Picking out cooktop for new kitchen

[pinion9]

Most cooktops come with a downdraft in the center, or you get a hood mounted above it. Most people I see with a downdraft don't vent it outside (it just sucks the air into the cabinet below.)

In our apartment now, we have a range good that is not vented outside.

Our new house has a large kitchen and 9 ft ceilings. Is having a range hood or downdraft in the cooktop necessary?

 

[jhayx7]

Originally posted by: pinion9
Most cooktops come with a downdraft in the center, or you get a hood mounted above it. Most people I see with a downdraft don't vent it outside (it just sucks the air into the cabinet below.)

In our apartment now, we have a range good that is not vented outside.

Our new house has a large kitchen and 9 ft ceilings. Is having a range hood or downdraft in the cooktop necessary?

No but when you cook something in hot oil or burn something you will wish you had a vent to the outside. My apartment kitchen has a range hood but it is not vented outside, when you turn on the fan the smoke just hits the wall and blows back in your face.

 

[dullard]

I hate vents and never use them. And of those who do use them, I bet 95% use them improperly (they forget that for vents to blow air out of the house, a window must be open to let fresh air back in, otherwise the vent does nothing because it is underpowered). So, I don't think they are absolutely necessary. But your local laws may have silly regulations requiring them. Or you may have trouble selling the house.

 

[Amused]

I use a downdraft vent (vented to the outside) every time I cook. Greasy/smoky kitchens suck.

Always vent to the outside.

Come to think of it, I know no one with a downdraft that vents it into the cabinet. All the ones I have seen vent to the outside.

Most of the hoods I've seen in cheaper homes and apartments simply filter the air and pass it back out into the room.

 

[pinion9]

Originally posted by: jhayx7

Originally posted by: pinion9
Most cooktops come with a downdraft in the center, or you get a hood mounted above it. Most people I see with a downdraft don't vent it outside (it just sucks the air into the cabinet below.)

In our apartment now, we have a range good that is not vented outside.

Our new house has a large kitchen and 9 ft ceilings. Is having a range hood or downdraft in the cooktop necessary?

No but when you cook something in hot oil or burn something you will wish you had a vent to the outside. My apartment kitchen has a range hood but it is not vented outside, when you turn on the fan the smoke just hits the wall and blows back in your face.

We are talking about a 5000 sq ft house with open floor plan and lots of windows. I don't think venting to outside is an option we are looking at. So, knowing we will not vent outside at all, is it even worth the hassle/money to get a vent?

 

[Amused]

Originally posted by: dullard
I hate vents and never use them. And of those who do use them, I bet 95% use them improperly (they forget that for vents to blow air out of the house, a window must be open to let fresh air back in, otherwise the vent does nothing because it is underpowered). So, I don't think they are absolutely necessary. But your local laws may have silly regulations requiring them. Or you may have trouble selling the house.

Most homes have enough air leaks that a decent vent will work just fine.

 

[pinion9]

BTW, I live in Alaska. Don't like the idea of large vents going outside. Nor will our house have leaks. We are trying for 5+ star energy rating.

 

[MagnusTheBrewer]

How much do you cook and for how many? As a Chef, I can't imagine cooking without a hood. Oh and, for the love of God, don't get an induction cooktop!

 

[Howard]

Originally posted by: pinion9

Originally posted by: jhayx7

Originally posted by: pinion9
Most cooktops come with a downdraft in the center, or you get a hood mounted above it. Most people I see with a downdraft don't vent it outside (it just sucks the air into the cabinet below.)

In our apartment now, we have a range good that is not vented outside.

Our new house has a large kitchen and 9 ft ceilings. Is having a range hood or downdraft in the cooktop necessary?

No but when you cook something in hot oil or burn something you will wish you had a vent to the outside. My apartment kitchen has a range hood but it is not vented outside, when you turn on the fan the smoke just hits the wall and blows back in your face.

We are talking about a 5000 sq ft house with open floor plan and lots of windows. I don't think venting to outside is an option we are looking at. So, knowing we will not vent outside at all, is it even worth the hassle/money to get a vent?

Weird. I didn't think I would ever come across a kitchen where venting outside wouldn't be possible.

 

[Howard]

Originally posted by: MagnusTheBrewer
Oh and, for the love of God, don't get an induction cooktop!

Why not?

 

[pinion9]

Originally posted by: Howard

Originally posted by: pinion9

Originally posted by: jhayx7

Originally posted by: pinion9
Most cooktops come with a downdraft in the center, or you get a hood mounted above it. Most people I see with a downdraft don't vent it outside (it just sucks the air into the cabinet below.)

In our apartment now, we have a range good that is not vented outside.

Our new house has a large kitchen and 9 ft ceilings. Is having a range hood or downdraft in the cooktop necessary?

No but when you cook something in hot oil or burn something you will wish you had a vent to the outside. My apartment kitchen has a range hood but it is not vented outside, when you turn on the fan the smoke just hits the wall and blows back in your face.

We are talking about a 5000 sq ft house with open floor plan and lots of windows. I don't think venting to outside is an option we are looking at. So, knowing we will not vent outside at all, is it even worth the hassle/money to get a vent?

Weird. I didn't think I would ever come across a kitchen where venting outside wouldn't be possible.

I could vent outside. I don't know if I want to. At the very least I could vent it into our crawlspace. I just don't know how necessary it is...

 

[MagnusTheBrewer]

Aside from induction cooktops being fussy about the types of cookware that they're compatible with, they give little or no visual and/or surface temp feedback on what setting they're on. As a Chef, I would'nt own one.

 

[Pikachu]

...your local laws may have silly regulations requiring them.

I just don't know how necessary it is...

Yes, it seems really silly to want to remove fumes and smoke from your living area. :roll:

 

[pinion9]

Originally posted by: Pikachu

...your local laws may have silly regulations requiring them.

I just don't know how necessary it is...

Yes, it seems really silly to want to remove fumes and smoke from your living area. :roll:

Smoke? I try not to burn things. I can always open a window.
Fumes? They aren't dangerous. It is from cooking food. If it stinks, I can open a window.

Thanks for your shallow post. It seems as your maturity level is on par with both your name and avatar.

 

[Howard]

Originally posted by: MagnusTheBrewer
Aside from induction cooktops being fussy about the types of cookware that they're compatible with, they give little or no visual and/or surface temp feedback on what setting they're on. As a Chef, I would'nt own one.

Well as long as you have the right cookware, there's no question about it working or not. Cast iron and some types of stainless steel will work.

As for the temp feedback, I'm not a chef, but wouldn't looking at the food suffice?

 

[Pikachu]

Now, you go right ahead and explain why they are required by building codes, why restaurant kitchens have them, and why they're routinely sold in cooktops as you've mentioned...

 

[MagnusTheBrewer]

Originally posted by: Howard

Originally posted by: MagnusTheBrewer
Aside from induction cooktops being fussy about the types of cookware that they're compatible with, they give little or no visual and/or surface temp feedback on what setting they're on. As a Chef, I would'nt own one.

Well as long as you have the right cookware, there's no question about it working or not. Cast iron and some types of stainless steel will work.

As for the temp feedback, I'm not a chef, but wouldn't looking at the food suffice?

The reason is looking at the food is not imediate enough. You don't want to start out on low if its something you want to sear or visa versa. Its about timing and the immediacy of the feedback.
To the OP: For home use, a good down draft system would work fine but I still reccomend a hood. In addition, if you are looking at any high end appliances, I would suggest looking into used commercial appliances as they are the same/lower price and built better.

 

[pinion9]

Originally posted by: Pikachu
Now, you go right ahead and explain why they are required by building codes, why restaurant kitchens have them, and why they're routinely sold in cooktops as you've mentioned...

I am not saying they aren't useful. But for a homeowner who is not a chef, what is the advantage over opening a window? We cook things like pasta, burgers, steak, etc. There is nothing really fancy going on...

Please show me where they are part of building codes. Furthermore, please show me where they MUST be vented outside. I just sold a 9-plex and not a single one of the range hoods were vented outside and it passed inspection.

They are sold in a minority of cooktops. And they fetch a premium. About twice the price of a comparable non-vented one.

 

[pinion9]

Originally posted by: MagnusTheBrewer

Originally posted by: Howard

Originally posted by: MagnusTheBrewer
Aside from induction cooktops being fussy about the types of cookware that they're compatible with, they give little or no visual and/or surface temp feedback on what setting they're on. As a Chef, I would'nt own one.

Well as long as you have the right cookware, there's no question about it working or not. Cast iron and some types of stainless steel will work.

As for the temp feedback, I'm not a chef, but wouldn't looking at the food suffice?

The reason is looking at the food is not imediate enough. You don't want to start out on low if its something you want to sear or visa versa. Its about timing and the immediacy of the feedback.
To the OP: For home use, a good down draft system would work fine but I still reccomend a hood. In addition, if you are looking at any high end appliances, I would suggest looking into used commercial appliances as they are the same/lower price and built better.

Thank you. You have been helpful. do you know if there are any online resellers of used commerical appliances?

 

[MagnusTheBrewer]

"Thank you. You have been helpful. do you know if there are any online resellers of used commerical appliances?"
I would suggest looking locally for used commercial appliances because the money you save on shipping is considerable. Most local suppliers of commercial kitchen equip. also have used equip. even if they dont advertize it. However, the cheapest source is from the newspaper. Often you can save literally thousands of dollars on equip. that is being liquidated from restaurants that have gone out of business. Many times the equip. looks totally filthy but cleans up and works fine. I personally don't mind a little cleaning to save that kind of money.

 

[Xyclone]

I have an induction cooktop and love it. Our family can't stand gas cooktops anymore.

 

[MagnusTheBrewer]

Originally posted by: Xyclone
I have an induction cooktop and love it. Our family can't stand gas cooktops anymore.

To each his own but, I doubt you'll find any Chefs agreeing.

 

[stinkynathan]

Originally posted by: pinion9

Originally posted by: Pikachu

...your local laws may have silly regulations requiring them.

I just don't know how necessary it is...

Yes, it seems really silly to want to remove fumes and smoke from your living area. :roll:

Smoke? I try not to burn things. I can always open a window.
Fumes? They aren't dangerous. It is from cooking food. If it stinks, I can open a window.

If your cooking surface is that close to a window then you will have NO problems venting it to the outside. Windows, you know, kind of require an outside wall....

Originally posted by: pinion9
BTW, I live in Alaska....

I know you're planning on opening those windows up in the winter when you forget that there's a little bit of grease on your heating element and fire up the stove, causing stinky smoke to fill your kitchen.

Just put the fvcking hood in. You'll be glad you did.

 

[Pikachu]

Is having a range hood or downdraft in the cooktop necessary?

Do all hoods vent to the outside?

• No. Many vent hoods simply circulate the air within the room. Many building codes accepted this for a long time. Now many municipalities require outdoor venting systems, which are far more desirable than circulating systems.

Hoods You Can Trust

• Proper kitchen ventilation is vital in today's homes. You can't just rely on open windows or an old recirculating vent to keep the air clean.

Amendments to the California Mechanical Code

• 917.4. Kitchen Ventilation. A ventilation hood with a minimum of forty-eight square inches in area shall be installed over the cooking top of all free-standing or built-in ranges. Such hood shall be connected to a non-corrugated, non-flexible, and noncombustible ventilation duct to the exterior of the building. The ventilation duct shall have a minimum cross-sectional area of 28 square inches. An approved forced-draft system equipped with a back draft damper shall be installed in the ventilation system.

 

[dullard]

Originally posted by: Pikachu
Yes, it seems really silly to want to remove fumes and smoke from your living area. :roll:

You are a bad cook if you have lots of smoke in your living area. And if you do cook something that is smelly or with lots of smoke, then just open a window, you'll air it out just the same.

I didn't say the vents were silly. I said nit-picky get big brother into your personal life laws for things that really aren't important and that don't harm others are silly.