The window itself isn't a problem if your local code allows it. The window might make your hood higher than optimal however, and it can be dangerous reaching across hot pots to adjust the window. With induction you won't set your sleeve on fire, though. Moving the ducting for your hood might well be a bigger deal than moving the gas. The best way to know is to talk to your plumber and HVAC guy and get estimates from them. A range is usually the less expensive route. Plus, if you don't already have induction capable pans you'll need to budget a bit more for cookware (though sometimes they give a few pans away with the cooktop). Most people here report back after changing from gas to induction that they'd never go back. A few miss their gas or actually do change back. Most of the reasons are in the realm of it being too weird cooking without fire or otherwise missing the flame, or having trouble adjusting to setting the temperature by number rather than sight (flame height). Have you tried getting advice on your layout in the Kitchens forum? If you did, and didn't get much response, try again.

Thank you all for great info! Wolf's cold spots in the middle is a little bummer. I wouldn't expect this kind of design on 5 way bridge cooktop. The elements suppose to be made by French company Jaeger Hiflux. Their Crescendo model is quite different from what I have ever seen in induction cooktops. Check this out.. http://www.jaeger-sas.com/#!induction-en/cl7w Anyway since Wolf has no flex in bridge mode then we might take another look into 36" GE Cafe model which was #3 on our list. It has only one no flex bridge mode, but it's much cheaper than Wolf or Miele. That model has many positive reviews including #1 on CR rating (99 out of 100). On both GE & Wolf we like simple, clean interface. GE is better with 17 vs 10 levels on Wolf. On GE minus side is power sharing (not quite sure how much problem is that in real use) and only 1 year warranty vs 3 year on Wolf. However much bigger problem on GE Cafe is SS color. My DH says that specific color is clashing with our choice of Silestone Kensho countertop (light gray). I don't see it as bad but we might loose it on that argument. No question the decision between Miele vs Wolf vs GE Cafe is giving us more headaches than any other appliance.

A 6' wide island is too narrow for a cooktop. The minimum width of an island with a 36"W cooktop is 7' so you have adequate safety on each side (at least 24") as well as adequate work space & emergency landing space. So... 1.5" counter overhang on the side + 24"W cabinet + 36"W cooktop + 24"W cabinet + 1.5" counter overhang on the other side ====================================== 87" (7'3" when counting the counter overhangs) BTW...put in an OVERHEAD hood, not a downdraft. Downdrafts are lousy hoods. To have any prayer of them doing anything at all, your pots/pans have to be right up next to the fan -AND- several inches shorter than the fan. With a gas cooktop, it's even worse. The strength of the fan needed to work at all will likely divert the flame and, possibly, extinguish it. If you're thinking you spend your time cooking and want to face people, then realize that of the primary work zones (Prepping, Cooking, Cleanup), you spend the least amount of time in the Cooking Zone. You spend the most amount of time in the Prep Zone. 70% or more is spent prepping 20% or less is spent cleaning up -- clearing/wiping down counters & tables, loading/unloading the DW, sweeping up, handwashing the few things that shouldn't go in the DW (like knives) 10% is spent cooking -- actually watching food cook, stirring, adding ingredients (that were prepared in the Prep Zone) So, what zone does it make the most sense to put in the island (assuming the island is the most desirable work area)? The Prep Zone. What makes a functional Prep Zone? Direct water access At least 36" of clear & continuous counter space next to the water source, with 42" or more much better Near the Cooking Zone -- either next to the Prep Zone or directly across the aisle I suspect you can come up with a better layout....why don't you ask for help here? If you are open to other ideas, please see the "Featured Answer" in the "New to Kitchens? Read Me First!" thread: https://www.houzz.com/discussions/5972404/new-to-kitchens-read-me-first-2020-interim

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