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| Range Hoods Tips: Knowing the Quality of Stainless Steel |
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There are several things to shop for in range hoods - three main concerns are stainless steel quality, thickness and seamless construction. A single paragraph can not do the subject justice, but it boils down to the "series" of stainless steel and the "gauge" of the metal used for the range hoods.
The main grades (series) of stainless steel used for range hoods are #304 and #430. Series 430 is commonly found in mid-range appliances since it is easier to bend, curve and mold. Series 304 stainless steel is an upgrade and generally considered the mark of quality. More difficult to work with, #304 has a higher carbon content and lower iron content, making the steel as rust proof as possible.
A simple way to test stainless steel is to try to attach a magnet to the range hoods. Cheaper stainless steel range hoods have such a high iron (ferrus) content that a magnet will easily stick to them. Series 304 has such a low iron content that magnets just slide right off. The "gauge" of the stainless steel is a relative measurement of its thickness.
All Kobe hoods (except the CH181) use the thickest 18 gauge stainless steel. Please see www.koberangehoods.com , www.nutone.com , www.vikingrange.com , www.euro-kitchen.com for more material information. Cheaper brands of kitchen hood use as thin as 20, 22, 23, or even something as pathetic as 24 gauge steel.
The best range hoods are of seamless construction - all Kobe hoods (except the CH181) are seamless. Cheaper brands will bend the stainless and rivet panels together, allowing moisture, grease and grime to infiltrate and accumulate in the cracks. Do your research and you will soon see the quality, value and performance advantages of our Range Hoods.
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