This requirement must have something to do with the selection of a commercial grade cooktop. Is that really necessary? Maybe a residential 6 burner has a different requirement.

It’s a requirement of our town in MA. Lots of regulations here.
The range top has a total BTU output of 90,000, so code requires that :(

Can you find a more toned down range top that is still gas?? It is horrible that this surfaced...How far along are you in the process?? Why can't you do the wood hood??

I would find out what size of gas top can you do without all the excess and go from there...Your appliance folks should have been warning you of this - I would speak to them as well. and throw your designer into the mix as well. Maybe they all have an option for you to consider.

We are finalizing cabinets and appliances, we were just waiting on venting news, but found out the other incidentals in the process. Can’t do the wood hood because it won’t be far enough from the range top, the cabinet maker read the specs and we have 8 foot ceilings.

Lots of traditional looking kitchens with induction. Google induction cooktop traditional cabinets and see what comes up in images. (I just did. Lots and lots of examples.)

The manufacturer’s backguard should suffice for an approved heat shield. It will have a bit of an air gap behind it that doesn’t allow the heat to transfer through the wall.

Greendesigns, thanks, we don’t really like the way the backguard looks, and if it really is a fire hazard, we don’t want to take that risk either in favor of seeing our backsplash. Looking at lower BTU cooktop options and some induction options, because it also means we can’t do the wood hood, and my husband really wanted that.

The stud change isn't really that big a deal. You're going to be looking at this a long time; budgets come and go.

I need clarification...If you plan on doing induction does one not need a heat shield or making the wall heat proof? Is there any need for protection of backsplash material if one uses a Wolf 36" induction range? I need to know this :-)

I would imagine if that many BTUs are in the cooktop, there's no using any decorative tile successfully behind it. Going to have to use SS. backsplash.

Riverrat: no requirement for heat protective backsplash with an induction cooktop.

OP: You didn't say what model/make your cooktop is. Do they have a heat guard as an accessory?

I didn’t think it was that many BTU’s, I guess it is?

M, we haven’t opened walls yet, so we could do the steel framing, but we are over budget on so many other things and if we still can’t do the tile we want, then it doesn’t matter.

I can cook on gas or induction and I cook multiple times a day, so either one would meet my needs. I just prefer the more traditional aesthetic of the gas rangetop.

I have my designer and the appliance supplier working on possible solutions, I really appreciate everyone’s feedback, it’s so helpful!

Yes, they have a 9 inch backguard available that would satisfy the code, I just hadn’t imagined it that way, so trying to wrap my head around it.

The aesthetics of an induction cooktop in a traditional kitchen wouldn’t bother me at all. That said, another option would be to switch to an induction range to get a more explicitly traditional aesthetic with induction. The Wild 36” induction range could give you the look you want, or there are some really dreamy Aga induction ranges.

The Aga won't really help with the "over the budget" problem. But damn does is look sexy. It also has an unusual width for an American kitchen. So, kitchen cabinets and hood would likely need to be custom made.

Also, with a range, instead of a rangetop/cooktop, you are probably going to run into the same problem again. Quite frequently, it's not the top burners that cause the damage to the backsplash, it's the exhaust from the oven(s).

The solution that worked for us was to make the kitchen cabinets extra deep. This allowed us to pull the range 6" from the wall, and that air gap eliminated the need for a special heat guard. It's nice, because it makes for more usable spacious countertops, and it gives us much bigger drawers that really help a lot in keeping the kitchen organized.

Again, the downside with this type of solution is that it only works with custom cabinets, which won't help with managing the budget.

So, there are many options. But they all come with their own set of constraints.

You may just want to ask if you replace the sheet rock with backer board if that would be acceptable. That is what I did at my home just because it is non flammable and it is more suited for a back splash. Is it possible to put your back splash over the top of the heat shield? Never thought of that until now, not sure if the mortar will adhere to it? That still does not alleviate the fact that you may still may be producing too much heat for a back splash.

I adopted induction many moons ago and I think in your situation it may be the right choice. With the right cook top you will have all the cooking power you need perhaps even more than your current gas set up. It is unlikely you run all six of those burners at maximum simultaneously for routine meal preparation. I can however appreciate the fact that you prefer gas.

I have induction and I think my kitchen is pretty traditional looking. There is an extensive thread on gas versus induction and the consensus is that many people have switched from gas to induction and been glad they did.

Kristin, I will check those out, thanks!

Kevin, we do have to do the backer board in addition to the steel studs, it’s all code :(

Helen, your cabinet style is very traditional and you can barely see that cook top, beautiful!

I opted for a model without stainless trim deliberately so the cooktop would be less obtrusive. Of course my counter top is also dark although I didn't make the choice so that it would blend with the cooktop but it turned out that way.

I think an induction cooktop is sleek but not necessary stark modern necessarily.

There is no comparison with standard electric cooktops. It is so easy to clean because it doesn't heat up so nothing sticks or gets burned on to the surface.

I’m going with the 36 inch Bosch 800 series induction cooktop, I am actually excited :)
Thanks for all the feedback, it was really helpful!

My kitchen is very traditional and I have induction and wouldn't have anything else.

Great choice. It's what I have.

We have a “transitional” kitchen with induction. Like you, I didn’t want it too look too modern. Love induction so far! It’s so easy to deal with.

Thanks CP and Stephanie! Love the traditional/transitional kitchens with the induction tops, totally fits in both spaces!

Momofthree Ma: I am coming late to this thread but I also have induction cooktop in my traditional kitchen and love love love it! I had an option to go with 36 inch Wolf gas or 36 inch Wolf induction and I chose induction in a heartbeat. It is the best and I would never use anything else. (Safer with kids, fast cooking, easy cleaning, etc). Yes it doesn’t command a visual wow factor in the kitchen but it will deliver in so many other ways. My guests are always amazed how quickly it can boil a pot of water without heating up the room. Would you let us know how you like it after you’ve used it? Good luck to you!