Is a hood necessary for induction cooktop?

Hey all.

I'm doing some preliminary research on a new kitchen project and would like to solicit feedback/recommendations/guidance from the group. I'd like to install a hood over my combi oven but am wondering if I need a hood over my cooktop as well. I plan on installing my cooktop in an island which is where I'll do most of my prep & stovetop cooking.

My question is, how necessary is an exhaust system above an induction cooktop? Ventilation above the combi is a must, but I feel like ventilation above the stovetop may only be necessary when searing over high heat and boiling excessive amounts of water. I'm considering the option of installing a two-burner induction cooktop under the hood (next to the combi), specifically for searing over high heat and another set of burners on the island which is what I would use for all non high heat cooking.

Thoughts? Thanks in advance!

-Chris

Find more posts tagged with

What About Tools?

Comments

tshewman

I would recommend a hood over where ever you will be cooking. Inevitably you will find yourself doing more than you anticipate.

com-chefsteps

I've been planning my dream kitchen recently, so let's trade info! I have also been seriously considering only two induction burners (seriously, who uses all four burners simultaneously? especially people who own sous vide setups or combi ovens?)

I definitely, absolutely, want some ventilation over the induction cooktop if you ever plan to sear or fry, and I finish a lot of SV foods with searing or frying. The aerosolized fat from your steak has to go somewhere. The tiny fat droplets from your deep fat have to go somewhere: either your ventilated hood grease catcher or your walls. That said, this is the only reason I'm putting my burners against a wall and not on the island (I don't want a four-food chimney/hood blocking my view). I guess I'll have to turn away from my guests to sear their steak.

But wait - why do you need ventilation over the combi oven? Is that to get rid of the used water vapor? Because I had not planned for that, but I recently purchased a countertop steam oven to try it out, and ended up jury-rigging a thing to block the steam from collecting under my cabinets, so you're making all sorts of sense.

chriswrightcycles

@ Ted... "seriously, who uses all four burners simultaneously? especially people who own sous vide setups or combi ovens". Very good point. Here's my thinking: I'm entertaining the idea of having 2 burner drop in induction units in 3 different locations. 1 under the hood next to the combi (specifically for high heat cooking), 1 in the island, and another on the opposite end of the island (w/ small utility sink in between). I love the idea of potentially cooking with 2 other people in the kitchen and not running into each other. The combi should absolutely be ventilated if you plan on cooking with very hot, dry heat. Watch the ultimate roast chicken video on this site and you'll see what I mean.

com-chefsteps

I've been planning for an installed two burners under the hood, and portable induction burners that are movable. That way, you can put your pot of stew out on the table and keep it warm, or send your brother-in-law to the other corner of the kitchen to slowly cook his steak well done.

ETA: whoa, that was a lot of smoke. So much for my dreams of a rational in the current kitchen.

Darren_79749

Induction and cast iron cookware are awesome together. You will create the best sear possible but you will also make a lot of smoke. You definitely need a hood or downdraft system. The upside is you can get away with a little less CFM.