It's true, most dislike downdrafts. They just don't work as well in the average home. But, since you've had one and it meets your needs and the new ones are even stronger, I would suggest you do what you know works for you :)
Monica

Thanks, Monica. That was my inclincation but you don't know what you don't know! And there's certainly a lot I don't know with respect to aplliances.

At 300 CFM, you won't catch much even with an over-range hood. If your cooking style is one that doesn't generate much grease (do you have to wash utensils or appliances you keep on the countertops on occasion to get off the "grime" on them?) and the moisture of steam doesn't bother you, then you don't want to know what you don't know. A downdraft may be just fine for you (although, I have read that Jenn-Air isn't the same company it was in the 80s).

Downdrafts have a couple "problems" in that:
* You're fighting natural convection
* They can very adversely effect heat from gas burners
For those reasons, people tend to prefer overhead hoods.

If it works for you, go for it! There are a lot more options now with the pop-up downdrafts than back when Jennair was just about the only one, as well as the JA's that are updated versions of what you've got. Since you're looking out a window (nice!) you probably have a really short duct which probably helps it be effective.

In addition to the downdrafts have you looked into the units that have pop up ventilation? The CFM's are higher. Thermador, GE and Dacor are just a few of the ones available. Dacor has an internal cabinet blower that's 600 CFM and they also have 2 units with remote blowers that are 600CFM and 1000CFM.

I had a Thermador gas cooktop for 20 years and we never had a problem with the raised ventilation. My current Dacor has the 600 CFM unit with the remote blower. I also have a GE with a raised ventilation and internal blower at my vacation house.

We didn't have any issues with the ventilation effecting the heat or the flame from the gas burners. While an overhead hood has a greater capture ability if you're not stir frying or searing fatty meats on an 18,000 BTU burner daily then you won't have any problems. We were concerned when we installed our first unit that the ceiling over the cooktop would yellow or become covered with grease. Neither happened. We usually grill our steaks outside and we sit fry a couple of times a month and the raised system works for us.

Since you're already experienced the Jenn Air I think you'll be happy with the increased efficiency of the new units.

I have seen the new pop-up units on-line. I'm not sure I have the depth to accommodate but I'll look into more. We're all electric here (sigh)so pulling heat from the burners isn't an issue. Thanks for the additional thoughts!

I installed a Thermador induction cooktop into my island last year replacing my 20 year old GE downdraft electric cooktop. I did not want to install a hood over my island so I purchased the Thermador 14" tall popup unit with 600 CFM internal blower. It was a definite improvement over my old downdraft. It works great for most all my cooking needs. I DO fry and sear meats at high temps and while the popup vents are not as efficient as a good hood system, they certainly work well enough to make them a reasonable compromise if you have aesthetic or structural obstacles to a hood system. I am very happy with mine.

Thanks, lmalm52. I hand't really considered something like that but I *love* the thought of an induction cooktop. More $$, of course, but seems like it would be worth it in the long run. I'm seriously thinking about it!

Hi! I am replacing my downdraft electric cooktop with a gas Wolf cooktop. I cook quite a bit and do sear meat, etc. A little wok cooking. I plan to put in a pop up downdraft vent, however I don't know if I can get by with a 7" Broan or if I need to go to 9 1/2" or more. Cost between 7" and 9 1/2" is about $400 more, and from 7" to 14" (14" is a Thermador) about $800 more. Is it worth it to spend more for the higher pop up?