Replies

1. 
   homebrew | Jun 15, 2006 10:09pm | #1

   We use one of the pop-up downdraft systems next to the cook top instead of a hood.

   Pro: Costs less, and doesn't take up space

   Con: It's not as effective

   We use it rarely anyway .... usually just to remove the smoke if something is burning.

1. 
   leer | Jun 16, 2006 07:02am | #2

   Homebrew,

   I think that would interest them, a little less space consuming in their narrow but long kitchen.  Where do they vent to, the crawlspace and out the sidewall?  How bad do they really do.  Also where does the actual motor go under the cooktop or in front of it.  Do you lose a lot of storage space in the island.  Thanks for the reply.

1. 
   homebrew | Jun 16, 2006 06:13pm | #3

   "Where do they vent to, the crawlspace and out the sidewall? "

   Yes, it vents out just like my dryer vent. I have a full basement underneath, so it just runs between the joists.

   "How bad do they really do. "

   They're not too bad, but since they have to draw the smoke sideways across the cooktop, they have to fight the smoke wanting to rise, thus needing a stonger & louder fan. The pop-up vent has trouble drawing from the front burners. The advantage of a hood is that the smoke goes right into it naturally. I seldom use it, so I prefer the pop-up, since a hood would have been expensive, taken up the space where I have a skylight instead, so it works for me. 

   "Also where does the actual motor go under the cooktop or in front of it. "

   The motor is in the cabinet under the cooktop.  It doesn't take up much space ... maybe similar to the water filter under the sink ....  the size of a soccer ball or so.

   "Do you lose a lot of storage space in the island. "

   You lose a tiny bit of counter space. It's the width of the cooktop, but only 2 or 3 inches deep (front to back).

2. 
   TomT226 | Jun 16, 2006 08:19pm | #4

   IMHO, downdrafts are not worth installing.  You should use a vent whenever you turn the cooktop on to remove suspended grease, smoke, steam, etc. that will eventually precipitate on your cabs, walls, and furniture. After a few years your entire kitchen will be "greasy." I've seen more than a few, and it's really disgusting.

    

1. 
   timothale | Jun 16, 2006 09:23pm | #5

   I had an down draft and had to use a large cookie sheet as a baffel , held up with glass to keep the smoke out of the kitchen 

2. 
   TJK | Jun 16, 2006 09:55pm | #6

   I have to agree on the downdraft vents - fighting Mother Nature is a losing battle. Heat and smoke want to go up, not down and trying to pull them the wrong way takes a lot of airflow. Plus, the cooktops without the center ventilator leave more room for pots & pans.

1. 
   leer | Jun 16, 2006 10:07pm | #7

   Thanks for the feeback to all.

   What if I'm dealing with two professionals, neither interested in the effectiveness of the fan(won't actually use it very often).  They would like the wide open view over a quality fan. 

   They also hire the cleaning if there does get to be a buildup of grease.  Worked as a painter for a couple years and couldn't believe what some peoples kitchens look like.  The cupboard doors don't need handles, you just touch them and they stick to you to open.

   I think this maybe a good way to go to get them their sleek SS kitchen and not hinder their resale to much.

1. 
   MG911 | Jun 16, 2006 11:27pm | #9

   I'd also consider their fuel choices. Some of the lower BTU gas burners that may be close to a downdraft fan could be affected by the suction. I would think an electric element wouldn't be bothered at all.

   If you snoop around on Fine Cooking, there are quite a few discussions regarding this very topic. I would say 90% of the comments are anti-downdraft and pro-overhead.

   Here's how mine turned out...it was a bit of work but worth it and I don't think my fan will hinder any resale values.

   Mike

   p.s. sorry..just re-read and noticed they are using an electric cooktop. Might be good info for others so I'll leave it in my original post. M.

   Edited 6/16/2006 4:32 pm ET by MG911

   Edited 6/17/2006 2:00 am ET by MG911

   
2. 
   homebrew | Jun 16, 2006 11:14pm | #8

   I agree that the downdrafts that use up cooktop space are even worse because they waste space and have to suck the air back down. At least the pop-up vents only have to suck the air sideways because they pop up about a foot.

    It might also depend on your style of cooking. We don't do a lot of greasy stuff, but when we do, the pans are usually covered so not much gets in the air.  It's only been 3 years, so I may have a different opinion 5 years from now when I'm slipping on all the grease !     The way our kitchen is, I think an overhead vent hood would have been too obtrusive, and blocking the view to the windows & family room.  If the cooktop were along the wall, I'd probably have gone for the hood.

   fwiw