ᐅ Which downdraft vent system would you recommend for a new kitchen? Any suggestions?

With the Miele, you can link the two left and right cooking zones together, but comfortably fitting two frying pans and two small pots at the same time is not possible... The Bora system is really good, but if I build again, I would vent it outside... Do you know anyone who has a Bora system that you could try out?

cheristi schrieb:

Can you give some examples where there isn’t enough space left? We are still leaning towards the Bora, and it fits two large frying pans and two small pots. Apart from maybe a big roast on Christmas, that’s easy enough.

I still have some reservations about it…

Which Bora model? We have the basic flat induction cooktop with downdraft ventilation.
+ Extraction works very well
+ Cleaning is extremely easy
+ Performance is good
+ Surface area is absolutely sufficient
- Controls are at best average

The concerns about grease on the ceiling are completely unfounded, as with Bora the grease is extracted immediately before it can rise through the air. The ceiling hood has the major disadvantage of being difficult to clean. With Bora, everything just goes in the dishwasher and that’s it.

So, we have a downdraft extractor from Neff that we are very satisfied with. It is rectangular and located in the center, and the cover is made of cast iron, so you can easily place a pot or similar items on it.

The performance has been sufficient for us even with taller pots, although you have to choose a higher setting then. It is also easy to clean, and the surrounding space works well for us (we have a 90cm (36 inches) cooktop).

I think it mainly depends on the types of pots and pans you’re used to working with. For example, my mother always cooks with small pots that are filled to the brim. For me, a pot only counts as such when it’s at least 5 liters (5.3 quarts). For sauces, puddings, etc., I prefer to use sauté pans, which also take up quite a bit of space. So, having a large fish pan, a large sauté pan for spinach, a steamer pot with potatoes, and maybe a small pot for melted butter would already be the limit.

Or when roasting: a large roasting pan, a large pot for dumplings, a large pot for red cabbage, and then a small pan for breadcrumbs...

But it really depends heavily on your cooking habits. You could observe how much space you use on the cooktop. I hit the limits of my current 4-burner cooktop at least once a week. What’s especially annoying is the raised stainless steel edge around it. That’s why the new kitchen will have a cooktop with 5 burners, a large roasting zone, and no raised edge. Plus a ceiling-mounted range hood. The latter is because I often run the preserving pot or the steam extractor as well. Also, we have both had enough bumps on our heads from the regular hood here.

We decided on the Oranier KFL 2094 bc extractor fan and are currently satisfied with it.

The advantage is that the ventilation is located behind the cooktop, not in the middle between the burners. We really like that, and my wife didn’t want it in the center anyway.

Funny, my wife doesn’t want one on the edge. She prefers a round one in the center...