Bad ergonomic habits developed in a restaurant have no business being translated into a home. In a restaurant, if you have a countertop charbroiler, it sits on a lowered equipment stand so that the cooking zone is viewable. A range won't have this extra "plating" space in front of it. It will have an adjacent stainless worktable as that's the only thing that can get close to those uninsulated fire monsters. Unless you are willing to lower down the cooktop area to around 30" high so you can see what you're doing on it, this is a really BAD idea. If you did lower it, as is common in an ADA type kitchen, it would need to have space around it at that height to avoid it being a safety hazard. And that is NOT a comfortable prep height unless you are seated or kneading bread.

To add to the overwhelming response -- no, you do not have enough counterspace. All three primary work zones are being crammed into only 108". Yes, I used the word "crammed". You don't have near enough counterspace for working or safety, especially with the cooktop in the island. IF you want everything in a line (basically, a galley Kitchen), then you need at least: 1.5" counter overhang on the end of the island + 24" of safety buffer/emergency landing space + 30" cooktop + 36" counterspace - the bare minimum, 42" or more is much better + 30" sink base + 24" DW + 1" panel to attach the DW to + 1.5" counter overhang on the other end of the island =========== 148" (12'4") To have 42" instead of 36" for your Prep Zone, add 6" = 154" To also have a 36" sink base, add 6" If you want a decent amount of space for your Cleanup Zone for dirty dishes, etc., without them getting in the way of your meal prep/Prep Zone space, I recommend another foot on the DW side, at least. [Note that this is a bit more than you would need the run was against the wall b/c of the openness of the island.] If you have seating at the island, be sure you have at least 24" of space b/w the back of the cooktop and the edge of the seating overhang for safety. This buffer minimizes the chances of splattering your visitors with grease or inundating them with steam from boiling water. . Things to think about: With your Cleanup Zone in the island, you are putting your dirty dishes front and center and on display for everyone to see. Using the sink to stash them won't really be an option b/c you need the only sink for prepping and other activities. Are you OK with that? Some people claim they will change their habits and be sure to never have dirty dishes outside of the DW in their new Kitchens. Realistically, however, that won't happen. Unless you are militant about it now and have been for many years, it won't happen, at least not for long. What are your plans for venting? I hope to the outside (external). I also hope an overhead range hood, not a downdraft or, worse yet, none at all. Be aware that venting over an island is usually more expensive than against a wall. The hood has to be finished on all sides, be stronger to handle the more and stronger air currents, and larger overall (width of cooktop + 6" for total width and 27" deep). . If you would like some help planning your Kitchen, we need a fully measured floor plan of the space (as Virgil has also requested), a sketch of the entire floor the Kitchen is on, and a few other pieces of information. See the Layout Help FAQ thread from the Kitchens Forum for additional information. FAQ: How Do I Ask For Layout Help & What Information Should I Include? https://www.gardenweb.com/discussions/5500789/faq-how-do-i-ask-for-layout-help-what-information-should-i-include (Taken from the Kitchens Forum's "New to Kitchens? Read Me First!" thread.) Other useful thread from the Read Me thread: Kitchen Design Best Practice/Guidelines FAQ Threads: FAQ: Kitchen Work Zones, What Are They? https://www.gardenweb.com/discussions/5500762/faq-kitchen-work-zones-what-are-they FAQ: Aisle Widths, Walkways, Seating Overhangs, Work/Landing Space etc https://www.gardenweb.com/discussions/5500771/faq-aisle-widths-walkways-seating-overhangs-work-landing-space-etc FAQ: How Do I Plan For Storage? https://www.gardenweb.com/discussions/5500787/faq-how-do-i-plan-for-storage Humorous discussion of workflow and other layout topics: Looking for layout help? Memorize this first. http://ths.gardenweb.com/discussions/2699918/looking-for-layout-help-memorize-this-first

"A question about the cabinets that flank your potential slide in range. Are they small in width? What kind of counters do you have on them? Do you have an integral back splash, a curb, or a wall of tile? I ask because a possible solution...and I know there will be those who say it will be very expensive...is to raise the cabinets on either side of your range. OR, replace the countertops with ones that are built up enough to compensate for the difference in height. For example, replace with thick (3”) wood cutting board style side countertops to get to the right height. A solution???" Thanks for these suggestions. This provides some options to consider. My situation is that I have older builder-installed cabinets (40 yrs old) that are basic but also in good shape; granite counters that are already approx 3 cm; there is no backsplash tile (I might swap my 4" backsplash for tile in the future, but there's no tile now); the range is located in the middle of a U-shaped kitchen, so if I replace any of the counter, I really have to replace the whole run. Picture below, which explains the situation better than I am explaining it: If there's a counter option greater than 3 cm (I'm not sure there is, but if there was...) that could be one way to go. Raising the cabinets might be too big a project for this kitchen. I'm not sure of the cost. But because the existing kitchen is basic and also older, after a certain point of investment a full replacement starts to become a live option. Right now I am committed to retrofitting what is here since it is functional and I've grown to like the kitchen (even if it isn't what I'd build if starting from scratch). Still I'll have to think carefully about trade-offs once I get into plans to reinstall or replace too many components. Perhaps the path of wisdom ... unless I decide I want to replace everything... is to narrow the list of ranges to ones that don't need to be flush to function properly and look good. It looks right now like the Miele, Bertazzoni, LG and Frigidaire are going to do the most for me. All those options all going to be somewhat taller and deeper than my cabinets, but they all have front controls and don't depend on being "built in." I'll need to work out which ones offer the most in terms of function and aesthetics.

In terms of overall length, I have from left to right: 48" Freezer(18")/Fridge(30") 3/4 inch side cover panel 120" counter top, therein 36" induction cook top 3/4 inch side cover panel 30" wall ovens 48" pantry (2x24" high cabinets) 2" cover panel to the wall = 249.5" Total I've been going back and forth on the hood. It's probably the most discussed item. Originally we planned to get a custom hood liner built for an insert hood, but now we are leaning towards this very basic BOSCH pull out hood. Minimum mounting clearance over cooktop is 25 3/5". There is no maximum clearance given in the spec sheets. It should come in right around 30-32" clearance (math: 84" tall cab (incl. toe kick) - 36" base cabinets - 15" wall cab to mount the hood to - 2" for the hood hardware = 31"), which is very average as far as I can tell. I was planning to build a custom open cabinet left and right of the hood cabinet which will probably be around 16-17" high to seamlessly integrate the pull-out. See inspiration below.