ᐅ Which downdraft vent system would you recommend for a new kitchen? Any suggestions?
Created on: 15 Oct 2018 19:58
B
blaupuma
Hello, we are about to order a kitchen but cannot decide which downdraft extractor to choose.
The options are:
Bora Basic
Miele ....
Both cost around 3000 euros (approximately 3200 USD).
The Miele looks nicer, but for me it is more important that it works well and reliably.
Are there any long-term experiences?
Any recommendations with reasons?
I would really appreciate it.
The options are:
Bora Basic
Miele ....
Both cost around 3000 euros (approximately 3200 USD).
The Miele looks nicer, but for me it is more important that it works well and reliably.
Are there any long-term experiences?
Any recommendations with reasons?
I would really appreciate it.
H
hampshire12 Jul 2020 12:57evelinoz schrieb:
Well, the Siemens full-surface cooktops only operate at 7.4 kW, like any other cooktop. That’s a bit misleading. The power rating is correct, but calling it misleading is not, because you rarely need five different cooking zones, and even less so at full power all at once. What is really practical is the ability to arrange pots and pans exactly how you want, depending on what you are currently preparing. Often, I just add something extra, make a sauce, quickly melt some butter, or toast a few pine nuts for the salad...
I hardly ever use the boost function since I have boiling hot water at the sink and induction-compatible cookware made of iron.
C
chand198612 Jul 2020 15:41+1 to @hampshire
The cookware material really makes a difference when converting power into temperature.
Cast or forged iron at 7.5 kW (8 hp) can be equivalent to regular sandwich cookware at 11 kW (14.8 hp).
In principle, the final temperature is always sufficient for everything; it’s the speed at which this temperature is reached that is faster with higher power. You can compensate for this by working efficiently, easily making up for it tenfold.
The cookware material really makes a difference when converting power into temperature.
Cast or forged iron at 7.5 kW (8 hp) can be equivalent to regular sandwich cookware at 11 kW (14.8 hp).
In principle, the final temperature is always sufficient for everything; it’s the speed at which this temperature is reached that is faster with higher power. You can compensate for this by working efficiently, easily making up for it tenfold.
P
pagoni202012 Jul 2020 21:29evelinoz schrieb:
Well, the Siemens full-surface cooktops only run at 7.4kW, like any other cooktop. That’s a bit misleading. A Miele full-surface cooktop offers 11kW, so it has more power, meaning different heating elements. If I had to choose, it would be a 90cm (35-inch) Miele with 5 zones, one of them very large, and with a multislider control. I think the Miele sliders work a bit better than the rest.
A few people have reported their full-surface cooktops showing errors, mostly overheating. People expect features that aren’t really possible, like boosting too many zones at once. Since full-surface cooktops basically only differ from regular cooktops by using 5 zones and sliding controls, the electronics are a bit more complex and therefore more prone to failure. Repairs tend to be more expensive.
If I absolutely wanted a downdraft extractor, then only the BORA X Pure with 4 x 24cm (9.5-inch) or 4 x 23cm (9-inch) zones would fit well, even with large cookware.Oh dear – with so many creatively named high-tech elements, I seriously wonder if you still need a pilot’s license to cook on these.
pagoni2020 schrieb:
Oh dear – with so many creatively named high-tech elements... I seriously wonder if you’d still be allowed to cook without a pilot’s license. I don’t understand. What do you mean by that?
H
hampshire13 Jul 2020 15:12pagoni2020 schrieb:
I seriously wonder if you’d even be allowed to cook without a pilot license. My wife said the same. However, the technology is so intuitive that you don’t have to think about it while cooking. You don’t have to use all functions—though, unlike my wife, I really like the cooking sensor that keeps the food in the pot at a set temperature.
chand1986 schrieb:
The cookware material really affects how power translates into temperature. That’s true. With, for example, Silit cookware (especially if it has an iron core in the pot walls, like in the Vitaliano series), Le Creuset cast iron, and De Buyer iron pans, cooking on induction is as fast and efficient as on gas.
hampshire schrieb:
DeBuyer cast iron pansI’m quite unhappy with our flat pan. It doesn’t sit evenly on the surface and heats unevenly, not only across the surface but also over time. A really annoying product, it frustrates us every time we make pancakes. Is there a good quality version of this pan available?