If you cook at all - I mean anything more than boiling water for pasta - you need a vent to the outside, especially with an open floor plan. Aerosolised grease and other smelly particles from cooking will otherwise wind up on your furniture, walls, lamps, etc.

If you have concrete floors, I don't think you can have a downdraft, unless it's one that vents on the floor below the cooktop. Not the best solution, but better than nothing I guess. Check out page 2 of the pdf below for an example.

Personally speaking, if I were going to the effort and expense of kitchen renovation I'd make ventilation one of my highest priorities, even if that meant keeping the cooktop on the outside wall.

Good luck!

Here is a link that might be useful: downdraft venting

WOW... my bubble is burst. Do you mean to tell me that I can't have a cooktop on an island? What do other people do? More confused/disappointed then ever now. I always see cooktops in islands... they can't vent to an outside wall. How is this handled? I very much appreciated your insight pammo, just don't know what direction to go now. Is there anyone who has an induction cooktop in an island? What did you do about ventilation? Once I was at a high end store just looking (didn't talk to sales help myself); and overheard a sales person tell a customer that you didn't really have to vent. HELP!!!!!

I am/was in a similar situation -- started out wanting an island cooktop (36" induction is a given). I will have a small L-shaped kitchen with an island in the middle, and we are trying to stick to a reasonable budget (if you can call $75k reasonable for the Chicago area, but we are removing some big walls). I have a basement, so could vent a downdraft that way, but was concerned about the effectiveness of that (the ductwork would be many feet long), not to mention the cost of all that venting work. I considered an island hood but realized that an island hood will be alot more expensive than a wall hood. Also, I have some safety concerns about cooking right in front of where people (kids) will be sitting (on bar stools at the island) -- I think from a safety perspective I am better off keeping the boiling/frying things out of the most busy traffic area.

So, now my island will essentially be my baking center -- my single gas oven (and possibly an Advantium -- still trying to figure out where that will go) will go under the island, plus I will keep my flour, sugar, etc there as well.

My 36" cooktop will go where my 30" range is now (toward the left end of my longest wall), with pots/pans underneath, and to the right of the cooktop will be a lovely long run of counter which will end at the sink, which will be in the corner of the L. A great prep area, I figure, that will let me get away with not putting a sink in the island, too.

I figure this will keep my constructions costs down (a little!) but still will give me a good workable layout -- I don't know if this helps you at all, but I thought I would just share what my process has been, since it appears I started about where you are now.

If you don't have my same budget considerations, my suggestion would be to buy one of those stainless and glass island hoods -- the glass hood makes it visually much lighter, does not block the light, is not such a hulky thing in the middle of your kitchen. May not be your style, though, but even if you are going traditional (I love modern), I wouldn't think that one contemporary touch would muck that up too much. Anyway, this is probably more than you wanted, but -- Good luck --

ps -- I would not believe that salesman for a minute when he says you don't need to vent for the reasons noted by pammo above. Our old, decrepit ceiling vent fan died and now we have nothing -- and it is awful.

To outonalimb
My budget is about 1/3 or yours! I'm planning on keeping the inexpensive Millspride cabinets I bought at HOme Depot about 5 years ago. They're natural maple, and appear a little yellow to me but the sides are melamine which would make it difficult to glaze or stain. I'm not looking for painted cabinets. Anyway.. they are nice enough but I definately want to upgrade in other ways. I was going to take down a short wall that shares my dining room. That's where I had planned on putting my island/cooktop/informal seating. Then I was goign to build a bar where a small partition half wall is that opens into my family room. Currently my kitchen table is there. I was also going to incorporate informal seating at the bar area. Now I"m all turned around. My current range/cooktop is a Whirlpool Gold electric and I want it OUT! I want double wall ovens or a combination single wall oven and maybe a speed oven/microwave/Advantium. In a few years my youngset will be out and it'll be jsut two of us. I love to cook/bake/entertain so I want a setup that will be condusive to that. The only fan I have for my current stove is the microwave fan above it. I'm thinking the only way I can salvage my cabinets (financially have to) and upgrade my appliance will be to change around the one wall of my kitchen that houses my current refrig/pantry cabient (don't mind losing that), and current range/stove. This all might mean losing my Silestone countertops which I love. I just don't want a range/stove combo... even an upgrade... though that concept would spare everything. No gas option here so I can't even look at those nice gas professional looking stove. Back to the drawing board for me...Any more suggestions anyone? Anyone know of a nice stove induction top unit? I guess I could put my second stove in my island. Anyone have an Advantium in there?

You vent through the ceiling joists. If your joists run opposite to your duct work you drill holes through the joists for the ducts.

There are some very low profile vent hoods on the market. We have a futurofuturo symbol Island mount as, although our cooktop is on an outside wall, our counters are extra deep and it was not possible to mount it on the wall.

I'm a little confused about what you're looking for. I can't tell whether you'd consider a range with an induction top or not. In case you would, it does sound like you could put a range with vent hood on your wall and a second oven in the island. Did I get that right?

If so, looks like Diva will be coming out with an induction range soon. Given their reputation I wouldn't hesitate to consider it.

Hope this helps. I don't hang out at the kitchen forum much anymore, but folks there might be able to give you layout guidance given your constraints. Best of luck!!

Here is a link that might be useful: Diva induction range

Just found another link for that Diva range. $8500 seems awfully steep.

Here is a link that might be useful: Diva induction range

Me again. I just took a cooktop out of an island and I'm very happy. Not only do you get better ventilation (even though we had to put that in), having the island open is so much nicer than having the cooktop take up so much of it. I've had that twice, but I wouldn't do it by choice again.

Your bubble may be burst, but it's so much better to realize the problems now than after you've spent all the time, effort and money to put in something that doesn't work well or you won't be as happy with.

I'm in Texas and have the same slab foundation issues. We were able to channel through the slabe to run water or gas (turned out to be water and drain for a prep sink -- about $500) to the island, but venting would take a much larger hole and could ause some foundation problems or a lot more expense.

Sounds like you are kicking around ideas and still learning. There are so many folks here who have been there and who can share their wisdom and insights. They can really save you time and heartache -- and at least point you to the right questions and issues to sk a contractor so you know what things are possible or what might get in your way of making changes. A picture really is worth a thousand words here -- posta photo or two, even a sketch of your kitchen floorspace and identify the surrounding rooms. You'll get a lot of help, ideas and suggestions.

I'm not sure what I'm looking for either anymore! I did see that Diva induction and you're right... it's coming in at around $8500 OUCH! I"d still want a second speed cook/micro/Advantium something. I wonder if any other companies will come out with a similar unit. With a unit like that though I could save somewhat on the reconfiguration and refrigeration. just started working on a drawing today and will post some pics. First I have to clean up the kitchen! Thanks again.

WOW... my bubble is burst. Do you mean to tell me that I can't have a cooktop on an island? What do other people do? More confused/disappointed then ever now. I always see cooktops in islands... they can't vent to an outside wall.

Most of the pictures you see with island cooktops are trophy kitchens-you know, those kitchens where real cooking is seldom if ever done-mostly nuking frozen meals. They are for show. They also appear a lot in TV food shows, as the design is good for shooting video in. But when Mario Batalli redid his kitchen (I saw an article) the range is on a wall.

Truth be told, the island as about the worst place to put a cooktop, because of the venting. Since roughly 70% of kitchen time is spent in prep work, it makes the most sense to prep at an island, and cook along a wall.

thanks all... I've reconciled the cooktop in island issue. I'm now working on the island concept as a prep area with perhaps an overhand into my informal D/R for additional seating. How long and wide can/should an island be? I'm eventually going to post pics on the kitchens forum for some design input. Now I have to think about oven and frig choice. I'm leaning toward the Thermador 36" induction cooktop.

Island size tends to be driven by the room size. Your counters will generally be 25-26" or 30" and you want a minimum of 36" for an aisle and 42-48" is better if there is more than one person working in the area. The island is limited to the space remaining. Mine is roughly 3x7 ft (34"x 82" of cabinets plus counter top). I think 3-4 ft of width is good, but getting over 4-5 ft can get wide enought hat the middle is not used that much and is harder to reach to clean.

I have a huge kitchen so putting a cooktop on a 96" Island only takes up about 1/3 of the space. But if you are using a powerful cooktop on the island you need an island hood that vents outside. Downdrafting vents generally perform poorly, for the simple reason that heat rises and doesn't flow toward the downdraft in significant quantities, even with the blower on high. An overhead hood takes advantage of the laws of physics--heat, hot grease, oil particulates, and steam rise.
In my kitchen set-up, with the induction unit on the island, the sink 42" behind it, and the refrigerator about 4 feet from the induction cooker, it just about forms the perfect triangle. Since my island is so long, it also is great for a chopping board and dumping things directly into the pans, woks, and pots on the cooktop. And with the 33" single basin sink directly behind me while cooking is extremely convenient. A simple turn around is all it takes for putting pans and pots into the sink and is also great for washing veggies and turning around and putting them in the heated pots and pans.
Cooking on the island it allows me to face people and chat, as the island base is 3 feet wide, but has a curved granite over-hang of 12" with stools. I had the option of putting in a downdraft (which is considerably cheaper) as I have a 4 foot crawl space under the house, which is typical in a well-made house in the coastal areas of the south. But I didn't think it was wise to vent dampness under the house (mold and wood rot), besides the big factor that overhead ventilation hoods are incredibly more effective--even with the same power blower, but putting a very powerful blower in the attic venting through the roof is great. For one, the sound of the blower is so far away I can't hear it. The only sound I hear is some air rushing through the vent, the loudess depends on how high I have the blower turned up. If I'm frying or stir frying it is up high.

It is usally smart to work with the laws of physics rather than against them. Sure, if your island is small and your kitchen can't vent through the attic you need an alternative. Hopefully you can locate the induction cooktop on a kitchen wall that can vent outside. You can then save even more space by creating your own range by putting a good built-in oven underneath. It is smart to do this when your kitchen space is at a premium.

Greg

Loves2cook4six
From your photo that is a cooktop against a wall with a window in it. How do you find the glass as a back splash? Are you having to clean it more that once a day? I am troubled with the plans for my kitchen lay out and never thought to consider putting a cooktop infront of my window, but if you are happy with it, it might be something to consider.

Greg... have to pick your brain here. Do you mean to say that I can put a wall oven under the counter with an induction cooktop on top giving the look of an induction range? I remeasured my kitchen and with the existing cabinets I plan to keep it would almost be impossible to fit a 36" cooktop in with all my other appliances and NOT install it in the planned island. If I can do that... I have another set of options which would please me greatly. I found the one induction range by Diva; but am having a hard time justifying it's $8500 price tage considering I still want some kind of speed cook/microwave/warming drawer appliance. Your help is greatly appreciated. Thanks to all!

Yes, you are able to put wall ovens underneath induction cooktops. If you go to the various sites of the companies offering induction cooktops(GE, Miele, Kitchenaid, etc.) and look at the specs for them, they will all state that they are able to be installed over a wall oven.

remodelfla,

Yes, check out he different induction cooktops. The instructions are very specific about installing over an oven. If the induction cooktop gets too hot, it can shut itself off (imaging it shutting off from overheating, say on Thanksgiving day...), so you have to be careful what you install over what, and exact space and ventillation requirements. Installing incorrectly also voids the warranty.

Thanks for the great information all. The research and planning will therefore continue...

Any suggestions on 36" induction cooktops that would work for this application? Also, 30: wall ovens? I was looking at the Thermador, Miele, and Gaggenau with an addition of an Advantium somewhere...

Be aware that the wall oven will vent from the front. Also, since the oven controls are usually at the top, the oven will sit lower to the floor.