For years, downdraft ventilation was sidelined as a less-than-effective technology with limited applications. The common complaint: to efficiently evacuate cooking vapors, the vents had to pull so much air that they would extinguish gas burners. Now, re-engineered downdrafts have wafted back to the scene, frequently integrated [as seen above, often quite stylishly] into flame-free induction cooktops.
jennair.com
