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because it gets dirty very quickly from splashes while cooking and the extraction performance is not very good with taller pots.

Eh? So if something splashes in, the cover, filter, and drip tray go straight into the dishwasher after cooking. And yes, with tall pots you have to use the trick of the half-placed lid, but that’s actually no problem. Otherwise, I am so happy not to have a hood over my head anymore. Even though it can be pushed up or down, when cooking it’s usually further down, and I still remember my dear husband's whining, who, however, would always bump his belly while cooking with sleepwalker-like certainty.

I love my Bora – since then no more husband whining!
Although I think it makes a difference whether you have the Basic with the round cutout (I was skeptical about that too) or the professional or Classic with the elongated cutout in the middle.

Oh... with us, a 3,000-euro hood goes over a 500-euro ceramic (without induction!) cooktop in an Ikea countertop Well, completely different dimensions

Well, then I want to have a go now. We have the kitchen cabinets and the induction stove/gas cooktop from Ikea. The countertop was made by the carpenter and the range hood......yes, where is it. Oops, we don't have one. It has been working wonderfully for over 3 years in the house and the 5 years before that in the rental apartment.

Oh... we put a 3,000-euro hood over a 500-euro ceramic (without induction!) cooktop in an Ikea countertop Well, completely different dimensions

Sorry for the off-topic, but please name one reason/advantage why someone would still choose ceramic instead of induction?

Sorry for off-topic, but please name one reason/advantage why someone would still choose ceramic glass instead of induction?

Off the top of my head, I would say noise and the required suitable pots. Also, the purchase price compared to a "normal" ceramic hob. And yes, it is said to be controversial for pregnant women/people with pacemakers.

Sorry for off-topic, but please name one reason/advantage why someone would still choose Ceran instead of induction?

Because I want to. Personally (!) I would feel uncomfortable standing close to an induction hob day after day, year after year while cooking. I am by no means a conspiracy theorist, but I don’t want to perform long-term tests on myself. I don’t find the difference between Ceran and induction that significant with my cooking style; I simply don’t need it. And just because everyone has it now, I don’t automatically have to have it too.