It really depends on the particular brand of range. On some ranges, the island trim serves as the oven vent and on some brands you can replace the island trim with a higher riser that also serves as the vent. You need to check with Viking about your particular range.

I think that stainless backsplashes tend to work better with a transitional/contemporary/modern kitchens than ones that are described as "a lot more traditional". Having said that, the things you mentioned that you are using: shaker cabinet fronts, espresso stain, and light/white granite/quartzite read to me as more "transitional" than "traditional". And if that's the case, I think that the stainless backsplash will work fine.

Mikewood, our granite is called Golden Crystal. I don't have photos of our backsplash installed, but was inspired by Kellienoelle's (link attached to her reveal post). It's Crossville RetroActive in empress white- unpolished (so no sheen, a very matte finish), in the longer rectangular shape to set it apart from traditional subway. It's also not a stark white, but almost an antique white, even a tad gray in some light, both coordinate with our counter. My DH too was convinced we needed travertine because he "liked the way it looks." And he was leery of a white tile in subway shape for fear of it seeming like a bathroom. I love travertine, but not with our granite. It sometimes takes a lot of convincing to get someone out of their preconceived notions. While the backsplash may be considered boring by some, it offsets our beautiful granite and cabinets perfectly. It's the perfect backdrop, and our granite's the star. Here is a link that might be useful: busy granite with plain backsplash

We are in the middle of our remodel right now but we will have the same situation...30 inch range, 36 inch range hood and sheet stainless behind both. We are going to take the stainless up to the ceiling behind the range hood. Someone gave us a 4x8 sheet of stainless so we have decided to have it cut to match up to the width of the hood. I just think it would look funny to have the hood stick out 3 inches on each side of the stainless. Still trying to figure out how to deal with it behind the range...do we run the regular backsplash up to the range and cut the stainless around it or do we run the stainless down to the counter and stop the regular backsplash 3 inches from the range on each side...decisions, decisions.