Great video, thanks for the helpful insights! I’m trying to decide between two options for my kitchen setup and would love your recommendation: Flush ceiling hood (vented) Downdraft self-venting hob (recirculating) A few considerations: The distance from the hob to the ceiling is 145cm. I have ample space for a flush ceiling hood, so no extra construction would be needed. The self-venting hob can’t be vented externally. I’d need to sacrifice one shelf to accommodate the self-venting hob. Which option do you think would be more efficient and practical?"
I would always go for the ducted choice if possible. It’s not often a ceiling hood will for between the joists and it usually has to be below the ceiling in a box construction. If your ceiling allows for one to fit then that’s the route I would take
Hi, great video! Sorry if you explained this in the video but I am still unsure if you can have these extractor hobs in fully isolated islands, therefore there is no outer wall to feed any extraction ducts to? Would advice be to run the vent out of the bottom of the island and back into the kitchen, does this not defeat the object of removing the steam/smoke/smell out of the kitchen? We can’t really fit any other type of extractor as the island is stand alone in the middle of the kitchen and there is no ceiling room to fit an over head of any type. Many thanks in advance!
Hi. Most self venting hobs we fit are recirculatory. The recirc system is very good at removing smells and there are effective grease filters installed also. The steam just dissapates behind the unit. Although the hobs are supposed to work with just a 40mm gap behind the units I do try to increase this gap, if possible. Which, on an island is usually possible. If you don't like the idea of the steam behind the units then you can vent it out theough the plinth of the unit but this isn'r necessary.
I'm thinking of a vented hob but due to the position of the kitchen and peninsula (and budget) the ducted method of extraction isn't an option. However, I was told the recirculation method will gave issues further down the line due to the way induction hobs work (something to do with water vapours and having a lot of steam being produced etc. I'm not exactly sure as the sales guy didn't explain it well and can't be too sure if he was trying to push for the ducted route). I'd love to hear your thoughts on the long term usage of a recirculation ventilation and how it will affect the cabinetry/kitchen. Your suggestion of the extended ceiling hood for extra light is a game changer.
Great question especially as this is a relatively new development. There is nothing wrong with the recirculatory systems. Ducted is better but if it’s not an option don’t worry. As explained in video there are different recirculatory methods. The fully vented system is the best as very little moisture gets into the cabinet. You will find that most hobs will have a motor continuing to run after hob is switched off. This is to help dry up any residue moisture. One thing I’ve learnt about people giving advice, they sometimes have their own agenda which might not be linked to your needs. The person who suggested there might be problems down the line might never have done the recirc system and doesn’t know what to do. When somebody suggests not to do something push them as to the reason why. If they’re not convincing use somebody else.
@@TheKitchenDesignExperts Thanks for that helpful reply. Looked at the Bora and the Elica Tesla model. Where we are located we also have access to Air Force, Faber and Neff brand. In your opinion which would is the most reliable?
Great video! My kitchen set up is similar to the design you show. I need to replace my extractor which is ceiling mounted/ canopy style. Ideally I would like a vented hob and could accept loosing my top drawer....but my question is how difficult are they to retro fit? I have granite worktops so they can't be moved to access the internal cupboard from above. Nor can it be accessed from the back as there are cupboards there too....its a dilema! Your advice is appreciated, thank you.
Hi, thanks for your comments. First of all the only really important factor is the cut out size in the granite. You need to check if the hob you have has the same cut out as a new venting hob. Most hob cut outs are similar.then I would sacrifice the cupboard on the back of the hob. Rip the back out to access the vent on the rear of the hob. Once you have got the venting sorted you may be able to put a new back in the cupboard but set it forwards of any ducting you have used. I think it would be worth it.
Unfortunately, no. Most kitchen cupboards are about 720 mm high and ovens are 600mm high. This leaves 120mm which is not enough to for a self venting hob. Sorry
Great video guys! In your experience, does the hob need to be within a certain distance of the external wall for the extraction to work effectively? I am concerned that ducting a job down from an island and to the wall will impact the ability of the fan to extract…
Hi, are there any regulations in installing an induction hub under a window. The window is recessed by 20cm from the inside wall at a height of 123cm from the floor. I am getting different and conflicting advice.
Good question. To my knowledge there are no firm regulations. Common sense though should prevail. Obviously you cannot put an extractor over the hob so unless it is a self venting hob steam will be a problem. Also if the main window opening is behind the hob you might think again. You don’t want to be reaching over the hob to get to a window that needs opening. Finally even if it is a self venting hob your glass will get greasy and you will have to clean your windows more often. Thanks for the question
I am getting a BOSCH 70CM INDUCTION HOB with ventiation (PVQ731F15E) installed in our kitchen island. The kitchen island will have a counter top debt of 1000m but the cabinets below will have a debpt of 700mm leaving a 300mm overhang for stools. We are trying to determine if there is a down side to using the just the Unducted recircualtion system method as all the parts come with the hob or if we should by the additional fully ducted recirculation accessories and have the air flow come under cabinet and out the base plint. My concern on the unducted recircualtion is that will all this air essentially flowing out into the frame of the island over time essentially damage the island itself. Any advice is appreciated. Love the videos, they are excellent
Hi. That hob is actually designed to fit into a 60cm deep top and vent into the small gap at the back . The hob continues running after you turn it off and is supposed to Dry any residue condensation. However I have never used it in this situation. When I plan them in islands I still try to get a 100mm space at the back. Is there a possibility that you could increase top depth to 1100 or reduce unit depth to 600. I’ve had no problems when I leave a 100mm gap
@@TheKitchenDesignExperts Thank you for the reply - it is very helpful as I know you guys are experts in Bosch appliances. Yes we have capacity to increase island unit to 1,110mm so we would be able to leave 100mm space at the back. So if we do this there would be no moisture residue. That being said, would you still believe this is the best option versus putting in a full ducting and having it vent out under the island through the plint? I know everytime you put a bend in a vent it reduce its effectiveness so just trying to decide which is the best option to take based on your experience
Thank you for all your videos. I have only discovered your channel a couple of days ago and have been binging on them. I've learned so much and am really grateful you're sharing so much knowledge. I submitted plans for an extension to our house and will be building a new kitchen. I want to build a dream kitchen on a limited budget. I intend to have an Island but do not want a hood. For other reasons, ( unable to open windows here due to insects and farm smells nearby ) I will have an air conditioning unit installed. Is it possible to NOT have a hob extractor if I have the right kind of air conditioner?
Hi, farm smells and insects! Oh to live in the country!. Yes the air conditioning will certainly help but I'm not an air conditioning expert. I would certainly ask whoever is installing the system. The one thing to be wary of is that hoods also help with grease extraction from the steam as they all have grease filters. The importance of this depends very much on the type of cooking that is prevalant. If you do a lot of frying then it can be a problem. I have seen many a ceiling discoloured by grease residue.
great video. Do you have experience in installing external motors? E.g., Silverline Aurora T3. What do you think of this approach? And can a ceiling extractor be installed near a vertical wall and pull up all the grease? Or will the wall be eventually coated with grease?
Hi Carl. Thanks for your questions. I haven't had any dealings with that particular extractor, but have done many external motors. Yes, they are better for reducing noise levels in the kitchen, the one thing you need to double check is what is the max. distance they recommend it being away from hood and what affect does the distance have on the extraction rate. Sometimes, if you work to the max. distance then extraction rate may be reduced. Also ducting needs to be at least 150mm diameter. With refernce to grease build up. I have to say it all depends on the type of cooking you do . For normal everyday cooking, no problem, but if you work in in a church canteen, with a chip pan frying away all day, then you will have problems. Just make sure you, regularly, keep the grease filter free of grease by putting it in the dishwasher if it is the stainless steel type or by changing the filter, if it's the paper type.
Hi again. Ok I use mostly the Bosch, NEFF, Siemens range. They are , though, not the cheapest. I have, in the past, used the Franke(yes the sink people)hoods. They are cheaper but I don’t know if they offer an external motor, you would need to check
Thank you for your video, really helpful. We are installing a hob into an island in our kitchen and hadn't thought of having any extractions, currently hardly use our extraction hood. We are just wondering if we actually need a vented hob? The kitchen is a reasonable size. Its 3.70m x 6x40m any thoughts you have would be great.
Hello, thanks for your comment. Ok, no you don’t have to have a hood. I have fit many kitchens with no extraction. It all depends on the individual and how they cook. I have to say that 95% of kitchens have a hood, but, do they all need one is good question. If there is a lot of flash frying, searing of steaks or wok cooking, then yes, a hood is a good idea. If, however you have done without a hood for the last few years and haven’t had a problem then it’s worth considering not splashing out on an appliance that you don’t need. You are the best judge and don’t be influenced by a designer who says you have to have one.
Hi, great videos - I've watched them all now (some twice!!) and they have really helped! Could you offer any advice? I am moving my kitchen into my dining room and had hoped to have the hob in the chimney breast. I hadn't thought through what I would do about a cooker hood though! Do you have any thoughts/ideas? I really want to stick to a gas hob. Would a recirculation hood work somehow if fitted up into the chimney?? Would I need to do anything to the chimney first?? HELP!! 🙂
Hi Lisa. You may not like what I’m going to say. Firstly, if you are having a gas hob then it is most likely that any form of extraction will be above it. Bear in mind that any hood should be 750mm above the hob. Usually the height of the chimney openings isn’t high enough and you may have to raise the lintel. Expensive! Furthermore, unless you have a very wide chimney opening, fitting a hob here restricts worktop- space around it. I generally don’t like putting hobs in this location. Is there no where else it could go. There are other ways to make a feature of a chimney breast apart from always putting the cooking in there.
Informative video. How much space does the hob take up under the island? I.e. if you have pan drawers below, are they compromised or can you divert the mechanism to e.g. the opposite side?
Hi Sarah. These are important questions. Usually a pan drawer unit would comprise of a top, shallow, drawer, then 2 deep drawers below. The hob is about 200mm deep so you lose the top shallow drawer. As far as compromising the deep drawers. It all depends on the configuration of the island. If there is no room behind the 600 deep drawer unit, then to achieve full recirc or ducted the drawers will,have to be shallower. Usually there is a back panel on the units and if this can be set back 150mm then the ducting can be within this void and not interfere with the drawers. Get your kitchen designer involved and ask them the best way to achieve what you want. Thanks for the question
You guys are a wealth of knowledge - thank YOU! If you were local to my area I would choose your company in a heartbeat. I am in the process of getting a new kitchen so find your videos very helpful. QQ if I may? Are there any regs or laws around putting a vented induction hob below a double glazed window (to an external patio wall)?
Thanks so much. Is there a significant price difference between construction and installation of a ceiling box type extractor vs a downdraft extractor with induction hob?
The main difference in cost is the construction of the ceiling box. Basically timbers, plasterboard and labour. You shouldn’t pay more than £300.00 for this, including plastering
Is the self venting hob noisy? There is a new Neff model which says is quieter, which makes me think earlier model are noisy, which is a turn off in an open plan space if there is a telly or radio on for example in the room.
Hi Maxine. This could be a long answer!. I have one of these hobs myself and it's positioned in an open plan , living, kitchen. I have it set to automatic so that it adjusts the extraction to suit the intensity of the steam This means it's only on full (and loudest) only when it needs to be. I have no problem with the noise even on full and listening to a radio is fine. The only thing you can go off is the stated decibel levels. just make sure when comparing that you compare the decibels at the same settings. some companies will give you the noise levels for hood on medium extraction and some give you it when hood is on full.
Hi, that’s what I thought when I was first told about these jobs. No worries though. The centre filter section completely pulls out for cleaning and removal of food. As well as “catching” foodstuffs it will collect a small amount of liquid. However, if it overflows there a a reservoir under the hob that will hold any major overspill. Thanks for your query. Regards
Good point Matt. Still a bit new at this and, to be honest, I thought we’d bought a good one. Hope it didn’t spoil the content too much. Thanks for input
