If you are going to store all those things in that area, where would you actually work? I have a 4 ft section that functions as my baking area, but most of my small appliances are on the other side of the kitchen. My baking area has Measuring cups and bowls, extracts and decorating items, my food processor, my scale and discs and mixing bowls in the uppers. The bases have my spices in one top drawer next to the coooktop (dividing them for baking and cooking wasn't going to work, so I overlapped them). I have 2 deep drawers that hold flour, sugar, cocoa, chips, dried fruits, and other baking goodies. The other stack has a couple of shallow drawers with pot holders, wraps and baking parchment, some utensils, and my smaller baking pans in the bottom. The sheets and racks are above the ovens and the roasting pans and wok are in the drawer below the ovens (range didn't work for me either ---that was a big IF in my last post). My mixer and a utensil crock stay out on the counter. That space works for baking because everything is right there. I can pull out a drawer and scoop flour or sugar -- it often never hits the counter. I also have an island to turn a round and work on if I need more space. It would be hard to work a lot there without the island. It would also be hard to work there without most of my supplies right at my fingertips. I'd actually like to have 2 feet more, but I'm very happy I nixed the drawing my KD came back with and that had only 3 feet there. I'm not sure that space will do what you want for you.

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Hey there to you too Chase, and what a nice Christmas suprise to run into you here :) Thank you all so very much for your advice. I have never worked beside someone who baked bread from hand so I never know exactly how to knead and what the bread should look or feel like, which is why I did love my bread machine for when I wanted to make homemade bread - it tended to turn out pretty well out of the bread machine before baking. I'm sure I will love my kitchen Aid for bread too, when I get the hang of it, as much as I love it for everything else. I'm not much of a kitchen gadget person but I do love my Kitchen Aid machine. I have carefully read all the advice - I wouldnt' be surprised to find that I might overknead the bread with the dough hook and I also didn't proof the yeast, because the dough always doubled I figured it was ok? Will carefully follow all the advice - some of it I have never heard of before - when I do a trial run on the honey buttermilk dinner rolls today. Thank you so VERY much for all the advice! A merry Christmas to you all :)

To supplement pillog's comment, consider the following. In the image above, a commercial hood with a tad too little air flow is attempting to capture and contain rising hot air from a hot cooking surface. Because this is a commercial hood, the gap between the cooking surface and the hood is probably four feet. The heat-induced variations in the index of refraction of the rising hot air are imaged by schlieren photography. Now imagine an 18-inch pop-up at the back (left) of the cooking surface. It would dimensionally be a bit more than a third of the height to the hood. It would have to move the rising hot plume from near the front of the cooking surface to the back and into whatever aperture was provided on the pop-up. Considering that the hot surface can generate a greasy plume rising at more than three feet per second, to get the plume to deviate steeper than 45-degrees to vertical would require a horizontal air velocity around 3 ft/min at the front, corresponding to some large multiple of that at the pop-up where the narrow dimension is (guessing from the pictures) not over 4 inches or one fifth the distance to the front of the range-top. The pop-up air collection aperture might be a tad loud under those conditions if enough air flow could be achieved. And on the subject of airflow, it looks to me from skimming their literature that Best failed to mention that the rated flow rate of their blowers is achieved hanging in the air, and not sucking air through a narrow width pop-up and thence via a duct (that may have an elbow behind the range and one below). For the higher flow rates, one would use an 8- or 10-inch duct; but that would require significant spacing from the wall to even hope for a configuration like Best shows in the their brochure. Perhaps an 8 or 10-inch duct could go straight out the wall to an external blower. My sense is that getting much more than 300 CFM through a 36-inch by 2-inch pop-up (0.5 square foot) would be a challenge for the listed blowers, perhaps even with their largest blower, but this is dependent on many factors. (300 CFM flow is 600 CFM/sq. ft. in the pop-up, maybe 300 CFM/sq. ft. at the pop-up aperture. For comparison, I pull about 90 CFM/sq. ft. through my Wolf Pro Island hood aperture. But being a hood, it makes use of the rising plume velocity to aid capture; the air flow is mainly to aid containment when the hood is large enough.) So, bottom line, ignoring flame disturbances if applicable, the Cattura may be able to capture hot greasy plumes at the rear burners, but I would doubt that it is effective at the front burners except for what Best showed in their video -- steam -- which has a low upward velocity above a pot compared with hot grease plumes from griddles, woks, and grills. In any case, I would suggest taking any opportunity you might have to witness a demonstration of effectiveness and noise. A demonstration is worth a 1000 analyses, including my analyses. For a demonstration bring a pan and some peanut oil and heat it to the smoke point. Then you can see the results without schlieren photography, and you can decide on the acceptability of the noise and the potential for escaped grease and odor. One does have some control of where particular foods are cooked relative to the pop-up.