1. Many clients have voiced a hesitation in going gas for their ranges in new builds, citing the love of induction cooking as just as fast & precise as gas (they have the money and no pacemakers thus far) Chefs reportedly are split 50-50 voting for gas vs induction "they say"
2. Gas can run through the attic and drop from ceiling to island cabinet
a) inside false hollow columns (wood, metal, etc)
b) inside a narrow wall rear of cooktop that now can also serve a hood/exhaust/light or NOT
c) the industrial look becoming more acceptable would drop a naked gas pipe into island then more of same for decor ... not too many or jailbars will be emulated
Agree not to invade tile floor & certainly not an unknown - perhaps eggshell - foundation that could be the "crack in the windshield" that continues slowly on forever ... Exception: foundation is wood framed pier & beam w/crawl space.
We have been very happy with old school halogen (the Galloping Gourmet Show predecessor to induction) for decades and we both came from gas cooking, one of us demoed cooking for Lone Star Gas Dallas in-the-day to sell more gas ranges.
Ten words or less ... a goal unattainable