Thank you both so much for your suggestions. I am feeling like I am really leaning toward induction, but I am disappointed as I just read rave reviews on Elux ovens, but awful reviews on their cooktops, and vice versa for Bosch. If I could install a Elux oven under the Bosch cooktop I think Id be very happy, but Im not sure if that can be done. I don't want anyone voiding my warranties because we mixed appliance brands. I could possibly put my oven in my island? Glad to see I have an option to get a very professional gas range if I go that route. I'm not sure yet what the discrepancy is regarding the size of the hood. Would a 20" pass inspection and adequately remove grease & odors or not? If it would, don't know why I'd need bigger? But if it wouldn't, think I better look for more affordable range, if I go that route. What type of hood would I need for an induction cooktop? I believe the requirements are lower? Induction sounds like it would fit me best, especially since I've never used gas I think maybe I just don't know what I'm missing. But I have to figure out how to get a decent oven in an acceptable space.

Does anyone have this oven? It looks like it is 3 or 4 inches shorter in height than the 30" wall oven. Since I can't find a 36" induction range, I am considering putting a 36" induction cooktop and this 36" wide Wolf oven underneath it. Would that work? I read that it is not good ergonomically to do this because the oven will be very low, but if this Wolf oven is shorter in height would that help a bit? As in it could be installed a few inches higher off the floor than the 30" one? If I could get a 36" induction range I would not have to consider this alternative. I could do a 36" duel fuel range instead, but I wanted to change to induction over gas. Related to this question - are any companies making/going to make a 36" induction range? I really need the extra room on the cooktop part.

I have both. I started out wanting a 30" gas cooktop (Bluestar) and a 15" induction hob. I ended up with a 30" Miele induction cooktop and a 15" gas wok burner (Miele). I rarely use the Wok burner. I came from a 48" Dacor Rangetop and the Miele blows it away in terms of performance. I did not want a Rangetop because I have small kids around and knobs are fun! For my cooking style, an induction cooktop is preferred. I make everything from scratch. I also use pressure cookers. Making a bone broth using a pressure cooker on Induction is just wonderful! I make a lot of Asian cuisine which has onion bases and before induction, there was very little I could do to prevent burning of the onion paste/curry. With induction, I don't burn the curry anymore. I don't fry foods often but had a hankering for fried chicken last weekend. I made this easily with the induction cooktop. I make a lot of my food from scratch because friends and family have a lot of food allergies so when they come over, they can eat easily. For instance, the fried chicken was gluten free using rice flour and potato starch. A lot of people report how easy it is to cook rice on the induction stove, I don't cook rice on the stove since I prefer the rice cooker for plain rice but when I make things like paella and other mixed rice dishes, the induction cooktop allows me to manage the temperature to a very fine degree. I also use a flat bottom wok on induction now. When I want to use the round bottom induction wok, there is an adapter that I can use on Induction. I also use the round bottom on the Gas Wok hob but rarely any more. As another point, I work in IT and have used Windows Machines for over 30years. I started with DOS based machines. I never thought I would be a Mac fan at all. I resisted it and finally purchased one in 2015. I have not looked back. There is a tool for everyone and you can get what works for you. I try to base my decisions on accurate information and my personal experience. I would ask that you go to showrooms where they have induction cooktops available for testing and make a meal that you would normally make at home. This was the best way to get me to change my configuration. When I went to the show room, I made Pasta and sauce that I make on weeknights. It was so easy to do with induction. I also like that I don't set my kitchen towels aflame anymore:-) One of the points people bring up is the need for new cookware. I never realized it but all my cookware was induction capable from the beginning. I had mainly Demeyere, All Clad, Le Creuset and Cast Iron pans. Good luck!

I won't have uppers, either, and was going for a 42" over my 30" cooktop. I wanted adequate capture if I changed out to a 36" cooktop at some point in the future and for high heat cooking. I ended up with 48" because of a really good deal. The larger capture area will be great to have. With shelves, I'd go for the larger hood to reduce the amount of film that's going to build up on them being so close to the range. I imagine that they'll still need wiped down pretty often.