Using Your Hood
Switch your hood on a minute or so before you start cooking. This creates a flow of air ready to carry steam and odours towards the suction inlet.
Generally speaking, low fan speeds are all you need for small volumes of steam and odour, from cooking pasta and sauces for example.
Use higher fan speeds to deal with the larger volumes of steam and odour produced by frying or grilling, or when you need to prepare a number of dishes at the same time.
If necessary, leave the hood on for 5 minutes after you finish cooking to allow steam and odours to disperse.