So my husband went into the local appliance specialty store with his most common pots and pans (Staub grill pan, Chinese carbon steel wok, Le Creuset Dutch oven, and a pasta pot) and just did not like the DCS with its large burner in the center. He also looked at the Blue Star, Wolf, Dacor, Thermador, and Miele. Ultimately, based on the layout he needs and the specs (e.g., simmer, BTU, continuous grate), he chose the Miele with the contemporary (linear grates). Frankly, I think it's not as pretty, as it's a little industrial looking, but whatever. Husband is the one who does all the cooking. It should be delivered next week and I will try to report back in a month or so what our experience has been with it. Here is a link that might be useful: Miele KM3475G

I just spent a month in an English rental house, with an induction cooktop - definitely NOT high end appliances, just considered standard, basic. However, I found it immensely frustrating to use, compared to gas, because of the controls (which - along with cost - was the reason I didn't want one in my US kitchen). Gas: simple knob: I can watch the flame as I adjust the knob, and know precisely how it's doing. All the induction cooktops I saw, including this rental one, use touch-sensitive controls. For me, they just aren't 'sensitive' enough. They automatically powerered on to '5' (or '9' on some models) and you then have to 'touch' them up or down to wherever you want. So, I have to watch the stupid light display, instead of my cooking. And if I overshoot, I have to fiddle around all over again. I had wondered whether I'd get better at it with practice, but after a month, cooking daily, it was still a pain for me (and my DH) to use. I love the idea of induction, and if I had to go back to electric, I would have one - provided it had knobs (I think the Viking one does). With a gas supply - there's no contest. Gas every time. (Incidentally, natural gas in parts of Europe is fairly cheap. It's because natural gas is found in the North Sea and piped to both the UK and Scandanavia. Not dependent on Eastern Europe at all.)

Effective venting has more to do with your cooking than the fuel you use. Regardless of the fuel, you will have odors, grease, smoke, steam, etc.

I had a 36” gas rangetop in our old house and a Wolf 36” induction cooktop now. Like mcarroll16 says, true bridging isn’t exactly as I thought/hoped but it works well enough for what I need. We use our Blackstone if we need a larger griddle space. I also have a countertop griddle that I use for large batches of pancakes. I would never willingly go back to gas. I much prefer the ease of use and especially cleanup. It’s safer for kids to cook on as well. I chose Wolf because of price point and because the large hob was over to the right side instead of the middle. The only things I would really change about it is the bridging issue, which only affects me 1-2 times a month, and I wish each hob had a timer, like I believe the Bosch do.