Given standard cabinet sizes (relevance is sidewall support distances), you will likely have to mount the second cooking device farther from the 36-inch range than you might think. I use Wolf's largest Pro Island hood (66 inches) over a 36-inch induction cooktop plus Cooktek induction wok hob.

While I have seen images of exposed timber roof rooms with ducting that when up and even over, (stainless steel all the way), to answer the question, it would be necessary to put an insert into the back wall at the bar and duct it down and out somehow. You would have to give up the seating there, and side-draft ventilation is not effective without being disturbing in several ways.

Or, if you are willing to hang a large rectangular "soffit" over the cooking area, you might be able to embed (with some sheet metal changes) a VaH ARS recirculating hood: https://www.houzz.com/discussions/2347276/vent-a-hood-ductless-ars-range-hood-update#n=181. While reportedly generally effective, it will likely not completely cope with wok cooking. Please review the linked review to judge for yourself.

There are commercial recirculating hoods that can be found on the Internet. Some custom configuring into a "soffit" might be possible at likely significant expense. I don't know if any are rated for wok cooking or steak searing.

I have a ductless hood. It's not capable of handling grease, any smoke and certainly not aromas. Frankly, burnt toast is too much for this custom hood I spent $$$ to purchase.

Your cooking requires a hood with a duct to the outside, and better placed on a wall for the vent pipe because having them descend in the center of a room just ruins the appearance.

Are you able to do a pop up downdraft that is ducted? still far from optimal for what you want to do but any ducting would be preferable to no ducting.

You are just going to have to deal with the filth of rancid grease everywhere if you won’t do a proper external vented overhead hood. You have set yourself up for failure and a fire hazard.

With your open ceiling it looks like you would still need to build something for an island hood to hang from. If you build down a wood soffit that matches the rest of the wood in your ceiling I would look at making it big enough to get the duct pipe outside.

WOW I cannot even imagine the work involved to celan all that wood from the grease and steam mixed that will end up on those ceilings . This is just bad design for sure. No downdrsft will help either since this loks to be in the center of the home . At least do the steaks on the BBQ but you need a hood and a good one if searing is in your recipe book.

To pile on to the others... you need a proper hood with external exhaust. As @millworkman said, a ductless is worthless.

Personally I'd do an large Accurex so that you can place it up higher (search commercial hood install on here for more). Also: https://bamasotan.us/range-exhaust-hood-faq/

Who designed something so dysfunctional? An architect?

Could you put a wonderful hood anyway?

You have a beautiful vaulted ceiling. You could create a hood that would allow you to cook and still enjoy the gorgeous space.

Maybe something like one of these.

White Rock House · More Info

Kitchen Remodels · More Info

Large Kitchen Island/Peninsula, with Ceiling Mounted Range Hood · More Info

Interiors · More Info

Greenpoint Townhouse · More Info

House Doctor Projects · More Info

Contemporary Light · More Info

E CUMMINGS Architect PC · More Info

Rustic Modern Kitchen · More Info

"green" remodel · More Info

It will be much more functional and likely less expensive to move the cooktop or a range to another location in your kitchen.

And with respect to the examples in the images above, a canopy type hood with at least modest reservoir volume below the angled baffles and tapered internal flow to the duct will perform better for the same flow rate than the flat box style shown in several of the examples.

@dan1888 is correct, assuming such a location exists or can be created.

Years ago when the image below first appeared, one might have wondered where it could fit, if not in a castle.

Later this second image appeared and answered the question. Notice that the ceilings are high and wood.

http://www.handcraftedmetal.com/

The moral is that one can at best achieve only two of the three: performance, aesthetics, economy. Otherwise, trades among all three will be needed.

Your ceiling is beautiful. I wouldn't want to mar it with a hood coming down. You have only shown us a picture of one side of your kitchen. Your cabinets look old. Were you planning on doing a complete remodel, or were you just hoping to retrofit a downdraft exhaust fan? If you're going to remodel, hopefully you have the ability to move the range to the opposite wall so you could have a truly functional ducted exhaust fan. Sinks on islands are way more popular than ranges/cooktops.

Can you do one that comes up with the push of a button? Your ceiling is nice don't obstruct the view

My sister has vaulted ceilings and a cooktop in the island with no ventilation at all. Her ceiling is gross and cabinets are gross. She can't reach the uppers to clean them and certainly can't clean the ceiling. I'd move the cooktop to an outside wall and put in a proper vent hood with ducting. Then flatten out that island and either leave it blank or put the sink in there.

It's so gross she stopped using the cooktop at all and just uses an airfryer for everything.

Meanwhile crickets from the OP for days..................

I know. They never write, they never call. Should anyone else be interested, what the guy needed was an actual island vent hood. He had plenty of room to mount it and should have run the venting to the outside wall. People get so touchy about visible ducting but he could and should have clad both the supports and the duct in - you guessed it - wood stained to look like the rest of the ceiling.

Hi Everyone.

OP here. Sorry for silence, I was away.

Really grateful for all your comments....

To address a number of comments and suggestions:

- The house was designed by some well-meaning hippies who had some good style ideas, but who were NOT architects, nor did they hire one. This is not the only "issue" in the house.

- There WAS a hood and duct when we bought and remodled the house. It was huge, ugly, and not well done. We ripped it out and decided to wait until later to deal with it. The hole where the duct was has been plugged up with a piece of wood, which is visible to the right of the white canopy on the cieling in the photo.

- We do have an outdoor BBQ and a small infrared grill, so the part about grilling steaks was an aspiration, not a requirement.

- I gave up on the idea of the wok burner.

- Gaggenou makes an expensive high-end downdraft, but it would require massive work inside the cabinets on the island, take up valuable storage space, and they dont really work that well.

- There is nowhere else in the kitchen where I could move the stove to. The counter opposite the island (not visible in the photo) has another room directly above it, so no chance of a built-in hood there. I'm stuck with this layout.

- I'm down to two choices:

1) Spend alot of money to install a vented hood. Steel ducts would absolutely ruin the look of the house. I could hire a metalworker to fashion a copper duct (or cover a steel duct with copper), or cover it with wood, and either buy a copper hood, or build one using the grease traps from a cannibalized hood, or build a soffit from wood. The duct would have to go up to the top of the ceiling, not over. There is room on the roof (and an existing power supply in the ceiling) to install a powerful external fan. This would keep the noise level inside the house low and allow for a lower profile hood.

2) Install a ventless hood such as the elegant one I linked to in my original post, or the Vent-A-Hood ARS which is not so elegant, but might work better. I get some of your comments that they are not that powerful, but if I lower my expectations, and give up the idea of searing a steak indoors, they cant be THAT bad. As mentioned, I could build a wooden soffit around it, or spend a bit more and cover it with copper.

Vented island hood, with enough coverage and CFM, ducted straight up through the roof. Use materials that will make the hood a thing of beauty - copper or brass would be lovely. You’ll have good venting and will be able to sear steaks, have your wok, etc.

Forget about the ventless options. They simply don’t work, for any serious cooking. And you can have a vented hood made in a pleasing shape of attractive materials; the ventless hoods don’t give you the flexibility. All you “save” with the ventless hood is the vertical duct, but you can make that a visual asset.

Note that when the topic of large vent hoods comes up, the topic of MUA (make up air) soon follows. In my opinion, if you live in a mild climate and are willing to open a kitchen window before turning the vent fan on full blast, you can get by without MUA.

The house still looks hippie with the hanging baskets (???) and scarf on the beam. The ceiling may be beautiful but it’s cluttered.

I suspect that copper duct would be Code compliant, but have never looked into it. Most likely, the soffit/hood/whatever would have to be hung by rods or chain, and not depend on the copper duct to provide structural support.

Easier to fabricate, I think, would be conventional duct with a copper rectangular or circular duct cover surround (chimney). It might be possible to hide the soffit support in the chimney.

Issues with MUA vs. window are: (a) whether Code will be enforced where you live, and (b) whether you have combustion appliances that can be back-drafted when the kitchen area pressure falls.