Cooking can be a major source of exposure to moisture, odours, particulate matter and contaminants resulting from cooking. Local exhaust can be used to capture these contaminants before they spread in the kitchen and living room space. For wall mounted range hoods several test methods have been set up. However for induction cooktops with integrated downdraft, which are becoming more and more popular, no test method exist. In this study we set up a test setup to determine the capture efficiency of these devices. This was done by measuring a number of downdraft units with different geometries. Further several pan positions, geometries and dry and boiling conditions have been tested. Results show that in case the exhaust is at cooktop level flow rates in excess of 425 m3/hour are required in order to capture boiling water fumes for more than 90%. Based on the physical measurements a CFD model will be set up. Both the measurements and CFD model simulations will be used to set up a future test method.