Oven plumbed in to extract smoke from kitchen?

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Benjoffi

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With an open plan room environment where the living room twins with the kitchen I am fed up of cooking something in the oven and it fills the room full of smoke (at times), and wanted to know if there was a cooker that can be plumbed in to extract the smoke outside, like a top mounted extractor fan, do they exist?
 
Yes, Jenn-Air and others make oven/cooktops with a powerful exhaust fan that pulls air from just above the range height.

Some of these exhaust fans will retract down when not needed.

The smoke is pulled into a duct in the lower cabinets, and then usually runs out the nearest path out the side of the house, to a large vent which looks like an oversized dryer vent.

You can also install a long vent hood down from the ceiling, even in an open plan style kitchen/living room.
 
Sorry, I should have been clearer. I meant when using the oven internally as in roasting a chicken for example.
If I put a high heat to crisp the skin to begin with, then lower for the rest of the cook, the smoke will inevitably come out of the oven.
Do you mean that the extractor also deals with internal smoke, or is it just for the cooking top surface?
 
There are pop-up types of exhaust systems where a flat exhaust panel can mechanically rise up about a foot or maybe 18 inches high, from behind the oven/range, and can grab some of the smoke from ranges AND also from an oven.

But they require a cabinet space just about as big as the oven.
And they tend to be loud, and still won’t work as well as a vent hood coming down from above.

I have had a few customers who have had various brands, most did not like them.
I think most manufacturers have abandoned this concept, but you can still find new models, just don’t believe all their claims.

They also work best on induction cooktops, or at least regular electric cooktops, gas cooktops tend to have the gas flames pulled towards the exhaust venting.

None of the downdraft systems really work very well. Even the pop-up types.
When the cooktop is covered with pots and pans, much of the venting suction is blocked by the cookware, and the high heat of the burners also helps to defeat the venting suction.

An overhead vent will always be better.

You can have an overhead vent hood even in open concept, but it won’t be cheap, and is best installed in new construction. Or in an extensive remodel.

You should visit some high end kitchen design showrooms to see your options.

Or look for videos on Youtube.

You can have open concept, but still keep the oven/range against a wall, where it really belongs.
Or with a nice big fancy hood coming down over it, even in an island.
 
I see, looks like the appliance is ripe for a makeover then, this surely cannot be that difficult to fix.
 
Looks more like people are rejecting the concept, and going with a vent hood from above.
 
@Benjoffi I know EXACTLY what you need! That's the good news; the bad news is, I don't think its made anymore.

My aunt moved into a new upscale home in 1960 in suburban NY about 30 miles outside the city. For the time, of course, it had a modern kitchen. Electric cooktop, a standard (for the era) vent hood that exhausted through the wall above the cooktop. Behind the cooktop was a built in pantry, space for the refrigerator, and a cabinet holding a 27" wall oven.

Now here is where it gets interesting: JUST ABOVE the wall oven, in the same cabinet, was a "pull out vent". When closed, it looked like a part of the oven. It was 27" wide, and about 6" tall. There was a small handle on the bottom center. When you pulled it out, it opened a bit creating a venting area about 4" deep and the 27" wide, and it turned on! It exhausted UP through the roof. I want to say this was stainless steel, and made by Broan.

This did EXACTLY what you are trying to do; capture the cooking odors and exhaust from the oven and take them away. Try as I might I have not found anything manufactured currently that is anything like this.

Now, these photos show something SIMILAR to what my aunt had, though not precisely; one looks like a miniature vent hood, and it does NOT look like the hood retracts...but my guess is this is EXACTLY what you are looking for. I think today kitchens are more standardized than they were mid century, and venting has gotten more sophisticated. In my last kitchen update I had a 48" cooktop with a 48" Vent-A-Hood with 4 x 300 CFM blowers; when all were running they'd suck your fillings out. That kind of stuff didn't exist 60 years ago.

If you search images for "vintage kitchen wall ovens" you will find a few with varying concepts like that shown in this photo. If you have the budget and are so inclined, you might pursue having something like this custom made at a place specializing in custom kitchen or restaurant vents!

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With an open plan room environment where the living room twins with the kitchen I am fed up of cooking something in the oven and it fills the room full of smoke (at times), and wanted to know if there was a cooker that can be plumbed in to extract the smoke outside, like a top mounted extractor fan, do they exist?


here is a rabbit hole for you to follow

https://www.goedekers.com/blog/wall-oven-venting/
 
Here's Goedecker's nonsensical comment:

Wall ovens are fully contained units so no extra venting equipment or considerations are needed.

Nonsense. What's happened over the years is that kitchen venting has improved tremendously. In a properly designed modern kitchen (there's no saying that kitchen designers have a clue however; ask them first if they cook a lot) you will have significant venting TO THE OUTSIDE. Recirculation won't really cut it. A self cleaning oven in clean mode can and will often set off smoke detectors in the home. You need good, modern venting--and that means moving a lot of air.

As I mentioned I had a 4 x 300 Vent a Hood. That was in a home built in 1992. More recently I specified a vent hood for a cook top (alas, the building didn't happen...) that had 2 x 600. While the hood was affordable (Bertazzoni KU36 Pro) and attractive, the installation required that a make up air system be installed; this was an air to air heat exchanger that terminated with a vent register in the kitchen floor to provide the required make up air...and that doubled the cost. Houses are so much tighter today than in 1992.

What you need, @Benjoffi is a good ventilation unit matched to what you cook, capable of exhausting the entire kitchen, and ensure you have the proper make up air available. Some of these inexpensive units featuring a single motor and maybe 150 CFM won't cut it.

You don't mention what kind or size of cooktop you have. Most manufacturers of cooktops (and ranges) have matching ventilation systems; the "higher end" the cooking unit, the better the venting offerings will be. Read the reviews of the these, and buy the best you can afford.

There's more to consider than just CFM; also the concept. After living with a Vent-A-Hood for 27 years, I'm here to tell you that their concept of "Magic Lung" leaves much to be desired. I found them difficult to clean; there's no filter. Thus kitchen grease would collect on all the interior air ways, including the "squirrel cage" blower. Pretty disgusting, actually. Several times in those years of ownership I basically had to disassemble the entire unit, remove the blowers, and carefully clean everything. With a filter unit, you clean the filters. Lesson learned for me.
 
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With an open plan room environment where the living room twins with the kitchen I am fed up of cooking something in the oven and it fills the room full of smoke (at times), and wanted to know if there was a cooker that can be plumbed in to extract the smoke outside, like a top mounted extractor fan, do they exist?
What type of oven?
Picture would be nice.
 
Thanks for the info Mitchell-DIY-Guy.

The problem with an all in one of course is that it is near impossible (not recommended) to be removed for cleaning. I don't see, as with tumble dryers or air conditioning units, why there isn't an exhaust pipe to allow the smoke to escape while cooking, that shouldn't carry too much grease, and with a tube it could be replaced.

They don't built ovens to be self contained, they're designed to leak, that's my problem, but I will look into those in the link thanks frodo.
 
It seems that manufacturers just do not sell wall ovens with ventilation to the outside of the house, I've checked and I can't seem to find any over the counter options, are there any high end manufacturers that do please?
 
No, @Benjoffi nobody seems to make an oven with a built in vent system, and those "above the oven" vents I showed you in my earlier post are from a bygone era. They simply do NOT exist any longer.

Unless your oven is pretty remote from your range/cooktop, a proper kitchen vent should be able to vent your entire kitchen. It should be above your cooking area but should be sized to vent the entire area. You do not mention the size or kind of cooking unit you have, and this makes a difference in what you can fit and afford. An above the stove model with 2 or 4 blowers moving a total of at least 1200 CFM should clear out your area.

I had a Wolf Pro 48" range top with grill and griddle and four large high output burners. About 10' away was my dual oven, and then a third oven in an island. I cooked a LOT; so much so that we basically wore out the primary oven after 15 years. The ONLY time there was smoke was when I was cooking something at higher heat (like 400 degrees) AND I hadn't cleaned the oven. Then, the gunk inside would smoke. That was so rare however. We had that 4 x 300 CFM blower unit and that exhausted everything just fine. I'd do the same again, but would go with a filter style unit. My opinion only.

You asked about "high end" manufacturers...well if you are going that route best check into custom units. All the high end manufacturers make them for above the cooking surface, not an oven.
 

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