Review on 30-Inch Bisque Broan-NuTone 413002 Non-Ducted Range Hood Insert for Under-Cabinet (Ductless) by Sean Maile

So I moved into an old house and dreamed of a partially working kitchen. It took me most of the day to degrease the entire kitchen, even the inside of the cabinets, as the previous owner had been cooking greasy food in the kitchen without a vent for decades. I decided I would never cook fat releasing food until I had a hood, but what should I do? Well, I lived in a house with my ex (not my ex at the time) for years, and we had one of those cheap Broan hoods. We cooked all kinds of ways and the kitchen didn't build up a layer of grease so I bought this range hood on Revain dot com when I found it and I bought a power cord adapter so I could plug it into the wall. I did something not aesthetic but effective: I used four holes in the back of the hood to screw it to the wall. I bought an inch and a half screws that were as thick as possible and still go through the holes in the back of the hood, along with the dowels for them. I found a pin on the left and stuck the hood in and the holes on the right were used to screw the hood into the plaster. If the left side screws straight into the stud, this cap isn't going anywhere. So yesterday I made my first steak by pan frying it and roasting it in the oven. This hood sucked in what came out of the pan, filtered and blew. It was the first steak I've had in almost a year (I rarely buy steaks at restaurants). Best ribs in my new old kitchen thanks to that Broan toque.