I like your attitude and advice, Jancy. I do love my choice of countertop (Silestone Cemento Suede), which I paired with natural cherry shaker cabinets (3" wide rails and stiles) with orb hardware. I was going for a simple, warm modern farmhouse look. The kitchen is around 7' x 12." Three straight sides, no corner cabinets: a pantry wall with fridge (approximately 7'), an island with sink (approximately 7'), and a wall with range and otr microwave in the middle (approximately 7'). So my range wall is of similar length as yours, Jancy (90'). That wall is the only one with a backsplash and like you, I didn't want to deal with grout. I also liked the simplicity of the full-height backsplash... and, as a bonus, I had the extra material available from the countertop slabs, so I only needed to pay a bit extra for installation. Also, another consideration is that the kitchen is part of a great room and is visible as soon as you walk in the door, so it felt as if the stone backsplash would give the cabinet more of the look of furniture. I definitely don't want tile (even though I said earlier that might be an option). I would consider a stainless steel plate with brushed finish because it feels as if that would tie the range and microwave together... as if they were all one unit. However, the wall may be too short and the stainless too industrial for the look I'm going for. I do know however that I will not be happy if the stone gets chipped if I have to replace the microwave. In answer to your question, prosource, I believe the microwave will be fairly level with the bottom of the cabinets. The opening is 18" high and the microwave is 17 1/2" high. Also, I don't want to get off subject, but at some point, Jance, I would be very interested in knowing if you used plug mold and, if so, what kind. Or did you put outlets in backsplash? All thoughts welcome.

I know that some amount of gap is normal. But usually it is much narrower. And even with a narrow gap, I hate how dirt gets trapped in it. I usually find some heat-resistant caulk and seal it. It's not the manufacturer-recommended procedure, but it has been working fine for me for years. Every couple of years, when the caulk looks grimy, I replace it. With these huge gaps, there is no way caulk can seal things. So, yes, I'd insist on them fixing things. And I'd also insist on them making everything plumb and straight.

If the gap is a .50 inch or less: have this same issue. i am going to use this self sticking pvc stainless steel color finished trim to mitigate the gap. here is the Home Depot link, but I also found the exact same product on Amazon for the same price. pack of 3 - 24” pieces for $19.99: https://www.homedepot.com/p/Aspect-Stainless-24-in-Vinyl-Backsplash-Trim-3-Pack-935-50/313854875#overlay

You're mixing different terms, and that's causing confusion. A Bertazzoni is very much a consumer range and most definitely not a commercial range. You would never see it in a restaurant kitchen. The dimensions just wouldn't fit. And it probably also wouldn't stand up to the daily abuse. Also, most professional chefs would be put off by the small amounts of BTU. Professional cooking is all about speed. Most ranges start at about 30kBTU for all of the burners. What you have is a residential range that has been styled to look more like a commercial range and that has some of the features that would be useful to both a professional and a home chef. But it still has all the safety features and the dimensions of a residential range. That's why you can install it next to kitchen cabinets and why you can get away without a fire suppression system. And yes, there are plenty of those brands. People frequently refer to them as prosumer, as they want to establish a clear distinction from lower-powered conventional consumer models. But calling them commercial is highly misleading, as that expression is already in use for something very different.