I have seen different cooktop islands and ventilation variations at friends’ places. I always get the impression that the extractor hood over a cooktop island is not as effective as with a regular cooktop in the kitchen countertop. Since I often need a lot of space for cutting and food preparation, I would like to have a large working island. Personally, I don’t mind facing away from the guests while cooking. Do you have any experience with this? Cooking on the island or on the main kitchen countertop? And which type of extractor hood is truly powerful?
Thank you in advance!
Thank you in advance!
haydee schrieb:
We have a peninsula layout and the Berbel Movieline. So far, we are very satisfied. It is quiet and effective. We have the same, absolutely brilliant device.
We have a Siemens LF97BB532 with a Naber Compairflow and a large flat duct.
On the highest setting, despite the high installation position (otherwise I almost hit my head at nearly 2m (6 ft 7 in)), it extracts really well when searing. However, it then requires an open window, as the negative pressure inside is quite strong. I expect this is also the case with downdraft systems. The hood is also pleasantly quiet, which depends on proper air extraction. No flexible ducts or cross-section restrictions, and a good wall vent are essential!
On the highest setting, despite the high installation position (otherwise I almost hit my head at nearly 2m (6 ft 7 in)), it extracts really well when searing. However, it then requires an open window, as the negative pressure inside is quite strong. I expect this is also the case with downdraft systems. The hood is also pleasantly quiet, which depends on proper air extraction. No flexible ducts or cross-section restrictions, and a good wall vent are essential!