Adding one more picture

First is to get the cooktop off of the peninsula. That's the worst possible choice for someone who cooks challenging meals. It’s the most expensive and least effective ventilation possible. It will have greasy chili filth wafting all over the home and assaulting your family and furniture.

Hire a better kitchen designer. Not some cabinet seller.

:)). Thanks @Verbo. I understand your concern. Is there a difference between having it on the island vs the peninsula in terms of ventilation? I personally like to interact with my family while being at the stove. I need an audience. :) Hence those two considerations. I do plan to have a removable magnetic shield of sorts from the edge of the vent to the counter in the width of the range, only for heavy duty cooking or splashing. But, otherwise, I will have some counter space past the range at the back for everyday cooking.

Island or peninsula are irrelevant and both truly terrible functional choices. Get it on a wall, where you have the aid of that wall to direct the effluent into the hood. And the hoods themselves are cheaper and more effective.

No one needs an audience for the 10% of time that cooking is actually done in a kitchen. 70% of kitchen time is prep. Design for that. And get the idea of cooking being performance entertainment out of your head. You're not Emeril. And your family isn’t interested in watching. They are interested in eating, and breathing air that isn’t full of make your eyes water capsacins.

That's not entirely true. I may be no Emeril but you sound like Gordon Ramsay. Ha!

@kaseki - thoughts ? advice?

I'm usually not as picky with kitchen layouts as others here, but this one just isn't right.

Not only will you splatter the people sitting at the table with hot grease, but you also won't be able to talk to each other over the noise of the hood.

Say you cooked something very smelly and wanted to leave the hood running while eating the food ... it won't be pleasant to sit at your table and have the fan noise right there next to you.

What does your kitchen look like now?

With a 36" range, you want at least a 42" hood, and probably even bigger when out in the open.

kaseki has an appointment this AM, so you will have to wait a few hours. I would note, however, that there is a cornucopia of threads here on that topic that need to be read and understood, including the Hood FAQ, Hood FAQ II, certain contributions by @opaone on his commercial hood based system, references to such as the Greenheck guide, etc. This is a lot of reading if you haven't first searched before asking.

Island and peninsula ventilation can be achieved, and may have to be if window-walls limit other options, but as noted will require more expensive (larger) hoods, blowers, make-up air systems, etc. And from an island/peninsula where the flow rate will need to be high, the only appropriate duct path is up, so you need to consider that if you have a second floor. You may help prepare the field by specifying ceiling height, joist size, and what is above if applicable.

See also https://www.houzz.com/discussions/6204496/range-hood-questions#n=1 for a recent quasi commercial approach that can work very well for islands if ceilings are high enough.

This kitchen design truly and totally values looks over function. From the range location to the corner sink to the unneeded prep sink. The only need for the prep sink in that location is because a corner sink is inaccessable by more than one person. Think of the steps involved in moving anything from the frig to a sink, prep area or cooktop. I don't even know if I'd use this space in the floorplan for a kitchen. It would help if you can post a measured plan for the entire level.

Given what you've posted the least changes- .Move the main sink to the right below the hanging shelves. Remove them. Place the dw to its right. Shorten that peninsula to 24" to accomodate the dw. Move the range to the full height(new) wall on the perpendicular run. Remove or reduce the post at the end of that run. Move the prep sink to the opposite side of the island. Any usable cabinets on the island should be 3 drawer. Same for any other non sink base cabinets. Make them as wide as possible. With a wall behind the range you could have a 11" deep pantry on the opposite side behind doors.

@dan1888, this is my current kitchen location. Refrigerator is currently where you see it. The dining is what you see in the drawing as well. Sink placement - no change. No changes to those. Cooktop is currently on the island which is diagonal to the kitchen. The kitchen doesn't open to the back room as shown in the drawing. That is a change we are making in order to better use that room called formal dining.

@kaseki Thank you. I did take a look at the forum, it was very helpful but also made my head spin a little. Above my kitchen is my bedroom, so the duct path will have a bend. Ceiling height is 10 ft..

Thank you for the detailed response, @kaseki. So much one needs to consider for proper ventilation. You are very right about smell following the food... LOL... Which in itself is a desirable quality if it fades away after the meal. For that reason, we generally leave the windows open during the meal or after depending on the weather. Even in the peak of winter, I do 'air' my house. It is a fetish. Aesthetics and cost are also very important and probably in that order. YOLO.

I do have to say I am somewhat disillusioned and perhaps need to post pics in the design forum for postmortem of my new kitchen design. All is well that ends well, I suppose. :)

So, you have their pro-island hood. Is that over an island range/cooktop?. The pics show it as a ceiling hood. Is this what you have? https://www.subzero-wolf.com/wolf/range-hood/42-inch-pro-island-hood. 

And lastly, what would you do if you were me (for this design?) :)).

My Pro Island hood is the 66-inch model and is mounted over a peninsula. It covers a 36-inch induction cooktop and an adjacent Cooktek induction wok hob. The hood is attached to a (very strong) rectangular duct cover from Wolf, and this is attached to structural timber on the other side of the ceiling. I think this cover is 10-inches high. The ceiling at the mounting point is roughly 8-feet high. A sheet-rock lift helped hold it in place for securing, removing the need for help from six guys and dog. See page 154 of the 2021 Wolf Design Guide.

Here is a photo from several years ago:

The peninsula has two levels. On the side shown the counter is granite, and on the side out of view (36-inch hight from floor) is soapstone with the two induction units. The hood is centered over the cooking zones in both axes.

Lot's of good adive above. For an 'avid cook' and given the varieties you want to cook, my quick thoughts:

1 - Bluestar RNB range.

2 - Commercial hood (Accurex, Hoodmart, Captiveaire, etc.) w/ proper MUA.

3 - Focus on functional kitchen rather than what looks aesthetically pleasing.

More: https://bamasotan.us/the-kitchen/

The most obnoxious/offensive/unappetizing odors are those produced while cooking, not from the cooked food so if you want guests to have an enjoyable time then you want to deal w/ the odors, not to mention the health issues with PM/VOC's/Carcinogens. This will be difficult with an island range so I agree with others that getting the range against a wall would be very preferable. FWIW, I'd love to have had our range in the island for the same reason as you but the trade-off of guests dealing w/ offensive odors was worse.

I'm a fan of prep sinks in islands and very much not a fan of corner sinks.

@opaone Thank you so much for your valuable thoughts and advice.

@kaseki Oh WOW!

Thanks, I think. :)