I would encourage you to get a portable induction unit to test it out before you make such an important decision. A portable induction unit will serve you well during the remodel phase when your kitchen is out of commission too, so don't think of it as throwaway money or anything. I myself thought I "had" to have gas. We realized that anything we do that NEEDS gas, can be done outside on the grill. I prefer induction for energy efficiency and child safety reasons (plus heat responsiveness that is faster than gas!). So we are getting a Viking 24" griddle (VGGT240) with a 30" Miele induction next to it. The "30 inch" induction is actually 31.25" wide. I plan to leave 1" gap in between the two appliances so I will have 56.25" wide cooking space that I will vent with a 60" hood. If you put induction on the island, keep in mind you will also need venting on the island. Island venting is more expensive than wall venting. Plus the sum of two vents is more expensive than one, partly because of the HVAC cost to install the vents. Whether you have the 60" bluestar or the 48"+induction, I believe you need a 66" hood, not 60". The general rule of thumb is you need 3" overlap on each side. Especially since you said you often have all six burners going, you will really NEED that 6" overlap. I also don't know if you can really install the 12" induction unit butted up right next to a free standing bluestar range. I would expect you need at least a sliver of counter on the side for the induction to be installed into. Does that make sense? So maybe a 48" bluestar + 12" induction will actually total more than 60" because you'll need some space in between. Also, I don't know the specs on the bluestar but most ranges sit slightly above the counter top. That would really make your induction feel cramped, to have an obstacle (your range) on the side which limits your motion. The bluestar might not do that -- just check first. One benefit for me with induction is that I don't have to deal with the height of cooking grates. My cooking height is at 36" with the Miele induction. My current range, the grates put my cooking surface height at about 37.5". I'm short so it's hard to see into the back pots. I hope this helps and gives you food for thought. It's a tough decision. I had my heart set on a lot of things and as I step back and really think through things, and gone out and touched and felt appliances and started to get a clearer visual of my future kitchen -- I've had to emotionally let go of a lot of things that I thought I wanted. But the final result is I am even HAPPIER. :)

I can't seem to find any reviews on the Bertazzoni pm363i0x cooktop with both gas and induction burners. Can anyone contribute here? I currently have gas. The cooktop will go into an island that is on a slab, so I don't know about electric supply challenges. Does it need 240v? I'm a bit concerned about dimensions, and I don't have a place to see one in person anywhere near here. I'm wondering if there's enough space to have both an extra large stockpot and a large frying pan going simultaneously. I can't find any images other than top view and the installation manual. How large a pot can the induction plate accommodate? I gather there's a hight difference between the induction plate and the gas grates which could prevent a large pot to be placed there. Or? http://www.ajmadison.com/cgi-bin/ajmadison/PM363I0X.html My next search will be for a hood that can go over an island. Is seems that the Bertazzoni hoods are for wall mounting, right? Here is a link that might be useful: http://www.ajmadison.com/cgi-bin/ajmadison/PM363I0X.html

@Patricia Colwell Consulting You're right I should have posted some photos of the space. There isn't much wiggle room and behind the cooktop there's only about an inch or so which isn't enough room for a pop up vent. The end goal is to replace the cooktop with either induction or gas and do as minimal reworking of the cabinets and venting as possible. Unfortunately it's not as simple as just replacing one-for-one. I wish it was! And of course, our relator told us it was simple when we bought this house. The cabinets aren't what I would choose if I was designing the kitchen but it works for now until we can redo the entire thing years down the road. These photos make the room appear quite yellow but that's just the light balance. Everything is white. The floor is more of a neutral brown. The cooktop is at the far end adjacent to the double oven. Behind that wall is the washer/dryer. Currently the GE electric cooktop has a downdraft blower built into the cooktop itself. It works great but I can't stand cooking with electric especially after having gas in our old house.

Aside from pacemakers, other medical devices like insulin pumps can be affected by induction hobs. https://jdrf.org.uk/news/induction-hob-magnetic-field-danger-insulin-pump/ “cpartist What if one of the cooks has a pacemaker or ICD? That's not a problem with the majority of today's pacemakers and in reality, when batteries are replaced nowadays they're replaced with ones that can even go through an MRI machine. Not an issue.” Where are you getting this information??? MRIs are an issue even with an MRI ready pacemaker. You are not just replacing batteries, but the whole pacing system called a generator. You will get newer technology but in order to utilize a MRI ready pacemaker you need the right leads(the wires that go to the heart from the pacemaker). Leads are not usually changed unless there is a specific reason to do that so not that many MRI ready pacemakers are in place. Some MRIs are done now on people with conventional pacemakers but it is still considered a contraindication most of the time especially if you are pacemaker dependent. As technology improves and more whole systems are placed the amount of MRI ready pacemakers will increase. This from Mayo Clinic discusses this issue and MRIs with a conventional pacemaker. https://www.mayoclinic.org/medical-professionals/cardiovascular-diseases/news/new-protocols-allow-for-mri-in-selected-pacemaker-patients/mac-20430571 The limitations from the article. “The first MRI-conditional pacemaker received FDA approval for use in the United States in February 2011. This first-generation device has important limitations: It requires a special lead system, so the generator cannot be simply replaced and connected to in situ intracardiac leads. Cardiac MRI is excluded because of potential overheating of the new lead system (second-generation devices currently available in Europe use a lead system that is compatible with cardiac MRI). Additionally, the first-generation devices are limited to 1.5-tesla scanners.” Back to induction hob safety, this is kind of a rehash of what I wrote above but not everyone reads the whole thread. There are more considerations than calling up the pacemaker company. I would also talk to the cardiologist/electrophysiologist that put it in. Consider what happens to the pacemaker if it is affected by an induction hob. Is the person dependent on the pacemaker? Do they have an underlying heart rate that is compatible with life if the pacemaker fails? “Safe” distance from the hob also can vary up to 24” away. As with most things, you would consider risk vs benefit for using induction but it is important to be informed. I would also talk to your primary health care provider to determine if you have any other ancillary devices that might be affected. For me, with many years in the medical field (critical care and surgery), I have found that things don’t always go the way they are supposed to. I probably have a skewed viewpoint because I see the worst things that can happen but my husband had a defective pacemaker. Something in the programming changed. It did not show up for a year. Was it damaged from exposure to some sort of magnetic field along the way? The manufacturer looked at it but did not come to any conclusions that they shared with us.