From a cooking plume ventilation point of view, the requirements for a gas range vs. induction range are similar. From a venting gas combustion products point of view, the induction range doesn't have any. Not ever having had a gas range, I've never looked at their safety venting requirements, but the topic should be in the International Building Code or International Residential Code, and one of these is available on-line (in sections).

Also, that wooden shelf seems to me to be a hazard, and is probably prohibited by the range manufacturer's installation instructions, no matter which power source the range uses.

You currently have a fire hazard condition with combustible products too close to the cooking zone. That needs to be fixed, regardless.

You can buy a Frigidaire induction range and a simple under cabinet Broan vent for around $1200. Have a vent hole cut, and a proper vent and damper, and you are still well under 2K. For MUCH better cooking performance and ventilation performance both.

Where did the old stove vent TO? I dont see any vent.

I don't fry that much, but my first house gas range had no vent and the second house the vent was pretty much useless. If I did fry something that smoked I would just open up the windows and let the smoke out. I wouldn't have one in my present house, but my kitchen window is stationary. It depends on how you cook if you really need one.

I didn't have a vent for my electric cooktop. I also cleaned up the film from cooking, regularly. Opening a window/door didn't help with the film, at all. It doesn't really help when things get smokey, either! The breeze just swirls it around while the smoke alarms blare. Proper venting helps reduce what lands on your things. Venting for gas exhausts the combustibles that are produced from the heat source. All of that stuff is directed away from the room, which is the point.

Now, I have a large hood vented to the outside. It's over an induction cooktop. The hood is there for the grease and vapors from whatever is cooking, not because of the heat source.

If your stove is on an exterior wall, I recommend following Cook's advice.

As an aside, I've cooked on all sources and induction is my favorite. I don't have any romantic feelings about flames and the heat associated with them. I like responsive and clean, and always advise someone to at least play with induction if they're making changes.

Miranda, your original question was whether or not ventilation is required for your stove, and while I am no expert, I believe the building code in most locations does not require ventilation for a stove/range combination.

That said, if you cook anything on the range that creates smoke without adequate ventilation, you could be setting off your fire alarms. Each appliance has its own specifications, but it would be common to see something like a 30" distance required between the top of range and bottom of combustible cabinets. The cabinets also cannot usually be deeper than 12".

If you are only boiling water or cooking occasional scrambled eggs, ventilation isn't as much of an issue. Personally, we are investing a large part of a kitchen renovation budget to replacing a recirculating hood that does essentially nothing for us with a ducted Wolf hood over our inexpensive stove because ventilation really is that helpful for even an average amount of cooking.

you have to check local codes to see if ventilation is required and what type.. once you have that info you can decide what to get.. the importance of being up to code is in case anything ever happens you are not held liable. you could also look to see if you can find a used replacement like yours... hunt online...

Downdraft ventilation for gas is a tough call. It can affect the flame pattern in some cases.

The down dfraft you have now is pretty much useless when the venting has to travel that far.IMO your range is in a very poor location and not something that is safe . Just out of curiosity what is all that black s--t on the floor.I think you need to lookat a different spot for the range but of course without pictures I have no idea of your space. I think every stove needs venting unless you like steam, smake and smells wafting all through the house but IMO down drafts are close to useless .

Switch to induction. It’s better and more responsive than gas and you won’t need an expensive changeover. Switch to an overhead vent. Downdrafts are useless and expensive hunks of metal. An overhead vent will be cheaper and better for ventilation too. Getting better function at a cheaper price is a win/win.

Miranda what did you end up going with? Our 30 year Jenn Air down draft slide in served us well but needs to be updated. You can still see smoke going into and exiting the draft outside and never any smoke alarms. The frustrating thing is for the money such limited functions on the current slide in down draft options. I like the GE cafe slide in induction but would have to recirculate only if we go with it.