Height - Check the height of your pots and pans before purchasing a downdraft vent. These tips will help you narrow down the best fit for your needs. To get the most out of a pop-up vent, there are a few common features and traits among the vents to be aware of before you buy. What to Look for in a Downdraft Ventilation System They provide alternatives to homes that otherwise would have limited or no ventilation, and they can complement overhead ventilation systems that could use a little extra help in more demanding kitchens. Even those vents that pull the air down through the stovetop help keep cooking smells and moisture out of the air, making life a little easier for the home chef. Some models have recirculation kits that can filter the air to remove the fumes, with no external exhaust vent necessary. Instead, downdrafts can be routed through the floor, or along the underside of the kitchen cabinetry. However, where a downdraft vent excels is in providing ventilation in those homes where it’s not possible to duct through the ceiling or wall.
Many installations work best with a blower installed in the ductwork to help move the air out. This can limit the power to do more than siphon, and the pop-up vent can get overwhelmed with too much smoke, steam, or grease. Where a range hood can work with physics and collect the hot air that rises, filter it, and expel heat out of the house, a downdraft has to work against the natural air flow to pull that hot air sideways, at an angle and down through the ductwork to pull it from the working area. This places obvious limits on the capabilities of the pop-up vent, as opposed to a range hood which is installed much further from the flame source and can catch everything that rises. While they have strong circulation systems, some with a comparable CFM to a range hood, pop-up vents just don't have the advantage of surface area and physics on their side to capture the same amount of smoke, steam, and food particles.īecause of their placement, behind the stovetop where they pull air across the burners, downdraft vents that create too much airflow could extinguish the flames of a gas stovetop, or cool the pans and play havoc with the cooking temperatures. Downdraft vents are not designed to work with heavier, more demanding cooking projects, like indoor grilling. In those arenas, the design considerations come second to the performance of the vent.
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In commercial or professional kitchens, you’ll find a range hood. They are designed to work with smaller kitchens, or multi-level homes or apartments where extensive duct can’t be used to vent the fumes outdoors. For regular meals, without a lot of open flame or flying grease, downdraft vents are quiet and efficient solutions. There are many factors to consider when choosing between a range hood or a downdraft vent, but it ultimately gets down to your household’s cooking habits. That’s where the downdraft vent comes in. Range hoods have a higher capture area and plenty of power behind their filtration systems, but they take up a lot of space and are not always possible in multi-story homes. They can be difficult to design in small kitchens, island ranges, or kitchens with high ceilings. The hoods are often very decorative and made from a variety of materials, from stainless steel to copper. While some will be hidden away under overhead cabinetry, professional kitchens are likely to have large vent hoods to capture a larger amount of cooking fumes and grease. Range hoods often become a visual focal point of the kitchen because they are usually as large as the surface area of the stove top. The cooking-contaminated air is pulled up into a vent in the ceiling and expelled outside of the home.
A range hood is a ventilation system set at eye-level or higher, above the cooktop to pull problematic air particles safely away from your food prep areas.
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