Use Existing Downdraft Venting for Electric Range?

12 years ago

We are in the final stages of planning for a kitchen remodel. Before we order cabinets, however, I need to find out if we can replace an existing JennAir cooktop (electric) with an electric slide-in range. Our kitchen designer at Lowe's says we should be able to use the existing ductwork and just "tie-in" the new fan/blower in a wall-mounted range hood. Does this seem possible?

Just a few years ago we replaced our 1989 wall oven/microwave combo with a similar unit. Since we don't have the traditional double oven wall unit, we would gain an oven with the electric range.

My concern is that if we go with the range scenario, we may run into problems during installation of the range hood---thereby increasing our overall labor cost. Has anyone had a similar experience? I'm tempted to stick with a downdraft cooktop, but the JennAir appliances don't seem to have good reviews on this forum.

The existing downdraft cooktop is vented to the outside. If it is possible to use the ductwork, are there any special requirements as to the type of range and/or hood?

Thanks in advance to all!

Featured Answer

live_wire_oak

12 years ago

The "KD" is an idiot. (Not surprising considering you're talking a box store.) Connecting to the downdraft is a stupid idea. Yeah, it will save you money, but running exhaust up and down limits it's effectiveness and creates a whole host of other issues such as condensation in your vents. You will need to run new venting out through the roof or through the side wall of your house.

You'd better double check everything this person has told you from the actual appliance clearances needed to the cabinet design. I foresee future issues.

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Comments (8)

chac_mool
12 years ago
We replaced a ~1976 JennAir electric cooktop and downdraft with Electrolux's slide-in induction range.

We were unable to use the existing downdraft or ducts under the floor with this range, so put in a range hood (30" Broan Elite) and ducts behind cabinets inside the wall to vent outside. [Avoid the Broan Allure hoods!]

Others here may know if any other ranges (maybe made by JennAir?) incorporate downdraft venting -- and, if they're worth buying.

If not, overhead venting tends to be better than downdraft, and induction is definitely better than a regular electric or glasstop range/cooktop. Unfortunately both may increase your costs.
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Does it vent to the outside in a place that would be suitable for an air intake? Could you place an inline blower somewhere along the ducting? If the ducting is large enough and you can find or construct a register that would feed the MUA up around the perimeter of the range I am thinking you might have a really keen setup. User fritzp in the kitchen forum mentions adding a passive system with a motorized damper. He made his own cabinets and dadoed in registers in the back and sides of the rangetop. I wish there were pictures, but perhaps you could contact him through GW. The thread is here
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You will need to begin planning a kitchen remodel. It may be a "light" one, where you reconfigure some cabinetry and venting to just be able to put in new appliances, or it may morph into a major one. After, all, it's a 1979 kitchen! :) The least expensive and best functional change would be to get a new slide in type range and an overhead vent. The next would be to get a cooktop with downdraft that could hook up to the old venting that you have----the ducting, not the motor. You would then have to figure out another location for a wall oven. Ranges cannot be used with popup downdrafts, even though you've probably seen a few idiots on the home channels do this. It moves the downdraft (which is never effective to begin with) too far from what needs to be vented, and you have to void the warranty to figure out how to house the downdraft mechanism that's meant to go under a cooktop. Either way, since you seem to have diagnosed your current range issue, continue to DIY patch it until you can accomplish the remodel. If you have to pay labor to repair the range, then plan on doing the remodel sooner rather than later, as labor in a failing Jennair will eat your remodel budget alive and you might as well be spending it on your replacements. In the meantime, you'd be surprised at what you can accomplish with a good quality good sized toaster oven and freestanding induction cooktop. Many people purchase those items to get them through the period without their kitchen and end up keeping them in the remodeled kitchen. If money is really tight, that would be the way to go, and just use the piece of junk as counterspace to hold the small appliances.
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Your analogy seems to fit my vibe about the BlueStar (Top Gear fan?) - powerful enough and OMG fun, but a little rough around the edges, vs. solid, polished and expensive (Mercedes/Viking, maybe?). My Jenn-Air is more like my old beat up VW Rabbit -- which was also prone to spontaneously bursting into flame. It got me from point A to point B . . . eventually. But I hated it. Which now has me thinking of the last just-good-enough compromise, practical car we bought. Which I still hate to drive. It's not a bad car, it's just not *my* car. (Of course now I'm getting too far into the metaphor -- I just traded my beloved VW Passat in for a Mazda CX9, 'cause I needed the AWD and more seats -- it's not as nice of a car, it's not as powerful, but it has most of what the 'ssat did plus the things I needed at a good price, without sacrificing *all* the fun. And it won't cost $$$ every time something breaks, which was increasingly common. What does that say about my stove preferences? It's not that I couldn't afford a Mercedes, I just don't see the point.) I do find the BlueStar *really* attractive -- DH and I dig the cast iron, the open burners (because I spill stuff everywhere when I cook), the low simmer, etc. -- and the thought of having a range with an oven I could actually bake in makes me positively giddy -- even if I do have to build a new island. DH got a nice grill last year that gets wicked hot; we're now prone to all-season use -- in *Seattle* -- because the only other choice is to do without little things like "searing" and "roasting" and "broiling". But maybe I'm just trying to convince myself that the extra money is really worth the ride ;-) (BTW, does that make Lacanche the Rolls? So gorgeous, but wah!)
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The only "approved" approved induction setup that would let you vent out is the Dacor range with the matching popup downdraft. You might get another combination to work, but it could be difficult to fit the popup especially if this isn't an island application (which it sounds like it isn't). Your existing range is probably dual fuel (I don't think JA ever made all-gas downdraft ranges) so you would have a 240 line for it. It's definitely an option to consider if you haven't already. However, it's a personal preference. If you prefer to cook on open gas burners, I wouldn't give that up just to vent out, if all you're going to get is mediocre (downdraft) ventilation anyway.
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aprince
12 years ago
Live Wire is correct. Hoods over the range are not meant to duct down.
chac_mool
12 years ago
It is possible to get a downdraft electric range (see link), which I suppose might utilize existing duct work.

Not sure if this particular range would be a wise choice, or if its an option momofmost is considering (aside from reduced labor cost), or if this was what her KD meant.

Here is a link that might be useful: Slide-In Electric Downdraft Range
momofmost
Original Author
12 years ago
Chac mool, I'm definitely interested in an induction range and I've heard good things about the Electrolux. I don't think downdraft is the way to go, either. The wall the range is on backs to the garage, soI think it will be fairly easy to vent out a new range hood.

Live wire, I've been working on my design for about one year. The KD I'm working with is basically just providing me with cabinets. I tried going through a local kitchen and bath shop, but the price of the cabinets was $10k more than Lowe's---and that was for Shrock (without any upgrades or glazing). I have even met with a custom cabinet guy and a general contractor---both of whom never got back with me. There are definitely disadvantages to working with a big box store....but I want this kitchen done and Lowe's has been the most responsive.

Chac mool, since you bought an induction range, what is the CFM on your hood and are you happy with the Broan?

Thanks for the feedback! I'm sure you can tell how inexperienced I am.
chac_mool
12 years ago
Briefly, my 30" Broan Elite is about 600 cfm; its adequate. My Broan Allure was maybe 425 cfm, and worthless garbage; I gave it away because I couldn't bear to sell it to anybody. Some people here like Kobe hoods; they might be better / quieter, I'm not sure.

Read the old threads here for more information that will be useful for you -- search keywords using the search box at the bottom of the main page (not the search box at the top).
R.BEARDSLEY
12 years ago
If budget is not an issue, I would vote for venting up, with at least an 8" duct, with the blower either inline or on the roof. You won't need the high speed, and lower speeds will be very quiet. Many hoods are available for applications such as this. Most people don't use ventilators as much as they should, simply because they make too much noise. You could get by with a 6" duct. especially with an electric cooktop - induction even better yet. STAY AWAY FROM ANY HOODS that call for a 3 1/4 X 10 duct. They won't do anything but make noise.
Fori
12 years ago
My mother did just that--replaced her JA downdraft with an induction cooktop and a proper hood...that then went down the cabinet and out her existing ductwork. It works okay and there were valid reasons not to vent up.

So yes, it's doable, but I'd much rather you vented up and out anyway. :)

Use Existing Downdraft Venting for Electric Range?

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