Why Copper Deserves a Place Above Your Hob

Copper has a warmth that stainless steel simply cannot match. Where a brushed steel hood disappears into the background, a copper one becomes a talking point — catching the light, softening an all-white kitchen, and adding a glow that makes an evening spent cooking feel a little more special. It suits everything from a Shaker-style kitchen in a period cottage to a sleek contemporary space in a city flat, and it ages beautifully, developing a living patina that tells the story of your home.

But a copper extractor hood is more than a pretty face. It still has a job to do: pulling steam, smoke, and cooking smells out of the air. The trick is choosing one that matches your hob and your cooking habits, then keeping it clean enough to look good and work properly. Get those two things right and a copper hood will reward you for years.

Choosing the Right Size and Style

Start with the hob, not the hood. As a rough rule, a hood should be at least as wide as the cooking surface beneath it, and ideally a touch wider so it captures steam that drifts sideways. For a standard 600mm four-burner hob, a 600mm to 900mm hood works well. If you have a wide range cooker, look at a 900mm or 1100mm canopy — a small hood over a big hob is the single most common mistake in kitchen ventilation.

The height matters too. A wall-mounted hood usually sits around 650mm to 750mm above a gas hob and 600mm to 700mm above an electric one. Check the manufacturer's guidance for your specific model, because sitting too low can be a fire risk and too high makes the extraction useless.

On style, you have three broad choices:

• Canopy or chimney hoods — the classic wall-mounted design, often finished in hammered or smooth copper, with a tall flue running to the ceiling. Best for a focal-point kitchen.
• Island hoods — designed to hang over a central hob, usually suspended from the ceiling. These need a larger footprint to work properly in an open-plan space.
• Integrated and downdraft — less common in copper but available in some slim designs. These suit smaller kitchens where headroom is tight.

Think about motor power as well. Look for an extraction rate measured in cubic metres per hour (m³/h). A busy family kitchen benefits from 500 m³/h or more, while a smaller space might be fine with 350 m³/h. Ducted models — venting air outside — always outperform recirculating ones that filter and return air to the room. If you cannot duct to an outside wall, choose a recirculating model with a good-quality carbon filter and be prepared to change it more often.

Living With Copper: Patina, Finish, and Everyday Care

One of copper's charms is that it changes. A lacquered copper hood keeps its bright, polished shine because the surface is sealed against the air. An untreated or living-finish copper hood will gradually deepen into warmer, darker tones, sometimes with a soft mottled patina. Neither is better — it is simply a question of what you want to look at every day.

If you love the original gleam, choose lacquered copper and treat it gently. If you like the idea of a surface that evolves, an unlacquered finish is the one to choose. Be aware that unlacquered copper can show fingerprints and water marks more readily, so it needs a little more attention. In a busy kitchen with children, many people find lacquered copper the easier option.

A Simple Weekly Cleaning Routine

The good news is that copper does not need harsh chemicals or hours of polishing. Little and often is the key, and the routine takes minutes rather than an afternoon.

Once a week, wipe down the outside of the hood with a soft microfibre cloth and a mild washing-up liquid diluted in warm water. Work in gentle circles, then dry immediately with a second clean cloth. Leaving water to sit is what causes streaks and dull spots, especially on unlacquered finishes.

For greasy build-up — common if you cook with oil regularly — make a simple paste from bicarbonate of soda and a little lemon juice or white vinegar. Apply it to the copper with a soft cloth, leave for a minute or two, then rinse thoroughly and dry. This lifts grease without scratching the surface.

Meanwhile, the filters are doing the hard work. If your hood has metal grease filters, they should be washed every two to four weeks, depending on how often you cook. Most are dishwasher-safe, but check the manual — a hot wash can discolour some finishes. If you use a recirculating hood, replace the carbon filters every three to six months, or sooner if cooking smells linger.

Dealing With Stubborn Marks and Grease

Even with good habits, copper picks up marks. Water spots, fingerprints, and the occasional sticky splash are all normal. For light tarnish on unlacquered copper, a dedicated copper polish applied sparingly with a soft cloth will bring the shine back. Always polish in one direction and buff off the residue with a clean cloth afterwards.

Never reach for abrasive scourers, bleach-based cleaners, or oven spray on a copper hood. These strip the finish and can leave permanent scratches. If a mark will not shift with a mild paste, a specialist copper cleaner is the safest route. For lacquered hoods, plain warm soapy water is the only thing you should really need.

Finally, keep the motor breathing. Grease that builds up on the fan and inside the canopy reduces efficiency and can become a fire risk over time. An annual professional clean, or at least a careful wipe of accessible internal surfaces, keeps the hood working as quietly and effectively as the day it was fitted — which is exactly what a centrepiece deserves.