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

2020-07-12 12:57:22

well, the Siemens full-surface cooktops only "boil" with 7.4KW, like any other cooktop. That's a bit of an illusion.

The power rating is correct, but not the illusion, because you rarely need 5 different zones and even then hardly ever at full power everywhere. What is extremely practical is the ability to arrange pots and pans exactly as you want and what you are currently working on. Often I just put something on the side, make a sauce, quickly melt some butter, toast a few pine nuts for the salad... I hardly ever need the boost function, as I have boiling hot water at the sink and induction-friendly cookware made of iron.

2020-07-12 15:41:22

+1 to

The material of the cookware really makes a difference when converting power into temperature.

Cast or forged iron at 7.5 kW can correspond to “normal” sandwich cookware at 11 kW.

Basically, the final temperature is always sufficient for everything; the speed at which it is reached is faster with more power.
You can make up for that 10 times over with organized work.

2020-07-12 21:29:57

well, the Siemens full-surface cooktops only "boil" with 7.4KW, like any other cooktop. That's a bit of window dressing. A Miele full-surface cooktop already has a bit more punch with 11kW, meaning different coils. If I could choose, it would be a 90cm Miele with 5 zones, one of them very large, and the whole thing with multislider. I think the Miele "slide" a bit better than the rest. A few people have reported errors with their full-surface cooktops, mostly overheating. You expect something that doesn't work, for example boosting too many zones at once, etc. Since the full-surface cooktops basically only differ from a normal cooktop by the shifting (5 zones), that means the electronics have one more layer and are therefore more prone to failure. The repair is correspondingly more expensive. If I really wanted downdraft extractors, then only the BORA X Pure, with 4 x 24 or 4 x 23 zones; that also fits with large cookware.

Oh dear – with all these many creatively named high-tech elements, I seriously wonder if you’re even allowed to cook without a pilot’s license.

2020-07-12 21:48:12

Oh dear - with all these many, creatively designed names of these high-tech elements ...... I seriously wonder whether one would still be allowed to cook without a pilot’s license.

I don’t understand. What do you mean by that?

2020-07-13 15:12:56

I seriously wonder if you would also be allowed to cook without a pilot's license.

My wife said that too. However, the technology is so intuitive that you don't have to worry about it while cooking. You don't have to use some functions – although, unlike my wife, I really like the cooking sensor that keeps the food in the pot at a set temperature...

It is precisely the material of the cookware that makes a difference when converting power into temperature.

That's true. With, for example, Silit (if it also has an iron core in the walls of the pots like in the Vitaliano series), LeCreuset cast iron, and DeBuyer iron pans, you can cook on induction as fast and well as on gas.

2020-07-13 15:16:57

DeBuyer cast iron pans

I am very dissatisfied with our flat pan. It does not sit flat and heats unevenly not only across the surface but also over time. Really lousy piece, it keeps annoying us when making pancakes. Are there any good ones available?

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

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