Positioned in the middle of the cooktop, the extraction system is capable of pulling in everything from a gentle plume of steam to a boiling pot of water to smokier particulates created while searing meats or grilling vegetables.
Rated for a maximum boost mode of 413 cubic feet per minute (CFM), the ventilation system is on par with a traditional range hood typically paired with an electric or induction stove.
At its lowest setting, the vent produces 1.83 sones of noise - just a bit louder than a refrigerator.
Like induction technology, downdraft venting systems are still the exception rather than the rule when it comes to kitchen design, requiring rear ducting by an installer to safely transport air flow out.
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