Induction cooktop with integrated extractor, experience?

Hello everyone,

I want to install a kitchen with an induction cooktop with integrated extractor hood in the attic, which will then be rented out. Another solution is unfortunately difficult and also more expensive.

Can such appliances compete with a normal extractor hood?

Does anyone have experience?

Best regards

Stephan

If it’s about a sloping roof, there are also ceiling solutions for that. According to my research (I don’t have one myself yet), the good ones can easily keep up, some are even better (because closer to the steam/fume source), but they are also significantly more expensive. However, a direct price comparison here is difficult, since you are basically buying two devices in one (cooktop + extractor). But let’s just take good mid-range devices, then with individual purchase you’re looking at around 1000 EUR, with a cooktop with integrated extractor rather double that or more...

There are already sloping ceilings, but the cooktop is freestanding. I found cooktops from AEG for under €1000, so I was thinking of one like that.

Really for only 1000? I know prices closer to 1500. There might be an additional cost for the recirculation conversion, you should look that up. But yes, these cooktop downdrafts are basically made for something like that. However, a cooktop on the island is a classic design mistake. In general, you need more time on the sink side. So it would be more sensible to have the sink + workspace on the island. Of course, this often isn't possible because of the piping routes... So whether the AEG cooktop downdrafts are really any good, I unfortunately can't say.

That is always interesting for me. We spend 90% of the time at the [Insel/Kochfeld]. The rest at the cabinets, oven, dishwasher, sink. More or less in that order. As is often the case, everyone probably has different habits. For example, I wouldn't even know why I should spend time at the other work surface...

Well, I assume the "normal" workflow, which should then be as ergonomic as possible (meaning as little distance to cover and as few hand movements as possible): 1. Get ingredients from the fridge and other ingredients from the pantry. 2. Unpack, put packaging in the trash, clean/wash ingredients at the sink. 3. Chop ingredients on the other side of the sink. 4. Put ingredients in bowls, preferably also at the sink; otherwise, dripping vegetables etc. have to be carried over the floor... 5. Cook/fry at the stove – bake in the oven. 6. Serve at the table. 7. Clear away at the sink and dishwasher (usually next to each other). 1.-4. and 7. are all processes that should be done near the sink with ergonomic considerations. 5. is rarely a process that requires full attention; for most dishes, it’s enough to look/stir/turn from time to time, unlike the other activities where you are constantly actively working. Of course, you can also do the chopping by the stove, but then you have the effect of having to transport wet vegetables again. So this is the thought process behind: if you want an orientation to the room during kitchen work, better a sink island with appropriate workspace than a cooking island. Unfortunately, due to space constraints, I didn’t plan an island at all in the new build, so I envy everyone with their cooking island. Best regards Tolentino