60cm Cooker Hoods
A 60cm cooker hood is the standard fit for a four-burner hob, so the real questions are style, extraction power and how loud you can live with. Chimney, angled, integrated, telescopic and visor formats all fit the same opening but suit very different kitchens.
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Chimney hood • Width: 60 cm • Extraction (max): 600 m³/h
Chimney hood • Width: 60 cm • Extraction (max): 600 m³/h
Chimney hood • Width: 60 cm • Extraction (max): 475 m³/h
Type: Angled chimney hood • Width: 60 cm • Extraction (max): 640 m³/h
Type: Chimney hood • Width: 60 cm • Extraction (max): 525 m³/h
Visor hood • Width: 60 cm • Extraction (max): 220 m³/h
Type: Chimney hood • Width: 60 cm • Extraction (max): 391 m³/h
Type: Integrated hood • Width: 60 cm • Extraction (max): 193 m³/h
Type: Chimney hood • Width: 60 cm • Extraction (max): 336 m³/h
Visor hood • Width: 60 cm • Extraction (max): 200 m³/h
Type: Chimney hood • Width: 60 cm • Extraction (max): 352 m³/h
Type: Chimney hood • Width: 60 cm • Extraction (max): 500 m³/h
Type: Chimney hood • Width: 60 cm • Extraction (max): 603 m³/h
Type: Chimney hood • Width: 60 cm • Extraction (max): 600 m³/h
Type: Telescopic hood • Width: 60 cm • Extraction (max): 410 m³/h
Type: Chimney hood • Width: 60 cm • Extraction (max): 365 m³/h
Type: Chimney hood • Width: 60 cm • Extraction (max): 605 m³/h
Type: Chimney hood • Width: 60 cm • Extraction (max): 650 m³/h
Type: Integrated hood • Width: 60 cm • Extraction (max): 197 m³/h
Type: Angled chimney hood • Width: 60 cm • Extraction (max): 430 m³/h
Type: Integrated hood • Width: 60 cm • Extraction (max): 460 m³/h
Which 60cm cooker hood style fits your kitchen?
The 600mm width is the UK default, but the body shape changes everything else: the look, the install, the headroom you lose and how easy it is to clean. Read More...
A chimney cooker hood 60cm sits proud of the wall with a stainless steel or black flue running up to the ceiling. It's the most common style and usually the most powerful, with extraction often pushing past 600 m³/h. Pick this if the hob is on an external or chimney-breast wall and you want a statement piece.
An angled cooker hood 60cm tilts the canopy forward so it pulls steam up and out without your head clipping the front edge. Good for shorter cooks and tighter galley layouts. Many use a glass cooker hood 60cm front in black or clear, which softens the metalwork.
A telescopic cooker hood 60cm slides out from under a wall cupboard when you need it and tucks back when you don't. Useful when cabinet runs are continuous and you don't want a chimney breaking the line. A visor cooker hood 60cm is the budget cousin: simpler, fixed under the cupboard, fine for light cooking.
An integrated cooker hood 60cm hides inside a bespoke cupboard front so only the controls and grease filter show. It's the cleanest look in a fitted kitchen, but extraction tends to be lower (often 200-460 m³/h), so it suits households that don't fry or wok daily.
How much extraction power do you actually need?
Manufacturers quote a maximum extraction rate in cubic metres per hour. As a rough guide, take your kitchen's volume in cubic metres and multiply by ten to find the minimum airflow you want at boost. A small galley clears at 300-400 m³/h. An open-plan kitchen-diner wants 600 m³/h or more.
Ducted venting through an external wall is more effective than recirculating, which pushes air back into the room through a charcoal filter. Most 60cm hoods can do both, but recirculating mode loses roughly a third of the rated airflow and the charcoal filter needs replacing every six to twelve months. If the hob sits on an internal wall with no duct route, accept recirculating and oversize the extraction figure to compensate.
Worth paying more for a quieter motor?
Noise ratings sit between roughly 60 and 74 dB(A) at full power. The difference between 64 and 69 dB(A) sounds small on paper but is roughly twice as loud in practice. A quiet cooker hood 60cm with brushless motor tech typically costs more upfront and is the upgrade most owners say they'd repeat. If the kitchen opens onto a living space, prioritise it.
Which finish actually suits the kitchen?
Stainless steel is the safe match for most appliance line-ups and hides fingerprints better than gloss black. A black cooker hood 60cm reads modern against pale cabinetry and pairs well with induction hobs in matching black glass. Dark steel and silver metallic sit between the two. Glass-fronted angled models are easier to wipe down than ridged metal canopies.
Which brands are worth knowing?
Bosch and Neff lean premium, with quieter motors, better lighting and longer warranties. AEG sits just below on price with strong extraction figures. CDA, Russell Hobbs, Zanussi, Hoover and Belling cover the budget and mid-range, with Russell Hobbs visor models being a common first-flat pick. Match the hood brand to the hob and oven where you can: control panels, finishes and warranty terms align more cleanly.
Install considerations before you order
Measure from the hob surface to the underside of the hood: gas hobs need 65cm minimum clearance, induction and ceramic 55cm. Check the duct exit position (top or rear) against your existing hole. Confirm the cupboard depth for telescopic and integrated models, usually 280-305mm. And budget for ducting, a backdraft shutter and possibly a longer flue extension if the ceiling is above 2.4m.
Frequently Asked Questions
Yes for a flush match, but extraction works better when the hood is slightly wider than the hob. If the hob is 60cm and you have wall space, a 70 or 90cm hood pulls steam more reliably. Where cabinetry forces 60cm, prioritise a higher m³/h rating to compensate.
Ducted vents cooking air outside through a hole in the wall or ceiling. Recirculating passes air through a charcoal filter and back into the room. Ducted removes heat and moisture as well as smells, which matters for damp and condensation. Recirculating only deals with odour and grease, and needs a fresh charcoal filter every six to twelve months.
Angled hoods give more headroom over the hob and look more contemporary, but a well-sized straight chimney often extracts more at the same price. Pick angled if you're tall, cook on a peninsular hob, or want the glass front. Pick straight chimney if raw extraction and quiet running matter more than the silhouette.
Anything above 70 dB(A) at boost will dominate conversation in an open-plan room. 64-67 dB(A) is the sweet spot for most kitchens. Many hoods only hit their loudest figure on the highest setting, which you'll only need for heavy frying or wok work, so check the noise figure at the second-highest speed if the brand publishes it.
Integrated hoods generally rate lower for extraction (often 200-460 m³/h) because the cabinet they sit in restricts airflow. Fine for households that bake, simmer and boil more than they fry. If you cook strong-smelling food daily, a chimney or angled hood is the safer choice.
Cooker hoods run from A++ down to D. The motor doesn't draw huge wattage, so the lifetime cost difference between classes is modest, but A and B rated models also tend to use LED lighting and more efficient fans, which usually means quieter running too.
The mechanical fit is within reach of a confident DIYer: bracket, hood, ducting, filter. The electrical connection should be done by a qualified electrician unless the hood plugs into an existing fused spur socket. Anything hard-wired needs Part P sign-off in England and Wales.
Aluminium grease filters go in the dishwasher every four to six weeks. Charcoal filters in recirculating mode are not washable and should be replaced every six to twelve months depending on cooking frequency. Buy spares with the hood; same-model charcoal filters can get hard to source after a couple of years.