Should not need as much ventalation only enough to remove odours not heat.

The ventilation hood removes heat, steam, grease and by products of burning gas. If you don't have gas you will still need a hood to remove the other 3.

We have a 36" de Dietrich 309x with a 48" futurofuturo hood and so far it works fine. It has 950 cfm but we only use the higher settings when stir frying. The lowest setting handles almost everything else. It's also very quiet when on low.

I just found Futuro last night here on the forum and I was about to post, hoping to find someone who has one. You sound very satisfied with yours. I hate the noise from fans so that is a major priority for me. The specifications say that they are relatively quiet. Is it easy to clean and did you have a good experience dealing with the company? Thanks

Canuck has voiced a common misconception that induction cooking does not need as much ventilation. To echo Loves2cook4six, the hood is needed to capture and exhaust grease, smoke and steam. The grease, smoke and steam are generated whether you are cooking via gas, electric or induction. So if, e.g., you're going to be wok cooking, or frying steaks, or something like that, it doesn't matter that you'll be doing it on an induction cooktop when trying to figure your hood's cfm's. What matters is exhausting that grease, smoke and steam properly given how much power you're using.

I am not sure whether you've seen the Appliances Forum FAQ on vent hoods. If not, I am linking to it below. Unfortunately, it does not discuss induction, but it is nevertheless informative.

Here is a link that might be useful: Appliances Forum FAQ on Vent Hoods

tucgran, I tried emailing you but you don't have email set up. Our experience with Futuro was excellent. The fan was shipped within 2 days, was here within a week, was easy to install, works well, is quiet and most important, is easy to clean.

Yes we like it. We have the Symbol in an island mount as our cooktop is in front of a window - that meets code here - and so could not use a wall mount.

Right -- there's still heat, because not all the heat stays in the food. But, there should be less heat than with a gas stove because the heat is more efficiently transferred to the pan and the food. I have no idea what the ratio is, but I wouldn't figure it's more than twice as efficient, meaning that I wouldn't get a hood that's too much smaller than would be called for if it were the equivalent gas power.

It does depend on how you cook. I find that I most often use my fan on high when something boils over and burns, and that doesn't happen as often with induction. Something boils over, wipe it up instead of turning up the fan.

Still, don't wimp out on your hood. Induction is fun for sauteing and frying because it's so easy to clean...you'll want enough of a fan to work on new artery-clogging recipes you didn't do before because of the mess. Who was it that covers the cooktop with paper before frying chicken?

"Who was it that covers the cooktop with paper before frying chicken?"

Arrghh! The poor kids!!

(I'm picturing what happened with the family of a friend of mine. He was in charge of the development of the microwave oven, and his home got designated as the test site for testing out microwave cooking technology. They had no standard stove--they cooked everything in the microwave oven.

When their daughter got old enough to start doing babysitting jobs, she was faced with stoves that she had no idea what to do with. To heat up some canned corn, she did as she would with the microwave, and drained out all the liquid. She then dumped it in a pan, and attempted to heat it on the stove. With predictable results...

In the above "paper over the induction cooktop" scenario, I'm picturing their daughter dutifully covering a standard flattop electric cooktop with paper, and then starting to cook...)

In my experience ( I have both induction and gas) you need just as much hood for induction as for gas or electric.

Hoods are primarily for venting grease, steam, odors, moisture, etc, not heat.

Thank you all. I had read the vent facts but since it did not talk about induction I wanted to be sure. We will not have our new kitchen in till next spring but listening to you all I cannot wait to get my induction. Have decided to go with the GE despite the clearance issue.

Loves to cook, That is very helpful. I need to figure out how to get my email link added in there. Your kitchen is beautiful, great design and love those cabinets. The Symbol looks perfect with everything else you have.
What size and brand is your prep sink? It looks like silgranit.

Sorry to confuse the issue on venting. Typically the rule of thumb is 1 CFM/100 BTU would give you about 900 CFM at least on a 90,000 BTU/hr gas cooktop. Partly due to the fact 45,000 BTU/hr is wasted and 45,000 is for cooking that is for all burners at max. Induction does not waste as much energy so less required to help cooling. If I was frying I might use the back elements closer to the back where the take away system is located. If 1000 ft/min is easy to install then go for it. I have talked to several installers and indicated 600-800 should be OK.

Solarpowered - never thought of that at all. I'll have to tell my kids NEVER to cook in anyone else's kitchen unless they read "Induction" on the cooktop. We always put a paper towel under the pot or for high temp cooking a Silpat mat

TucGran, our sink IS a Silgranite 16" round. It's the only one they make. I can check the size when I get home if you need it.

canuck, I forgot to specify that the induction will be a 30in so it sounds as if 600 - 800 should work.

loves to cook, I thought it was the 16in. I only have room for a 12 in. I was hoping to use an Elkay but since the finish is so different from the main sink (Franke, Orca) and they are fairly close to one another I don't think it will work. Wish I had a KD. Sorry for this OT discussion, I think I will post on the KF.

If I recall correctly, and I'll have to provide the reference later, the flow rate of the effluent is proportional to the heat input to the one-third power. So, _if_ gas took twice the BTUs to heat something than induction, (all else being equal, which it usually isn't) the effluent cfm from induction would be 80% of that for gas. I don't recall the induction vs. gas heating efficiency to provide a more exact ratio at the moment.

Then there is the velocity of the effluent that has to be captured and not spill out of the hood, and that may change what cfm the hood has to pull.

kas

References:

Thermal plumes of kitchen appliances: part 1 idle mode

Thermal plumes of kitchen appliances: part 2 cooking

These have induction hobs included in the tests

Folks,

As a professional cook, let me repeat what I said before: "Hoods are primarily for venting grease, steam, odors, moisture, etc, not heat."

So the amount of heat produced or wasted is immaterial. An induction cooktop produces just as much airborne grease, steam, odors, moisture, etc as does a gas or conventional electric burner. In fact, because of the higher potential heat, it can produce more that needs to be vented.

In other words, don't base hood decisions based on inductions efficiency.

What about using a downdraft for an induction cooktop? From postings I have read, the downdrafts suck the flames out from gas cooktops, but since that wouldn't apply to induction, would a downdraft be a good alternative?

The people at Diva "recommend a blower size that will accommodate a rate of 100 cfm/linear foot of cooking surface for their range and cooktop products". I've installed a 350cfm remote blower with a custom hood over my cooktop. I don't have any problems controlling the fumes coming off the wok at full heat...but I guess every situation is different. Down draft products IMO are loud and inefficient. Hot smoke and grease laden air rises...the laws of physics just don't support the down draft concept.

Does anyone have any experience with a downdraft that has an inline or remote blower? I think I read that Bosch has one...IMO inline or remote blowers are vastly superior to anything else, and I'm curious about the combination with downdrafts.