Which downdraft vent? For a new kitchen? Who can recommend something?

We have the Bora Classic 2.0 with surface induction and recirculation. The system has its price, but it works excellently and the stove has endless power.

For cleaning, simply remove the grate + tray and put it in the dishwasher, it doesn't get any easier.

So we decided on the Oranier KFL 2094 bc exhaust and are currently satisfied.

The advantage here is that the exhaust is located behind the cooktop and not centered in between. We quite like that and my wife didn’t want it centered anyway.

Reminds me of those great advertising pictures of pools where the people are always made smaller as well. There are only micro pots on there.

I also find it more practical in the middle; the layout is just better than lengthwise like with the Oranier. We also chose the one from Neff (including the automatic ventilation control), that was the one we liked best. Second choice would have been Bora.

Extraction directly under the ceiling is the least favorable,... most of it has already gone off to the left and right before it even reaches up there.

I physically cannot understand why with the ceiling fan everything is supposed to have "gone to the right and left" beforehand. The fans have plenty of power and generate quite an airflow. I do not claim that the systems from market leaders like Bora work badly. The statement from the kitchen planner, that in people who cook a lot over time fat deposits on the ceiling because not 100% of the fat vapors are extracted, still seemed plausible to me. Fat is a tough opponent; in the last apartment we had a decent exhaust hood and still found plenty of fat deposits on the kitchen cabinets when we moved out. As soon as we have the thing in operation, I will take some photos and report.

That is wrong. I am speaking as a forum user about a ceiling hood at an attractive height with sufficient steam capture. Bora or generally downdraft extractors are often just a matter of taste. Personally, I want to be able to choose my cooktop in terms of layout, size, etc. independently of an integrated extractor hood. And I prefer good under-cabinet storage space in drawers over any other solution and therefore want to have as little technology there as possible.

Good and functional exhaust systems are available both from above and from below – poor systems, by the way, also exist in both designs. It makes no sense to technically pit the systems against each other.

I personally want to be able to choose my cooktop in terms of layout, size, etc., independently of an integrated exhaust hood.

That was our experience as well, and the maximum freedom was offered by the so-called "Siemens free induction" cooktops for up to 5 controllable zones, which can be freely selected over the entire surface.

well, the Siemens full-surface cooktops also only "boil" with 7.4KW, like any other cooktop. That's a bit of a smokescreen. A Miele full-surface cooktop has a bit more power with 11kW, meaning different coils. If I had to choose, it would be a 90cm Miele with 5 zones, one of them very large, and the whole thing with a multislider. I think the Miele "slide" a bit better than the rest.

A few people have reported their full-surface cooktops showing errors, mostly overheating. People expect something that doesn't work, for example boosting on too many zones, etc. Since the full-surface cooktops basically only differ from a normal cooktop by the sliding function (5 zones), that means the electronics have one more layer inside and are therefore more prone to failure. The repair is correspondingly more expensive.

If I absolutely wanted downdraft extractors, then only the BORA X Pure, with 4 x 24cm or 4 x 23cm zones, that also fits with large cookware.