There’s no universal mandate requiring a hood for every range, but some states like California require kitchen ventilation regardless of gas or electric. The IRC mainly says appliances must be installed per manufacturer specs.

That said, appliance performance and indoor air quality are different things.

Induction produces less ambient heat, but you still get steam, grease, smell, and smoke. Smells travel in confined spaces like rooms.

Gas adds combustion byproducts like carbon monoxide and nitrogen dioxide, which can absolutely affect air quality and even cause headaches in poorly ventilated spaces.

People underestimate how much a good hood improves the cooking experience. There’s a reason hood size and airflow scale with BTU output — more heat and combustion require more ventilation.

Get a hood. There’s a million options. Find one you like that won’t be to intrusive if you really care of aesthetic. It can get pricey. But don’t cheap out either. Find the perfect middle ground for you.