Wow, it looks great. In my previous post was going talk the space from the corner of the range. It was 36" in your last drawing and I see it's now 40". I was going to tell you that I have a similar corner clearance in my kitchen, only mine is the corner of a peninsula instead of a wall. My clearance is 37" and it is not an issue. I even did a little mock up to see what a minimum would be. Even down to 33" was ok. But I wouldn't go smaller. So I was going to tell you that 36" should be fine. But since you found even more space you should be good to go. Definitely go open burners. It is noticeably different than sealed burners. My last gas range was a KA with sealed burners and it was ok. But the CC is so much better.

I have a 48" CC with a grill/griddle. The grill is great, to the point that I should have skipped the griddle and gone for a 24" grill. I have cooked chicken, veggies, burgers, lamb chops, thick cut bacon, steaks, you name it! The best part is clean up is easy- I hit it with a regular grill brush and put the cover it- done! Every month or so I take the grates off and put them in the DW. They reverse so you can cook delicate fish with the very wide flat side or everything else on the thin side (which has built in grease channels that really do direct the grease to the front). You do need to make sure you have a large exhaust fan to take care of the smoke that occurs when grilling. I have also seen people use them as additional burners when you need a lot of burner space...

To the extent of the rangetop, I can help a little. I'm a nerd by trade, so I tell people more than they probably wanted to know. I don't know what's important to you so I just spit it all out. I have a Distinctive 30" range. The Distinctive range top uses the same burners, the Discovery is slightly different. Not a lot of anything for child proofing rangetops. Something like knob covers won't work because of the small hoods around the knobs. A child could turn a knob - it takes no effort at all but the knob must be pushed in before being able to turn when the burner is off. I also would make you aware that there is no bullnose on the Distinctive unit. A bullnose would make it harder for little hands to get to pot handles. As I understand the child safety issue, THAT is by far the more prevalent accident. There is a small bullnose available for the discovery unit but contrast it to the set back of the burners on other makes. Dacor's simmer markings can be misleading. I found that a simmer (bubbles breaking surface every once in a while) was unobtainable on the 15k burners. I could get a nice low boil that would be very even across the bottom of the pan, but not a simmer. The low boil is also useful to me but its not a simmer. On the 10k, sometimes it'll be ok and sometimes not. Small cookware is another boil - larger, heavier cookware produces a simmer. The 18k burners are a little odd in that they will sear (above 8" cookware) and they will simmer using the small center ring. The 18k will do a fine job with a flat bottom wok. Haven't tried a round bottomed one. What the 18ks don't have is "low" where the entire burner turns down. When reducing the heat, the entire outside ring turns down and then the inner ring turns down. If you're looking for "low" or the low boil setting on this burner with the entire pan surface still engaged, it's just not possible. You have to move the pan. I still sometimes use a flat plate that I got free with an induction burner. Just a 3/8" flat lump of metal on a handle. It spreads the heat outward from the small center burner ring and does a great job cooking tortillas. You may find that you want a heat diffuser or a traditional simmer plate. I did not buy the one from dacor, I bought one from Eurostoves and I really like it. It allows simmer at any level from one bubble burst per second up to that place right below boil on the 10k and 15k burners - using any cookware. It's the large one from Ilsa. I have not had the opportunity to try it on the 18k burner yet. The other thing that looks odd, but works is having two 15k burners stacked front to back. If you use a griddle, that's the place to put it. I didn't get Dacor's (it looks lovely but pricey for us). I got the Chef's Design Maxigrill. While it doesn't do high heat cooking, it does do everything breakfast and lunch. We find the burner indicator lights to be useful - sometimes the sun washes out low flames. The grates are great with good tine spacing, heavy but easy to pick up. The SmartFlame blather actually works - your kitchen will be cooler using Dacor's system. The porcelain spill basin under the burners is easy to clean - I use water or a very little diluted pine sol. It's one big piece, so not a lot of edges to capture dirt. Doing diluted pine sol with a miracle cloth produces sparkly clean. The burner caps are porcelained with a pretty good camo-color, you could likely never wash them and no one would know. I've boiled over my share of things and nothing has been stuck on past using a non-scrubby sponge. The burner heads are aluminum - slight bummer there as they can't go into the dishwasher or be scrubbed with a scrubby sponge. Good luck with choosing. This post was edited by bmorepanic on Sun, Mar 2, 14 at 8:29

I am not Steve in Minnesota, but perhaps my story will help. Several years ago we bought a 36" GE Monogram hood with 350CFM. It is an island style hood that was originally suspended over a 30" Jennair. When we redesigned our kitchen, we liked the hood so much we decided to just keep it, even though the range was replaced with a 36" Bluestar. Well we still have the hood, and at 350CFM, it is a bit anemic for what our range can generate in the way of smoke/vapors, but we just don't care that much. Remember, it isn't a restaurant. The range does not go 24/7 and most of the cooking you will do will generate orders of magnitude less effluvia than the range is capable of actually producing. On the other hand, you will be looking at the range hood, listening to it, cooking under its lights, etc., for a long time to come. So what I would suggest is that you just go out and buy the range hood you like, the one that makes you happy, and forget all of this other nonsense. Your 600 will handle a wok full of stirfry without any problems. I know because my hood can handle my 16" wok on my super-hotrod burner that is now putting out more BTU's than either the RNB Bluestars or the Capital Culinarian. If things get away from you on a given night, likely a rarity, open a window and turn on a fan. No big deal. And you have the hood YOU like. Which is far more important, in my book. Look, we have some pretty sharp people on this board, none of whom may be fairly judged sharper than our own Rococogurl. Yet this poor woman has a Bertazzoni range in her New York apartment and a range hood of precisely ZERO CFM. Yep, no range hood. When things get a bit funky she opens a window. No big deal. So I would not go high order over this. Yes, you can plan for perfection, get a super-high CFM hood with enough power to suck small animals up into the grill, and then hate it because you seldom, if ever, make use of the power, while it makes your kitchen look like a McDonald's fry table. Or just say screw it and go get the one you want. I suggest option 2.