I am new to this forum and have been really appreciating all the insights. I am replacing an ancient (20 year old) Whirlpool electric cooktop (36 inches) in an island with either induction or gas. Due to construction issues, a pop-up downdraft is my only option (the existing unit has a downdraft built into the middle of the cooktop). I am prepared to use a remote/inline blower to get stronger CFM's, cut noise, etc. I have narrowed the induction choices to Miele, Wolf and Thermador. I have not been able to get a clear answer from Miele technical support whether their induction cooktop can be used with a downdraft that is flush-mounted like the other two would be, or whether the downdraft would need to be set back a few inches from the cooktop. Due to space limitations, I have to use a flush mount downdraft (FYI - Miele technical informed me that a downdraft cannot be used with their gas cooktop.) Do any of you have a Miele induction top with a downdraft, and if so, how is it installed in relation to the cooktop? Any advice re Miele vs. Wolf vs. Thermador induction would also be welcome. Thanks very much for any help. I'll be living with this cooktop for 20 years likely and don't want to blow it!

If you can't repair/replace your vent motor(?), the next cheapest solution may be to get a new model Jenn Air cooktop, including a downdraft vent. I believe Jenn Air still makes these. One difficulty with other downdraft vents is that they are placed just outside the perimeter of the cooktop, rather than within the cooktop (as in your photo). A vent's efficiency deteriorates sharply the farther away suction is from the effluent source, so vents set beside a cooktop tend to work best for the one or two hobs closest to them. The best solution may be a vent that sits directly above the cooktop, but obviously this is more expensive. Moving the cooktop to an exterior wall adds other expenses, but may simplify exhausting the vapors. In general, venting from a corner (or a wall) works better than from the middle of a room, as you have things now. Of course, what and how you cook, and your local ordinance regulation, may also influence your decisions here.

Your design is very much driven by wishful thinking. I understand. I've been there before. You'd really want it to work this way, and it's frustrating that nobody makes the appliances you want. A downdraft hood is close to useless, with one noteworthy exception, all recirculating hoods are no more than expensive white-noise machines, and even if you could fit in that place, a wall oven really doesn't work well under a countertop let alone under a cooktop. Pretty much the only thing you have going for you is the induction cooktop. That's a solid choice. I suggest you go back to the drawing board and pick a more conventional set up. A induction cooktop, a vent-a-hood recirculating island hood, and a wall oven at countertop level should result in a much more functional kitchen.

I am the person who originally posted. I am not the one that was offended by the name. Someone else had posted something regarding the name. People are offended for so many ridiculous things now, I didn't bother asking. On a side note, I ended up having an overhead vent installed over an induction. We cook a lot and could not find a downdraft vent that was powerful enough to keep the air in our home free from particulates that can cause health issues. We chose health over style and then realized, once installed, that it did not look as horrible as I feared.