There seems to be a trend on this forum that CFM requirements are strictly related to hood size, height and BTU of the cooking surface. While those are all important factors in the equation the bottom line is that no one can give a totally accurate response with out seeing your home. What is the diameter of your exhaust? How long is the run? How many turns in the run? There is a significant loss of CFM for every 90 degree turn or even a bend in the exhaust. A qualified installer should be able to help you factor your CFM requirement after they inspect your home and determine the requirements of your exhaust vent. Once that is done you can look at the information you have acquired and make an informed decision. We currently have 600 CFM over a smaller range than the OP is considering. I would want to start at 900 CFM for a 36" range and then consider the other factors that will affect the actual CFM before deciding if that is enough. Every home is going to be different even if ranges and hoods were equal.

I have a 36" rangetop and frequently use 4 burners, and sometime use 5. I've even used all 6! If you count having a pan of something from the ovens cooling on a burner or two, then I use 6 pretty regularly. Hey, that would be another "pro" for a cooking surface with more burners: using one or two as a cooling rack for oven items while still having other burners available for active cooking. If you choose rangetop and want that attractive 4 door look, I suggest having one wide drawer with the front made to look like two separate drawers. 24" wide drawers won't be effective for storing pots and pans. Wider is usually better.

Well, arbitrary decisions have to be made. There is real competition at all price points, however, in order to survive in the marketplace all products need to be reasonably well made. You have infinite options- Stainless steel (hard to clean) or porcelain enamel (chips)? And the different suppliers differentiate by dong their 'thing': Wolf, red knobs and stacked burners, Thermadore - star shaped burners; Kitchen Aid, not a Ferrari but nothing to sneeze at and well made. Bosch, Etlectrolux, GE, Jenn Air, they are all fine. Natural gas cook tops are based on 100 year old technology. (not entirely true but kind of true.) You will be fine. Do not buy garbage. Get something that will not be out of style tomorrow. Not a sin to save money and buying a brand new scratch and dent etc.

A few thoughts: - In addition to pancakes, steaks, and other griddle things we use ours as a warming plate and pseudo french top. This works great for both cooking and keeping things like sauces warm. We've currently a Wolf 36" AG w/ 12" griddle + 4 burners that we've been very happy with. Will likely do a 48" AG BS w/ 24" griddle + 4 burners in new house. - A built-in thermostatically controlled griddle is massively easier to use than a plate on top of burners. - We've not found cleaning a problem. After use we scrape it with a spatula and then wipe some peanut oil on after it cools but is still warm. This has worked well for 15 or so years. It's a bit of a splotchy bronze patina but works great. My wife will sometimes put the SS cover on it. - If a second oven is the key driver then think about an AG range + separate electric oven. Gas and electric cook different and we're glad we have both. The wall mount oven is also at a more convenient height that lessens stooping. - I am very much function over form. Our kitchen is primarily a workshop. Bad functionality will frustrate us far more than bad aesthetics. OTOH, a kitchen that looks like it functions good and is well used has it's own aesthetic appeal.