It's a new build. Completely open interior from kitchen wall to fireplace on far end of great room, wall of windows on the back wall of the house, staircase on the other side of the open space.

All greasy cooking should be done under a properly specified hood, which we can help with by providing or pointing you to a wall of text on the subject.

I'm not sure that it is practical for a single cook to have food cooking along a wall and also on an island. If there were a way to partition greasy vs. non-greasy cooking, one might use an induction cooktop with no hood on an island (preferably accessible by simply turning from facing the wall cooking apparatus) and all the other cooking devices, including burners suitable for greasy cooking, along the wall under a sufficiently large hood meeting overlap and flow velocity requirements, and backed by a sufficient make-up air system.

Downdrafts and pop-up side-drafts are not suitable for serious cooking due to their inability to redirect meter-per-second rising and expanding cooking plumes toward them at reasonable flow rates and noise levels. I would also wonder at the down-draft duct 'plumbing' if your house is on a typical slab.

Wall oven effluent is very difficult to capture and contain, so configuring them for hood capture may not be possible. Aim for a layout optimizing convenience.

If you post a floor plan , maybe everyone can help!.

I do have to agree that on a very open floor plan, all cooking surfaces need to be under vents. You can do wall ovens under the counter, of course, although in the case of a steam oven, I believe those are required to be wiped out more frequently from the condensation, so it would be nice if that could be higher...

You could have your ovens low. If you had a range, that's how your ovens would be.

But then you would always be bending down to check on things in the oven

And bending down to lift up a 25 plus pound bird.

And if you think the men are going to leave the football game to help you every time, dream on!

I prefer a wall oven to bending down, and a length of counter next to the wall oven to set the hot item down.

The overwhelming majority of people here do not think that downdraft is sufficient for anyone who does significant cooking which it sounds like you do.

Speaking of which, do you really deep-fry that often to need a dedicated built in deep-fryer?

Martha Stewart had one built in to her huge house and later said that she regretted it because she rarely used. Maybe Paula Deen didn't regret hers. And these days, there are the air fryers, so think about that.

Maybe you want a really big cooktop with the burners separated with some at each end and the griddle and grill in the middle, and that is on an exterior wall so you can put a serious vent hood over the whole thing.

And put the ovens on the other wall.

I do hope your kitchen has two walls.

See why I hate the open concept? Kitchens need walls for functionality.

Maybe if you do that much cooking, you might want to think about two sinks.

If your kitchen is well laid out, you might not need two islands to dosey-do around.

The first thing to go would be the 2 islands just never functional IMO other than taht we are working in the dark without a floor plan of the space. I run a catering biz from my home and so function is alwys the first step when I design kitchens for my design clients. I dislike walk in pantries I find they are usually out of the main cooking space so not very functional I much prefer a wall of true pullouts . I would never have an indoor grill I just use my BBQ for that purpose. Air fryers so much better for health and grease control.IMO you need a good independant kitchen designer . BTW a griddle is the cheapsest piece to buy get one that spans 2 burners and cost $30 unless you use a griddle all the time a useless add on from a stove maker and even then I wouldn’t do it . Pretty sure that all the cooking could be done in one space and I guess my question would be if you were my client is how often would you use the tepan yaki. They require a huge amount of ventilation not to mention the noise and expense. BTW I have clients who live in South Beach FLA. and use their BBQ at the end of a workday all the time.

Thank you everyone for the input. I just got the latest plans from my architect. The back of the house will be all windows, overlooking the pool, a pond, and then the barn behind that. In response to Patricia, if we had jobs indoor in the air conditioning all day it wouldn't be an issue (as I'm sure your South Beach clients do). My husband works outside all day virtually every day from January through August, and I'm outside for extended periods as well. Every day from about 4:30 to 7:00 we are feeding the horses...so we are tired, hot, and sweaty when it is time to cook supper....I am not going outside to sweat while I cook. Tried that (because the old Jenn Air just isn't a great grill, lol), but found that we just never grilled, or burned the food as we played rock/paper/scissors to see who had to go out to check the food. And I have a walk in pantry now that I LOVE, so I need to have one in this house as well.

I was envisioning the space on the wall for the hotter/greasier cooking surfaces that require serious ventilation. It is just a massive open space...I was utilizing the islands as working cabinets on the bottom for storage and the tops as countertop space, with stools for seating on the one island. The architect does not have the grill indicated where it will be. I was going to use a BlueStar charbroiler because I do not want an infrared grill, but a regular grill (personal preference).

I can certainly reconfigure the space to the right of the kitchen to get more exterior wall space, but it seems like that would make an already large kitchen gigantic....

I don't mind this plan BUT it will be better for you to see it in 3d to see if you like it.

The one thing I would consider is offsetting your cooktop and sink - having them back to back could be problematic for 2 people moving and bending. You could also consider changing the island to one large island with cooking and a prep sink and then on the wall where the pantry door is having the cleaning area for dishes ( I would mov ethe pantry door over ).

I do like the idea of the wall ovens in a tall cabinet on one end and the ref on the other although I would probably switch them for ease of access from the dining table - it puts it outside the areas you may be running back and forth through when prepping a big meal.

It is a large space and will be able to handle many design ideas so find a good designer with an amazing imagination.

Also - I don't mind a nice hood hanging from the ceiling - with a space that big, it's fine.

I thik you could also consider a u shaped island - that could be awesome!

I can only add at this point that if sight lines require the island cooktop to not have a low hood, then a commercial (like) hood at seven feet height could be large enough to capture plume expansion and plume offset from drafts. This hood will require 90 ft/min updraft velocity.

A charbroiler will require 150 ft/min updraft velocity into the entire hood (unless you use multiple hoods along the wall).

Between the wall hood(s) and island hood the make-up air system(s) will be impressive, and their cooling capacity (BTUh) needed to keep replacement air cool in summer equally impressive.

The graph below was generated to show winter heating MUA requirements, but differential temperature is the same either way, so this may give you an idea of the cooling required after you size the hoods and multiply by their updraft velocities.

Bottom line: If you install restaurant level cooking appliances, you need restaurant level HVAC to keep grease out of your great room. Before the days of HVAC, kitchens were deliberately isolated, even to the use of a separate attached shed in the case of some Chinese houses. (Ref: http://yinyutang.pem.org/)

I hate it when people don't answer the questions being asked and then chime in with a different solution and I am going to be THAT person today. Sorry, but.....

I have a very similar conundrum in my kitchen as yours with views, sight lines, high ceilings and cross ventilation issues and came up with a very similar plan to yours. Two islands. My walk through pantry has to be behind the rear island, and does not have full height walls.... (I was planning on putting open shelving above the rear island but my cats are clumsy, long distance jumpers and would knock everything off. So that aspect is on hold until they are more sedentary.

But getting back to a different answer to your questions, I would never do a built in deep fryer and tepenyaki. After living with counter top air fryer ovens and other countertop appliances while planning and waiting for my reno, it is my personal opinion that deep fryers are obsolete and I would never design a long standing kitchen around that. There are so many innovations in this field coming out every week and they are comparatively inexpensive so that after a couple of years, it doesn't hurt to upgrade. I have designed the back of my rear island to have 18 inch deep appliance garages where I can house everything without countertop clutter. The front part of the island is 30 inches deep. The back of that appliance garage has 6 inch deep shelving facing into my walk through pantry on the other side. This sits on top 24 inch deep cabinetry which is then under the appliance garage and 6 inch deep shelving. The height of this pantry is 54 inches which is the height of the bottom of my windows on the back wall of my house. ( It's totally unconventional but it works for us. )

Another thought, ( as I said, my layout is so similar to yours. )Is it possible to somehow switch your powder room and service area so that your powder room is further away from your kitchen and not opening almost directly into it?

Can you extend the perimeter cabinets toward the dining area, enough to put the cooking appliances on the wall? Then have one long island with clean-up and prep space? Landing space for the wall ovens would be on the island, which is not as convenient as adjacent landing space, though.

ETA, I found this pic on another thread:

I cook a lot too. Ovens under counters means bending over, and a drop down door which takes up aisle space. What we did in our 2017 remodel was dump the gas appliances totally (reduces ventilation requirements and kitchen heat), put in a Bluestar french door wall oven, a Wolf Induction cooktop, and a Vent-A-Hood vent. this combination has worked great for us.

A 200K kitchen in a 500K+ Reno deserves much better than that plan. There is way too much wasted space, and exterior walls devoted to utility areas. And not enough internal walls for your hugely expensive want list. And I’ve done houses with separate “grease kitchens” next to the formal kitchens. They worked better and would be cheaper than what you want here.

What's with the angled walls to the kitchen? You might do yourself a huge favor and post your full floor plan in the Building a House forum. Those angled walls are more what a draftsman does versus an architect.

Thanks everyone for the relevant feedback! It’s given me a lot to think about; made me think more about what I truly need vs. want vs. think would be cool to have. I see a bit more research in my future... 😊

live_wire had an interesting thought... what if you did push into the utilities room ( it seems quite large ) and had an alcove for the indoor grill and tepan yaki ( I'm not so sure about the built in deep fryer - but that is up to you! ). In this area you could change the ceiling height if needs and do more of an industrial venting across the while section with a nice stainless backsplash for easy cleanup...

Just be sure to really decide all the appliance you wish to have and then get with a good designer. You do not have to justify any of your wish list to us, just be honest with yourself how much you will use each of the items you want or is it a novelty that might wear off and now you have built it into the space so it can't be removed. That is the harder question.

I wonder if a big cooking center like the one above might be better? Everything in one place?

Good luck!!