The perspective of a pro chef, for what it�s worth (long post): Induction vs. Gas SPEED: Advantage to INDUCTION: It heats up faster and doesn�t waste time on conduction to grates. RESPONSIVENESS: Slight advantage to INDUCTION. For mcst cooking, the two are basically a push. Both can be adjusted with near-instant responsiveness. However, induction burners can be set at lower settings, where gas flames would just die out. For example you can melt chocolate on induction without a bain marie. Also, gas cooking transfers heat to the grates, so there is a definite lag in responsiveness especially when lowering the heat (one reason why cooking "off the burner" is sometimes necessary). CONTROL: Basically a push. With gas, you can see the flame. With induction, you see the number. After learning the levels on induction, there�s no difference in this category. VERSATILITY: Advantage to GAS. Gas can be used for wok cooking, roasting peppers, flamb�ing. The induction equivalent requires a flat-bottomed wok, and a butane torch from the hardware store (not the dinky ones at kitchen stores). CLEANUP: Huge advantage to INDUCTION. Cleanup on induction is a breeze. Since the cooktop itself isn�t hot, there�s no cool-down time before wiping, and no caked on/burnt food & liquids. Or just cook on top of newspaper and throw it out afterwards. Cleanup for pots & pans is easier too - No more scorched exteriors to scrub. COOKWARE: Huge advantage to GAS. Gas being low-tech, you can use pots/pans of any material and size. With induction, you need ferrous pots/pans (cast iron or stainless). MAINTENANCE: Advantage to GAS. Gas stoves are generally low-tech, meaning fewer repairs and lower expected cost per repair. I would expect a quality gas range to outlast a quality induction cooktop. Also glass cooktops are at risk of cracking under abuse� There�s not really anything you can "break" with gas. PRICE: Advantage to GAS (assuming an existing gas line). Mid-range induction cooktops run about 50% more than their gas counterparts. ENERGY COST: Slight advantage to Induction. While induction in 90% efficient vs. 50% for gas (plus ambient cooling), natural gas is so cheap in North America right now that you won�t see a noticeable difference in your bills, if at all. Of course that could change down the road� And with the ambient cooling costs incurred with gas, induction still has a slight advantage in this category. SAFETY: Advantage to Induction. No risks associated with open flames, hot grates, or combustion fumes. SELECTION: Advantage to Gas. There�s just a huge selection of gas cooktops out there, in all sizes and ventilation options. There is no downdraft induction cooktop (not that downdraft is really effective anyway). There is currently no 36" induction range/oven combo (Viking makes a 30"). RESALE VALUE: Advantage to Gas. Most people in American are just not informed about induction. They will walk in and assume you have radiant electric, which could be a deal breaker. And even if induction is explained to them, they may still be wary. This forum is a prime example of the mentality out there. Some people are just staunch advocates of gas, and no amount of information can change that view. OVERVIEW: How you weigh these pros and cons will depend on the individual. For me, the clean-up with induction was a major factor, as I'm fed up with scrubbing caked on crud and grease from hot grates every day. Regarding the argument of what pros use... Yes, restaurants use gas. They are cheap, sturdy, easy to repair, and take a lot of abuse (banging & clanging). You can use crap pans, and no staff training is necessary. Most people (including my fellow chefs) have never cooked on induction, and feel no reason to explore it. There is NO TRUE PERFORMANCE ADVANTAGE to gas. Decide what features are important to you and don't listen to all the nutjobs out there!

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.

Effective venting has more to do with your cooking than the fuel you use. Regardless of the fuel, you will have odors, grease, smoke, steam, etc.

Best Cattura downdraft vent. It's possibly to space standard base cabinets out from the wall to allow you to have a wider counter. I'm using a 28.5" counter.