dan1888, You are the second one to recommend this. Do you currently use induction and had you switched from gas? Any particular manufacturers that you like for the induction cooktop and the combi oven and hood? There are so many out there.... Also which wall oven to pair the combi oven with? Thanks so much

Adding to the good advice given above, I'd suggest that you search the many hood discussions here and I especially recommend posts by kaseki. You will find that what you are considering is actually counterproductive to your goals. To summarize briefly: First, if you are putting cabinets over that 48" range top, read the installation manual for your rangetop. On most rangetops, cooktops and ranges, the manual will specify that bases of the upper cabinets should be at least 30 inches above the stove top. IIRC, some even specify 36". Going lower is considered a fire hazard. Thus, you really can't gain cabinet space over a 48" range/rangetop by using a smaller hood. Second, the effectiveness of ventilation hoods has as much or more to do with hood "capture area" as blower power. If you want to try to make up for poor capture, you need a huge increase in blower force. Think about using a vacuum cleaner. The stronger the blower, the more noise the system will make as you try to suck everything in -- maybe sucking pets and and small children off the floor :>) --- and a very loud roar. Same thing if you put a powerful vent fan in the ceiling. That kind of power utterly defeats your desire for a quiet hood. Third, a huge step-up in blower power means a huge step up in the need for make-up air, and that can and likely will be a major expense. Doesn't matter if your locality does not have codes that require MUA. We're talking the laws of physics here and avoiding backdrafting HVAC, water heaters, fireplaces, etc. Fourth, while a properly sized and designed hood may be larger than you seem to like, it also can be a lot quieter. Consider that there are two sources of noise in hoods: (a) the noise of the fans and their motors and (b) the air rushing through the baffles/filters and into the ducts. With a properly sized hood, the fans can run lower and slower because the hood enables the capture. Slower fans are quieter.

Deedles, seems to me it's about time to get some boxes and boards and start mocking up your kitchen and playing at working in it. You're apparently narrowing in on final choices and fine tuning, and this will help you decide between your options. It's also, BTW, how I learned for myself that 35" would be just fine between my island and stove counters with the oven open (I MEASURED my open oven door and didn't ask anyone else.). I don't do turkeys that often, so didn't try to maximize design for that, but I did require being able to leave the door open and the turkey pulled out for turning, etc., and still be able to shuffle safely around to get past it and at it from the usual 3 sides. (Will I allow my little grandchildren to run around in there while I do it? No. But they're not allowed near any stove I'm working at anyway.) I read once that people who grew up with large spaces are most comfortable in them and that people who grew up in small spaces feel more comfortable in them. A generalization, but it does point out that the issues to weigh aren't just the actual space needed for mechanical reasons but also the space that will meet our own emotional needs. Potentially very different numbers. No wonder we all have such different notions. BTW, Kali, I was delighted to read that your own carefully thought out dimension for your aisles was 32". I hope a LOT of people read that. When you're working with limited spaces, it's important to gut-know that a really great kitchen is just as possible as in a large space, sometimes more so as extra space doesn't itself hopefully confuse the issue of what would work best. This happens a LOT here, BTW--so many come with a big space they feel they have to fill, and fill, and fill, stretching an island, extending the counters, deciding on more "must-have" appliances, running up costs, until finally there's no room to add anything else and they're done. Fortunately, with all that space a majority do end up with a part of it that's good to work in. Here and there is an ardent cook who actually uses and loves all of it, and for the rest of us some extra trotting around's usually a good thing.

Michlene, My Hallman works great. No issues at all. Oven heats to 500 and it is conversion so it is fast. Have not tried rotisserie yet; concern about all the clean up, LOL as I did not order the self cleaning panels. I love the range, the color is awesome and everything works as it should. And it got here in about 12-13 weeks. My experience with Hallman has been awesome . Go for it. There are some bad reviews about communicating with the company. I did not have to talk to them at all. I ordered with Appliances Connection and it even had $30 off. LOL Good luck!!