Definitely 60" but it will look off because of the range top controls. Can you find an induction module with controls on the front? You might have to go for the gold and get the individual modules to achieve the balance you want.

Wolf modules

This is interesting,

Bertazzoni Cooktop

I just use an electric griddle and/or teppanyaki/plancha over two hobs. Versatile and I'm able to crank out a lot of food using both.

It's not a traditional range top look, its kinda way cool and classic looking- the Gaggenau Vario set up with knobs on the cabinetry. It's awfully pricey though. Just thought I would mention it. You can buy various modules and their knobs are seamlessly put into the cabinetry.

Here:

PS I have the Gagg induction 36" Vario model and I love it.

The modules look fantastic but contemporary instead of traditional. Very high end. Wolf, Gaggenau, and Miele offer a range.

If you don't have knobs on the front like the range top, you'll compromise with the unbalanced hood. If you choose cooktops, you're compromising on style preference. And cost, of course.

BTW, you can get the Gagg modules with the controls on top s well- bonus- it's much cheaper ;-)

I would absolutely compromise on the range top look for an induction module. In fact, I would shrink the gas to two hobs and increase induction to four but that's me. In the end it's about ease of cooking with, not looking at, the appliances ;)

There's a poster called Plllog who has both and uses her induction more frequently. I believe Rita is also lucky to have the option. She, and Rita, weigh in on the thread below. Oh hey, and me! If you have the ability to incorporate it, whether it's your main heat source or an adjunct, I believe that you won't regret it.

[https://www.houzz.com/discussions/induction-vs-gas-dsvw-vd~4785732[(https://www.houzz.com/discussions/induction-vs-gas-dsvw-vd~4785732)

Edit: I just repeated what Rita said - lol

Hee-hee Alex, we have clearly been around here a while :-)

Induction. With the separate griddle connect that links two eyes. And a separate, cleanable, griddle that can be placed on the top when needed.

What if I did a rangetop, centered it under the hood. and then put the induction next to it? The only problem is that is would be under the counters, and not vented. Not sure if that is okay.

I think you might regret that down the road. You want to vent effluent from cooking, not just gas combustibles.

Ok. I think, and I hope this is final lol, that I'm going to go with a Wolf 30" gas cooktop and 24" induction. Which is probably overkill. But I feel like 15" isn't enough for induction. I'm driving myself crazy!

That's quite a spread but, if you have the room, who are we to say it's overkill? Two people can be whipping up a bunch of food at the same time. Since my kids always want to help with the same job in the kitchen, that'd be awesome at my house ;)

I think it's overkill on the gas. You won't find yourself using it much at all. Or ever. Not with induction as a choice too. I'd go bigger on induction and do only a two burner gas module if you insist on gas. Or, do a nice 36" induction top, and get one of the separate induction wok burners. That ought to handle anything you might want to do.

Being able to use a proper round bottom wok is huge. It's such a versatile tool. I use it almost daily. And that's pretty much the biggest reason why induction is simply not an option for us. But if you can get a good gas wok hob with somewhere North of 20kBTU, then induction for the other burners does become attractive.

I like over engineering and having lots of options, but I question the benefit of having more than 6 burners total. In fact, 90% of the time, I don't even need all 4 burners. If it was me, I wouldn't want to sacrifice that much space for burners and hood

The 24" Bluestar RNB griddle is said to be pretty nice. The Platinum model has a different griddle that is a lot less popular.

I think, you can configure the 36" range top with two 22kBTU burners (for wok cooking and searing) and one 24" griddle. And you could then place your induction burner next to it. But then you're back to taking up a lot of space.

Or you decide that after all gas makes more sense for you, and you get a 4 burner rangetop with a 24" griddle. That would already be quite big (48"). In combination with the thermostatic griddle, I have a hard time seeing the need for more than four burners. The griddle can always be used as another "burner" to keep pots simmering.

I would recommend configuring the maximum number of high powered burners though. Something like two 22kBTU burners in the front and two 15kBTU burners in the back works fine. The simmer burner is IMHO a waste of space. Their regular burners regulate down just fine for simmering. And with the big griddle you always have another alternative for simmering anyway. Or you could do what restaurants do and simmer in the oven.

Bluestar recommends keeping the griddle in the center and the burners on each side. That sounds surprising at first, but it makes sense as it gives more space when you have big pots. You don't want a big pot or pan to make it hard to use the adjacent burner. This is particularly important when using a wok.

You could decide keeping all burners on one side, but in that case I recommend something bigger than 48". And the next step up is 60". That is huge, requires a humongous vent hood, and a complicated make up air system.

Not sure where you are coming out on your decision but I found out that chef king makes a griddle that is induciton compatible (it is the brand I use on my induction) that is 23X23 and would work well on the wolf 36” induction cooktop where you can bridge 4 elements together. Thought I would pass it along.

One other thought. Go with a 30 or 36 Miele or Wolf induction top with their 15 gas wok burner.

We looked at separate Wolf range top and induction modules as you described, but having the flexibility to include two ovens with the above configuration in one unit led us to choose a Lacanche Savigny 44".

Our range has two gas burners on left, a single large gas burner in the middle for wok cooking and an induction module on the right with two hobs.

This configuration works perfectly for us. If you have the space, go for the 24" induction module if you're concerned 15" is not enough.

Have you considered a tappanyaki?