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

Are there any good ones, yes?

We have three and no problems with any of them. The uncoated iron pans are great for searing and for anything that requires very high heat. Pancakes are not included, I prefer to use a LeCreuset pan for those.

Interesting tip, but it was sold to us as a crepe pan. So I thought you could also make pancakes with it...

Fish sticks and meat patties are also a problem. Because the heat is distributed unevenly. Maybe we just got a faulty pan.

Edit: We don't have an iron pan, but a steel pan. The real problem is that it doesn't sit flat. You can see that from the discoloration both inside and outside the pan. Unevenly darkened...

Wow, the Le Creuset pancake pan costs 3 times as much as ours...

My wife said the same. However, the technology works so intuitively that you don't have to worry about it when cooking. Some functions you don't have to use – although I find the cooking sensor, which keeps the food in the pot at a set temperature, great compared to my wife...

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

I understand that, of course; honestly, I only know a part of the possibilities and we only have this modest Siemens induction cooktop with an even more miserable Miele extractor hood. If people enjoy it, I think that's great; but in some places, standards are demanded and sums in the kitchen area are taken for granted, which in my opinion fit the otherwise possible budget. Essentially, I find the technical things great.

You are absolutely right, : Anyone who asks about a downdraft vent should be aware that they have already mentally left the "standard" behind and are considering a luxury option. You can cook deliciously and eat happily together with an old stove from the bulky waste and "inherited" pots from some aunt. That it is no longer so student-like with us nowadays I take with a wink and am thankful for it every day. If it suddenly disappears for some reason, I won’t have to live unhappily. Carpe diem.

I have an extra-large steel pan that is as flat as f****. But yes, the expensive Le Creuset.

If it’s supposed to be steel, the American "All Clad 3" is recommendable.

Otherwise, I’ve had that problem too.
However, never with my DeBuyer cast iron pan. It looks really worn out now: black inside, spotted outside. And it gets better with every bit of patina.

Le Creuset items often come with a lifetime warranty. An acquaintance recently got a pot replaced because of chipped enamel – after 17 years. Sometimes high prices are worth it because there is value in return.

You are absolutely right, : Anyone who asks about a downdraft extractor should be aware that they have already mentally left the "standard" behind and are considering a luxury option. You can cook deliciously and eat happily together even with an old stove from the bulky waste and "inherited" pots from some aunt. That it is no longer so student-like with us nowadays I take with a wink and am grateful for it every day. If it suddenly disappears for some reason, I will not have to live unhappily. Carpe diem.

Exactly my understanding, also the awareness that this would not necessarily create a feeling of lack. As a repeated builder, I am always amazed at the dimensions that are nowadays considered quasi-essential standards by young builders and the pressure that may build up to have this or that in order not to get an inferior house. Maybe people simply do not remember the past sufficiently; besides, there was usually only what was locally available in the past....unfortunately...but also fortunately.-