Wow, thanks everyone for your experiences. I'd still love to see more setups, particularly to see how the different models look together. I'm much closer to narrowing down my choices.....It looks like the 36" bluestar cooktop (slide in, 6 burners) with the 12" Diva module to the right of it (so it can be an extension of my prep area if needed). For that 48", I'll probably have to slide the prep-sink over one space, giving me over 45" of prep space (as opposed to the 33 if I go with the current sink position and 45" proposed cooktop layout). I was really drooling over the Gaggenau 36" cooktop (so unbelievably sexy!) but I'm concerned about all the electronic wizardry they are using to control the gas....I prefer my ability to control (and the reliability inherent in a more simple design). Now I just need a hood. I was looking at the Broan IEX222 (51") but it's extremely expensive and not nearly as sleek as the Futuro 48". And it's reputed to be powerful and quiet...

I am doing this but with a reverse config.. A 36" induction and a 12" gas wok top. The advice from my countertop place was to have a cabinet stile under the gap between the 2 units to support that narrow piece of soapstone. This may be specific to soapstone as there is no plywood underneath it unlike the granite. So my cabinet config is 2 drawer stacks about 37" wide. The cooking area spans these two stacks.. Induction on the right and gas woktop on the left. Another consideration what brands of induction and gas units you buy and what the recommendation for clearance under the units are. If they are different recommendations, that may factorinto your cabinet planning. I would also recommend a 220 v induction as they way infinitely more powerful and I find do not buzz as much. Look at eBay and Craigslist. I often see a single unit from Miele or Wolf or Gaggenau for a couple hundred bucks. The electrical is not a big deal. That being said, I am managing for 2+yr remodel on a single Max Burton induction from Amazon and it is so wonderful and really changed my mind to do main cooktop as induction.

I saw the newest Wolf induction cooktop and I was impressed with its versatility. Specifically, I am speaking of model CI365T/S. I really like the burner layout with the four burners that can be bridged on one side and a larger oval burner on the other side. It offers what seems to be the most flexible layout. There are other induction cooktops with "flexible" zones but they are in a layout that is less versatile, most commonly with a large round hob in the center and the flexible zones on either side. My building does not have gas so when I upgrade, I will be looking at induction. As of now, I think the Wolf is my favorite but I am a year or two out and something new may change my thinking.

@Patricia Colwell Consulting You're right I should have posted some photos of the space. There isn't much wiggle room and behind the cooktop there's only about an inch or so which isn't enough room for a pop up vent. The end goal is to replace the cooktop with either induction or gas and do as minimal reworking of the cabinets and venting as possible. Unfortunately it's not as simple as just replacing one-for-one. I wish it was! And of course, our relator told us it was simple when we bought this house. The cabinets aren't what I would choose if I was designing the kitchen but it works for now until we can redo the entire thing years down the road. These photos make the room appear quite yellow but that's just the light balance. Everything is white. The floor is more of a neutral brown. The cooktop is at the far end adjacent to the double oven. Behind that wall is the washer/dryer. Currently the GE electric cooktop has a downdraft blower built into the cooktop itself. It works great but I can't stand cooking with electric especially after having gas in our old house.