Exploring a Revolutionary, Systems-Based Approach to Downdraft Ventilation (Print Course)

Proper ventilation while cooking is vital for indoor air quality and must be addressed early in the building process. Downdraft ventilation offers flexibility in design and aesthetics, but it suffers from a poor reputation due to performance issues in early iterations of the technology.

This course covers the importance of indoor air quality, a brief history of cooktop ventilation, and historical challenges with downdraft ventilation. It will discuss a revolutionary, systems-based approach to downdraft ventilation that addresses these challenges, including specification and installation considerations for this new innovation.