This is related so hope it's ok I'm posting this under this post. We are putting in an induction cooktop (KitchenAid as of now) in a new island for which we are ordering stock cabinets.We want to put in a 3 drawer base unit with the top drawer for cooking utensils. I can't find a cooktop that requires a small enough clearance. Currently these cabinets and a small filler piece would give me 4-7/16. With the Kitchenaid I need 5-1/8. My friend's builder put hers in with less than a 5-1/8 clearance and put a heat shield underneath. I don't want to invalidate the warranty by not adhering to Kitchenaid's guidelines.Right now the plan is to cut out an inch from the toe kick and add another filler piece. It will look different from the rest of the kitchen because now I will have a gap between the top of the drawer front and the counter. Any advice is appreciated!

Thanks dan1888, I have never really considered induction. I suppose I should to keep it fair and all. I guess after growing up wih electric I dont want to go back. I know its different than a smoothtop, but doesnt it feel the same? I mean, the way a pan is on the flat area. When I use my mothers smoothtop I have a problem with pans sliding around. Or maybe i am just too used to the grates providing friction. And what about midcooking spills? The reason I am getting a 36" is so I can either have a built in griddle or use my double burner cast iron griddle. I currently leave my griddle out all the time and use it twice a day. Will I have risk damaging induction by my pan? Again thanks

ctycdm: but the griddle is in the middle right? if you put a full sheet pan on it, you probably can't have pots on both sides at the same time right? it seems there wouldn't be enough space for a sheet pan and >2 burners working because the sheet pan would be too wide and protrude into the other burner spaces even if flush. does this make sense? If I had 6 burners rather than a griddle there'd be no problem. needinfo1: it's good to hear others chose another path. I do often have 3 burners going at once (my 1956 stove does not like me when I do this) but 4 not so much. I've been reluctant to put sheet pans or other items coming from the oven onto burners that I've just used because they are still hot and I don't want to cook the food anymore. I'll look into soapstone - a heat durable countertop could also work. My kitchen isn't that large and right now I really want more counter space so I'm trying to think it through to optimize functionality. I can see that 36" gives you more heat proof space to work with which I like, but I'm also not that keen on a 36" oven - I want my main oven to heat up fast. Anyway, thanks for everyone's input!

Why would you put a wall oven below a cooktop it never makes sense just get a range with the oven alrady there . Why a bumpout at all? IMO that in no way add character just a nasty place to hit my hip when I am working.I love wall ovens for the simple fact they are mounted in a wall where they are easy to use. Just because someone does it does not make it good design. This is everything I would've said. I'm not into the bump out idea.