I'm not quite clear on what our trying to achieve. I can't see that a mixture of brands would take any less space than the four matched Gaggenau units. While I'm not positive, I'd guess that you'd need a minimum of 2" of counter between each mis-matched unit to ensure that each unit was adequately supported. You'd also end up with a mish-mash of control panels, all of which might work slightly differently from one another. Why would you want to do this?

I assure you, you're in no danger of melting the enamel off of anything with the Gaggenau gas burners. I have a Gagg KG291 cooktop (essentially the same burners in a 36" cooktop), and I've never come close to any sort of melt-down. They're also not open burners. Each Gaggenau burner comes apart into 3 separate heavy brass pieces. All are easily cleaned. Alas, they won't remain that lovely golden colour -- they turn to a tarnished brass colour fairly quickly -- but they're simple to keep clean. The areas under and around the burners are easily cleaned with a swipe of a sponge. I can't comment on Gaggenau induction, I've no experience.

If you have "budget elasticity" as you state in your first sentence, then I'd encourage you to go with modular units from a single manufacturer. Gaggenau would be my choice, but there are modular units available from several other manufacturers. It makes no sense to mix brands if you're going the modular route.

A more logical choice than mixed modular units, would be to go with a rangetop (that's rangetop, not cooktop) with gas burners and a griddle from one maker, and a modular induction unit on the side.

Jamesk, Thanks for the response. I hadn't considered support. Good consideration :) A minimum of 2" between brings the size of the mixed units up to 55". If I don't need more, that would still be worth it. I'm trying to make sure I get enough room in the corner for it to be usable. No blind corner gizmo!

But the main reason I have for considering mixing units is to get what I want :) Many thanks for the info about the gas burners!! I haven't been able to find out any good information about cleaning before (hanging head--didn't specifically ask GW). The distributor looked horrified when I said I wanted to roast an eggplant (I prefer direct flame to "under the broiler" which was her idea). I was joking about the meltdown, just saying that unlike most people, I want gas mostly for low flame rather than high and don't need a gas wok burner or anything. I can deal with patina on the burners if they're easy to take apart and actually clean :)

The problem with the budget elasticity is that if I really want the all Gagg I can turn up the money but it's an awfully big difference and there's a lot of other stuff to buy :) There are things I like better about the Diva induction. But you've reassured me enough about cleaning the gas that I have a third alternative that might make more sense: Gaggenau gas and teppan yaki and Diva 24" induction. That would still save 6", I could face mount the controls of the Gagg units which would look better than just one unit, and not have to deal with Wolf's poorly located knobs. That's more or less what you suggested, only with a modular rangetop :) And it's the Gagg induction that's so outlandishly expensive!

Cool! Thanks for unmuddling my thinking!