Hello,
are downdraft ventilation systems at the stove effective? There are systems that have an exhaust built in between the cooking zones. Who has experience with these? Advantages? Disadvantages? Recommendations?
Thank you.
are downdraft ventilation systems at the stove effective? There are systems that have an exhaust built in between the cooking zones. Who has experience with these? Advantages? Disadvantages? Recommendations?
Thank you.
S
Steffen8010 Jan 2019 11:14Physics aside. Ours works perfectly. Of course, a hood would be even better, and the motor could be placed outside on the building..BUT the appearance above a kitchen island is simply not very appealing.
C
cybergnom11 Jan 2019 08:07lastdrop schrieb:
A downdraft extractor can never be as effective (considering all aspects, including noise, etc.) as a hood. You simply can't defy the laws of physics... Provided the hood is installed low enough. Once the hood is mounted a bit higher, the situation looks quite different again...M
Mottenhausen11 Jan 2019 10:10lastdrop schrieb:
A downward vent can never be as effective (considering all aspects, including noise, etc.) as a hood. You simply can’t defy physics...When thinking about "physics," don’t focus only on the thermal rise of warm exhaust air. It’s also about the particles (such as water droplets, grease particles, etc.) that are naturally heavier than air. Gravity tends to pull these particles downward anyway. If a downdraft extractor disrupts the rising air column to some extent, it doesn’t defy physics; rather, it simply makes it easier for gravity to do its job—pulling everything downward. That’s why these systems work so well.
Regardless of the extraction capacity, these systems take up a significant amount of space in the base cabinet. Does your kitchen have enough room for that? With recirculation, I would also find the combination of exhausted, humid, warm, and grease-laden air together with the base cabinet quite unpleasant.
Aaaand: I’ve cooked with something like that before, and you had to turn it off while seasoning, otherwise it would suck away the spices. But I guess you get used to that over time. What would also bother me is the extractor being in the middle, since it interrupts the cooktop (and I’m not sure if all the pots and pans I use would still fit on it). I also often use the cooktop as a resting place for baking trays, which wouldn’t work so well then.
Aaaand: I’ve cooked with something like that before, and you had to turn it off while seasoning, otherwise it would suck away the spices. But I guess you get used to that over time. What would also bother me is the extractor being in the middle, since it interrupts the cooktop (and I’m not sure if all the pots and pans I use would still fit on it). I also often use the cooktop as a resting place for baking trays, which wouldn’t work so well then.
Similar topics