Downdraft Vent system help

7 years ago

I'm upgrading my kitchen, with my range in an island of sorts. I do not want a range hood hanging from my ceiling (I'm taking out a wall to open the space). I've been researching the downdraft range systems, pop-up behind the stove type, and am not sure if I can use these behind a range, not just a cooktop? There will be a flush island/bar top extending out beyond the range, with a half wall to support the bar top. There will not be any cabinets on the back side of the bar, where chairs will go. Can I install the downdraft vent system in the wall behind the range? I've read the motor/blower/etc. is typically installed facing where the oven would be? Is there a way to make this work or are there new systems that can accommodate the oven? Any help would be greatly appreciated!!!

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kaseki

7 years ago

I can't address actual products, not having any and in any case being a tout for overhead ventilation, but it seems to me that you could install one behind the range if you provided enough space for it. For example, the counter space where the range is could be made, say 30 inches deep instead of 25, providing room for the (in my view rather ineffective) pop-up collection panel.

The blower, if it fits, could be encased in the added space of the counter depth plus (if needed) the space of the cavity between the studs of the half wall. Or it could be in the basement through which, I presume, you intend to duct the blown effluent to the outside. This is mainly a sheet metal exercise adapting the ducting between the pop-up assembly and the blower, wherever it is mounted.

kas

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dan1888
7 years ago
last modified: 7 years ago

The second video is also informative.

Induction will get you better performance because less ventilation is required.
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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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I think if you read through you'll find that no one likes any of the them. Are you sure you have to put the range in the island? Maybe post your floor plan on the kitchen forum and they can help you create a better plan where the range is not on the island and they'll explain why it's probably the worst place for a range. :)
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We rented a place with a Dacor downdraft - supposedly one of the better ones out there - and I have to say that it was almost useless. It did not capture steam from a boiling pot nor anything at all from things on the front burners. To have a hope that anything will be captured, the pot/pan needs to be (1) right next to the downdraft and (2) shorter than the downdraft by a few inches. It was very noisy. There was raised seating behind it, but my DD was splattered with grease the downdraft couldn't capture, so I banned everyone from sitting at that counter! The funny thing is that that summer we rented two places and b/w the two of them they had the things that are the most dysfunctional: First rental: Dacor cooktop with wall oven mounted under the counter (horrible!) Dacor downdraft Tall obstacles b/w the cooktop and the sink -- on both sides of the Kitchen! One housed a built-in MW and the other dishes. DW in the Prep Zone Bar-height seating with only 12" overhang -- not nearly enough! Second rental: OTR MW hood -- it was noisy, inefficient (it couldn't even vent steam out!), and a lousy MW. It was also an annoyance when someone needed to use it while someone else was cooking. Sink in the peninsula -- and dirty dishes on display for all to see! Also, dirty dishes in the face of anyone sitting at the counter. DW in Prep Zone Very narrow aisle b/w the perimeter (with the range) and the peninsula side -- I didn't measure (no measuring tape), but we had to scoot around to let people through Refrigerator on the wall deep inside the Kitchen -- drawing traffic into the work area. I actually posted a thread about it that summer! Sorry, I wandered off topic. But, it shows you that I speak from experience when I discuss these issues -- it's not "book knowledge".
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I had a gas stovetop with a downdraft on as island, and I thought it was great. My island was large enough to still have a wide area behind the stove for countertop use. I liked that the vent was unnoticeable most of the time with a clear view outdoors. I cooked dinner almost daily, and it worked perfectly fine for the infrequent times I needed the vent. I also had a large window and French doors that were often open nearby. I think a a lot has to do with your particular space, and what types of things you cook. Mine was a downdraft for 4 large burners plus a center griddle.
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kaseki
7 years ago
The first video shows a variety of mounting schemes along the principles I noted above.

Induction will have these advantages w.r.t. the side-draft collection scheme:
- lower plume velocity allowing the side draft to pull a bit more of the effluent toward the collection panel
- lower plume volume due to lack of combustion products
- no flame deflection at the burner
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chas045
7 years ago
Until I saw that video from kaseki, I would have guessed that you couldn't do it with a standard setup because they extend forward where the range would be. I couldn't immediately determine pricing, but I would guess that these modular units would be more expensive; perhaps much more expensive. I have a regular unit but I don't use it much. Of course I'm not much of a high intensity cook. I haven't noticed that our ceiling is all greased up. I have wondered if mine was really needed. If it had been much more expensive, I would wonder even more.
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kaseki
7 years ago
That video was linked by dan1888.
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dan1888
7 years ago
last modified: 7 years ago
https://www.ajmadison.com/cgi-bin/ajmadison/D49M30SB.html?mv_pc=fr&utm_source=google&utm_medium=cse&utm_term=D49M30SB&gclid=CPq09JSsqs4CFQKSaQodLHAEtg

Everyone has the same price of 1475 so I'd negotiate another 15-20 off. 1529 for 36".
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Beth B
Original Author
7 years ago
The unit itself is 1475, what else is "necessary" to get it complete? I'm looking at 30" flat top electric ranges. It's not going to vent through the roof, it'll go out a side wall.
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kaseki
7 years ago
1) A duct to an outside wall cap is likely not included.

2) A means of providing make-up air. Best's link above alludes to one system they supply. What you need depends on local regulations and / or whether you have any combustion appliances taking air from a space connected to your kitchen.

kas
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dan1888
7 years ago
last modified: 7 years ago
Looks like the blower is an additional purchase. They also show a make up air accessory.

A smooth top electric heats the glass up to 850* to warm the pan and this bakes dirt onto the cooktop surface. That stuff is murder to get off. Induction uses a magnetic field to heat the pan up. The glass just gets warm and can be wiped off with a paper towel. The response to power level changes for a smooth top is incredibly slow and unresponsive. Induction is faster than gas. In my experience a smooth top is the worst performing hardest to maintain cooking appliance choice out there. Not that safe for kids.
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Downdraft Vent system help

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