If you actually cook, I can't imagine that you'd want no vent. If you boil the occasional pot of pasta, I suppose you could do without it.

I don't deep fry but I always need and want my range hood on when using my induction stove. You still get the smell of stir fries, bacon and anything else you are making. It's no different in that regard from any other cook top. And I like the induction so much I think I use it even more than my old coil burners! So I need my fan more often.

I think you might be answering your own question when you say you don't fry, wok, etc.. It's more a matter of perception. Given the same amount of cooking smells some people will hate it, others like it, and many not really care. I hated the smell when my mom cooked liver, loved when she cooked fish. Sounds to me like you won't mind it.

BTW I use and love induction but I use the portable units. When I cook something really messy or smelly I move as many portables as I need outside and cook there. I also like the portables because I can use as many as I need and set them right where I'm preparing. I like not being chained to fixed stove top in a fixed location. And way cheaper and repair is easy, just replace the unit.

You may not need it, but you may want to leave the vent ducting in place in case you want to install a pop up in the future. A ceiling exhaust fan may be an option also. Heat source does affect the amount of ventilation needed. For example, a gas burner produces many more btus of waste heat than a more thermally efficient induction element. Ventilation in the summer would need to be sized to manage the added room heat. You won't have that.

Ventilation need is mainly driven by pan temperature. Very modest ventilation could be used if the only source of effluent were combusted gas. The primary function of kitchen ventilation is capture and containment of effluent in cooking plumes, which for most food cooking is independent of the type of heat source used. The effluent has a source size (pan size), upward velocity (function of pan temperature or food surface temperature), and spreading angle. The overhead hood is designed to:

• capture the rising and spreading plume

• collect the larger grease particles from the plume before they can collect in the ducting

• expell the rest along with odor and heat to the outside

• act as a firestop

To do this the hood and blower system has to have enough collection area, enough air speed at the baffles or mesh filters, and a low resistance path to the outside. It may require a make-up air system to supplement house leakage.

While the ventilation system itself always involves trade-offs, both within its technical design parameters and between affordability, effectiveness, and aesthetic appeal, having ventilation or not is also a trade. But the trade is more than just lower residual cooking odor vs. cost; it ultimately affects indoor air polution level and the rate at which walls and ceilings have to be cleaned and repainted.

kas

Ventilation is never required, but always strongly recommended.

Our city code does not require ventilation. I added ours after inspection to avoid a minor technicality. I finally figured out how to boost to the highest setting and this has made a difference. Definitely put in a vent fan