Amongst the many design solutions previewed at this year’s Kitchen and Bath Industry Show (KBIS), one appliance feature that left an impression upon us as a potentially game-changing option for kitchen layout, design, and air quality while cooking was a downdraft ventilation system. Built alongside an induction cooktop, the setup essentially eliminates the need for a traditional overhead hood, resulting in a sleek and minimalist layout capable of pulling in steam, smoke, and odors created while cooking – an ideal complement to a kitchen technology already improving air quality within the hearth of the home. An example of this style of kitchen appliance is Fisher & Paykel’s newest 36″ Induction Cooktop with Integrated Ventilation. Designed for flush or raised counter installation, the Fisher & Paykel’s 4-zone induction cooktop boasts the aid of a 9-speed fan that matches nicely with the appliance’s 9 levels of induction heating.
Positioned in the middle of the cooktop, the extraction system is capable of pulling in everything from a gentle plume of steam to a boiling pot of water to smokier particulates created while searing meats or grilling vegetables.
Without a large traditional hood overhead, the kitchen’s sight lines, available natural light, and overall layout improve, with one less large surface to clean.
Rated for a maximum boost mode of 413 cubic feet per minute (CFM), the ventilation system is on par with a traditional range hood typically paired with an electric or induction stove; the proximity of the vent itself improves suction.
At its lowest setting, the vent produces 1.83 sones of noise – just a bit louder than a refrigerator. Even set to its highest setting of 9, the vent drones to an audible output comparable to normal conversation or light traffic noise, definitely an improvement over the jet engine noise we typically endure when cooking with an overhead vent turned on to its highest setting.
During KBIS we noticed a multitude of attendees experiencing a mixture of awe and a strange pleasure while watching steam and smoke being directly whisked away down from the cooking surface rather than from overhead. Beyond their novelty, these new generation downdraft vents produce sufficient cubic feet per minute suction while promoting an integrated design complementing induction technology’s sleeker surface designs.
Like induction technology, downdraft venting systems are still the exception rather than the rule when it comes to kitchen design, requiring rear ducting by an installer to safely transport air flow outdoors. They’re also more expensive, with Fisher & Paykel’s 36″ Induction Cooktop starting at $6,199.
With most kitchens designed for overhead range hoods, the Fisher & Paykel integrated ventilation system is ideal for new builds, kitchens with high ceilings where a vent hood would be impractical (and an eyesore), and in instances where an extensive renovation project permits planning and installation bespoke to the counter space and room layout.
For more information about Fisher & Paykel’s newest 36″ Induction Cooktop with Integrated Ventilation, visit fisherpaykel.com.
