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wrote:
> Hello,
> Does anyone have any experience with using a Wok on a downdraft
> cooktop or range? I'm wondering how well the downdraft does at
> venting the hot oil exhaust when you have to remove the lid to add
> food, stir, etc. I'd like to have a convection/microwave combo
> about 36" above the cooktop and if the downdraft doesn't vent it
> well the bottom of that top oven will be a mess.
>
That wouldn't work well for me. Not only does the high heat of a wok
stir fry generate smoke and steam, I sometimes toss the food as you do
in a saut=E9 pan. Clearance of only 36" wouldn't be enough. I'd
relocate the microwave and have a regular hood with a light fixture
above the cooktop. -aem