several manufacturers, including Kitchen Aid, make a slide-in range that contains a downdraft vent, so you have cooking and venting all in one unit. It is not the best way to vent, but preferable to no vent at all, and will give you the clean style you are looking for.

Downdraft ranges are almost completely useless. Heat, odors, grease, steam, and smoke, all naturally rise. You're attempting to contravene the laws of nature. A vent needs to provide capture area over the cooking zone, and then duct it externally.

But, cooking is only 10% of the time you spend in the kitchen.

Prep is 70%.

Cleanup is 20%.

Design your island to be a great prep zone and you will be facing put 70% of the time. Locate the cleanup sink there, with a proper separation between cleanup and prep zones, and you'll only have your back turned to your guests during that 10% that you are applying fire to food.