Vented Hobs
Vented Hobs. The Complete UK Guide
Clear the view over your island, control steam at source, and keep your kitchen layout flexible.
What are vented induction hobs
A vented induction hob is a two-in-one appliance. You get a high performance induction surface plus an extractor built into the glass area.
Steam, grease and odours move towards an inlet at the centre or the back of the hob. Extraction happens at pan level rather than near the ceiling.
How do vented hobs work
Simple physics, no tricks
Steam rises at roughly 1 metre per second.
Modern vented hobs pull air downwards at roughly 5 metres per second through the inlet. Cross-flow speed beats the upward movement, so vapour, grease and odour move into the filter before they spread through the room.
Advantages and drawbacks of vented hobs
Key benefits
- Design freedom. No bulky hood above an island, so the room feels lighter and more open.
- Better social space. Eye contact across the island, with no metal box at head height.
- Odour control at source. Smell removal starts at the pan rather than near the ceiling.
- Improved headroom. Nothing to bump into while you cook.
- Easier cleaning. No high stainless chimney to degrease.
Trade-offs to accept
- Storage loss. The top drawer under the hob usually becomes a dummy front, as the motor and duct path use this space.
- Higher purchase price. More expensive than pairing a basic hob with a simple hood.
- Less surface on compact sizes. On 60 cm and 70 cm units the inlet eats into usable area for larger pans.
- Spill management. Boil-over or heavy spills move into a reservoir that needs emptying, even though the motor area remains protected.
Where vented hobs work well
Kitchen islands. The most common position. You keep the ceiling clear for lighting or architectural details.
In front of windows. Ideal where a wall hood would block light or views.
Under sloping or vaulted ceilings. Helpful in lofts and extensions where overhead extraction feels awkward.
Where vented hobs suit less
Some layouts favour a classic hob and hood pair.
- Over an oven or dishwasher. Standard vented hobs need the full base unit for the motor and ducting. One key exception sits in the new three-in-one integrated oven, hob and extractor concept.
- Very storage hungry kitchens. If every drawer matters, you might prefer a separate hood so the top drawer under the hob stays usable.
- Perfect existing duct routes. When a room already has a well placed ceiling or wall duct, a new hood sometimes offers better value.
Why vented hobs suit kitchen islands
The island often doubles as a social and prep zone. Removing a hanging hood keeps sightlines clean and helps the island read as furniture rather than pure equipment.
Vented hobs versus downdraft extractors
The terms sound similar but describe different products.
Vented hob
The extractor sits inside the hob itself. You order one product and receive a matched set of electronics, glass and motor. Installers deal with a single cut-out and one control interface.
Downdraft extractor
This is a separate unit behind or beside a hob. A slim tower rises when extraction is needed and drops out of sight when not in use. You choose the hob brand and size independently.
Ducting versus recirculation
Every vented hob follows one of two airflow routes.
Recirculation. Air passes through grease filters plus carbon filters and returns to the room through the plinth.
- Installation suits apartments and retrofits.
- Room heat stays indoors, useful during winter.
- Filter sets need replacement or regeneration on a schedule.
Ducted out. Air moves through flat ducting under the cabinets or floor towards an outside grille.
- Best option for moisture removal and strong odour control.
- No ongoing spend on carbon filters.
- Requires planning of floor channels, joists and wall penetrations during the build.
New types of vented hobs
Technology has moved far beyond a simple grille in the centre of the hob. Three new ideas now sit alongside standard integrated models.
1. Flap style compact venting hob
Here the vent sits at the rear. A motorised flap opens during cooking and closes afterwards. The glass surface looks almost uninterrupted when the hob rests.
Compact versions suit smaller kitchens but still offer flex surface technology, brushless motors and automatic extraction modes.
2. Rising tower panoramic hob
On this format a slim extraction tower lifts from the back of a wide hob, usually 120 cm. Tower height settings such as 10 cm, 20 cm and 30 cm help capture steam from tall stockpots across a long surface.
The tower retracts flush with the glass surface when not in use so the island view stays clean.
3. Three-in-one hob, oven and extractor
This layout folds hob, oven and extraction into one 90 cm wide unit. The appliance fits a standard base cabinet width, so you regain usable storage where a separate motor box would sit.
Extraction deals with steam from the hob and odour from the oven section, with automatic programmes watching both zones.
Modular vented hob systems
For a chef-style island layout you build a modular line. A slim central extractor module sits between separate domino units. Popular mixes include a teppanyaki or grill plate on one side and a gas wok or extra induction zones on the other.
This route suits high budget projects where you want a custom cooking surface and precise control over each zone.
Installation aesthetics
Top mounted (on worktop)
The glass sits on top of the work surface with a small lip. This approach works with laminate, wood, quartz and ceramic. The frame edge offers extra impact protection for the worktop cut-out.
Flush mounted (integrated)
The fabricator rebates stone, quartz or solid surface so the glass sits level with the worktop. This gives a very clean line. It suits non-porous materials only, because timber and laminate risk water ingress around the cut-out.
The reality of drawer space
Many people hear stories about losing all storage under a vented hob. In practice the picture is more balanced.
You lose the top drawer for the motor and ducting. Middle and bottom drawers usually remain available, but depth and shape depend on the airflow route and the depth of the duct components.
Maintenance and cleaning
Filters. Metal grease filters lift out easily and go into the dishwasher in most systems. A regular monthly wash keeps extraction performance high.
Reservoirs. Boil-over and spills move into a collection tray, often around half a litre to one litre in volume. The tray lifts out from the top so you empty and wipe it in seconds.
Glass surface. Daily care mirrors a standard induction hob. Use a soft cloth and a dedicated cleaner once the surface cools.
Safety guidelines
- Pacemakers. Induction technology uses magnetic fields. UK heart charities and NHS guidance advise a minimum distance of 60 cm between the hob surface and a pacemaker. Anyone with an implanted device should confirm details with their clinical team before ordering an induction model.
- Flame control on gas vented hobs. Gas versions include flame failure safety. If a draft or spill puts the flame out, the valve shuts off the gas supply.
- Child locks. Most induction versions include lock functions for controls and automatic switch off if pans leave the zone for a set time.
UK cost guide
Vented induction. Entry range
£1,200 to £1,800
Standard four zone induction with integrated extraction. Often supplied with a basic recirculation kit in the box.
Vented induction. Premium
£2,500 to £4,000+
Higher specification products with flex zones, stronger motors, quieter operation and options for flush mounting.
Vented gas. Specialist
£2,000 to £3,500
Venting gas hobs with cast iron supports and four burner layouts. Installation requires a Gas Safe engineer and careful planning for airflow and combustion air.
Glossy or matte glass finish
| Glossy black glass | Matte or satin glass |
|---|---|
| Benefits. Classic look, smooth movement for pans, easy match with other appliances in black glass. | Benefits. Higher scratch resistance on specialist finishes, lower glare from downlights, softer visual effect in open-plan rooms. |
Drawbacks. Fingerprints and smears show more readily under strong light.  | Drawbacks. Slightly more drag when you move pans, and pricing tends to sit higher than standard glass.  |
Vented gas versus vented induction
| Feature | Vented induction hob | Vented gas hob |
|---|---|---|
| Energy use | Very high efficiency with heat focused into the pan. Faster boiling and lower waste heat. | Lower efficiency, with more heat lost into the room air around the pan. |
| Cleaning | Flat glass surface wipes clean quickly. | Burners and pan supports need more detailed cleaning. |
| Cooking feel | Instant digital control with precise low simmer settings. | Visible flame and tactile control for those who prefer a traditional feel. |
| Running costs | Stronger long-term savings. Efficient transfer of energy into food helps reduce overall consumption when usage is regular. | Lower efficiency. More energy warms the room rather than the pan, so long-term running costs often sit higher for heavy users. |
Which induction vented hob should you choose
Use these pointers while you compare quotes and drawings.
- Pick a standard integrated model for most family kitchens where you want a clean island and straightforward installation.
- Pick a compact flap style unit when worktop space is tight but you still want integrated extraction and a minimal look.
- Pick a panoramic rising tower format for wide islands, five zone layouts and frequent use of tall pots.
- Pick a modular system for bespoke chef-style islands with mixed zones such as teppanyaki, wok and flex induction.
- Pick a three-in-one hob, oven and extractor when you want to reclaim drawer space and simplify appliance lines in a small kitchen.
Is a vented hob right for you
Strong reasons to say yes
- Your main hob position sits on an island or peninsula.
- You want an open view across kitchen and living space.
- The project budget supports a mid to high range appliance.
- Floor work or new screed already forms part of the build, so duct routes fit naturally.
Reasons to keep a standard hob and hood
- The hob sits on a wall run with a simple route for a chimney or canopy hood.
- You need full-depth drawers under the hob for storage.
- Existing ceiling ducting already performs well.
- The appliance budget feels tight and you prefer to spread spend across other items such as ovens and refrigeration.