I've been cooking on a gas downdraft (JennAir) for 25 years. I've hit my frustration limit with how temperature/cooking is negatively impacted when downdraft fan is on.
I'm contemplating moving to Induction. Is an Induction downdraft not susceptible to these temperature changes that gas is? I'm presuming so.
I'd be very interested to hear from anyone who has gone through this transition - specifically with downdraft. Our kitchen does not enable a traditional hood vent.
Thanks.
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