The kitchen extractor is bought as an appliance and installed as an afterthought — which is why half of Malta's hoods are expensive noise-makers pushing greasy air in a circle. In a climate where indoor humidity is a structural enemy, the extractor is damp-prevention infrastructure, and the installation decides whether it works at all.
Ducted or recirculating: not really a choice
- Ducted hoods push cooking air — steam, grease, smells — physically outside. This is the real thing.
- Recirculating hoods pull air through a grease filter and a charcoal filter, then return it to the room. They catch some grease and some smell, and zero moisture — every pot of pasta's steam stays in your kitchen, feeding the condensation cycle.
Recirculation is the legitimate fallback where ducting is impossible (interior kitchens in some flats, rented kitchens, protected facades) — but treat it as the compromise it is, budget for charcoal filter changes every 3–6 months, and run it with a window cracked. If a duct route exists, take it.
The Maltese ducting realities
- The wall. A 125–150mm core-drilled hole through masonry is routine work with the right kit (€80 – €150 as part of the job) — but through 60cm of old stone, or where the only route crosses a party wall or facade with rules, the route needs thought before purchase.
- Short, fat and straight wins. Every metre of duct and every bend costs airflow; flexible crumpled hose costs the most. Rigid or semi-rigid duct, minimal bends, and a proper exterior grille with backdraught flaps — not a hole that whistles all winter.
- Condominium and neighbour sanity: the outlet's position matters — venting greasy air onto a neighbour's balcony writes its own complaint letter. Ground rules first, per the common-parts etiquette.
- Makeup air: a powerful hood in a sealed modern kitchen needs air coming in from somewhere — else it just depressurises the room and underperforms.
Who installs what, and costs
The electrical connection (a switched fused point or socket) is electrician territory; the core drilling and duct run lands with the electrician, a handyman or the kitchen fitter depending on the job's shape — describe it fully and let providers claim their parts, per the trade-sorting guide.
| Job | Typical range |
|---|---|
| Replace hood like-for-like (duct exists) | €50 – €120 |
| New ducted installation incl. core drill | €150 – €400 |
| Recirculating install + electrical point | €80 – €200 |
| Long/complex duct runs | €300 – €600 |
Post photos of the hob wall, the exterior face behind it, and the hood you have or plan on Qabbad's electrician page — the duct route is the whole quote, and a photo of both sides of the wall lets providers price it accurately first time.
Frequently asked questions
Should a kitchen extractor be ducted or recirculating in Malta?
Ducted, wherever a route to outside exists — it is the only kind that removes moisture, which in Malta's humidity matters as much as smells. Recirculating hoods are the fallback, with charcoal filters changed religiously.
How much does extractor installation cost in Malta?
Like-for-like swaps run €50 to €120; a new ducted installation including the core-drilled wall exit €150 to €400; long or awkward duct routes push toward €600.
Why is my extractor loud but useless?
Almost always the ducting: crushed flexible hose, too many bends, a clogged grease filter or a blocked exterior grille. The fan is rarely the problem — the path you are asking it to push through is.