If you do put your range in the island...and it's something I am not suggesting (or supporting), then be sure you have (1) plenty of room for safety margin on both sides and behind, (2) plenty of space to actually work in as well as landing space, and (3) very, very good overhead venting. (Downdrafts are almost useless...in my experience...see the Appliances Forum for more information on venting.) Safety...I strongly recommend 24" on each side and behind the range. This is especially important if you have seating at the island or if the aisle behind the island is a commonly used thoroughfare. This is to prevent grease splatters/scalding/smoke-out of those seated at the island or walking past. (One GWer said that even though they had a raised counter behind their cooktop/range and "knew" the range/cooktop was there, her DH still set a newspaper on fire while he was reading it at the island.) Work & Landing Space...You need at least 36" on one side (preferably both) for adequate workspace. Remember, you need not only workspace but landing space. So, maybe 24" on one side for landing space and 36" on the other side for workspace if you can't put 36" on both sides. Venting...Cooking in an open space like an island or peninsula can cause even greater issues with grease/smoke/steam/odors/etc. There are more and stronger air currents in an open space than against a wall...that means the grease/smoke/steam/odors/etc. will travel farther and faster from island cooking. So, to compensate for that, you need very, very good venting. It's almost more important that you have very good venting in this case than against a wall. You need a rangehood... At least 6" wider than the cooking surface...so, for example, a 30" cooktop/range would mean a 36" hood A hood at least 24" deep, preferably 27" At least 600 or 900 cfms. If you mount it higher than recommended (usually 30" high), then you will need even more cfms. [Most people want to mount then higher b/c otherwise they are in your face when cooking.] BTW...venting from an island/peninsula is more expensive than from a wall, especially an exterior wall. An island hood is finished on all 4 sides, duct work has to go up and out, and you need a larger & more powerful hood. With a range/cooktop in the island, you now lose the great expanse of workspace an island offers...space for large baking & cooking projects, crafts, homework & science fair projects (if you have children or grandchildren), wrapping gifts, staging appetizers or a buffet, etc. You say you "...prep, cook, prep, cook..." but, you need water for prepping...so that means what you're really going to do is "...prep at sink, turn around, cook, turn around, prep at sink, turn around, cook, turn around...". And, since 70% of the work & time spent in the kitchen is prepping and only 10% is spent cooking, that means you will still spend most of your time facing the wall. (The other 20% is spent cleaning up.) If you only have one sink and don't want the range & sink on the same run of counter, then a better idea, IMO, is to put your sink in the island and your range against the wall. This way, 90% of the time will be spent at the island (70% prepping + 20% cleaning up) and only 10% (cooking) against the wall. An even better idea, to me, is to have a prep sink on one end of the island across from the range for prepping (& emptying/filling pots) while leaving the large expanse of space for not just prepping, but also those projects/tasks I mentioned above. The cleanup sink, DW, and range would stay against the wall. That also helps to keep cooking messes off the island, btw. In the end, do what you want b/c this is your kitchen; just be sure you've thought out the pros & cons...safety, function, and aesthetics. Once you've carefully considered them, make your decision. You will have weighed the pros & cons of each location and you will know what to expect...no surprises and no "I wish someone had told me" regrets. I know, this is really difficult...but I'm sure in the end you'll be happy with the results b/c of your thinking, planning, and thinking again about it all! Good luck!

I had picked out this gorgeous water jet cut marble for behind my stove and my tile guy said I was nuts - every grease splash would mark it and it would be a nightmare keeping it nice, given that it's in such a prominent place there's nowhere to hide marks. But I still dream of it - it was truly gorgeous. I've attached a pic as I just love looking at it, lol. We are going to do stainless 2/3 of the way up - to the shelf, then glass mosaic above. I would consider the marble there as it wouldn't get as dirty. I know there are sealed marbles that maybe wouldn't have as many issues, but I'm not such a great cleaner and I'm a professional procrastinator, so it wasn't a good fit for me. I love your idea of the blue pearl with the Carrera backsplash under the cabinets, though. Sounds beautiful.

clinresga - Olive branch accepted. (I wish riosamba could follow me around at my elbow, speaking gentle interpretations of life's more chaotic vicissitudes. None of us know what preceded a post, none of us know what piece of reality has prompted our current enthusiasms, or whether we should be grateful that someone was able to find any kind of diversion from other things. I wish I could send her a cupcake. Or encourage her to work for the government on international relations.) To the OP: If you love something enough, it's aging makes it more dear, I would think. (I love my husband so his grey hair and the crinkles around his eyes now when he smiles are just charming patina.) If you don't think you are that way with marble, maybe know that ahead of time. Personally, I think marble that has been "broken in" a bit is quite nice, but then, I like the grey in my husband's hair, too. For what it is worth, all the marble in Italy is quite etched (from not-such-nice ph in rain); no one seems to think it diminishes it. Maybe marble should look a little "loved" (maybe not to the point of the Velveteen Rabbit, but loved just the same) and it still retains (or even enhances) the essence that is marble's attraction? I live in a very historic town and I rather prefer the truly old brick homes - even the ones with patched areas where the bricks don't quite match and mismatched mortar (because repairs were made over the last couple centuries) - to the shiny, spangly ones that are going up by the river. I tell you this so you know where I am coming from regarding things that are no longer looking new, and you can decide whether you want to take credence from someone with such views. (Our flat has a good number of "quirks" erected 250 years ago, which I find to be things to love, but my sister thinks are irredeemable flaws and we should have bought something less "weird" and new. It is good and appropriate that she lives in a brand new build; I think it feels hollow.)

I have the same set up and my contractor installed two heavy-duty steel L-shaped brackets. One end of the L is hidden beneath the drywall (attached to a stud) and the other is underneath the counter, so it's invisible. I didn't want legs or corbels as they would interfere with the limited seating area. We just made sure that the brackets were strong enough to support the weight (estimated 150 - 200 lbs.).