There's not going to be a huge difference between the two outside the look, it just depends on what you're considering. If you're looking at knob controls, I'd also recommend checking the KitchenAid KECD807XSS or XBL - virtually the same as the Jenn-Air with a slight change in knob styles. If you want touch controls, you're stuck with Jenn-Air.

In reality I'm pretty sure these are all made by Jenn-Air - they started the whole downdraft thing, and they're owned along with KitchenAid by the Whirlpool Corporation. The only other two downdraft cooktop options are GE and Kenmore, and I'm pretty sure they both source from Jenn-Air.

Why not look at induction?

I can't do an induction now because there is no downdraft induction. I talked with Jenn-Air. They said they hope to offer one in the second quarter of next year. No idea the price or the dimensions of the cooktop yet. They also said the cassette gas/electric range is being discontinued. She also told me the downdraft gas cooktop has been redesigned so the heat does not go down the vent when the burner is covered by a pan because the sides of the grates have been built up. I'm having a new countertop installed and I'm worried about having it cut for my 34 year old Jenn Air, then maybe not working for an induction this spring. I might take a chance and go with gas. Decisions, decisions. Anyone have a NEWER Jenn Air Gas Cooktop?

Can you post your kitchen layout? Do you know about the new ceiling hoods? Not great but better than not having one and if you have induction, you don't need one quite as strong.

I believe that Whirlpool makes the downdraft cooktops for GE.

I can't do an induction now because there is no downdraft induction.

Not true. There are no induction cooktops with built-in downdrafts, but you can get a regular induction cooktop and put a telescopic downdraft behind it. It will vent much better than an integrated downdraft anyway.

I have a Jenn Air downdraft range (gas). I know two other people that have them as well. All purchased 3-7 years ago (can't remember). All three of them having major electronics problems which resetting circuit panel does not solve. Pushing some buttons on control panel either don't work at all or produce random results. One friend had complete failure on Thanksgiving and had to bring partially cooked turkey to in-laws house to finish. Quotes to fix (replace control panel) are in the high hundreds. All three of us are pissed.

Since you are having new countertops put in, I'll second hvtech's suggestion of a telescoping ("pop-up") vent behind the cooktop. Depending on model, these put the intakes anywhere from 8" to 14" above the the cooktop surface which works better than counterlevel/cooktop level intakes. The two things to consider for one of these. The good ones tend to be expensive. You need to check the installation insturctions to make sure you will have enough room in the back of the base cabinet. (Having had the old Jenn Aire downdraft, you probably will have room but you need to check.)

I have a bay of cabinets that are above the cooktop the width of the room. They have four support posts supporting them. A separate pop up vent would not line up properly and would stick out into the breakfast bar. It would not be attractive at all. Thanks for your comments though. I appreciate it.

It is almost flush when retracted and blocks grease splatter from reaching anyone at the breakfast bar when you're cooking.

Here's an example available now for about $1500.

As downdraft ventilation schemes and implementations go, this Best model is clearly better than down flow at the counter level. But as expected from cooking plume dynamics, there is still significant failure to capture as revealed in their schlieren imagery. (At least they bother providing some, unlike many suppliers.)

I would place it in the somewhat-better-than-nothing category. For modest cooking temperatures, particularly at the rear burners, this device obviously helps. Wokking on a front burner at the threshold of peanut oil smoke temperature will surely overpower the attempt by the device to capture the plume flow.

If full cooking odor removal is desired without use of conventional exhaust ventilation systems, supplementation with a window exhaust fan may help, but note that any grease that condenses on the walls and fabrics before removal from the residence will take a long time to loose its odor.

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