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Glass ones work best, but any heavy metal will also work. Heavy gauge not heavy weight. The lighter metal tends to bend and warp after a lot of use. If the bottom of the pans are not absolutely flat, these stoves will not heat the pan very well, which is why the glass cookware is the best to use, since it will not warp.
The downdraft is electric so there must be something malfunctioning with it. It is a high volume downdraft fan that is to be vented to the outside. Could it be that something has clogged the vent hole up, not allowing the fan to evacuate the smoke?
While I am not a big fan of Jenn-Air, their fans are usually high quality if they are installed correctly, with the proper vent lines.
The finish on these cooktops WILL eventually change colors and fade over years of use. However, the finish should not be peeling off, flaking, or changing colors now. That is not normal. If the stove is only two months old, the manufacturers warranty should cover the cost to replace the entire cooktop at no cost to you. Please note, however, that is as long as you haven't done anything to cause the damage such as using the wrong cookware. Your owner's manual will explain what cookware can/cannot be used on these cooktops and what type of cleaners are recommended for keeping them looking good.
For example: You cannot use cast iron due to the weight and the heat retention. It may crack the cooktop. You also need to use pans that have a flat bottom. Any pans that are warped or have surfaces that do not cover the cooking surface evenly can cause uneven heating and also cause damage to the cook top.
As long as you have followed the use and care manual and have not done anything to cause the premature wear, I would contact the manufacturer and request a warranty service call.
If you have any questions, or require addtional assistance, please let me know. I hope this helps you.
Unfortunately, these style cooktops are VERY fragile to scratching and cracking. The wrong kind of cookware can also mark them. Copper or aluminum pots and pans can discolor them. Do not use pyrex (glass) cookware on them either. Stainless is the best. NO CAST IRON either. Anyways, there's not much can be done without replacing the top itself.
the only way is to block off/check the flapper., if your not going to use for the winter you can disconnect the vent from under the cabinet temporaily and close off there till you can gain access to check outside grill
The filter in the jenn air can be run through the dishwasher. clean the outside of the oven as best as you can before you start the self clean cycle. NEVER!!! use oven cleaner inside a self cleaning oven. or on the gasket. . You can use a degreaser or oven cleaner on the cooktop on any stainless steel, procelain or chrome surface. Don't get oven cleaner on painted or aluminum surfaces. Rinse off very well.
Cast iron is not recommended due to the weight and its heat retention. Cast iron stays hot longer and, due to the weight, can damage the cooktop surface by scratching or cracking it. In your owner/operator manual there should be a section that defines what type of cookware that can be used. Aluminum and Copper heat rapidly, but can leave metal transfer marks. Stainless takes longer to heat and doesn't always heat evenly. Baked enamel, I believe, is the recommended cookware, because it is light weight, heats evenly and has a less risk of damaging the cooktop.
NOTE: References to any remarks about metal transfer marks made by cookware are DISCLAIMERS letting the consumer know that the POTENTIAL of marking the cooktop surface exists. This is NOT to imply that the cookware should not be used. There should be clear instructions that state how to remove the marks (if it occurs), what recommended cleaners are to be used and how to properly keep the cooktop surface clean. Spillage from milk or sugar substances can cause more damage than metal transfer marks.
Another item to note is the cookware bottom should be smooth and flat. If you sit a pan on the range surface and it does not sit evenly, you can potentially crack the cooktop surface due to uneven heating.
A warranty in most cases does not cover damage or breakage of the cooktop caused by the consumer using improper cookware or dropping something on it and breaking the surface.
Not trying to give you a lecture here, just trying to give you some advice just in case you weren't aware. I hope you find this information helpful.
Cast iron cookware is NOT recommended due to the weight and the potential damage it can cause to the glass top surface. There's nothing better than a good old-fashioned cast iron skillet that's been broken in over a number of years of use, but they are better suited for gas ranges rather than electric. I hate it. I have several cast iron skillets that I only use on the outdoor grill, because I currently own a glass top electric range.
Aluminum bottom pans and copper bottom pans heat well, but can leave metal transfer marks on the cook top surface. If the marks are cleaned after use with an approved stove top cleaner, you shouldn't have any problem retaining the condition of the glass surface, however. Stainless Steel seems to offer good resistance to metal transfer, but takes a little longer to heat than aluminum or copper. So...you have somewhat of a trade off. Baked enamel cookware seems to be the best recommendation because it heats wells and causes the least amount of damage to your glass top surface.
IMPORTANT: Make sure the bottom of your cookware is FLAT. If your pans are warped or bowed, this can cause uneven heat transfer on the heating elements and potentially cause the cook top to crack. Most manufacturers will not replace the top if it still under warranty if it is determined that your cookware caused the problem.