opinions about downdraft vent for induction cooktop?
I'd love to hear others' experiences with downdraft ventilation, especially with a high-power remote blower.
I really like the looks and advertised quietness of a downdraft vent for an island cooktop. And the Dacor with a remote 1600CFM blower is wonderfully flat under-cabinet -- it would only eat up some 4" of the interior cabinet space.
However, my DH and the salesperson advise a hood, that "smoke rises, so you're fighting physics". Is it really a bad idea even with a 1600CFM remote blower and an induction (i.e. non-gas) cooktop?
We're definitely not gourmet cooks, though we do cook curries, stir-fry, etc., so do want a vent that is sufficient job. However, I don't want the kitchen dominated by an overhead hood, and we plan an island range so we could see and interact with others while cooking. Since we're remodeling the whole kitchen (and roof) this is the time to decide.
Here is a link that might be useful: Dacor 36