If you are getting gas, I would make sure to get a rangetop instead of a cooktop. Much more useful placement of the knobs and in the case of the Bluestar, much easier to keep clean. Oh, and if you get Bluestar, make sure to get the open burners. They are awesome.

I agree with you that I see very little need in having more than four burners for the way how we cook. But that's partially because I offload a lot of the slow cooking to my ovens. The range is mostly dedicated to cooking things that I am actively working on. And honestly, I can't juggle more than about two pots at the same time.

So, after much consideration, we ended up keeping our existing 30" Bluestar RNB range. I am extremely happy with this decision, as we paired the range with a 24" Miele CSO and a 24" Miele SpeedOven. Both of those wall ovens are fully featured ovens in addition to their special function (steam and microwave, respectively). Having three ovens in our kitchen (with the third one being in our gas range) has been very helpful when cooking large meals. And having them all three different types of ovens gives a lot of flexibility.

So, I agree with you on both range size and usefulness of wall ovens. Also, the 30" Bluestar oven is huge. It fits a full commercial sheet pan. At times, that is extremely useful. At other times, it means you have to put up with long preheat times. It takes at least 20min before you can use it¸ whereas the much smaller Miele wall ovens are almost instantaneous. So, again, a shout-out for having diversity in ovens.

There just was another post about the Bluestar 48" range, and the home owner commented how they don't like the small oven in their range very much. So, yes, if you don't have a strong need for a 48" range (e.g. must have a big griddle), get a smaller one. Both the 30" and the 36" are great choices.

That also sacrifices less upper cabinet space and makes your ventilation needs much more affordable.

Also, if you pick the configuration that we have, you get the amazing gas broiler that Bluestar puts into their ovens. It's a super useful tool. Took me a few years to really wrap my head around it, as I had never previously owned anything like it. But it's probably the closest you can come to a commercial salamander in a residential kitchen.