Deciding Between Updraft and Downdraft Ventilation Systems

Getting the right ventilation system for your kitchen can make the difference between preparing meals in a cool and clean environment and cooking in one that is filled with smoke and heat. Installing proper ventilation has become even more important as consumers put in ovens and cooktops that can heat more dishes at higher temperatures.

When deciding between types of ventilation systems, there are two basic choices; an updraft or a downdraft system. Here are the details of each:

Downdraft Ventilation Systems

These systems are built into the back of the range and can either remain flush with the cooktop or pop up when needed. The pop up ventilation version is more effective at capturing heat, smoke, odors, etc. as it sits with a higher profile than a flush mounted system. These systems pull heat and airborne residues either down or sideways, which tends to limit their overall effectiveness. Venting with this type of system can also be negatively affected when taller pots are in use on the cooktop due to vapors being released at a higher point than the downdraft fans can reach. Downdraft systems are ideal for providing ventilation in kitchens with lower levels of heat, smoke, steam, etc., especially when the range sits as an island in the middle of the kitchen or when a hood/updraft system cannot be installed. These systems are also preferred as an alternative to overhead ventilation by some for aesthetic purposes.

Updraft or Overhead Ventilation Systems

Updraft or overhead ventilation systems are positioned above the range to capture heat, smoke, odors and particulates as they naturally rise from the cooktop and/or oven. These systems use fans to draw residuals into the venting system where they are either run through a filtering process and re-circulated or vented outside. The choice between re-circulation and venting to the outdoors is primarily determined by the proximity of the range and venting system to an outside wall of the building. Updraft ventilation systems are more efficient in clearing the kitchen of residues and are basically the only choice in situations where cooking results in the emission of high levels of heat, smoke, etc. Purchasers of pro-style ovens should only consider updraft ventilation systems as the emissions that are typically generated by high powered burners and multiple dishes being prepared at the same time would be too much for a downdraft system to handle effectively.

Buying the right ventilation system goes beyond a choice of form over function as a kitchen with insufficient venting can become overheated, loaded with airborne particulates, and gather residual gases such as carbon dioxide and nitrous oxide. Ultimately, maximizing the effectiveness of the ventilation in your kitchen is a matter of matching your cooking style and kitchen configuration to the right system. With that, you’ll be able to cook and entertain in an environment that is both comfortable and inviting.

Pricing Categories and What to Expect for Your Money When Buying a Range

Somewhat like buying a car, there are ranges for every price category that run from standard models to massive pro-style versions featuring multiple ways to cook food including steam convection. If you are just getting started in the decision making process of buying a range, here is a breakdown of pricing categories as well as what you can expect from the ranges in each one.

Under $1000

This is the price category for slide in, freestanding, electric, and/or gas standard ranges. These models typically come with 4 heating elements on the cooktop, a broiler, self-cleaning, and an oven capacity of about 5 cubic feet. Glass top electric ranges, convection cooking, and at least one burner with high power/simmer options are available at the upper end of this pricing category.

$1000 to $4000

This price category includes all of the options available for standard ranges and then steps it up from there. Glass top options can include a side area to keep finished courses warm while others are being heated, ovens can have larger viewing windows, and many models will have a fifth heating element. Gas ranges in this category may offer interlocking grates that cover the entire cooktop and electric models will offer a similar option with bridges between burners. This category also offers induction cooking; a highly efficient heating system that uses electromagnetic energy to heat metal based cookware directly, leaving the cooktop cool. Additional features in this category include double ovens and the option for simultaneous cooking with both gas and electricity.

Over $4000

This is the pro-style category which includes all the features of the two less expensive categories but offers ranges that are up to twice as large (up to 5 feet wide) with much higher heating capacities. The larger ranges will offer double ovens with each side rivaling the size of traditional single oven models. Duties can be split as well with one oven being used for conventional purposes while the other can be used for convection cooking, with higher end models offering steam convection. The larger cooktop area of ranges in this category offers a variety of customization options including high powered burners that can reach 20,000 BTUs, griddles, and other features that are part of the pro-style cooking experience. A hood-style ventilation system is recommended for ranges in this category due to the higher amounts of heat, smoke and steam that can be generated due to larger cooking areas and higher heat output.

Two major aspects of the decision making process for buying a range are the budget and the types of meals that you plan to prepare. With these two factors in mind, getting the most value from a range that matches your cooking style will be the best purchase you can make.