ᐅ Kitchen Island / Work Island – Which Ventilation System?

We have the Bora Prof. 2.0 with the motor located outside. It works very well and is brilliant because it is very quiet inside even on power level “P.” It costs about 6000 EUR but is worth every cent!

Nordmann schrieb:
We have a Siemens LF97BB532 with a Naber Compairflow and a large flat duct.
At the highest setting, despite the high installation position (otherwise I’d constantly hit my head at nearly 2m (6 ft 7 in)), it extracts really well when searing. However, this requires an open window because the negative pressure is quite strong. I guess this is also the case with downdrafts. The hood is also pleasantly quiet, as long as the air exhaust is properly set up. No flexible hoses or cross-section restrictions, and a good wall terminal!

We are considering the Siemens for our peninsula as well. It also needs to be installed a bit higher due to a household member who is 2m (6 ft 7 in) tall. Downdraft systems don’t really appeal to me. For one, I can’t imagine they’re easy to clean, and secondly, in the systems I’ve seen in person, the space they take up on or next to the cooktop bothered me. Another thing I find hard to believe is that these units can reliably extract steam when a 30-liter (7.9 gallons) pot is on the stove or when the canning machine is running.

My (stainless steel) sink is always covered in limescale spots, no matter how much I clean, I can’t effectively prevent them. However, I generally don’t wash anything by hand (except for the three good knives, two of which have wooden handles, as well as the fine cutlery and crystal glasses about five times a year), so the water usually runs only briefly but splashes everywhere. And on stainless steel, that always leaves ugly spots. With Silgranit or similar materials, it’s obviously much better.

I wouldn’t consider a second sink, but we will still need a second water connection because the sink is planned for the peninsula and the dishwasher against the wall (we will probably have a two-row kitchen design, with one row forming a peninsula that includes the sink, cooktop, and workspace, and the other row against the wall with the remaining appliances and elevated counter space). To stay on topic: for ventilation, we will likely install a Berbel island hood with recirculation. I’m not convinced by downdraft systems.

Jana33 schrieb:
For example, I wash vegetables once and then chop them; after that, I don’t need any more water...

Exactly!

chand1986 schrieb:
I create a workflow plan that avoids that.

chand1986 schrieb:
But cooking for two or three people? If I force everyone to follow my workflow plan, the good mood won’t last—there’s only so much drinking you can do while cooking (but you can try).

chand1986 schrieb:
Also, when there’s a lot going on in the kitchen for two people, naturally better workflow plans emerge,

We don’t use workflow plans when cooking, and it works fine that way.
You actually get some time to communicate when there’s no my workflow plan involved.

chand1986 schrieb:
Why does it always look "used"? What does a "used" sink look like?

Because it’s being used. Often knives are rinsed there, flower water is poured out, water for washing is fetched... lime deposits remain despite wiping dry, something quickly set down in the morning...
Well, at least there’s never any conflict over the workflow. And if my husband is washing up just when I need water again, it works out with a smile.

I often have a lot of hand washing to do after large cooking sessions. The dishes pile up in the sink, while I use the second basin to wash vegetables and other items. And I’m quite particular about that—not just a quick rinse under the tap.

While cooking, it’s normal for a kitchen to look used, but afterwards it’s cleaned up straight away, or if the dishwasher can’t keep up, washed by hand.

ypg
In what type of oven do you bake your bread?