ᐅ Experience with induction cooktops with integrated downdraft ventilation?

Hello everyone,

I want to install a kitchen in the attic with an induction cooktop that has an integrated extractor hood, which will then be rented out. Another solution is unfortunately difficult and also more expensive.

Can such appliances compete with a regular extractor hood?

Does anyone have experience?

Best regards

Stephan

If you are dealing with a sloped ceiling, there are ceiling solutions for that as well. Based on my research (I don’t have one myself yet), the good ones can easily compete; some are even better (because they are closer to the steam/fume source), but they are also significantly more expensive. A direct price comparison is difficult here since you are essentially buying two devices in one (cooktop + extractor).

But if we just consider good mid-range devices, buying them separately costs around 1000 EUR, while a cooktop with an integrated extractor is usually about twice as expensive or more...

There are already sloped ceilings, but the cooktop is positioned in the middle of the room.
I found cooktops from AEG for under 1000€ and was thinking about getting one of those.

Really, only 1000? I’ve seen prices closer to 1500. There might be extra costs for converting to a recirculation system; you should check that. But yes, these downdraft cooktop vents are basically designed for that purpose. However, having the cooktop on the island is a classic design mistake. Generally, you need more time on the sink side. So it would make more sense to have the sink and countertop on the island. Of course, that’s often not possible due to the plumbing routes...

As for whether AEG downdraft cooktop vents are any good, I can’t really say.

This is always interesting to me. We spend 90% of the time at the island/cooktop. The rest is spent at the cabinets, oven, dishwasher, and sink, roughly in that order.

As is often the case, everyone’s habits are probably different. For example, I wouldn’t even know why I should spend time at the other countertop...

Well, I’m assuming the "normal" workflow, which should be as ergonomic as possible (meaning minimizing distance to cover and the number of hand movements):

1. Retrieve ingredients from the refrigerator and other ingredients from the pantry.
2. Unpack, dispose of packaging in the trash, clean/wash ingredients at the sink.
3. Chop ingredients on the opposite side of the sink.
4. Place ingredients in bowls, preferably also by the sink to avoid carrying dripping vegetables across the floor.
5. Cook/fry on the stove – bake in the oven.
6. Serve at the table.
7. Clear up at the sink and dishwasher (usually next to each other).

Steps 1–4 and 7 are all processes that, from an ergonomic perspective, should ideally take place near the sink. Step 5 usually requires focused attention but only occasionally—most dishes just need occasional checking, stirring, or turning, unlike the other tasks where you’re actively working continuously.

Of course, you could chop directly by the stove, but then you’d have to carry wet vegetables around again.

So this is the reasoning behind: If you want to feel connected with the space during kitchen work, a prep island with a sink and workspace is preferable to a cooking island.

Due to space constraints, I unfortunately didn’t plan for an island in my new build, so I envy anyone with a cooking island.

Best regards,
Tolentino