I second this recommendation. Downdraft vents are very inefficient. I think they are OK for occasional light use such as in a vacation home. But for a main residence, you'll be much better of with an overhead hood.

If an exterior vent is absolutely impossible, then you might be OK with a recirculating hood. 99% of recirculating hoods are entirely worthless noise makers. But Vent-a-Hood makes a model that has oversized filters which need to be replaced every ~5 years, and it is reported to actually work pretty well. So, that might be another option to look at.

As @User says, there are ways to make this work. Give us more information so that we can help you.

Our cooktop is in the island. When we remodeled and got rid of the old JennAir,,we put in an induction cooktop plus telescoping downdraft. (Thermador). It is not great but it's better than nothing. Relocating the cooktop to an outer wall was not a possibility Because of the kitchen configuration. There is a bedroom above the kitchen, so no way to put in an overhead exhaust. It is what it is. We do not fry foods and we don't boil large pots of water very often and when we do, it is done on a back burner close to the vent. It not perfect but it works well enough for our cooking style. YMMV

With a separate telescoping downdraft, the island needs to be deep enough (front to back) to handle that and the cooktop. We were lucky that our island is big enough. Not all islands are. Keep that in mind if you consider a telescoping downdraft.

Echo above posts. If you really cook... a big solid NO to the downdraft.

"Best downdraft" = Mediocre, at best, venting (and primarily for non-cooks)

Downdrafts only work for pots/pans right up next to the fan -and- for pots/pans shorter than the top of the fan by several inches. Even then, they're fighting the natural rising of the fumes, odors, grease, smoke, and steam (FOGSS) generated by cooking. The need for a vent is only partly determined by your cooking appliance, how and what you cook is at least, if not more, important.

Will you be venting to the outside?

Why is an overhead hood not an option?

I know you don't want to hear the above, but sometimes honesty is more important.

I’ve had a 90s ge grill/ stove down draft replaced it with just the ge cook top down draft in 07 I am a old fashion by scratch cook. The downdraft really a noisy joke. I don’t even use it. My kitchen is all windows and views I still like the layout I’m working on my kitchen face lift and going with a kitchen aid gas downdraft this time. I’m also installing door to close of kitchen. I don’t like kitchen smell lingering through out house. That’s the only thing Thst bugs me with the no use downdraft:(. My floor get greasy if I fry which I don’t do often. If u do a lot of frying it covers the island n floor. U will have extra cleaning. If u have have a choice get a real vented over head. I started to get the recycling overhead but I hate the obstruction looks like a eyesore hanging from ceiling imo. Good luck with your decision

Also I would not do electric. I'd do induction.

I didn't design this kitchen, which has a Jenn Air with downdraft. Barely adequate is the best I can say. I would never have put it in,

A covered outside area (and semi-mild climate) allows us to do a lot of grilling of meats, vegetables, seafood outdoors and we do that - year around.

I also just remodeled my kitchen and yes, I put in a downdraft. The best one on the market is the Cottura by Best. Wolf OEMs it. The GE downdraft doesn’t work, it just makes noise. In any case I have a Wolf propane stove with that downdraft and it’s fine. I also have an infrared grill outside that we use for most meats.

A downdraft requires just as much expensive retrofit ducting as an overhead vent. On a slab foundation? Forget adding a downdraft. Figure out an overhead vent. It’s far better ventilation.

We bought https://elica.com/US-en/induction-cooktop/nikolatesla-one . It is a induction downdraft that does not require new venting as it has a filter and drafts underneath at the kick panel. Very Sexy.

Looking for downdraft suggestions only. I’ve done the research and I know it’s not “ideal”. I wish we had other options.
I do not fry. I cook regularly but am a fairly simple cook. It’ll be placed in a large island where we already have a downdraft system in place that is vented to the outside. I realize we will likely have to reconfigure it but my husband is pretty handy. After looking at reviews, lately, I’ve been leaving towards the Jenn-Air 30in JED3430GB.
I appreciate all of your responses!!!

Have you check out the Best Cattura downdraft?

http://www.bestrangehoods.com/cattura

I just noticed the Cattura was mentioned previously, but here’s a link to an older discussion on it.

https://www.houzz.com/discussions/4166526/has-anyone-tried-the-best-cattura-downdraft-vent

That model JennAir is a radiant electric cooktop. That type is incredibly unrewarding to cook on. Very, very slow responding. The glass heats to 750* and bakes anything onto the surface plus the bottom of your pans. Cleanup is a major chore. Induction is the opposite. Even though the cooktop looks the same. Bosch makes good units(17 levels of control) when paired with the Best Cattura. You'll spend more up front but be happy cooking into the future. GE has induction. It appears to have 9 levels and the timer isn't linked to the cooking elements.

My friend had a JennAir electric coil downdraft cooktop that she cursed every day she had it. Ripped that sucker out and put a gas unit on an outside wall with a vent.

Can I place an over the range microwave over an electric cooktop????? I can’t find any examples or pics of this for reference. It would make my life a lot easier!!!

Yes, you can put an over-the-range microwave over an electric stovetop.

@Stephanie Deitrich-Pittman - no need for all those exclamation marks!!! Your question was answered in the thread you started: https://www.houzz.com/discussions/5809194/electric-cooktop#n=4