When planning a kitchen that includes an island with a cooking surface, you may find yourself debating whether or not to do a downdraft or an island hood. There are different factors that may sway you towards one over the other, but both are good options when planning a kitchen.
Downdraft systems are a nice way to keep a clean, contemporary look in your new kitchen. Downdrafts are either built right in to the cooking surface (Jenn-Air), or are a separate unit that is located directly behind your cooking surface that retracts in to your countertop. Hoods will give your kitchen more of a pro look. So aesthetics play a role with these two options.
Functionally, hoods seem to do a better job at capturing smoke and heat. It stands to reason that heat will rise, so a hood has gravity working in its favor. The main function of any ventilation system is to remove heat, smoke, and odors from your kitchen, so a hood may be a better option for some consumers, based on how they cook. Grilling or wok cooking tends to create more smoke, so a hood would be more effective for a consumer that frequently cooks that way.
Downdrafts have come a long way since they first were introduced to the industry by Jenn-Air in 1961. Downdrafts have become a viable option for consumers that want to design a contemporary kitchen that is open. In addition to a clean look, downdrafts are also a better option from an installation perspective. In most cases, it tends to be easier to vent through the floor rather than through an attic or roof, which is required for a hood. If you’ve never seen a downdraft in action, stop in to one of our live kitchens for a demo!