If you can fit it, go large: if not a big space sacrifice, you are more likely to regret the smaller one when you really want all that space for a holiday meal!

It looks fine with the big one. Have you thought about a small sink by the wine fridge?

For people getting a glass of water, dumping out a glass, washing hands, etc.

The usual recommendation is not to back-to-back the sink and range for bumping and traffic clearance. A current popular option is a Miele or Bosch 36" induction cooktop. with a single wall oven and a Miele combi/steam oven stacked or under counter. Induction doesn't create waste heat and your ventilation requirement is reduced.

Miele has announced a series of KM7000 full surface induction cooktops for April release in Europe. We may get them in the US.

I second the recommendation of all wide drawers for your lowers. Your layout without corners would also make it easy to use a deeper counter of 28-30". I think that would be very valuable real estate will the limited counter you have on the back run. Your renderings show lighting. Make sure the placement is close enough to the uppers to be in front of where you're standing. That way you don't shadow what you're working on. 450 lumens at the counter is recommended. You can use undercabinet led strip lights too.

Do you need that huge fridge?

A 48-inch hood will require an additional 180 actual CFM over a 36-inch hood -- requiring roughly an additional 270 blower-rated CFM. This flow rate will also be needed as additional make-up air. Cost of added stainless steel and fabrication thereof will likely raise the hood cost by 35%.

Noise will depend on whether you have room around the duct as well as duct length to use a silencer. A silencer requires an external or in-line blower. Usually a roof blower is used. A quiet wall blower to be mounted on the other side of the wall probably doesn't exist unless a commercial design operated at low speed is used (an up-blast blower sticks out quite a bit).

But let me not stand in the way of extravagance; smoke 'em ($) if you got 'em. [Apologies to John Wayne.]

Concur with Patricia above; the leg layout only supports the weight of the stone, anyone leaning on it is a potential threat to its integrity. Stone is good in compression, but not so good in tension. Use more legs, or multiple wood arch supports, or multiple 90-degree 1/2-inch by 2-inch by z-inch steel angle braces for free leg clearance, where z is the unsupported dimension of the stone overhang minus 2 inches (or less). I suggest these be installed on 16-inch centers. Many schemes for such support were a topic on the Kitchen forum some years ago.

Oh, to have your resources. I concur; wall ovens, all drawers in the bases, no legs on the island.

Once you're used to the space a big cooktop gives, I think it'd be hard to go back down, even to a 36". The only downside is the noise of the ventilation. I don't mind it, but my wife won't turn it on., Ever. And she likes to blast the high BTU burners, stir-frying peppers and garlic, filling the house with guerrilla tear gas.

I agree the 48 inch range is wonderful. It is what we have had for years and what we will be putting in to our total gut and remodel. We cook for large family gatherings and frequently for get togethers with friends. Having all that room is wonderful and makes life easier when we need the space on the stovetop. Our ovens are in a separate area. I agree the extra sink is important, so that people do not enter the cook's space when needing water or hand washing. We only have a 36 inch integrated refrigerator along the wall and two freezer drawers in the island. We have noticed that what ever goes into the freezer stays in the freezer, unless it happens to be ice cream, popsicles or ice cubes! We have another refrigerator with freezer space in the basement with easy access to kitchen.

Go Big or Go Home!!!

I wish I was the kind of cook that needed 40 inches to cook on. I pined for a huge range. I went to show rooms, looked at Houzz, toured kitchens... But when I sat down and realized the way I cook, I learned I should have a file folder of the restaurants that I go to with reservation numbers on speed dial. Cooking is a simple affair for me. I am not a gourmet, or a true foodie. We eat out probably 4 nights a week. Instead I looked for things like warming drawers, and a I got what would be miniscule to most, a 30 inch range with 5 burners that pots can slide across. TINY for you but HUGE to me. I did go with a huge hood with giant ventilation in case we ever upgrade to a huge range one day. (DH loves his bacon and I detest the smell) My hood is 42 for a 30 inch range. I had people here tell me I was a fool. It would look stupid, but we love the look and we love the functionality.

Maybe you have thought long and hard about the way you cook. And if getting a giant range is the way you work. Do it!!! And get the big hood if it fits and the giant range and cook to your heart's content. I just wish I lived next door so I could eat the cookies you are making on your giant cookie sheets.

A 36" Bluestar fits full size cookie sheets. And don't skip those island legs, they work nicely with your cabinetry style. I would add a skirt to beef them up a little.

boxerpal wrote: "My hood is 42 for a 30 inch range. I had people here tell me I was a fool."

Definitely not me!

kas