Just have to say that it drives me NUTS that for EVERY SINGLE POST that asks about a gas range, cooktop or rangetop, someone replies that induction is the way to go. It almost makes me think "thou doth protest too much". Why the fervor to convert to induction? Can't you let people just ask about what they want to ask about? And, BTW, I've had induction, didn't like it (YES, I did not like it - can you deal?), and am back happily with gas.
The OP probably thinks I am overreacting, but s/he has not seen the hundreds of posts here of people asking about a gas cooker, and people responding, often with a lot of pressure, they must look at induction instead.
To the OP, a Bluestar open burner gas rangetop would be my recommendation for you, without hesitation. But, it is powerful, and you must make sure you have the proper exhaust hood installed for it, with the sufficient duct size of 8" or 10" diameter to the outside.
ETA: what the other brands you mentioned don't have that the Bluestar has are star-shaped burners, and a true pro functionality and appearance. The top is cast iron - so no scratched and discolored stainless steel around the burners to look at. The cast iron top is easily cleaned with a damp scrubby, that's it. There are trays underneath the burners to catch the crumbs and drips that fall through. You should line those trays with aluminum foil for easy cleanup.
And what about how it looks - the Bluestar's true restaurant look just slays me.
Q
Porch
Q