Will you be installing the stainless backguard on your range? If not you should install a stainless steel panel.

I put in a Blue Star 36” range with grill in 2012 (wow how time flies, seems like yesterday). I have a calacatta marble backsplash and no backguard. Walls are cement behind—this is a pre-war NYC apartment. Marble was sealed with 511. In all this time, I have had only one problem—once when I was making a tandoori-type chicken recipe, convection baking at a really high temp, I got some yellow staining, probably from the turmeric in the sauce vaporizing. Luckily, a poultice fixed most of it. But no other problems. If tomato sauce spatters, I clean it right away. I think you can do whichever you like better.

We were planning to have the island backguard.

I was thinking about that too but I didn’t like the look of it because I felt it broke up the flow. I prefer either all or no stainless.

I am really bad at posting pics and I have been off gw for a while. But if you search nycbluedevil kitchen garden web my reveal from April 2013 should pop right up. There is a photo of my range and backsplash.

Yes those photos show up.

But you have not installed the range according to technical specs. Most high end commercial ranges require their stainless back guard or a 12" space behind the range. Or something completely not flammable, metal studs and stainless back panel.

I considered that and went without because my wall behind the range is concrete cinder blocks, covered by thethethe marble.