How do downdraft vents work

Gas ranges do not necessary require venting as much as electric ranges because they burn relatively clean. However, keep in mind that ventilation is used to remove heat, smoke, steam, and grease — plus the byproducts of burning gas.

Can you put a range in an island? If you have a lot of room for a wide island, you can have multiple kitchen stations installed in it — for example, a stove and a sink. If you don't want a range hood hanging down into the middle of the space, put the sink on your island instead. Can I use a slide in range in a free standing space? Changing a freestanding range with a backsplash to a slide-in or a range without a backsplash can tremendously improve the look of your kitchen. The slide-in range will not obstruct your view of your backsplash.

That said, you can replace a slide-in range with a freestanding range in the same location. Do downdraft ventilation systems work? In general, downdraft ranges get a lot of complaints because it's impossible for a downdraft's airflow to be as effective as traditional ventilation. For one thing, they can't move much air without extinguishing gas burners. A Jenn-Air electric downdraft range. Related Articles. What Is a Natural Draft Furnace? Induction Vs. How to Create Humidity in the Home. Also, my eye is drawn to the white doors and trim in the kitchen area which I feel is distracting and not enhancing the vibe you now have going on.

Please consider switching out the white door and trim in the kitchen as well as the door to the right with the same wood or stain as your cabinets. I agree with you on the doors and trim in the kitchen area. I will look into changing that also.

You do realize this is like a snowball when striving for perfection :. We have a 36" Wolf down draft installed on a Viking gas cook top. We chose the downdraft as the cooktop is on an island and a overhead would block scenic views to the outside.

As my husband is tall the overhead vents are always in his way and the downdraft prevents any unnecessary collisions. The downdraft works very well. Our Wolf comes with a control box that can be mounted anywhere. For the record, and not to be obnoxious, technically these are not "Downdraft hoods".

They are properly called "backdraft hoods". You can get a downdraft hood for a range I actually have such a Jennaire , and they are not the same animal as a real pop up or stationary backdraft hood. For cooking a hot process where vapors and smoke tend to rise a downdraft is usually the worst choice although mine kinda works much of the time.

A backdraft is much better, as long as the hood is tall enough. I am stuck with an island cook top and no option for a hood. We currently have an ancient gas cook top 36" with a non-functioning built-in vent which will be replaced as we install new counter tops. I am willing to change to induction, but my husband wants to keep gas. Neither of us cooks very much and we will be empty nesters in the fall. I do not need a show piece - just somthing functional, reliable and easy to clean and not ugly :.

Here are my questions:. Do you think you would use it regularly? Or only after you have burned something? Myself, I use the hood anytime the range is turned on. Even for boiling pasta, rice, anything that will generate moisture or any type of odor. Boiling pasta reminds me of urine, and cooking rice smells like stinky feet and popcorn. Walking into someone else's home after they have simply made Kraft Dinner with no ventilation, creates an odor that makes me think of a public washroom that is dirty and frequently used.

When we use the toaster, it goes under the hood as well. I have zero tolerance for any odors, food included. You may find the induction top to be a bit more down draft friendly, and a lot easier to clean than a gas cook top.

It is important to find a ventilator that has a blower powerful enough to move sufficient air through the ducting. I'm not a fan no pun intended of down draft vents , telescoping aka pop-up, but in your case there aren't many options. It is sold by Revena, It is the " folding series" stainles steel collapsible shroud. When the range is in use, it sits over half of the range, boxes it in so to speak with the vent in the back of the box.

When you are done, it folds up and can be stowed out of sight. It probably Isn't perfect, but I'm sure it would allow the ventilation to capture nearly all of the smoke and odors. I encourage everyone to look it up. I can't really suggest one brand or product, they all seem to have drawbacks from brand to brand. They are all quite pricey, and I've heard Jennair may be more prone to functionality problems.

I'd be interested in comments on my situation: 36" Wolf 5-burner cooktop with Bosch 14" snorkel CFM telescoping downdraft which I use frequently. The blower unit is in the cabinetry underneath the cooktop and vents less than one foot directly beneath my pier and beam house, which has about a 3' open to outdoors crawl space I live in the South. So, no turns. Two main problems: 1 3-speed motor is starting to lose its lowest setting big noise and 2 When I use the back burners at high temp for a sear, for example, the metal filters bow from the heat.

Called Bosch about the latter and they indicated the installation was to spec, but it has still discouraged me from using the back burners as much. Blasted Bosch is only 2 years old and I am really ticked at this failure of German eningeering. Open to suggestions. Pix of setup attached. I'd love to do that Not sure if that would degrade the unit's efficiency. Sorry but do an overhead hood.

Your aesthetics will be improved actually, since it will block the in your face view of the unattractive top freezer refrigerator.

You're kind to point that out. We do intend to replace the refrigerator with a modern, counter-depth appliance at some point, but it's not in the cards right now. Some of your comments are helpful, but in my situation I have to add a downdraft vent. Our slide-in range is in an island.

The ceiling above the island is 11'. And, I have a custom pot-rack centered above the island. An island fan that would work in such a tall room would be prohibitively expensive, and couldn't be mounted low enough to function well because of the pot rack, which I will not part with.

So, downdraft it is. Our range has low-profile gas burners on a glass top, and an electric oven. We have done without a range vent for almost 24 years, but I'm tired of the cooking smells and ready to add a downdraft vent.

We would be able to install it ourselves, and it would vent straight to the outside wall. Given all this information, which models would anybody suggest we should look at?

I have also spent hours researching downdraft ventilation for an island install, and I am happy to have seen Klaus Kremmin post recommending the 30" Best Cattura.

Thank you! Klaus, are you happy with the performance of your Best Cattura so far? Please give us an update. I am an avid cook, and will be using an induction cooktop either Bosch or Jenn air I have fretted about not being able to place the cooktop on an outside wall, but we do not want to take away from the mountain views, and have decided that the island install will work best for our open layout with many windows.

I hope I won't regret this decision. The only fear I have is when I sear salmon or filet of beef in my cast iron pan Klaus, please send feedback on the performance when searing fish etc. Lots of good info here related to the initial question of whether or not people like their downdraft venting. My thanks to those, like Klaus, who added a lot of relevant detail and also included photos :- I just want to mentioned a couple things related to induction:.

Yes, you do need venting as there are still smells, steam and grease to consider. I have had it installed on a large island with an overhead hood for over 10 years now and it works very well with an exterior exhaust vent. For those of you who haven't seen induction up close, I encourage you to attend a demonstration at your local appliance center.

It also ideally suited for island installations as it provides valuable countertop space when covered with a large cutting board for chopping or setting out hot and cold dishes for serving guests "buffet-style.

As for pots and pans to use with Induction -- it is NOT the big deal some people want to make it out to be. In contrast to ninigret, above, I have no issues using cast iron or non-stick cookware on my induction cooktop I even have two teenage boys learning to cook on it without issue as well.

We use it with all of of our extensive Le Creuset collection, as well as several stainless steel pans with a ceramic non-stick interior, in addition to many standard thru pro-quality stainless steel "uncoated" pots and pans. I have a pop-up, downdraft by GE paired with a Thermador 5-burner gas cook top in a central granite island that was installed in We bought GE because the purchase cost was several hundred dollars less while installation cost was comparable.

The pairing is a bit off due to design - different corners of the cooktop more rounded vs the dropdown but the granite was cut to accommodate. I have had absolutely no problems with this combination.

Relatively little exhaust escapes the draw I'm sure there is some because the upward extension is about 12 inches ; it is pushed down under the floor with one turn of 90 degrees to the outside.

And, yes, I can stand outside and smell the exhaust - especially bacon. The pop-up has two filters which are easily removed and cleaned regularly depending on frequency of use. There has been very little build-up in the under-floor unfinished basement exhaust tube 8 inches and little to no build-up in the outside, through-the-wall cap. We have effectively used the pop-up to exhaust smoke from burned spills in the stove which is also in the island but not immediately beneath the cooktop.

Under the cooktop is cookware storage giving good access to the fan motor, wiring, etc if needed. We're happy with the choice we made. Not sure if this thread is still going but thought I would try. We are installing a remote blower range hood over the induction cooktop. What I need help with is finding a vent for the island which will only be used for a prep space. I am sensitive to the smell of ut onions and the kitchen will be open to the family room.

I don't want a hood as I don't want to lose my sight lines, so a down draft or ceiling mount vent is preferred. The house will be on a concrete slab so the island duct work will need to be installed early in the build. Any assistance is welcomed. I have been reading all the comments and am a bit dizzy just absorbing all the information that has been shared. Thank you all for your input, I have learned quite a lot. I am in the process of renovating a mid-century modern house in the shape of 3-hexagons and have designed my own kitchen taking one entire glass wall as backdrop for a counter since we have lake views on degrees.

Downdraft systems are a venting option that allows you to keep the vent out of view. They pop up only when in use, rising about 8 to 10 inches above the top of the cooking surface, although some models may rise slightly higher than this. Downdraft vents work by pulling the air across the cooking surface and drawing smoke, steam and grease down through a filter and into a duct that carries it beneath the floor or along the cabinet kick space and outside your home.