I gave some comments in the older post.

You’ve got a bad case of I-Want-itis. Things like a 36” range and island do not fit into this room, no matter how much butter you try to use to grease em up and cram em in.

This kitchen needs a peninsula, and no more than a 30” range. No TV. And wall over the opening in the lower right of the pantry. BecUse you don’t even really have room for a 36” fridge without doing that. The black hole in the corner is unusable.

Thanks, Jerry. I did see your comment in my other post. I appreciate the concerns for banging my hips, but I'd love to hear actual answers to the question. Is a euro style hood best for this location?

We're remodeling after a significant house fire and, believe it or not, we are downsizing the kitchen appliances/island and eliminating doors/walls. For the past 12 years, we've been living with a 40" range, island AND french doors in the kitchen. Cramped at times, but our parties and dinner clubs have still been fabulous.

If anyone has advice on the hood (or where to end the backsplash around the range-should it go to the ceiling?) I'd love to hear it.

Alishaes, I have no clue about the euro-style hood. I purchased the hood that I thought would get rid of the fumes the best. You can see what I did for the backsplash. I just put the it around the entire counter. The motive was that I calculated how many times I would clean the grout (zero) and so just put stainless steel with copper trim for everything. Your kitchen appears to be a bit larger than mine based on the later plans you posted, so you have more room than I did. I also ditched the double sink for a Rachiele copper sink. That lets me do all the messy prep work in the sink rather than on the counter--a real timesaver.

@Jerry- Are your Bluestar ovens gas or electric? The 36" Bluestar comes all gas, I've never had a gas oven before, not sure how I feel about it.

The Ventahood would be 600cfm with an 8" duct. I've been told this will be ample. ?They have so many options for hood design that I'm having a tough time deciding what would look best.

Mine are electric. The cooktop is Wolf (Bluestar induction wasn't made yet). I live in an area where fracking has caused earthquakes and water contamination, so gas is a non-starter. My electricity comes from 100% renewable energy.

The Vent-a-Hood on mine has an 8" exhaust port (two on the higher CFM models), but I have an expander that takes it to 10", so most of the ducting is 10" (there is also passive makeup air). 600 CFM is fine for induction, if you use gas you'll want a lot more and active makeup air.

Jerry, I can't find many reviews about the Bluestar induction. I think it is too new but it sounds impressive. Love that it has knobs.

I'll have makeup air too. I was led to believe that because the Ventahood is a better brand that 600 cfms will be ample for gas. I'll need to do some more research on that it sounds like.

Yes, the Bluestar induction is too new for any reviews. It has 12 settings, not 9 as was first thought. And the knobs are what I will demand on the next induction cooktop I get. The touch controls just don't work if your hands are damp, and you have to watch them to make sure they don't change (any spatters may change the settings). Other than the lack of knobs, the Wolf is fine.

For the hood, Vent-a-Hood is better in my opinion (and the factory is not far from where I live). However, 600 CFM is just right for induction, but it's not even remotely good enough for gas. [This assumes the standard 3" extra on each side. eg. 36" cooktop = 42" hood. If the hood is larger--6" or 12" on each side--and the distance up from the cooktop is close to the minimum, or the gas cooktop has no greater than 8K BTU burners, then you might get by with 600 CFM and gas, but if you're going for a 18K to 25K Bluestar you need some serious airflow.]