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.