First, yes, a hood liner is what you are looking for. Next, I believe the minimum recommended CFM for a Wolf 36-6 is 900 CFM. Food for thought... you are getting a range top that most REALLY enjoy cooking on. As you use the Wolf, you may find that you cook more and more and use more than 2 burners more often than not. Consider over sizing the minimum CFM requirements just in case (maybe 1200-1500. It doesn't cost that much more and then you can run the blower at less than max most of the time. Next, go with a remote blower or in-line if you can. It will be MUCH quieter. Finally, consider a 42 inch hood liner and a 48 inch capture space. This will create a very effective exhaust system. We put in a 60 inch Blue Star that required 1800 CFM. In the liner system we went with, the closest blower was 2000 CFM but we upgraded to the 2500 CFM remote blower ($250 upgrade) and had a 72 inch capture area built. We did match a 60 inch hood liner with a 60 inch range b/c anything over 60 inches is custom and automatically double. Building the capture area at 72 inches worked fine but if I could have, I would have gone 66 inches on the liner. At any rate, I use the hood most of the time at about half power and it is almost silent. At full speed, you can still have a conversation next to it at normal levels. Lastly, there are a lot of really good hood liners out there and Wolf is certainly one. Independent is another and I used a Prestige high capacity hood liner b/c I REALLY like its baffle system design. I had never heard of Prestige before we got the Blue Star but I am really pleased with its performance.

I have the 30" AG Wolf (and love it) and based on the power it puts out would not recommend an over the range micro. But I do have another suggestion. I also have a small kitchen so I got just a small microwave and put it in the dead space in the back corner of my kitchen counter. see link below, it is a small one good for warming up food and coffee, and has a nice looking mirror finish, looks upscale and cute in the kitchen! You do not want your gorgeous WOLF with an OTR micro, will take away from the looks of the wolfie too! http://www.amazon.com/AVANTI-MIRROR-FINISH-MICROWAVE-PERPOVEN8/dp/B002H3JV6M

I have addressed this type of system often enough to not want to do it again. You are welcome to search for comments. Instead, I suggest you imagine a meter per second rising cooking plume being deviated to the (tiny) entrance aperture of the downdraft, taking into account that the velocity of the hood air current a small aperture dimension away from a hood aperture is a fraction of the velocity at the hood produced by the hood blower. Somehow this pittance of transverse air flow at the plume is supposed to completely remove the vertical momentum of the plume and make it horizontal. Leave these devices to what they can accomplish -- collecting a part of a back burner's steam plume -- and embrace the fact that configuration deviations from standard commercial practice mean reductions in efficiency and/or performance. Even a real hood on its side attempting to do this would have to have a lot higher flow rate than when it is above and letting the natural momentum of the plume bring the plume to the hood. One of the smaller sized turbofan engines would probably work as a blower, but might be a tad noisy. And if the plume can be fully deviated to horizontal, so can the burner flames.

WOW…tell me how you really feel. But in all seriousness thanks for your input- now time for me to extrapolate a bit more- These are/have been our overall though processes…if you feel I am completely off base please let me know. I did make a typo- the blower is a 1500 cfm blower. I purchased the liner and blower at the same time (my mistake) but I will see if a change can be made. If not, do you think that it may work the for the large oven? The Oven is our dream oven. I truly believe I will be using the griddle multiple times a week (coming from a person who goes out into the garage 3-5 times a week to cook on a large camp chief large griddle). In addition we do use upwards of 6 burners multiple times a year for cooking in bulk, canning and other get togethers (again my camp chief gets a work out), With at least two chiefs in the kitchen we hope the space between the burners may give us some elbow room as well. Do you think the space is just too small for the large oven and range despite a relatively open floor plan and a slightly vaulted ceiling? And that is the same for the hood? or do you think the copper hood is further over whelming- again the measurements in the image of the hood is about a foot higher than the actual plan. Ok so you are right the island is going to be the main prep space (as well as the serving location for prepared food not on the stove). I have never seen a need to follow the triangle between the stove, sink and refrigerator- I regularly grab everything out of the refrigerator, walk over to my prep space and then eventually find the sink later. As a result, I prefer to replace refrigerator with prep area in that triangle (hence the general setup). Oh and I will die on the clear island work space (I have lived in situations with both an oven and a main sink in the island…hated the sink more than the oven). To make 60 sticky buns or 8 trays of lasagna, one needs space to work. Storage is an interesting concept for us because the kitchen is meant to store items used on an almost daily to weekly basis. There will also be storage in the island, under the coffee bar, and in the butlers pantry- the idea behind that pantry is to hold extra cooking supplies/equipment (including a 20qt hobart mixer)/utensils and shelf safe foods used weekly with overflow or rarely used items in the larger basement pantry/root cellar/wood room. The designers are the ones who suggested/labeled the various cabinets. So we will adjust to a drawer for the bags and things. Can you explain the issue with the pull out pantry/spice rack thing? At only 2 feet deep even if it is fully extended I would still have 3 feet to walk around it or am i missing some crucial point here? So the idea for the sink is to have a workstation sink where prep can occasionally take place- our current sink is 36 inches and we alway have a dish rack draining that adds an additional foot that- we do dishes daily by hand. So we planned to combine the two and add a little more space to get the 54”. I have found a nice faucet with an pullout spray that should reach all corners of the large sink. We were honestly questioning the need for a dishwasher. As for the dining room- it is staying in the location that it was initially before the addition (the table is a little big in the image). the kitchen used to sit to the left and it is rotated 90 degrees clockwise in essence (to below the dining room). The placement of the dining room is between the kitchen and living room hopefully encouraging us to use it more. Lastly I am confused about the comment of the refrigerator in relation to the stove and hood. all of the counter-depth refrigerators lose so much storage and are typically much smaller than their less expensive counterparts. are you suggesting to finish the “expensive look” we should go with a more expensive fridge? we truly are just trying to built our dream kitchen/house and trying to see what works. I love the look of the SubZero fridge but the cubic storage of the french door model is just not impressive. Really, i am not too sure what a more functional kitchen would look like at this time (probably after I have used it i will get an idea)…sadly hindsight is 20/20 but I would welcome any comments on the complete remodel design if there is something that anyone would suggest…and be happy to provide more clarification