one design choice — vent air outside, or filter and recirculate it — and that choice cascades into performance, cost, noise, and maintenance. If your kitchen can support exterior venting and you cook often, a ducted hood is the stronger long-term investment. If ducting isn’t feasible or your cooking load is lighter, a well-maintained ductless hood, with filters replaced on schedule, is a legitimate and far less invasive alternative.
For more model comparisons, browse our full modern range hood reviews and buyer’s guide.
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