If the current location of your range works functionally, then I vote for (a).

BTW...The need for a range hood is not dependent on the technology used for cooking (gas/electric/induction), rather it's dependent on how foods are cooked...frying/browning, stir frying, boiling water, grilling, etc. all contribute to the gunk that builds up above & around ranges. The dirt or steam settles on the ceiling/walls/cabinets/appliances/etc. and then dust/dirt/etc. stick to it...once that happens, you have to scrub to clean...and clean often if you want to keep up with it!

My cooktop is on an interior wall b/c it works better that way functionally...so we vented up and over approx 12'.

agreed