Bora Cooktops And Integrated Extractors Of German Design

Website: Bora

In 2007, in Raubling at the foot of the Bavarian Alps, on the border between Germany and Austria, a woodworker named Willi Bruckbauer asked himself a simple question: why should cooking vapours rise towards an extractor hood when it is far more efficient to extract them directly at the source? From that question, BORA was born — and with it, the end of the traditional extractor hood. The patented BORA principle integrates the extraction system directly into the cooktop, drawing vapours and odours downwards via cross-flow ventilation: no hood cutting across the kitchen, no visual obstruction, total architectural freedom. An idea born in a carpentry workshop that has literally redesigned the way the modern kitchen is conceived.

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The BORA Principle: More Effective Than a Traditional Hood

The logic of the system is physical before it is technical: cooking vapours are extracted at the exact moment and point at which they are produced — not after they have already contaminated the kitchen air. The result is an extraction efficiency superior to that of traditional hoods, with lower noise levels at equivalent power output. The implication for interior design is radical: without a hood, the kitchen opens up towards the ceiling, towards the living area, towards the light. The cooking island becomes a pure architectural element, not a functional block to be disguised. This is why, within just a few years, BORA has become the obligatory reference for architects and interior designers working on high-end open-plan kitchens.

Integrate BORA into Your Kitchen Project

Our team will guide you in selecting the BORA cooktop with integrated extraction — from the Basic line to the Professional 3.0 — best suited to your kitchen project. We reserve an exclusive price and a dedicated consultation for architects, interior designers, and private clients.

The Product Lines

BORA structures its offer across distinct lines, differentiated by performance, aesthetics, and degree of technological integration:

  • BORA Professional 3.0: the flagship system, analogue-digital controls with knobs, a fully customisable and modular cooktop surface. The extractor unit and the hob communicate with each other: extraction power adjusts automatically based on the cooking process in progress. Low-noise fan guaranteed even at the highest power levels
  • BORA X Pure: the best-seller, freshly redesigned both aesthetically and technologically. Equipped with BORA Assist, the intelligent assisted cooking system: the Assist 'Fry' function monitors the target temperature and alerts you when to add food; the Assist 'Boil' function detects boiling and automatically switches off the hob. Matt glass-ceramic surface that conceals signs of wear, sharp display
  • BORA Pure: the timeless system with proven extraction technology and sControl touch operation — the balance between performance and aesthetic restraint
  • BORA S Pure: the compact system with asymmetric cooking zone layout, designed to optimise space in kitchens with a smaller worktop
  • BORA Basic: radiant elements with effective extraction, central touch control, elegant black design — the entry point into the BORA range
  • BORA X BO: the professional steam oven, combining steam and hot air technology for restaurant-quality cooking results. The catalogue has also expanded to include refrigeration and freezing systems, completing the full BORA kitchen ecosystem

FAQ – BORA: Your Questions, Our Answers

Who invented the BORA system and when?

BORA was founded in 2007 by Willi Bruckbauer, a woodworker from Raubling (Bavaria), who developed and patented the first extraction system integrated directly into a cooktop. The idea arose from the observation that extracting cooking fumes downwards, directly at the source, is physically more effective than any traditional extractor hood.

How does BORA extraction work?

The BORA system integrates the extractor unit directly into the cooktop: vapours and odours are drawn downwards via cross-flow ventilation, at the exact moment they are produced. The extracted air is filtered and recirculated, or expelled outside, depending on the installation. The result is superior efficiency compared to traditional hoods, with lower noise levels and no visual obstruction.

What is the difference between the BORA Professional 3.0 and the BORA X Pure?

BORA Professional 3.0 is the top-of-the-range modular system with analogue-digital knobs and a fully customisable hob surface; the extractor unit and hob communicate automatically. BORA X Pure is the recently renewed best-seller featuring BORA Assist (intelligent assisted cooking: detects temperature and boiling) and a matt glass-ceramic surface. For high-design island kitchens, the Professional 3.0 is the first choice; for those seeking advanced technology in a more compact aesthetic, the X Pure.


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