I prefer the cooktop on the wall and the ovens on the end - in the middle looks too broken up. Also if that is a tiny cabinet by the window, just as fair warning, we have a 9 inch due to a window and corner and it sucks, barely holds anything, but we had no choice. If there is any way to avoid a small cabinet in that area, I would. If not, it's fine, but it only holds 4 glasses and a little extra space on each shelf.

Just my opinion, but NO to the cooktop on the island. You'll be needing an island hood to go above. Of course there are the downdrafts, but I have not heard anything positive. Just my opinion. Great layouts though! :)

I much prefer the cooktop on the wall and the nice big island workspace. If you want cabinets above the cooktop, you can get a hood style that fits under those upper cabinets, which is what I have for a similar look. (see link below, but the molding on top is yet to be put on.) I wouldn't go to a downdraft.

Here is a link that might be useful:

Definitely like the cooktop on the wall w/ the hood rather than in the island best.

I also LOVE the cooktop with the hood next to the ovens. I can't wait to see your progress. Your kitchen will be beautiful!
Barb

I also vote for the cooktop with the hood on the wall next to the ovens. It will be a nice focal point in addition to the advantages already mentioned. I also like the changes to you desk area with the wine rack. That will be nice dual duty of the space and it looks very nice.

I just talked with my KD and the contractor. It will cost about $2000+ more to add a hood that vents to the outside because the oven wall is an interior wall and there is a bedroom above it. We could use a recirculating hood (not sure what that would look like) or stick with the downdraft. I currently have a downdraft vent in my island and it is fine. Oh, PCJS, there is only a 27" corner cabinet next to the window on the right and a 15"-21"-15" set of cabinets on the left. The 15" cabinet should be adequate, I think!

Thanks for all of your comments. Putting the stovetop on the wall will cost a little extra in moving the gas line over so I wanted to make sure I was doing the right thing.

I much prefer the cooktop over on the wall with the ovens. As to whether you have a huge decorative hood or cabinets with an undercabinet exhaust fan, I'd say go with the undercabinet exhaust fan (Cause I did) :-)

{{gwi:1385659}}

Also regarding the desk with wine storage above: I originally drew up a plan that called for a wine rack over a cabinet at the end of the kitchen, and I realized that with the lattice-type wine rack that you have pictured, I would only be able to store about 10 bottles becuase so much of the space is wasted by half-lattice holes. So instead I redesigned it like this:

{{!gwi}}

bob cville, I love your wine rack. Great design. About the undercabinet exhaust fan, my contractor seemed to indicate I needed to recirculate the smoke or stick with a downdraft. It seems it would be costly to reroute the exhaust outside since that is an interior wall. Does your exhaust fan recirculate?

Sorry to be slow to respond socal_gal.

The undercabinet exhaust fan vents to the outside. The vent pipe comes out of the back of the unit, turns, and goes up inside the wall between the studs at a size of 3 1/4" x 14", above the cabinets it transitions to a 8" circular vent and goes through the roof.

From everything I've heard recirculating range fans are largely pointless, and the downdraft fans are not a whole lot better.

One question I have is if you go with a downdraft fan, where does the air go to? At one point in my design when I was leery of cutting a hole in my roof, I was considering using the same overhead range hood and routing the duct down the wall, along the underside of the floor and out through the basement wall beneath the deck.

So, if you can use a downdraft fan and vent it outside, it may well also be possible to use the same model of undercabinet fan as I did (which can be configured to blow straight out the back) and route the duct down and out in the same way as a downdraft fan would.

-Bob

I wouldn't say downdrafts are as worthless as recirculating. If you really can't manange a proper hood, I'd go with downdraft. It's what you have now and seems to work for your cooking style so why not? I find a downdraft adequate except when I'm cooking ethinic food (lots or onions, garlic and ginger). Obviously, overhead ventilation would be best but if you have to choose between recirculating or downdraft go with downdraft. I have recirculating at the beach and it's almost useless. Btw, another vote for the cooktop on the wall and the ovens at the end of the run.

Don't give up though. Buehl went through a heck of a time getting her hood installed and was told many times that recirculating was her only option, but she persevered and got the hood she wanted. Investigate every option and don't take no for an answer (until you have to).