A downdraft range vents by pulling steam, grease and smoke into a vent and forcing that air outside. Downdraft range vents are placed low to be kept out of the way, but that placement can impact its ability to vent effectively if a pot or pan is too far away.
Downdraft range vents use fans to pull in the various effects of cooking on a stovetop. Conventional range vents use the natural rising motion of heat to pull cooking emissions into a hood above the stovetop. Downdraft range vents pull emissions towards the back of the stovetop, providing a sleeker, more space-efficient solution than a conventional range hood. The emissions are sent through filters for grease or odor, then vented outside. All range vents must exhaust outside in order to be useful.
Many downdraft range vents can slide down into the rear of the stovetop to provide extra room. The blower that powers the suction of the range is often located beneath the floorboards or in a cupboard beneath the cooking range. With a blower that is further removed from the cooking area, the sound of a downdraft range vent is significantly reduced. Unlike conventional range vents, a malfunctioning or clogged downdraft range vent can allow harmful cooking emissions into the house.