Is the ceiling panel exhaust sufficient? Are cheap devices reliable?

After that, we spent several hours in (two) different kitchen studios looking at kitchens like these to see if something like this could work, and by now we can imagine it (very) well.

So, what is "criticized" here as still needing optimization, you have "tested" by setting it up in exhibitions?

So what is being "criticized" here as still needing optimization, have you "tested" it in exhibitions?

Correct. After all, the idea did not come from us, and at first we could not imagine it would work. But by now we have grown very fond of it, and the walls are already built according to the plan. However, since a huge amount of money has gone down the drain, extraction systems costing €2000 and more are out of the question. Since my better half does not like to have an extraction hood "hanging in the middle of the room," we are looking for alternatives that work as ceiling panels and do not cost as much as a used compact car...

I can only recommend not to save on that. Quiet and good ... then rather prepare everything and retrofit the extractor hood in one or two years and clean a bit more until then.

If I consider my cooking behavior, I would have interruptions after the second cooking. I like to quickly turn from the preparation area to the cooktop (2-liner with line spacing about 93 cm), stir something or so, and then continue at the preparation area.

I don’t know how and what you did with this T. But I can only imagine it being tolerable if one person only prepares, always pushes things over, and a second person is responsible for the cooktop.

Apparently, the layout was not "tested" after all. Otherwise, the issue with the extractor would have been noticed. Island solutions are only suitable for show kitchens (oh, oh, things are about to get heated here again! ;-), precisely because extraction can only be done in an extremely cumbersome way. So the layout is not only useless for cooking - if you want proper extraction, it also requires a lot of money. €2000 is not enough. Even for wall extractor hoods, €2000 is not top class yet. But from around €1000 you can be happy (with exhaust air).

So. Either:
1: cook little, then the ceiling panel works.
2: invest a lot of money, then the box lowers before cooking and goes back up afterwards.
3: rearrange the layout.

When I see what’s swimming in the grease tray of my hood after a proper Bolognese, I’m very glad I didn’t go for an island and/or downdraft. Otherwise, I would find all of that again on the fridge, cabinets, and windowsills.

Island hood.

Short questions: How do you come up with the idea that the hood is then cheaper than a classic island hood? How is the hood intended to be operated (e.g., at Novy through a suitable induction field)?