Category: Blog

by Luke Shepperson

How Long Will Frozen Food Last in a Power Cut?

Power outages that last anything from a couple of seconds to a few minutes don’t really have an impact on daily life, even those that last for half an hour to an hour are often only a mild inconvenience.

It’s power failures that last hours that create a problem when it comes to appliances, especially fridges and freezers and keeping your chilled and frozen food cold enough not to spoil and go to waste.

Why does the UK have so many power cuts?

Power outages can be caused by planned maintenance and environmental factors such as high winds, lightning storms and heavy floods, which unfortunately are pretty common in the UK.

The pandemic, plant and reactor shutdowns, and increased demand for energy were noted to be the reason why Great Britain was expected to experience the highest risk of blackouts in recent years.

Additionally, the National Grid warned in 2021 that there was a higher risk of blackouts as a result of energy suppliers collapsing and the hike in energy prices.

With all of this in mind, it’s a great idea to take proactive steps to know what to do during a prolonged power outage to keep your chilled and frozen products safe.

UK power cuts set to rise - CDA Appliances

Preparing for a power failure essential

There are several reasons why taking proactive steps to protect our frozen and refrigerated food from the impact of your power cutting out, including:

The rise of bulk cooking

While bulk-cooking and freezing food is not a new concept, a recent study has found that 73% of people were batch cooking food during the pandemic as a time-saving exercise.

As well as saving a considerable amount of time on cooking throughout the week, bulk cooking can save family households, on average, £300 per year.

At a time when energy bills are soaring, cutting costs is at the forefront of many people’s minds. If you regularly cook and freeze your food in batches, knowing what to do in response to your power cutting out can save you hundreds over the years.

Batch cooking and freezing food - CDA Appliances

Food waste in the UK

Bulk cooking can also work to reduce food waste. It’s a massive problem, with studies suggesting the UK produces the largest amount of food waste in Europe.

Waste is lessened through the practice of planning weekly meals, purchasing select ingredients and cooking them well before their use-by dates.

The rise in bulk cooking and freezing increases the damage an extended power outage can cause.

Knowing what to do with perishable food during a power cut could now be more important than ever.

How much has the price of food gone up in the UK?

Adding insult to injury, the Consumer Price Index has hit a 30-year high, increasing by 6.2% from January to February 2022.

This was the highest rise in food prices for any month since 1992, according to National World.

Increased chances of power cutting out, food price hikes and the rise in bulk cooking and freezing meals make protecting our chilled and frozen foods during a power outage more important than ever.

Food Waste in the UK highest in Europe - CDA Appliances

How long is food OK in the fridge without power?

Food in a fridge that runs between 0 and 4C will be safe for up to four hours while the power is out.

After this, you will likely find that your chilled food is no longer safe for consumption.

What food can be saved from the fridge during a power cut?

If you weren’t home when a power outage hit and you believe your fridge was unpowered for at least four hours, there may still be some salvageable products, such as:
  • Hard cheese and processed cheese
  • Butter and margarine
  • Unopened yoghurt
  • Eggs
  • Whole fresh fruit and vegetables
  • Pasteurised fruit juice
The following food items should not be consumed if your fridge has been without power for over 4 hours:
  • Soft cheese and cream cheese
  • Mike, cream, crème Fraiche and open yoghurt
  • Any dishes prepared with raw or cooked eggs
  • Opened fresh fruit or vegetable juice
  • Cooked vegetables including soups
  • Processed raw fruit and vegetables
  • Dishes and products containing cooked or raw red meat, poultry, fish and seafood
  • Any ready meals and leftovers
Saving food from the fridge in a power cut - CDA Appliances

How long will stuff stay frozen without power?

How long your frozen meat, prepared meals and other food items will stay cool enough to not spoil depends on the quality of your freezer.

A four-star rated fridge freezer, for example, will keep your frozen meals at an acceptable temperature for approximately 48 hours.

If you take action as soon as the power goes out, you have slightly longer.

What food can be saved from the freezer during a power failure?

Similarly, if you’ve experienced a power outage for more than 24 hours, you may still be able to rescue specific frozen items, such as:
  • Food products where the centre is still hard
  • Defrosted raw food if they aren’t any warmer than 4C, which you can check using a food thermometer
It’s even more important that you thoroughly cook any items salvaged before consuming them.

You can also keep the following, so long as you eat them as soon as possible:
  • Blocks of hard cheese
  • Bread, muffins, pastry without cream filling and defrosted fruit
Sadly, it isn’t safe to eat the following that’s been left in a freezer without power for more than 24 hours:
  • Dishes and products prepared with meat, poultry, seafood or fish, dairy products and defrosted eggs
  • Ice cream
If any food items have developed ice crystals, it will not refreeze well and the flavour will be negatively affected.

Saving food from the freezer in a power cut - CDA Appliances

What to do with your refrigerator and freezer when a power outage strikes

If you’re at home when a power cut occurs, we recommend doing the following as soon as possible to maintain the integrity of your food:
  1. Pack the drawers as fully as possible – having a full freezer will help to maintain a cool temperature for longer.
  2. Keep the refrigerator and freezer doors firmly closed.
  3. If you have some thick blankets, wrap them around your freestanding refrigerator and freestanding freezer to add further insulation, this will keep the cold air inside for longer. 
  4. Even if it is very cold don’t be tempted to put food outside unless it is in an animal-proof snap-top cool box.

Can you get compensation for power cuts?

The good news is that most home contents insurance covers the contents of your fridge and freezer, so if you can’t get to your food before it spoils, you may not be quite so out of pocket.

With that said, be sure to check the small print before you make a claim.

This is Money reviewed 364 home contents insurance policies and found that:
  • 93% of policies give some amount of cover as standard
  • 3% offer cover as an optional extra
  • 4% won’t cover frozen food in their policy at all
Making a claim if you can is incredibly worthwhile since the contents of a well-stocked refrigerator and/or freezer can add up to a substantial sum.

Policies will normally cover all food in both fridges and freezers, including additional models stored in outbuildings. 

However, please note that models older than ten years are often exempt, so it is worth double-checking both your policy and the age of the appliance before trying to make a claim. 

Generally, insurers will also allow customers to claim for new refrigeration appliances if theirs stop working permanently through incidental damage, such as from a power surge. 

Put together a power failure preparation pack

In light of the risk of an increase in power outages, it’s recommended that you put together an emergency pack containing:

  • A power bank to charge your phone, iPad, e-reader – You’ll find a good selection on Amazon.
  • Stock up on candles or buy a camping gas lantern for safe, bright light.
  • A two-burner camping gas stove makes hot drinks, soup and even simple meals possible.
  • Buy some hot water bottles and a few cosy throws to keep warm.
To keep you as safe and comfortable as possible until the power comes back on.

Power outages may become more common in the future, so doing everything you can to prepare in advance can help keep your food at a safe temperature for as long as needed.
by Luke Shepperson

Oh Mycelium! 9 Things You Can Do With Mushrooms Besides Eat Them

Mushrooms are quite divisive when it comes to eating them as food. People either love them or hate them. People that love mushrooms, rave about the endless recipe possibilities, citing the thousands of varieties and spend a lifetime trying to convert family and friends. 

A simple button mushroom or even a shitake may not pique the interest of a taste denier, but there is much more to mushrooms than pleasing your taste buds. Mushrooms (or more widely fungus mycelial networks) are the subject of many scientific interests and discoveries.

We’ve collated an illustrated guide to the myriad of uses – everyday, and spectacular – of mushrooms. Read and learn about their different uses so that you can preach at the dinner table the next time you’re chomping on that wild mushroom risotto…



Psilocybin (Magic Mushrooms)

 

Ok, so let’s get a controversial one out of the way. Magic mushrooms (mushrooms containing varying strains of psilocybin) have hallucinogenic properties – psychedelics which can alter perception, mood and thought. Psilocybin is thought to boost the brain’s connectivity, syncing areas of the brain that would not normally communicate.

There are reservations about the safety of using these mushrooms and they are now considered a controlled substance in many countries, but there is also evidence of them having been used over centuries in multiple cultures, especially in religious ceremonies in Central America. 

According to anthropologist John Rush, magic mushrooms may even explain Santa! He states that Shamans in Siberia used to bring gifts of mushrooms to households during winter. The ‘Spirit animals’ of these Shaman were – wait for it – reindeer. 

The mushrooms in question were the classic white and red of Santa’s outfit, and ingesting these could possibly make you think the reindeer were flying…this may be a bit far fetched, but we love a tenuous link.



Complementary Cancer Therapy and Immunity Boosters



Mushrooms have been used in medicinal form for thousands of years, prized for their antimicrobial, anti-inflammatory, cardio-vascular-protective, antidiabetic and hepatoprotective properties. 

In recent years, varieties of mushroom such as Turkey Tail have been found to have immune boosting properties that give some hope of them being effective in the fight against some cancers. 

The research is still in question, but according to one 2014 review, it would appear that compounds called polysaccharopeptide (PSP) and polysaccharide-K (PSK) have potential to inhibit the growth of cancer cells. 

Encouraging findings indeed. Who knows where the next decade or so of research might lead us?



Fertiliser and Fuel



Not mushrooms themselves, but rather the spent mushroom substrate. The mycelial and surrounding organic matter left after growing mushrooms, can be used as a good fertiliser!

Spent substrate can be used to feed and grow worms, which in turn are great for composting and general soil health. Japanese scientists have also discovered a way to produce a liquid hormone from this substrate, which helps to promote cucumber, tomato and soybean growth.

Mushroom substrate can also be used to produce biogas. It can sustain the long-term propagation of bacteria, which in turn create methane. It is thought that 3-5kg of substrate could create enough biogas to support the daily usage of an average sized family.



Cosmetics Enhancement



Using Ganoderma Lucidium (or Red Reishi) as an example, mushrooms can be used in cosmetics to supposedly combat:
  • Skin ageing
  • Hyperpigmentation
  • Inflammation
Again, polysaccharides pop up as the important ingredient, coveted for their derma-protective and healing properties. 



Clothing and Leather Substitute



“Would you like a new bag?”

“Oh, I don’t have MUSHROOM left for anything else in my closet”…

Ok, so terrible jokes aside, you really can make bags and shoes and other garments out of mushrooms! 

You may have heard of pineapple leather, and now there is mushroom leather, or muskin leather as it’s known. This eco-friendly alternative to animal derived leather is made from the mycelium of reishi and pearl oyster mushrooms, or the giant caps of Phellinus ellipsoideus, a variety of mushroom that feeds off trees in subtropical forests.

Mushroom fibre based textiles offer a super soft material, which also has the additional benefits of being antimicrobial, vegan and carbon neutral. An increasingly viable alternative garment material, mushroom leather has attracted the attention of fashion powerhouses such as Stella McCartney and Adidas.



Compostable Packaging



It is impossible to ignore the growing concern worldwide, for the amount of single use plastic waste and unwanted surplus packaging that goes into landfill every day. Scientists have been working tirelessly behind the scenes to try and find a solution to our waste pollution crisis. And mushrooms might just be the answer!

Unlike styrofoam for example, mushroom packaging consists of 100 percent biodegradable and renewable material that can be recycled directly in and by nature. 

Mycelial matter can be grown within a matter of days, to provide competitively priced, water resistant and insulating packaging. This packaging is deemed completely safe for the packaging of food and can also break down and compost within 1-2 months. 

Mushroom packaging is very versatile in regards to moulding to specific shapes and sizes, and is super lightweight.

What’s not to love?!

Furniture giants such as IKEA already use compostable mushroom packaging.

Construction and Building Materials



Harnessing the properties of mycelium again, it has now been found possible to “grow” living bricks that are as strong as concrete! Mushroom bricks are made by combining mycelium and chopped up corn husks

There is a lot of pressure on the construction industry as a whole to look at their carbon footprint and to invest in greener, more sustainable materials and processes. Concrete tops the list as an unsustainable material, using tonnes of energy and water to create it from raw materials.

Mushroom bricks may be the answer to replacing traditional building materials, now that they can be made as strong, cheap and quick to produce but easily broken down when no longer needed, without leaving a trace.



Mushroom Death Suits



Death is a touchy subject. People don’t like to stray too much from tradition when it comes to considering what happens to us (our bodies) after we die. 

There is much ceremony surrounding death and saying goodbye to loved ones, and we concentrate on almost preserving the bodies (unless cremated) in a fancy, expensive casket, dressed in their finest attire.

The reality is that when buried, we will eventually become part of the earth again.

Overcrowded cemeteries are becoming a large problem for densely populated areas. A need for space, but also a desire to ‘return to nature’ more quickly without leaving a footprint has spurred research into burial suits that will aid and speed the breakdown of the body into the soil.

Death suits made from mushroom spore-infused thread, will sprout mycelium which will hasten the breakdown of matter and digest the contents of the suit, leaving no trace and no toxins unlike traditional burial methods.

Portobello Battery



Ok, so this is like when we used a lemon as a battery in science at school yeah? Well, no.

Scientists have discovered that Portobello mushrooms can be used to make very good graphite alternative lithium-ion batteries that may have a better lifespan, and even get better with age!

The production of the batteries leaves out all of the harsh, corrosive chemicals such as hydrofluoric and sulphuric acids – negating hazardous waste. Best of all, these Portobello mushroom batteries will almost entirely biodegrade when disposed of.

——————————– 

So the next time someone pulls a face when talking about mushrooms, remind them that they are magnificent, multi-purpose magic umbrellas of potential and they should watch this space. 

Alright, that sounded a bit threatening and they may not be eating mushrooms any time soon, but they may well be living inside one or wearing them in the future! 

You’re more than welcome to use our illustrations for your own content, all we ask is that you credit CDA.eu and link to this article as the original source.

by Luke Shepperson

Foodie Facts: Surprising Food Origins

We all have a favourite food, but where that food comes from isn’t always given a second thought. Of course we usually have a general idea when it comes to the origin of food but what might surprise you is that food origins aren’t as obvious as they seem.

With that, we’ve taken a deep dive into some popular foods that are loved the world over to discover if they really are as authentic as we think they are. 

Here’s ten of our favourite fascinating food origins that might just leave you questioning everything!

Croissants

Surprising Food Origins - The Croissant - CDA Appliances

Where we think croissants are from: France

Where croissants are really from: Austria

Whether you eat your croissants savoury or sweet, the delicious flaky pastry-based breakfast treat that’s so deep-rooted in French culture, was actually created in Vienna, Austria. 

The kipferl is noted as being the spiritual ancestor of the croissant and it’s easy to see why. Many historians believe the crescent-shaped treat goes back to the monastery bakeries and were baked as part of pagan customs to celebrate Easter – with the pastry first mentioned in the 12th century.

Fish & Chips

Surprising Food Origins - Fish & Chips - CDA Appliances

Where we think fish & chips are from: The UK

Where fish & chips are really from: Portugal

If there’s one thing the British coastline is famous for, it’s fish and chips. You’d be hard pushed to find a seaside town that doesn’t have at least one chip shop. Fish and chips have become such a British staple in fact, that during World War II, Winston Churchill exempt the dish from rationing. But it might be surprising to hear that fish and chips aren’t British at all, but Portuguese. 

It’s said that the Shepardic Jews of Portugal bought a centuries old Andalusian dish called peshkado frito to the UK in the 1400s when fleeing religious persecution. White fish would be fried in a thin coat of flour ready for the Sabbath and when the potato became popular in the 1800’s, they made the perfect accompaniment… Now you know where “fish and chip Friday” comes from!

Ice Cream

Surprising Food Origins - Ice Cream - CDA Appliances

Where we think ice cream is from: Italy

Where ice cream is really from: Mongolia

The Italians are known the world over for the quality of their ice cream and gelato, and you’d be forgiven for thinking they were indeed the inventors of this delicious sweet treat but you’d be wrong. That accolade actually goes to Mongolia… or so the story goes.

OK, so not the ice cream we know and love today, and it happened completely by accident too. It’s said that Mongolian horsemen would carry buffalo or yak milk across the Gobi desert in containers as provisions, but as the temperature dropped and they galloped, the milk would freeze as it churned. As the Mongol empire expanded in the 1200’s, so too did the popularity of this new iced milk/cream thing and it’s said Marco Polo took the idea back to Italy at the end of the 13th century.

Pasta

Surprising Food Origins - Pasta - CDA Appliances

Where we think pasta is from: Italy

Where pasta is really from: China

Sorry Italy, you can’t have this one either. It’s said that pasta noodles were gaining popularity in Italy around the 13th century and were most probably introduced by European travellers. Those travellers likely discovered egg noodles thanks to nomadic Arabs who were responsible for bringing early forms of pasta westwards from Asia. 

What does set Italian pasta apart from other noodles though, is the use of durum wheat. Egg noodles had long been a staple part of the Chinese diet, dating right back to the 1st century BC. But, the refinement of the process and the addition of durum wheat made pasta noodles affordable, versatile and when dried, gave it a long shelf life, it also tastes great when paired with mediterranean native foods – firmly rooting it as a cultural staple in Italian cuisine.

Doughnuts

Surprising Food Origins - Doughnuts - CDA Appliances

Where we think doughnuts are from: USA (New York)

Where doughnuts are really from: Greece

Dunkin’ Donuts and Krispy Kreme are just a couple of big American brands that have made a global name for themselves purely through the sale of this incredible dessert. But doughnuts aren’t the American all-stars you might have thought they were. Though they didn’t have the distinctive ring shape, the earliest version of the doughnut as we know it today, is generally traced back to when Dutch settlers brought them over from Europe to New York (or New Amsterdam as it was known then). 

But Greece is where the heart of the doughnut lies. Loukoumades as they’re known are essentially small doughnut balls covered in honey and walnuts. They’re considered to be the oldest recorded dessert too, dating right back to the first Olympic Games in 776 BC, where they were presented to the winners as “honey tokens”. 

Vindaloo

Surprising Food Origins - Vindaloo - CDA Appliances

Where we think vindaloo is from: India

Where vindaloo is really from: Portugal

It’s starting to feel like Portugal doesn’t quite get the credit it deserves when it comes to “native” food… 

While many foods have been taken from India and adapted over time, Vindaloo isn’t one of them. Considered an Indian takeaway favourite, it’s said that it’s very name is actually a garbled pronunciation of the Portuguese dish, Carne de Vinha D’alhos – a meat dish that’s marinated in wine-vinegar and garlic. 

This meat dish was introduced to the Goa region of India by Portuguese settlers in the 15th century, having been widely eaten in Portugal for centuries before. As wine-vinegar wasn’t a thing in India, locally produced ingredients such as tamarind, black pepper and cardamom were used instead. Perhaps most importantly, the addition of chilli peppers served as a legacy for Portugal’s empire by way of South America.

Scotch Eggs

Surprising Food Origins - Scotch Eggs - CDA Appliances

Where we think scotch eggs are from: UK (Scotland)

Where scotch eggs are really from: India

It’s unclear how these meaty, eggy beauties came to fly the Scottish flag, but they seem to be doing so with a bit of a secret… they’re not really Scottish at all.

It’s thought that this picnic favourite was heavily inspired by the dish Nargisi kofta, which was first mentioned in Indian culture around 500 BC. Nargisi kofta is made up of a hard-boiled egg that’s encased in spiced kofta meat, which is then fried (sound familiar?). It’s likely the British encountered Nargisi kofta whilst travelling through India centuries later. 

The London department store Fortnum & Mason claim to be the creators of the Scotch egg as we know it today, marketing it as a travellers snack in the early part of the 18th century. And while they may not have “invented” them, they certainly popularised them. How they came to get their name is often disputed though, one theory is that they were named after the Scots Guards stationed at a local army barracks where they developed a taste for the snack.

Tikka Masala

Surprising Food Origins - Tikka Masala - CDA Appliances

Where we think tikka masala is from: Bangladesh

Where tikka masala is really from: UK (Glasgow)

It looks like Western Asia and Scotland might have some sort of trade agreement when it comes to food origin misconceptions.  

Chicken tikka definitely originated in the Indian subcontinent during the Munghal Empire (the area now known as Bangladesh), becoming popular around the 1600s, that is well documented. But tikka masala is a different story. Where tikka is usually a dry dish of spice-marinated meat that’s cooked over coals, tikka masala is saucy, rich and creamy. It’s said that in the 1970’s, an Indian chef was working in Glasgow, and it was there he developed the dish that Westerners have come to consider a solid Indian/Bangladeshi treat. 

Swedish Meatballs

Surprising Food Origins - Swedish Meatballs - CDA Appliances

Where we think Swedish meatballs are from: Sweden

Where Swedish meatballs are really from: Turkey

Would a trip to IKEA be the same without Swedish meatballs? Based on the name, you could probably consider them one of the Scandinavian country’s most emblematic exports these days – but they actually come from the region now known as Turkey. Or at least the recipe does. The idea of rolling meat into balls to make it more manageable to eat isn’t unique (China has been doing it for centuries) but it was the Turkish offering that the Swedes loved the most.

The Turkish recipe is said to have been brought to Scandinavia in the 18th century by King Charles XII. Known as köfte, Turkish meatballs are made using beef and lamb with common ingredients such as onions, eggs, parsley, panko, breadcrumbs and salt for taste – Swedish meatballs these days are usually pork-based.

Churros

Surprising Food Origins - Churros - CDA Appliances

Where we think churros are from: Spain

Where churros are really from: China

Is it possible to think of Spanish dessert without thinking of churros? A firm staple of Spanish street food cuisine across the world today, they aren’t actually Spanish at all. 

A variant of the Chinese breakfast favourite, youtiao – which are actually slightly salty rather than sweet. The deep-fried strips of dough were brought to Spain via Portugal in the 17th century – where the star shape nozzle was used to pipe the dough into the familiar churros profile and turned into the sugary treat we know today. 

———- We hope you’ve enjoyed this little foodie history lesson, if there are any other surprising food origins you’d like to share with us, please do so!

Disclaimer: Whilst every effort has been made to depict the origins of popular foods, much of the information available is speculative given the time frames and therefore there’s no real way to know for sure, so please bear this in mind.


You’re more than welcome to use our images for your own content, all we ask is that you cite CDA.eu as the original source.
by Luke Shepperson

Downdraft, Ceiling or Island Extractor – Which is Best?

Island extractor fans are ideal for eliminating moisture, odours, heat and smoke that may occur when cooking. An extractor fan ventilates a room by pulling particulates from the air. The fan then pushes that air up through a vent kit which is usually fed through a wall, so the air escapes outside. If you opt for a recirculating extractor fan, the air is sucked up into a funnel and pushed through charcoal filters that then purifies the air. The purified air is then forced back into the room – so, no need for outside venting.

There are three main types of extractor fans you can use if your hob is on an island:

All three cooker hood types serve the same purpose – your kitchen will be well ventilated from moisture, smoke and smells, however aesthetically and functionally, they’re all very different. Let’s take a look at the difference between them…

What are the differences between downdraft, ceiling and island extractors?

Essentially, all of the extractors do the same thing, however, there are a few things to consider before you make a purchase. How often do you like to cook and how intense is the cooking you do? Do you want your cooker hood to feature in the design of your kitchen? How high are your ceilings? The answers to these questions will determine which extractor is right for you and your lifestyle.

Downdraft Extractors

Downdraft Extractor Fan - CDA Appliances


  • A downdraft extractor fan gives you a clear space. They’re usually installed underneath your countertop, and will rise up directly next to your hob when in use.

  • Downdraft extractors sit flush with your work surface when not in use, making them the perfect choice if you want to create a minimalist space.

  • Downdrafts are very sleek and minimal in design when not in use, however, you must ensure that you have enough space beneath your worktop to accommodate it.

  • They’re usually mechanically controlled with touch buttons, meaning they’re a lot smarter than other extractors.

  • There are limitations for placement when it comes to the proximity to your hob for safety reasons, you must ensure you have sufficient worktop space if you wish to install one.

  • When compared to other extractors such as kitchen island extractor fans and flush ceiling extractor hoods, downdrafts are much quieter. Your average extractor fan has a sound level similar to that of a vacuum cleaner. At its highest level, a downdraft extractor fan’s sound level is equivalent to the sound of cooking meat in a frying pan.

How do downdraft extractors work?

Downdraft extractors are usually placed within a safe distance to the back of your hob. They blend in with the countertop when not in use and then will rise up when needed, returning to their flush position when the job is done.

How does a downdraft ventilation system work?

Typically, downdrafts are recirculated although they can be vented to the outside. To vent a downdraft extractor to the outside, you’ll have to go down through the floor if your island/breakfast bar isn’t adjacent to a wall which may mean installation costs are higher.

As mentioned above, downdrafts are best for recirculation. Within the unit, you’ll find charcoal filters which remove grease, smoke and smells from the air before pushing it back into your kitchen.

Ceiling Extractors

Ceiling Extractor Fan - CDA Appliances


  • Ceiling extractor fans can be more or less invisible. Especially if you purchase one that sits flush to your ceiling. They’re designed to blend into the ceiling and surrounding area, instead of it standing out like a designer island cooker hood for example.

  • A ceiling extractor hood is very powerful. Perfect for those who have large gas hobs or do more intense cooking!

  • Due to the fact ceiling extractors are flush to the ceiling, they’re usually remote controlled.

  • If you want your extractor to stand out a little, you can achieve this with ceiling hoods. Although the majority are created to blend in, you can find many sleek and stylish designs that protrude out from the ceiling. They can be great to look at without being too eye-catching or offensive.

  • Ceiling extractors are used over an island but can also be used over a hob that sits against a wall.

  • A ceiling extractor hood is in prime position to be vented effectively without the use of additional “filler” material. The vent will feed through the ceiling cavity and directly into the extractor fan, making them a much simpler option to your standard cooker hood.

  • Although a ceiling extractor is powerful, you will get more noise than a downdraft hood. The power brings the noise. If you’re installing your extractor primarily for aesthetic reasons, a downdraft is more suited.

How do ceiling extractors work?

Ceiling extractor fans often sit flush against the ceiling, directly above the hob. They’re usually vented to the outside through the ceiling cavity to an external wall. They can also be “boxed in”, essentially creating a false ceiling to house the extractor and the ventilation pipes, creating a new dimension within your kitchen. However, this may not be a suitable option if you have low ceilings.

Ceiling hoods will often house a number of spotlights too, illuminating your workspace more effectively than other extractor hoods.

Island Extractors

Island Extractor Fan - CDA Appliances


  • They’re designed to a complete 360-degree specification, unlike your traditional chimney cooker hoods. As Island cooker hoods are placed in the middle of a room, you want the full design of the hood to be the same all the way around. Some Island extractor hoods come in a chimney style, while others hang from the ceiling.

  • Island extractors are designed to be a lot bigger than your normal ceiling hoods. This is because a kitchen island is usually only installed in larger kitchens. In turn, the island extractors are larger in order to keep large open-plan kitchens odour, smoke and grease-free.

  • In-ceiling extractor fans hang directly from the ceiling of your kitchen. You must ensure that you have enough space between the ceiling and your hob before purchasing an island extractor.

  • Island extractors are beautiful statement pieces. If you have an open-plan kitchen and dining area, installing an island extractor will create a great break between the two rooms if you want to keep the spaces open but separate, at the same time.

  • Designer island extractor hoods are great to look at. If you want an eye-catching ventilation system that sits comfortably within the design and style of your kitchen, a designer extractor is for you.

How do island extractor fans work?

Island extractors are hung from the ceiling and can be vented through the ceiling to the nearest external wall. Island extractor fans can also be recirculated by using charcoal filters. 

A recirculated island extractor will pull the smoke, odour and grease from the hob, clean it through the charcoal filters and push it back out through the top of the unit.

Which extractor hood is best for low ceilings?

The best extractor hood for low ceilings is a ceiling cooker hood or a downdraft cooker hood. Island extractor hoods are too large for low ceilings and may not leave a safe distance between itself and the hob.

Ceiling hoods sit flush to the ceiling in your kitchen so you can have both a gas or induction hob and the cooker hood won’t be compromised. The downside to a ceiling hood is that the air is allowed to circulate more than a downdraft extractor due to the distance between the ceiling and the hob. However, if you have a low ceiling, the extractor will sit closer to the hob and therefore minimises this distance. A ceiling extractor hood works great on low ceilings.

A downdraft hood sits closer to your hob than any other type of extractor. If you have limited ceiling height, installing a downdraft is a perfect choice. Odour and smoke will be instantly sucked into the extractor as soon as it escapes from the pan. However, you must be careful with the placement during your downdraft extractor installation. If you have a gas hob and you position the downdraft too close, the flames will either pull to one side or worse, get sucked in by the fan.

Which type of hood is the quietest?

The quietest hood is the downdraft extractor. The noise level is related to the extraction rate, so whilst a downdraft is quiet, it doesn’t have as much pull as an extractor fan on the kitchen ceiling. Although, this doesn’t make a tonne of difference with a downdraft as it’s positioned incredibly close to the hob unlike a ceiling or island extractor.

Ceiling fans have the best extraction rate and are therefore louder. As an example, our EVX101 Ceiling Extractor has an extraction rate at first speed of 220 m3/hr and a noise level at first speed of 45 dBA. At intensive speed, the extraction rate is 750 m3/h, with a noise level speed of 70 dBA. However, a higher extraction rate doesn’t necessarily mean they do a more efficient job. It’s important to look into the extraction rate and noise level of your ceiling extractor fans for the kitchen before you make a purchase.

CDA ceiling extractor fans are super energy efficient, with ratings between A and C.

Do cooker hoods have to vent outside?

Cooker hoods do not have to vent outside. The air can also be recirculated. Depending on your needs for the cooker hood, we advise that you figure this out before purchasing as some island hoods are recirculation only.

In order to find out whether you would require a vented hood or a recirculation hood, you need to decide on where the extractor is going, the type of hob that you’re using, how often you cook, if you have the space for a vent to the outside of your property, and the style that you’re after.

Do recirculating cooker hoods remove steam?

Recirculating cooker hoods do remove steam. By inserting charcoal and grease filters into your extractor, the steam will be removed when the air is pushed up into the filters. However, a vented cooker hood is much more efficient at removing steam.

How often should you change cooker hood filters?

On average, your filters will need replacing every 4 to 6 months for maximum efficiency. The frequency at which you should change your cooker hood filters depends largely on the amount of cooking and the type of cooking that you do. If you often fry food at high temperatures, such as steak, then it’s likely that you’d need to replace your filters earlier than if you only use your hob to boil vegetables.

What cooker hood do I need?

This largely comes down to personal preference. You need to consider the following:

  • Aesthetics
  • Space required
  • Cost
  • Installation
  • Performance
If you have a relatively small kitchen and don’t cook very often a downdraft is ideal. It’s smaller so won’t take up any wall or ceiling space, and isn’t as powerful as a ceiling extractor. However, if you have a small kitchen but do a lot of cooking, we’d suggest a ceiling extractor. This extractor will take up ceiling space, however, installing a flush ceiling extractor won’t reduce the amount of space that you have on your walls.

If you have an island hob, an island extractor, ceiling extractor or downdraft all work perfectly. An island extractor is quite bulky which is perfect for large open-plan kitchens and can be a great focal piece. If you want to reduce the number of appliances that you have on show then a ceiling or downdraft would be better as they are less conspicuous and can be “hidden away”. It’s also worth considering that a downdraft will take up cupboard space. This space is usually crucial for a kitchen island, as they don’t have much space to begin with. If cupboard space is needed, a ceiling extractor would be best suited.

There are pros and cons to all kitchen extractors. As mentioned before, it’s best to consider the advantages and disadvantages of all the types of extractors and eliminate them one-by-one before making your final decision.

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Have a question about kitchen extractors? Get in touch and we’ll be happy to talk you through what the CDA range has to offer.
by Luke Shepperson

What’s New for Energy Labels?

Your home appliance energy labels are about to change, here is what you need to know…

Way back when we started rating home appliances for their energy efficiency, the A, B, C system worked fine. Categorising fridges, wine coolers, dishwashers, washing machines and washer dryers into the different ratings meant that you, the consumer, could make confident decisions about water and energy consumption when shopping for your new model.

As technology has improved, appliances have become increasingly more energy efficient and many of them fit into the same broad energy label bracket. The time has come to revaluate the system in order to make things clearer for you, and to encourage manufacturers like us to continue researching and developing so that we can keep on improving.

When does it start?

The changes have already started to happen, with new energy labels starting to be introduced in 2020. In the run up to 1st March 2021, the official switching date, we have been working hard to test and label our appliances correctly to comply with this new scale.

What should I look for?

There will be a period of transition, where appliances might feature two labels. This doesn’t mean to say that one is wrong, and both labels will be relevant for the appliance. The higher rating will inevitably be the old energy rating and the lower rating will be the new one.

This is what the current energy labels look like:

This is what the new energy labels will look like:

These changes will encourage further energy savings by making manufacturers simply ‘try harder’, and this can only be a good thing for our environment and your pocket when it comes to household bills.