I have a 36" Bertazzoni gas cooktop and a Bosch 500 series electric oven beneath it. You can do it with a drop-in cooktop, but not a rangetop-type, where the knobs are at the front. Assuming you are looking at a drop-in cooktop, check online for the manufacturer's installation manuals and check the clearances they call for - they should list all the various dimensions, including the depth of the cooktop, and the clearance gap required by the oven. In my case, we opted to raise the countertops by one inch to increase the clearance. Alternatively, we could have dropped the oven by an inch, but that would have meant the door opened very low indeed. To raise the counters, my GC added a layer of thick plywood, then faced it to match my cabinets exactly - it looks a part of the trim and you would never know. Hope this helps.

Many kitchens today have a "mantle style" hood that comes down onto the counter, similar to gibbys you need a least 6" clearance both sides and a high CFM vent if you are using a commercial style cooktop For a 36" range or cooktop 48 is possibly ok you may want to go wider Check your appliance specs, and code allowances I think they look beautiful how practical is another story

How long do you expect to live in the house? Don't overthink resale value; first and foremost, do what you'll not end up hating while you live in the place. If you really need 48", then that's what you should get. On the other hand 17" on each of the sides feels very limiting to me. Consider getting a range top instead of a full range. That way, if you want 48" of oven space, you don't also need 48" of stove top. Combination steam is a good idea. If you decide on Miele, you can get it fully plumbed and don't need to worry about the capacity of the water container. If you still are short on countertop space, you could get a sink that doubles as a working area. Look up the videos on rachiele.com They're quite informative. As for flooring, I personally have a strong preference for tile in the kitchen, but others like alternative products (e.g. wood or higher-end vinyl products). Countertop depends a lot on what is important to you and how you expect to use your kitchen. All the materials have their pros and cons. Tell us a little more, and we might be able to give you options

The Samsung and Gaganau both have (or had) induction cooktops with a single magnetic knob that operates the different burners. But I'm not sure how well or efficiently the knob changes the temperature settings, compared to a regular knob, so I would advise seeing live units in person, or at least reading reviews that address this. I liked the way the Gaganau selected the the burner to control, but I don't remember how well the knob worked otherwise. One of the issues I've had in choosing an induction cooktop for my remodel is the touch screen control layout and how efficient it is to control the burners and how well the touch controls make the changes you want to make and the steps you need to take to make changes to the burner. The Samsung is rated #2 with a 96 score by Consumer Reports, but I would research the knob control. The two negative reviews said the magnetic knob took a long learning curve to get the correct temperature and that it was gimmicky and easier to use without the knob, which leads me to the Monogram, which I've tried. The Monogram induction has a good design with round, knob-like touch screen controls, one for each burner, that work very well. It's also highly rated. The 30" got a 99 rating by Consumer Reports. (It's worth it to get an online subscription to CR to help with decisions like this, but I would do additional research as well.) I'm also considering the Wolf induction and the Thermador Freedom which doesn't have burners and allows 6 pans to be placed anywhere on the cooktop and has other nice features. But the Thermador reliability is lower rated... I don't know anything about the Blue Star or the Viking which is rated by CR at 82 for the 30". Good luck!