FLUORESCENT - COOL, WHITE AND DIMMABLE

New generation fluorescent lighting provides outstanding illumination of the cooking area and generates very little heat. And Robinhood fluorescent light has a special benefit - it’s dimmable! You can select a level of light that works for you, then dim it further for mood lighting when you’ve finished cooking. Don’t feel bad about leaving the lights on, even all night, because they’re very cost-effective to run. The u-shaped bulbs are easy to replace and can be purchased from any good lighting store

HALOGEN - BRIGHT, WHITE AND FOCUSED

Halogen light is bright, white and focused - very good for reading the fine print on ingredient packages! This lighting style is slightly more energy efficient than standard incandescent light, but not as energy efficient as fluorescent light. The bulbs get quite hot because they generate heat as well as light. Most rangehood models with halogen lighting have two bulbs, but some have four. Replacement bulbs can be purchased from any good lighting store.

INCANDESCENT - SOFT AND GOLDEN

Incandescent light is generated by what you probably call a ‘normal light bulb’. It has a softer, more golden light. The bulbs get quite hot because they generate heat as well as light. While incandescent is the least energy-efficient type of light, the bulbs are relatively cheap. You’ll find this type of lighting at the lower end of our range. Replacement bulbs can be purchased from any good lighting store.

LED - MORE ENERGY EFFICIENT AND MUCH LONGER LASTING

LED (light emitting diode) lights are very energy efficient. They generate hardly any heat, which means that nearly all the energy they consume is turned into light. They also last a long time - up to 50,000 hours (that's about 50 times longer than your average incandescent bulb). The bright white glow of LED lights is shining an eco-friendly path to the future.

Where does the dirty air go?

Rangehoods are designed to remove steam, grease and odours from your kitchen to help keep your home healthy, hygienic and smelling sweet. Once this dirty air has entered the rangehood, it can do one of two things:

• Exit to the outside through the ducting that connects your rangehood to the exterior of your house. This is the preferred method of air removal.
• Recirculate through charcoal filters, which clean the air before it’s returned to the kitchen. This type of air removal is only used when ducting isn’t possible because of how the kitchen is configured.

How does ducting work?

• Ducting is the preferred method of air removal. It is more efficient and quieter.
• Ducted rangehoods use aluminium filters to catch large particles of fat and grease before expelling steam and odours to the exterior of the house - either through the wall or roof.
• The filters are washable in the dishwasher and regular washing is important to ensure that they don’t inhibit air movement.
• The shortest and most direct route to the air exit point will be the most efficient.

How does recirculation work?

• Recirculation should only be used when ducting is not possible.
• With recirculating rangehoods the air is cleaned before it’s recirculated into the kitchen. The air travels through charcoal filters which absorb odours, grease and steam.
• Charcoal filters need to be replaced regularly (every two to four months) or extraction performance is impaired. The filters cannot be washed and re-used.