You have given me an opportunity to suggest a radical proposal. Why not think about getting two 24" ranges instead of a 48"? The ovens are still quite large at 20" across the inside walls. Or if you feel you need an oven that takes a full sized baking sheet, consider a 30" range with a companion range of 24". I guess that's more revolutionary since you'll now have a 54" range total. But to me it makes more sense on many levels. They're easier to transport and move in to your kitchen. You'll have windows, broilers, convection fans,lights etc on both ovens. And side by side, it will look like one large range.

That is a tough call. We all have doubts about decisions and once the decision button is hit... more doubts. First and foremost, you have chosen a lovely stove top. My cast iron griddle is almost 90% out and on two burners or the center big single. I've gone back to basics the past few years...chop by hand, toast, and no longer use countertop appliances. It is my therapy to cook with good ingredients and fresh. I do often have 4 burners going because i multi-task and enjoy prepping for the week and making stocks and sauces. Panini i just put a heavy enameled pot on top. It does become intuitive for any love of cooking. French top? Not sure. I actually think i have one in my summer home. Maybe? It is a wood fired stove with a solid thick iron top and i slide pots over and away and such a fun way to cook. Adjusts with this and that to give air flow over different parts of the top. I do like the slide around of the heat. On a flat surface. Under your possible french top would be a single burner? Still has a slide ability to reduce a strong simmer to a very low heat. But you could do that on a grate top, 6 burner with a griddle. Not all restaurant trained chefs actually know how to cook BTW. Judging by many mediocre meals i have had out in NYC. No love and a bit like robots. An old friend of mine was on Iron Chef and won but that is an exception. To truely love what you are doing and are passionate about cooking, you will know what you need and work with what you decide.

What one wants is to have the hood aperture size overlap the rising and expanding effluent plume. Aperture in this case refers to the area at the bottom of the hood that can be expected to actually capture effluent. Generally this is the empty space within the interior sides, but in some cases might include some of the edge (with enough flow rate and/or steep enough angle). So, given an area at the cooktop that represents the contour of the bases of all pans that might be employed on the burners/hobs, draw an imaginary line upward from the contour edge expanding out at, say, 10 degrees, to the height of the hood aperture. (This is equivalent to multiplying the hood height by 0.176 or thereabouts, to find the edge of the preferred minimum overhang of the aperture.) Very high hoods need additional overlap beyond this to resist cross drafts from helping the effluent escape. If wood is exposed at the bottom of the insert enclosure, its distance from the cooking surface must comply with the range manufacturer's minimum allowable distance to combustible surfaces. If Rustic-R-Us is intended (cabinet-wise and flame-wise), then maybe cabinets made of woods that smoulder instead of burn might be considered, such as ipe or redwood. kas

I see this thread was recently raised from the dead and figured I'll share my $0.02. We remodeled a smallish galley-style kitchen in 2019 including install of a 48" RNB w 12" griddle and matching BS hood. Range was about $10k, hood and makeup air probably another $10k installed. I worked in college as a cook, so I knew I would love the griddle w/thermostat control, and I was right. I heavily debated either 24" griddle or chargrill, but decided to get the 6 burners. I'm happy with my decision but honestly I think I'd be just as happy with one of the other configurations. One thing I definitely don't regret is going RNB instead of Platinum. The 22k burners are plenty hot even for stir fry and deep frying, and the griddle is so good I can't imagine not having it. One other thing... as winter is approaching this year I started thinking about grilling indoors. I was wondering if there is an aftermarket grill grid that would fit above the BS burners similar to the Platinum grill/griddle. After a lot of searching I found Grill Grates, which has a commercial offering that is almost a perfect fit. After a few tests, I can say it works very well; better sear than my outdoor grill, in fact. I can add more details or photos of my setup if you're interested.