Nothing beats actually checking out cooktops. Go to a good quality appliance store and check out the cooktops. I cook indian food as well. I was all set on a gas range like Bluestar or Capital Culinarian and then when I actually checked out the cooktops, they looked to be a pain to clean. I also checked out induction cooktops based on advice from the appliance forum and that was a big revelation to me. Unlike the electric flattop cooktops, this was a cooktop which could boil water super fast but without getting the rims of the pot hot. The cooking surface never gets too hot. The cleanup is super easy. If you are frying or cooking foods that can splatter and splash, just put down some papertowels and put your pot on top. unlike gas, 90% of the energy goes to actually heating the food not heating the room. I was also able to do drawers for utensils and pots and pans under the cooktop as the clearance requirements was minimal. I will admit that I am also installing a single gas wok cooktop. I will use this for roundbottomed indian woks and for puffing phulkas and charring eggplants and papads. Anyways the main point I want to make is to personally go and actually check out the cooktops and even do a trial cooking on them. Appliance stores and distributors were able to set up appointments for me to actually cook. My bias in kitchen budget is to get topnotch appliances (shop around for best bargains and consider floor models etc.). I personally would rather have a great dishwasher and fridge than fancy european cabinetry :)

I have your same problem but have no option to enlarge the vent duct due to the size of the space between the wall and ceiling studs. My previous vent hood was a 36" Cavaliere 900 cfm for a 36" Dacor Epicure cooktop. My new range is 36" DCS with 6 burners. Because I wanted a more substantial look, and after much searching and debating, I bought an AirPro 860 cfm (link below) The Cavaliere hood was more than what I needed for the 36" Dacor. I never turned it up past 1 or 2 while cooking. On 6, the highest speed, it was kinda loud but since I never used it on high it wasn't a problem. The AirPro has not been installed yet so I don't know what the actual noise level will be but it's rated at 35 / 0.7 to 67 / 6.5 (Lowest to Highest Speed). I just couldn't see paying thousands of dollars for a vent hood especially since my $400 Cavaliere had worked fine for 5 years. During my hood research one of the retailers did tell me there was a vent outlet adapter available online but because our contractor wasn't thrilled with that idea, I stayed with the 6" hood duct. Hope this helps. Good luck in your search for the right hood. Here is a link that might be useful: AirPro Hood

It is hard to beat the French ranges for aesthetics. They are beautiful. I think for some they are very functional as well. If you cook with cast iron I would consider something with a star shaped burner. While I love cast iron for its nonstick properties and that you can get it hot, it is a poor conductor of heat and the star burners would spread the heat out more. BlueStar and the American performer both have this type of burner. I tend to cook with really big pans and when I have to go to 14", I have heavy gauge aluminum to make the heat even. The depth of the range top is important if you cook with big pans. Some pro style ranges are deeper than others. Some have little lips that stick up on the back that limit the size on the back burners. We have frequent gatherings for 20-60 so I also need a big oven. I have a 36" range and wall oven but if I were buying now I would consider a range top and two wall ovens. This way you can pick each part based on what is best for you. The wall oven can be placed at eye level and can be replaced if it goes bad before the burners do. As to griddles. Built ins can be more stable but the are add ons that are fitted and stable. You can have more heat with an add on. Most built ins are limited to 15-18K BTUs vs 2x the BTUs on your two burners so even with 2 15K burners you have 30K if you need it. A big consideration to me is the metal that makes up the griddle. Steel and cast iron griddles whether built in or add on tend to have zones of heat. Many users like this because you can have an area to park cooked food and keep it warm. I like to be able to use my aluminum griddle at times because it heats very evenly and allows a much bigger area for cooking. Mine from Royal industries is 15x23 so 345 square inches vs something that is 11x23- 253 square inches and the cooking area may be less if it has cooler areas being made of steel or cast iron. Aluminum griddles are most often coated with a non stick coating but Royal makes theirs both ways. The aluminum griddle is also lighter weight than steel. It is still thick to allow good conduction if heat. I believe the chef king steel and royal industries are both 7 gauge. The bare aluminum will season over time but steel seasons much faster. Steel or cast iron take a long time to heat and a long time to turn up or down. Aluminum heats quickly and changes quickly. A built in griddle might have a thicker layer of steel but check the specs from the manufacturer. Built ins may have a thermostat to control the heat so you can more easily reproduce ascertain amount of heat.

I am choosing a Best hood PK22 insert/blower in a 42 inch cabinet hood over 36 inch Miele dual fuel range. Flanking upper cabinetry will have under counter lighting controlled on wall switch. 2 Halogen lights come with the hood insert. Has anyone added the optional Ambient Light Panel? It is designed to work with under cabinet light controls but I haven't seen it installed anywhere. Is this overkill or a good idea? I feel like every little bell and whistle in this renovation is "just" $300 more so looking where to draw the line.