The cabinet back will constitute a wall. Just measure and make sure you leave enough space for utilities.

I wouldn't worry about the oven but I'd be thinking hard about how to hide the ductwork for the ventilation hood over the peninsula.

Where will you run the electrical wiring for the oven?

The wall has wiring in it coming up from the basement. couldnt wiring be accessed through the floor and up into the cabinet?

Regarding Foris comment, the hood would come down from the ceiling and will have to be a recirculating system. I’ve purchased an induction cooktop so at least won’t have to worry about gas fumes. But yes I know I know there are concerns about grease and smells! The two rooms off the kitchen, dining room and all season sun room ate lined with windows so at least I will have excellent natural ventilatio.

Is there no outside wall that can be used for the cooktop. Recirculating ventilation is poor at best and open windows in spaces nearby just pull the grease and odors out past them

Nasmijati and weedmeister have differing opinions which is why I started the forum. I’m getting conflicting information when talking with designers and I’m not sure who to go with.

Getting to an outside wall would be difficult and not a straight shot. I have considered a downdraft system into the basement and outside from there. The induction will will better than gas in that case as well.

Kimkau55, look at your oven's installation guide. It might be possible, depending on the location of the oven wiring. It might also be possible to bring up the oven circuit wiring from the floor through an adjacent cabinet, depending on what your cabinetry layout looks like. Keep in mind you'll probably need conduit in this case.

Many wall ovens are deeper than 24”, and that is with the wiring done as a recessed box in a wall. You will not have enough cabinet depth for a wall oven without a wall behind, unless you are dealing with a custom cabinet line and do deeper than standard cabinetry. If you do a pop up downdraft, you will also need deeper than standard cabinetry to house the expensive machinery below and to have enough depth for all components.

You also need the 12” margin of safety behind all of this so as not to be creating a burn hazard. Plus the 15” for seating, if you want seating there. Then there’s the 48”-60” clearance behind that for traffic.

I would rethink your layout. And rethink opening up to a formal dining room. An away eating space from the mess and smells of the kitchen is a desirable thing to have. You are deformizing the home, which can be a drawback to both living in it, and to resale. Opening up to a family room, where casual living already occurs might be a better option.

I appreciate your input Cooks Kitchen. The kitchen is somewhat open to an all season room due to a large window type opening at the sink and a standard size walk through next to that so that is a plus. The house is an old cape cod with a vaulted ceiling in the dining room and living room and it feels so spacious until you walk into the kitchen. That is why I am considering opening up to the dining room. The home has an old stone fireplace and the original hardwood floors from 1939 - gives it a rustic feel - so the dining room is not very formal. It seems that opening the wall would fit with the style of the home and the additional light would be so welcoming! However funny you mention resale as I am considering selling in the next year - I thought this might make it more marketable - but really giving it a second thought!

Please post a floor plan so we have some idea of the ideas you have. IMO a range with and oven makes more sense than buying a cooktop and a wall oven . Wall ovens need to be up higher than an oven in a range to make any sense at all .Pictures are also really helpful

If your selling in a year ..I wouldn't bother !