Read the archives. The general consensus is that placing a range into an island is almost always a poor choice. Difficulty with proper venting is just one of several issues.

If you still insist on keeping this layout though, make sure that you significantly oversize the vent hood. Cooking plumes expand when they rise. And the lack of backwall and of side cabinets means that in an island configuration, you have a lot more cross ventilation issues. So, your hood needs to be much larger to capture the fumes.

That also means you need a more powerful hood, and that means you need a more expensive make-up-air system.

Again, see the archives for how to calculate these numbers. Search for postings by @kaseki.

Hood over island is a real thing, albeit rare. Requires careful kitchen and house design. I've never seen one in person in all my travels.

Stats tells me don't go there. Put the cooktop on the perimeter. Sorry for comment; I know that was not your q.

A lot really depends on how you'll use your kitchen. Mostly for show with occasional boiling water? Daily light cooking? Daily light cooking plus some more involved meals plus entertaining?

Why kinds of cooking? Pan frying, wok, sauté and similar create a lot more greasy smelly effluent.

What is YOUR tolerance for odors of meals past? Do you entertain often and want guests to have a good experience free of odors? How important is indoor air quality for you and your family?

How energy efficient and tight of a home are you building? Where are you building? Temperate, cold or hot environment?

There is no right or wrong on these but you need to think about them. As mentioned earlier a range in an island is far from ideal but it can be done.

More: https://www.gardenweb.com/discussions/5161173/hood-faq

Thanks for the reply! We have sort of an unusual layout that we are working with. our kitchen and dining room are split by our basement stairs. We are opening up the stairs but not messing with loading bearing Walls. So, there will be a wall on one side of the hood. It won’t be completely open. Here is a pic of that wall. Beyond it is a stairwell and the dining room side of the stairs will be a railing.

We are planning to do a 36” gas oven. We cook a ton which is why we want to open up our currently galley kitchen. My husband is 6’ tall. 8’ ceilings.

Advice welcome!

For islands and peninsulas, one not only needs a hood entry area large enough to capture expanding cooking plumes, but also to compensate for drafts -- even from people movement. Higher mounting to improve sight lines further exacerbates the plume expansion. I use the largest Wolf Pro Island hood to cover a Frigidaire 36-inch induction cook top plus an adjacent Cooktec induction wok hob. The hood base is at 34.5 inches about the counter. 36 inches mounting height would also work, capture wise, but the duct cover would have to be embedded in the ceiling -- 8 ft at that location. I am presently a bit under six feet tall. I have no head clearance problem, but did change the lights to LED to avoid having to wear a hat if standing just under a halogen light.

Flow velocity into the hood base should be at least 90 ft/min (mine is running a bit above that; full characterization is pending). Actual CFM is given by 90 times the entry area of the hood (10 square feet in my case). Blower rating has to be higher to compensate for the pressure loss in the baffles, ducts, and make-up air supply. Without analysis, use a factor of 1.5X. My blower is nominally rated at 1500 CFM. My blower is on the roof with an intermediate silencer.

Adequate make-up air is needed to achieve this velocity with a reasonable blower and also avoid interior negative pressure in the residence.

Mount the hood so it is centered over the hobs, not the physical cooktop area. Some bias may be desirable if there is an on-going draft due to air conditioning. Bias toward the range door might be helpful if opening it dumps a lot of greasy broiling effluent into the kitchen. One can always design (and pay) for a nearly perfect (large) kitchen ventilation system; usually, however, one has to balance aesthetics, performance, and cost.