Hobs with integrated extractor: when they’re worth it (and when they’re not)

Venting hood or traditional hood? Advantages, limits and planning keys.

Hobs with integrated extractors have become one of the most sought-after kitchen products. They appear everywhere online, in showrooms and in high-end projects.

But when it’s time to decide, doubts always come up: is it really a good idea? Does it work in every situation, or only in some?

Because even if they look similar, not every kitchen — and not every cooking style — suits this type of system.

What exactly is an integrated extractor cooktop?

It’s an induction cooktop with a built-in extraction system.

Instead of capturing steam from above, it does so from the centre or from a front slot, right where it’s generated.

The main advantage is obvious: a clean space, with no visible hood or hanging elements.

But that same integration means its performance depends much more on how and how often it’s used.

Why have they become so popular?

Integrated extractor hobs free up visual space and work especially well in kitchens where design and continuity are key.

That’s why they’ve become so common in contemporary projects and high-end kitchens.

• View venting hoods

What really matters is not power, but how they capture

Here’s the part that’s rarely explained well.

An extractor cooktop doesn’t work like a traditional hood. It doesn’t wait for steam to rise — it pulls it horizontally.

That means its performance depends heavily on the type of cooking, the size of the cookware and how steam is generated.

With gentle cooking, boiling or large flat griddles, they usually perform very well. With stir-frying, deep-frying or fast pan movements, steam spreads more before being captured.

It’s not that it doesn’t work — it’s that not all ways of cooking are the same.

When an integrated extractor cooktop is a great choice

This type of system tends to work especially well when:

• Visual cleanliness is a priority

• Griddles, grills or large cookware are used

• Cooking is regular but without heavy frying

In these cases, the experience is smooth, comfortable and very pleasant.

When it’s worth thinking twice

There are situations where a downdraft system may fall short or not be the best option:

• Kitchens with frequent, intense frying or stir-frying

• Very intensive use with several zones at full power at once

• Projects where air extraction or recirculation hasn’t been properly planned

In these scenarios, a well-designed overhead extraction system can offer more stable and consistent capture.

A key detail: recirculation or ducted extraction

Many integrated extractor hobs work in recirculation mode. That’s not a problem — if the system is right.

The real difference isn’t whether it recirculates or not, but how it does so:

• Filter type

• Neutralisation capacity

• Ease of maintenance

• Suitability for real-world use

Choosing correctly here is what makes the difference between a kitchen that stays fresh and one that doesn’t.

• View recirculation systems

The cooktop itself also matters (a lot)

Another point that’s often overlooked: not all extractor hobs offer the same freedom.

If you use griddles, large pots or grills, it’s essential to have wide zones or a Bridge function that allows you to cook without limitations.

This isn’t just about extraction — it’s about cooking comfortably.

So… is it worth it?

Venting systems are not a fad. They’re an excellent solution… when they match the way you cook and the project itself.

But they are not a universal solution.

What really makes the difference is not the product, but choosing it for the right reasons.

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https://www.frecan.es/blog/la-isla-como-pieza-central-en-la-cocina-contemporanea/