I know its not PC on here to admit it but I have a microhood with a 36 inch range top and it is great. I think it looks fine but that is just my opinion. I didn't want to put it on the counter and thought of mounting in an upper cab but we lost so much space that way. I did mourn the loss of a gorgeous range hood, plus the power of it as well but it was the best solution for our small galley kitchen. I do LOVE my double ovens and would not would have wanted to lose it to micro or even a speed oven. It is one of the few 36 inch models out there however and they tend to be expensive. I do vent it to the outside and so far it has been fine. I do live in Southern Cali though so if it gets a bit smoky, i just open the side door which is a few feet away from my cooktop. Don't know if I would have done this option if I lived in say, Minnasota and couldn't open my door half the year!

I‘ve never seen a compact double oven like the one you show. It looks to be European in styling; it may not be available in the states. (Maybe you’re not in the states either!) Perhaps you could ask the designer or whomever posted the picture. I find people on here to be helpful answering questions as long as you ask nicely. Do you need three ovens? When you say the range will be separate maybe you mean cooktop or rangetop? If you do a regular range, you could have a single wall oven and microwave stacked, and your second oven in the range. That setup is ideal if you like to bake and cook, so you can locate one in a baking area, separate from the cooking zone. ETA- yep it’s in London. Designer has already answered a question about this and says it’s a Bosch. Pretty sure you can’t buy this in the states.

The corner....it would better, function-wise, if you made the upper corner a 90-degree angle as well instead of the diagonal. An "easy reach" cabinet would accomplish that. Not only is an easy reach easier to use, but it also gives you more "face" space in the corner. This is especially important because it's in the middle of your primary Prep Zone (the space b/w the sink and cooktop). Prep Zone...Your primary Prep Zone is between the sink and cooktop because it's the only workspace that has both direct water access (KEY for a successful Prep Zone) and is near the cooktop. The island won't work b/c there's no water and because it faces the wrong direction. To work as a truly functional Prep Zone, the island would, at the very least, need a prep sink, but it would be even better turned to face the cooktop. Islands that are to serve as a Prep Zone should have water and the long side should face the cooktop/range. You could accomplish that if you were willing to switch the sink and cooktop in your layout: Flank the cooktop with windows (down to the counter would be nice) Increase the depth of the left perimeter by 3" or so and put the Cleanup Zone over there (sink and DW) Add a prep sink to the island This has the added advantage of putting the cooktop and hood on an exterior wall, making it much easier to vent to the outside

I have the exact set up you are talking about doing. I was a little apprehensive about this at first but our cabinet maker took us to his home to show us the same layout. I love it. It is not any more cumbersome or unergonomic than using one that is placed over a stove. In fact it is less so because you are not reaching over hot burners. However, my husband and I are both tall and there are no children here that might be using it. The bottom oven is low but not uncomfortably so and it is not the oven that I use most often. Those are things to consider.