Jenn Air Downdraft Range Replacement Options
blondiel
15 years ago
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asturias
14 years agoeandhl
14 years agoRelated Discussions
Jenn Air Range Replacement
Comments (3)Several years ago we replaced ours with what is essentially the current ceran downdraft version. That surface has been too big of a step down in responsiveness. It has been a constant chore to remove baked on stains. The oven is adequate but swings 35 degrees. For long low temp slow cooking this hasn't been unusable. The Electrolux induction range is a strong option. The dimension of the upper front is 31-1/2. This doesn't blend well with our existing setup. Unless this spring brings more options I will go with separates. AEG 30" zoneless with a last gen Miele Chef or Gagg and a Bosch downdraft for better venting....See MoreElectrolux Icon 36' Induction or Jenn-Air 36' Gas Downdraft Stove
Comments (4)We recently bought a house with an older Amana downdraft gas range. After cooking on electric coil then electric glass top for the last 11 years I was excited to have gas... until I cooked on it. For an old piece of junk range, the downdraft was remarkably strong. Therein was the problem: the downdraft sucks the flames inward so cooking was horribly uneven. I really wanted to go induction but there wasn't room to do an induction range plus pop up downdraft and the cost of relocating an oven to a wall and doing an induction cooktop and pop up vent was cost prohibitive, so instead we bought a new gas range and are installing (in the coming weeks!) an overhead island vent, since our range is on a peninsula. Sorry this got so long, but I have strong feelings about the darn gas downdraft after being stuck with it for the last 6 months. Funny PS - we got our new range Thursday, ahead of doing our countertops early next month. It can't be installed right away due to an issue with the location of the gas outlet thingy and also the existing counters are in the way by about 1/4 inch. I'm happy cooking with a two burner hot plate, a toaster oven and a 12 year old convection oven combo microwave. That's how much I loathe the gas downdraft....See MoreReplacing 48' JennAir Electric Downdraft
Comments (3)While it's a little hard to tell your exact configuration, you may be able to use modules to fill the space, with SS fillers if (when) it doesn't fit exactly. What may be a larger issue is the duct size required for an effective 48" downdraft, which would be at least 8" and probably closer to 12" versus what's currently in for the Jenn Air (ours 20 years ago was 4"). You may want to consider an external blower. I have cooked on an induction cooktop with a 1200cfm downdraft (15" riser) with an external blower and I was impressed by the quietness and the volume of exhaust it moved. Certainly not as effect as an overhead hood, but still seemed to clear pans on the rear burner, and looked rather cool. Such a config would probably be deeper than your current Jenn Air so you would have some additional installation work. Also be advised systems like this are not cheap....See MoreDoes Jenn Air downdraft work for serious cooking?
Comments (10)When one is cooking with high heat, the uprising effluent velocity can be 3 ft/s. When this is intercepted by an overhanging hood, it is feasible to capture and contain it with modest air flow rates (90 cfm/ft^2 with baffles). However, when using a downdraft aperture at the back of the cooking surface, capture and containment would have to start with redirecting the effluent momentum from rising to horizontal motion at the aperture. This requires at least as much transverse velocity at the effluent as the effluent has (causing a curving trajectory). However, air velocity outside of a duct drops rapidly with distance, meaning that for full capture of effluent from the front burners using a downdraft aperture the size of the cooktop, the air velocity at the entrance to the downdraft system might have to approach ten times that of the effluent. 30 ft/s is 20 mph close to the mesh, and maybe 40 mph through the mesh gaps, so one can imagine that the noise level might be a tad higher than desirable. Hot greasy cooking only on back burners might reduce the ten times factor to three times, so a large exhaust blower that could handle the restrictions (pressure losses) of a downdraft system might be effective, albeit still somewhat noisy. To the extent that they are cost and aesthetically feasible, hoods approximating commercial units will be more effective than hoods that greatly diverge from this pattern. kas...See Morepvrick
14 years agoforgottensong
14 years agopvrick
14 years agoasturias
14 years agowizard19
14 years ago
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