Second wekick's BlueStar cooktop proposal if it has to be a cooktop. BlueStar open burner on their cooktop is probably best option for indoor wok cooking.

If rangetop can be fit in, Capital Culinarion rangetop will be a cool choice.

Another option is to go induction even for wok cooking. My self, I have just switched out one gas hob out, for an induction wok hob and have been very very pleased with this mini kitchen renovation/update.

Thanks for the suggestions. But I am looking for a sealed cooktop that's easy to clean though. Unless blued start make sealed burners that I am not aware of?

Even with a 36" hood, if you wok often, a 36" cooktop will probably work better for you because the wok is more under the hood by being on one of the middle burners. I can't comment on the particular cooktops you're looking at, but something that puts the wok in the middle is a good thing. (I have a 36" hood over a 30", 4-burner range, and my hood does NOT cover my wok.)

Thx Fori. That's the reason we picked capital vs thermador/ wolf. We use wok all the time. It's good to know that 36" hood it's good for the center wok position. Do you mind telling me what hood you are using? Thx

If you wok all the time and would like to get the best experience out of your, here are my thought. For typical Chinese made carbon steel wok and cast iron wok, typical sealed burner will work all right with flat bottom wok. Heat is wide spread in a big ring for the usual 5" big burner.

Using round bottom wok on this type of burner, heat will be mainly along the side of the wok. It will still cook food and initially sear food well with preheating. As soon as food starts to leach some liquid out and wok start to cool down a bit, it will take some time to evaporate liquid from the middle area where liquid congregates and wok has the least heat due to pattern from ring gas burner.

Concentrated heat in the central area is the key to better experience with round bottom wok which address such problem. Open burner like Capital and Blustar will have more heat in the middle area. For my case, I have Asko burner, which has a mode for wok cooking to direct heat to the central area, however it is not as powerful as what is available state side.

I have just switched one burner to an induction wok hob. Although induction has a heating pattern in a ring, it is much closer to the very bottom and only the very bottom is a dead spot. Because induction generates a lot more heat, with a little bit of stirring/tossing food around, dead spot effect is mitigated.

Anyway, Capital Maestro 36" looks like a good cooktop, but if you want better wokking experience, there are better choices out there.

I'm using a BROAN Elite E64000. It's only rated at 600 cfm but it catches everything so I'm okay with that. It is NOISY though.