My thoughts, prolixly scattered through this forum's last decade's history, start with noting that 19 inches is too short, front-to-back, to assure full capture of the rising cooking plumes, particularly from the front burners. It might work if all hot cooking is performed on rear burners.

Besides directing you to read hood threads here (and don't forget the counterpart make-up air threads), I would suggest that you consider a proper hood sufficiently overlapping the cooking surfaces. Wolf makes them, and Modern-Aire not only makes standardized hoods, but practically any custom version you want.

You might start with the "Hood FAQ" -- at this writing up on the front page of this forum.

I and likely others will be happy to refine your cooking ventilation requirements once you have gained the necessary perspective on the complexity of the task and internalized the maxim that one can have at best two of performance, affordability, and aesthetics; otherwise, trades among them are needed.

https://www.houzz.com/discussions/5161173/hood-faq#n=72