Hi suevani, We purchased the range top and hood from EuroStoves. Trevor recommended a Prestige high capacity 58" liner with a 1800CFM external blower. The large capacity blower is partially because of the length of the exhaust run. (9' up then 20' to a side wall.) I also wanted to mount the liner high (43" above the grill). The liner is bumped out so that the front of the grill is well under the liner. There is a remote variable speed control on the blower, but even at max it is very quiet. I bring makeup air in behind and under the range top so that it flows up through the open burners and around the front and back of the range top.

if I compare a 36in 600 CFM hood and an identical 42in 600cfm hood, even though the CFM is the same, the larger one may be closer to a 36in 900 CFM? Intuitively, I'd lean towards the larger capture area as being more effective, although I can't say how much more effective. If you watch steam and smoke rise from rangetop to the hood perimeter, it's clear that the column rises as sort of an expanding funnel and the hood has a relatively small draw area at the front and front sides. But once the "effluent" is more than an inch or so away from the sides, the hood draw is much weaker and it rises above the hood--about 1.5" seems to be a max. On mine the draw around the front lip literally rolls and then is drawn into the hood space. From what I've seen, the extra 3" of hood with a 27" deep would give somewhat of an advantage. Also, I used to work in restaurants and if you look how line hoods are designed, capture area is maximized to cover all cooking surfaces and often extending a few feet beyond (some even have air flow devices to handle makeup air and maximize the upward flow to the hood). Perhaps someone who paid more attention in physics and fluid dymanics classes could weigh in . . .

It is reversible. I know I just don't use it enough?? Think that's the key to success with cast iron... use as often as possible. Have never used grill side... frankly, if I need that kinda space, I'll go out on deck to my "redneck" charcoal grill. One of the posts in the link you recommended mention fear of heating CI too hot?!? I know you should never put it in water what it's screaming hot... warping or cracking possible... but kind doubt regular stove top use could damage it unless you totally forgot about it?? Want to find things to cook on it (other than pancakes, eggs & grilled cheese) that will only require a wipe with paper towels. Seriously thinking of just seeing what happens if I use grill as a "burner"?? Became reunited with "old-fashioned" CI a few years ago when I found 3 skillets at a yard sale... Lodge, Griswold, and some other name. After cleaning off years of CRUD and USING on a regular basis... I prefer to non-stick for eggs... no chasing eggs around and rarely broken yolks. Have to SERIOUSLY restrain myself form buying more pieces... unless something I don't have. Have a nice big round griddle pan that is slick as ice. Unusual pieces include a small Lodge, diamond-shaped skillet (makred 1-2 eggs on bottom) that perfect for a fried egg sandwich and an Abelskieber (that's not remotely close, is it) pan. Would REALLY like to find a DEEP "chicken fryer" some day. CI IS heavy! Think that turns many off from using it. Have much better results with CI than with NON-non-stick hard anodized Calphalon stuff??

I'm on the side of open burner gas. I think the optimal arrangement is a range top and separate wall ovens. If you have to have a range, I suggest the BlueStar due to the burners. You use those more than anything else on a regular basis. To answer your question about open versus closed burner, open wins hands down every time. It's not difficult to clean. In my past, I've had open burner Wolf, Viking and BlueStar in a residential setting. My closed burner experience was with Thermador. It's been quite the adjustment moving from a BlueStar range top with open, star-shaped burners to much lower power Viking round open burners. I miss the BlueStar. I will also opine that while power is important, the shape of the burner is the most important feature. I don't like using the griddle in a residential setting. I find myself pulling out my old griddle pan. I go out side to the grill. Both features make a big mess inside and I don't like having to clean them up. Grease gets everywhere. That's my personal preference. You have to make that decision for yourself. Most people only see one of these in the showroom when it's shiny and new. Use it for a few years and see how they hold up. I do use the griddle burner for a warming tray. So, it does have a use. I don't think you need to dedicate a burner side for a grill or griddle. But, that is just me. I loved my BlueStar and I miss it.