First, yes, a hood liner is what you are looking for. Next, I believe the minimum recommended CFM for a Wolf 36-6 is 900 CFM. Food for thought... you are getting a range top that most REALLY enjoy cooking on. As you use the Wolf, you may find that you cook more and more and use more than 2 burners more often than not. Consider over sizing the minimum CFM requirements just in case (maybe 1200-1500. It doesn't cost that much more and then you can run the blower at less than max most of the time. Next, go with a remote blower or in-line if you can. It will be MUCH quieter. Finally, consider a 42 inch hood liner and a 48 inch capture space. This will create a very effective exhaust system. We put in a 60 inch Blue Star that required 1800 CFM. In the liner system we went with, the closest blower was 2000 CFM but we upgraded to the 2500 CFM remote blower ($250 upgrade) and had a 72 inch capture area built. We did match a 60 inch hood liner with a 60 inch range b/c anything over 60 inches is custom and automatically double. Building the capture area at 72 inches worked fine but if I could have, I would have gone 66 inches on the liner. At any rate, I use the hood most of the time at about half power and it is almost silent. At full speed, you can still have a conversation next to it at normal levels. Lastly, there are a lot of really good hood liners out there and Wolf is certainly one. Independent is another and I used a Prestige high capacity hood liner b/c I REALLY like its baffle system design. I had never heard of Prestige before we got the Blue Star but I am really pleased with its performance.

Gas vs electric ovens. The nature of the heat in these ovens is different. Some people think it is significant while others don't. You will read on many websites and cookbooks that gas is moist heat, because the combustion reaction liberates water and so there are some who follow the gas= moist heat/electric=dry heat idea. If you look at only the heat source that would be right, but an oven is a lot more complex than that. To see what goes on, you have to look past the initial combustion reaction and notice what specific effects bakers and cooks consistently observe. Those effects are what we really care about. Whether you think a gas oven is moist or dry, most observations of these effects on both sides tend to be consistent. From there you can look at what we understand about the science behind these things and draw your own conclusion about the moisture level in ovens. Because gas does liberate water and other substances as a byproducts of combustion, gas ovens require a much bigger vent to remove these byproducts. It is observed that much more heat and moisture are released into the kitchen. You have more air flow. More airflow gives faster heat transfer. The implications for cooking are- It is much more difficult to keep added moisture in a gas oven. This primarily effects bread bakers who want to steam at the beginning. There are lots of devices to do this or you can use a cloche. Cooks report better browning with with gas. Read about the Maillard reaction or anything about promoting browning and crispiness and you will find that you need drying. More airflow increases the rate of heat transfer, leading to faster evaporation of water. Browning is promoted when superficial moisture is removed(drying). A convection fan increases air movement even more. The chemical reaction for browning cannot take place until water is evaporated. As long as water is there, it is cooling as it evaporates and keeps the temperature of the surface below what is necessary for the browning reaction to take place. This is also why you need high heat for stirfry, otherwise your food stews and doesn't brown. .Bakers often notice recipes for cakes that worked well in an electric oven, seemed to set prematurely in a gas oven. If you have always baked with gas, you might have selected over time recipes that work well with gas. Also if you use cake mixes, these are engineered and I'm pretty sure they have pixie dust in them to work in a lot of diverse situations. Electric ovens hold onto what moisture is lost from food while it is cooking. More moisture promotes starch gelatinization which gives a cake a little bit more rise before it sets. I like the browning on cakes( caramelized sugar) so I turn convection on and leave the door open briefly, enough to let moisture out. Another onservation you will hear is that the "moist heat of a gas oven" keeps a roast moist. You roast may be more moist but the moisture retained is a directly related to the end temperature of the meat. The website amazing ribs has great articles about the science of meat cookery. Because the outside Browns more quickly, the roast appears done before the inside overcooks. Aside from that electric ovens are more feature rich, with more control of direction of heat, fan speed and direction and may have tighter control of temperature. You have control of humidity in a combi steam oven. The down side is that it is all controlled by a computer board which can be damaged by heat and it can be tough sorting out all of the features and what they mean brand to brand. I don't think any one burner or oven is best for all cooks. It does seem from what you say about the way you cook, BS RNB would be a good fit for you. i currently have a Wolf DF which I would not recommend but it is because of the chipping blue liner that plagues Wolf electric ovens. I have really liked the burners and mine top at 15K BTUs. The simmer is really low and I use that a lot. The flare on high heat works because I mostly use high heat on big frying pans. I also have an Electrolux wall oven which I love but has had a few issues with blue enamel. Service lately has also been spotty. If I were I were buying now though I would go with a BS RNB rangetop, a combi steam oven and possibly another 30" wall oven or two. Most people that have BS with an open burner tray think they are easy to clean. Here is a video by one of our long time ago posters. https://youtu.be/3K2DR2ub1sA There the are a few who do not like the idea of seasoned cast iron for a burner tray and want to keep things pristine. Not a choice for that person.

I see. I have a deck-mounted potfiller with a 36” 6 burner range. It does not reach to all burners though. I fill on the left and slide over. i would have gone wall mounted but it’s on an exterior wall and I live in the midwest with below 0 temps!! I will check the reach.

Not saying it couldn't have been done better to fit the hood liner she wanted. But you need to roll with the punches and make things work when remodeling. Her custom wood hood is already being made or finished already. If this was a rectangular hood, there wouldn't be a problem. So...You find a blower package that will fit and follow the manufacturer recommendations. The CFMs and the height of the hood from the range. Those are what's important, One more thing I think that people don't realize. The blower width does not need to be the exact width of the range....the capture area does though (or wider). Would it be better if the blower could be wider? Sure....but in the long run, the 48" will work fine as long as the CFMs are high enough. If money isn't an option, build a bigger hood. If it is....then make it work to manufacturer specifications.