{"id":575,"date":"2026-10-14T13:55:27","date_gmt":"2026-10-14T05:55:27","guid":{"rendered":"http:\/\/www.deltafms.com\/blog\/?p=575"},"modified":"2026-10-14T13:55:27","modified_gmt":"2026-10-14T05:55:27","slug":"how-to-use-the-recirculation-option-on-a-range-hood-4fe8-f06b2c","status":"publish","type":"post","link":"http:\/\/www.deltafms.com\/blog\/2026\/10\/14\/how-to-use-the-recirculation-option-on-a-range-hood-4fe8-f06b2c\/","title":{"rendered":"How to use the recirculation option on a range hood?"},"content":{"rendered":"

As a range hood supplier, I get the same question at least a dozen times a week from homeowners, renters, and even contractors new to kitchen renovations: \u201cWhat does the recirculation option on my range hood actually do, and how do I use it right?\u201d It\u2019s such a common, confusing feature that most people either ignore it entirely, treat it like an afterthought, or accidentally set it wrong and wonder why their kitchen still smells like burnt garlic long after dinner. Range Hood<\/a><\/p>\n

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I\u2019ve spent years talking to customers who installed our recirculating range hoods because they don\u2019t have ductwork running out of their home\u2014think apartments, townhouses, or older homes where cutting through floors or walls for an exterior vent is impossible\u2014and almost all of them wish they\u2019d asked more about how to use the recirculation setting before they turned their hood on for the first time. The recirculation option isn\u2019t a \u201cbackup\u201d or a second-rate way to vent your kitchen; it\u2019s a carefully designed system that works as well as ducted venting for most everyday cooking, as long as you use it correctly. Let\u2019s break it down step by step, based on what I\u2019ve learned from helping thousands of customers get the most out of their range hoods.<\/p>\n

First, let\u2019s get the basics straight. Most range hoods have two primary modes: ducted (vented) and recirculating (non-ducted). Ducted mode pulls air, grease, and odors straight through the hood, through a duct, and out of your home completely. Recirculation mode, though, pulls that same air through the hood, filters out grease, smoke, and cooking odors, and then pushes the filtered, clean air back into your kitchen. It sounds simple, but there are a lot of small details that make the difference between a hood that works for you and one that leaves your kitchen smelling like takeout for days.<\/p>\n

I always tell new customers that the first step to using recirculation properly is checking if your range hood even has the option in the first place. A lot of budget or basic hoods don\u2019t come with recirculation as standard\u2014they\u2019re only designed for ducted venting. If you bought a hood from us, we always include clear labeling on the control panel, and if you\u2019re not sure, our support team will send you a quick photo guide if you reach out. The key indicator for recirculation is a set of filters attached to the back or inside of the hood; ducted-only hoods usually don\u2019t have these, because they send air outside instead of filtering it.<\/p>\n

Once you\u2019ve confirmed your hood has the recirculation setting, the next critical step is installing the right filter. This is the part most people skip, and it\u2019s why their recirculation hood stops working well after a few months. Recirculating range hoods use two types of filters, and you can\u2019t use the same one for ducted mode. The first is a baffle filter, which is the metal mesh or stainless steel filter you\u2019ll see on almost all range hoods. That\u2019s for trapping large grease particles, and it works in both modes. The second is the activated carbon filter, and this is non-negotiable for recirculation mode. The carbon filter is what actually removes cooking odors, smoke, and volatile organic compounds (VOCs) like the ones from burnt onions or frying bacon. If you forget to put the carbon filter in, your recirculation hood will blow back the same smelly air it sucked out, and you\u2019ll be right back to where you started.<\/p>\n

A common mistake here is that some hoods come with a baffle filter as standard, but you have to buy the carbon filter separately. I\u2019ve had customers call me panicking because their first use of recirculation smelled terrible, and when I asked if they had the carbon filter installed, they said they didn\u2019t know they needed one. It\u2019s not an extra part to cheap out on\u2014at most, a replacement carbon filter costs $20 to $30, and it\u2019s the only thing that makes recirculation work. When you do install it, make sure you fit it snugly, with no gaps around the edges. If there\u2019s a gap, unfiltered air will leak back into the kitchen, and you\u2019ll lose the odor-trapping function.<\/p>\n

Now, how do you actually switch to recirculation mode? This varies a little by model, but for the range hoods we supply, it\u2019s super simple, and we label it clearly on the control panel. Most models have a button that says \u201cMode\u201d or \u201cVent Type\u201d that cycles between Ducted and Recirculated. Once you select Recirculated, the hood will stop using the external vent connection (even if you have one set up) and switch to pulling air through the filters and back into your kitchen. Wait a second\u2014some of you might be thinking, \u201cI have a ducted vent already. Should I just plug it when I use recirculation?\u201d That\u2019s a good question. If you have a range hood installed with both a duct and the ability to switch to recirculation, yes, you should cap or seal the external duct opening when using recirculation. If you don\u2019t, unconditioned outside air will leak into your kitchen through the open duct, making your heating or cooling system work harder, and you\u2019ll also lose some of the vacuum the hood needs to pull air properly. Our team always includes a foam seal or a plastic cap with every recirculating hood for exactly this reason.<\/p>\n

Next, let\u2019s talk about when to use recirculation mode\u2014and when not to, because even the best system has limits. Recirculation works great for everyday cooking: frying eggs, saut\u00e9ing vegetables, baking, boiling pasta, or even searing chicken. It will pull out most smoke and odors, and keep your kitchen air fresh without needing to cut a new duct. But if you\u2019re doing something that produces a huge amount of smoke or grease, like deep-frying a batch of chicken wings or searing a steak at a high temperature, recirculation might not be enough. The carbon filter can get overwhelmed by heavy smoke, and you might end up with some odor left. In that case, it\u2019s better to switch to ducted mode if you have it set up, or even open a window to give the extra air somewhere to go. That said, for 90% of home cooking, recirculation is more than sufficient, and I see no reason to pay for and install a ducted vent if you only do occasional heavy frying.<\/p>\n

One of the biggest mistakes I see customers make with recirculation is not replacing the carbon filter on a regular schedule. I know, I know\u2014changing filters is a hassle, but it\u2019s non-negotiable. How often do you need to replace it? That depends on how often you use your hood and what you cook. For most households that use their hood 3 to 5 times a week, the carbon filter needs replacing every 6 to 12 months. If you cook a lot of spicy food, deep-fry regularly, or run your hood multiple times a day, you\u2019ll need to replace it every 3 to 6 months. How do you know when it\u2019s time? The most obvious sign is that odors stop being filtered. If you run your recirculation hood and still smell cooking fumes 10 minutes later, the carbon filter is spent. Another way to tell is if your hood starts blowing air that feels warmer than it should, or if the grease on the baffle filter builds up much faster than usual\u2014 that means the carbon filter is no longer working, so more grease and smoke are getting through to the next stage.<\/p>\n

Wait, what about cleaning the baffle filter? That\u2019s a separate step, but it\u2019s still tied to how well recirculation works. The baffle filter traps grease, and if it gets too clogged, it restricts airflow, making your recirculation hood work harder, use more energy, and pull less air. For our range hoods, we recommend cleaning the baffle filter every 1 to 2 weeks if you cook often, or every month if you cook occasionally. Cleaning is easy: just take it off, soak it in warm, soapy water with a little degreaser for 15 minutes, scrub off any stuck-on grease, rinse, and let it dry completely before putting it back. A lot of people run it through the dishwasher, and that works too\u2014just make sure it\u2019s dishwasher-safe (most of our metal baffle filters are) and don\u2019t put it with other greasy items. If you put a wet filter back, it can cause mold or mildew inside the hood, which is a whole other problem you don\u2019t want to deal with.<\/p>\n

I also get asked a lot if you can convert a ducted range hood to recirculation, and the short answer is: it depends. If you bought a ducted-only hood, no\u2014there\u2019s no way to add a carbon filter or switch the mode, because the internal design doesn\u2019t have space for the recirculation components. But if you have a hood that comes with a recirculation option, even if you originally installed it as ducted, you can definitely switch it over to recirculation anytime you want, without major renovations. All you need is the compatible carbon filter and the seal for the duct opening, which we sell as a separate accessory for customers who need them. I always tell customers that if they\u2019re renting or not sure about their long-term home, buying a hood with recirculation capability is a smart choice, because it gives them flexibility without the cost of a duct install.<\/p>\n

Another common question: does recirculation mode use more energy than ducted? A few years back, there was a myth that recirculation hoods are less efficient because they have to push air through two filters instead of one. But modern recirculation range hoods, like the ones we supply, are designed with powerful, energy-efficient motors that work just as well in recirculation mode as ducted. In fact, if you\u2019re in a home where ducted venting would require longer duct runs or more complex installation, the energy savings from not having to install that duct can outweigh any tiny difference in motor efficiency. Our range hoods have ENERGY STAR certification, and we test both modes to ensure they meet strict efficiency standards, so you don\u2019t have to worry about a huge spike in your electricity bill.<\/p>\n

I\u2019ve also seen some customers try to skip the carbon filter and use a generic air filter instead, and that never works. The carbon in the filter is specifically formulated to adsorb cooking odors, smoke, and VOCs\u2014generic air filters are designed to trap dust, not those smaller, smelly particles. Using the wrong filter will leave your kitchen smelling bad, and it can even damage the hood\u2019s motor over time, because unfiltered grease and smoke can build up in the internal components. Always use the replacement filters made for your specific range hood model. Our team keeps replacement baffle and carbon filters in stock for all the hoods we supply, and we can ship them anywhere quickly, so you never have to hunt for the right part.<\/p>\n

Let\u2019s wrap this up with a quick step-by-step guide for anyone who\u2019s new to using recirculation mode: 1. Confirm your range hood has a recirculation option (look for a carbon filter slot or mode setting on the control panel). 2. Install the correct activated carbon filter, making sure it fits snugly with no gaps. 3. Seal or cap the external duct opening if you\u2019re not using it for ducted mode. 4. Use the mode button on your control panel to switch from Ducted to Recirculated. 5. Adjust the fan speed based on your cooking: low for everyday tasks, medium for saut\u00e9ing, high for heavy frying or smoking. 6. Clean the baffle filter every 1 to 2 weeks, and replace the carbon filter every 6 to 12 months (sooner if you cook heavily).<\/p>\n

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If you\u2019re in the market for a new range hood that works well in recirculation mode, or you need replacement filters for the one you already have, don\u2019t hesitate to reach out to our team to discuss your needs. Our experts can help you pick the right model for your kitchen layout and cooking habits, and answer any questions you have about setting up or using the recirculation option properly.<\/p>\n

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Bathroom Vent Fan<\/a> References<\/p>\n

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  1. Home Ventilating Institute. (2022). Residential Range Hood Ventilation Standards. HVI 2100-2022.<\/li>\n
  2. U.S. Department of Energy. (2023). Energy-Efficient Kitchen Ventilation Guide. Office of Energy Efficiency and Renewable Energy.<\/li>\n
  3. Range Hood Manufacturers Association. (2021). Recirculating Range Hood Maintenance Best Practices. RMCA Technical Bulletin 007.<\/li>\n<\/ol>\n
    \n

    Jiaxing Zenterest Import & Export Co., Ltd.<\/a>
    With abundant experience, we are one of the most professional range hood manufacturers and suppliers in China. Please feel free to wholesale high quality range hood made in China here from our factory. We also accept customized orders.
    Address: Room 101-3, Building 46, Zhifu Center, Gaozhao Subdistrict, Xiuzhou District, Jiaxing City, Zhejiang Province, P.R.China
    E-mail: bonnie.wu@zenterestvent.com
    WebSite:     https:\/\/www.zenterestvent.com\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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