TO --- Ann-SoCalZ10b SunStZ22 If you read the through the thread (it is long) then you see that Issac Wong used a 60" Vent-a-Hood. "Isaac Wong 4 years ago Nope, no issues -- have used both ranges AND both ovens plus 1 warming drawer at the same time. I have a 60inch Vent-a-hood." I'm pretty certain Isaac Wong used either: 1. 60" Vent-a-Hood PRH18460SS or 2. 60" Vent-a-Hood PRH18M60SS which has less CFM than first hood Here is a great list of Vent-A-Hood 60" wide options: https://www.uakc.com/cooking/hoods/wall-mount-hoods/?resperpage=90&results=16&TYPE%5B%5D=wall-mount-hoods&Brand%5B%5D=Ventahood&CFM%5B%5D=1200+-+1300&Width%5B%5D=60&WADbSearch1=Submit

I can appreciate your situation, Pemfan. There are some "better" recirculating hoods --- not just more powerful as homepro notes but also with better capture area. The biggest problem with OTRs is that they mostly just cover the back burners. Not a whole lot of benefit to them in recirculating mode. That said, I've seen NYC kitchens that were smaller than the small antique bathrooms in my century+ year-old house. If you got somewhere to hang or stash a MW, do it. If you don't, .... well, I know folks who used window fans and other stop gaps. We work with the kitchens we have. As for "more powerful" burners, I have to ask about how you cook. Bigger burners are best for larger pans -- ones with bases of at least 10 inches in diameter and sometimes 12 or more. How many and how often do you figure on working with four big pots at a time? Or five, if you get a five burner range? If you are going to be using two big pans on the front, (say a 12" diameter LC fry pan and a 5 to 7 quart LC oven/casserole/pot) s what will you be using in the back. Maybe a couple of smaller pans (say. a 3 quart and 2 quart LeCrueset sauce pan?) If the latter, then you actually could be better off with the typically smaller back burners of major brand ranges. Another thought to consider: one of the advantages of most pro-style rangetops is that the burners tend to be spaced wider apart so it is easier to run four large pots at once. Major brand ranges generally have the burners on 9" centers (front to back) where that distance will be 11 inches apart, or wider, on pro-style ranges. YOu may want to check that on the Ilve if you are still considering it. IIRC, the burner spacer on the Ilve stove is even narrower per the Euro-style standards. Finally, as has been suggested here recently in some other threads, you'd probably find it a lot more convenient to get a four burner stove and find a place to stash a 120v portable induction cooktop (say a Duxtop 9100 or Max Burton 6400) which you could pull out and use on those times you need five burners. Still, if you have your heart set on a five burner unit, a fried of mine recently got a very good deal on a "ding-n-bing" GE Cafe range. (I almost bought one myself three ago when I was stove shopping, but I got outbid and wound up with an NXR from Costco, instead). I know a number of people who are happily using five-burner models from the GE Profile line, or the Frigidaire Gallery line. Somebody above suggested an Electrolux range which also might work well for you but I would check the owner's/user's guide to be sure you can light the burners manually in the event of a power outage. Some E'lux and Whirlpool Corp. products run all controls through an electronic control panel which means you can't light the top burners manually. For four burner units, I;d suggest the same brands plus Bosch. (IIRC, some Bosch gas ranges are made under subcontract with Elux/Frigidaire to somewhat different specs.) A couple friends have has Bosch ranges and been pleased.

How did you find an actual fireback to insert? I did a image search for firebacks and picked one that was shot straight on and square (easier to copy and paste squares or rectangles than ovals and other shapes). I played with the image in Paint to get it to the right size for your image. I learned this all by trial and error when I worked on my kitchen design. ...that's more gray, so I guess if I chose a gray one, then Carrara marble would probably look better that calacutta? I personally prefer the marble tile over the white subways and prefer calacatta over carrara for your kitchen. You've got a lot of white and black going on already; the gold veins bring in the warmth from your lovely wood floors (and possibly your walls, can't quite tell what color they are). I don't think you have to have everything match exactly. As long as the tones compliment each other - no cool grays with warm grays - I think you can blend a grayish fireback with near black counters and calacatta marble tile. Personally, I think that also makes for a more interesting mix.

Someone mentioned that with plugmold you see the wires hanging ... what wires ... not everyone keeps a collection of small appliances on the counters! My remodel was a way to get rid of countertop appliances. I'm going with plugmold to make as much impact with my backsplash as possible. The only counter top appliance I will have is a small toaster oven and it sits round the corner under the shadow of a tall cabinet. No one will notice that wire, but the main part of my backsplash won't have 5 holes messing up the pattern.