Good advice but can’t redesign now...

Should say 36” - cabinetry all installed

Don’t create a fire hazard. You need a 42” hood. With a wood hood especially. Or switch to a stainless chimney hood.

Cook smokey things on the middle burners?

No just normal cooking, I have a BBQ outside for smoking and grilling.

Just saying that the middle burners may get more suction then the outer ones. I think a lot of these discussions get a little crazy. For years I had a recirculating hood (worthless), then a microwave/hood combo (worthless), then I got a 30 inch Vent a Hood for over my 30 inch gas stove and I’m in heaven. Also, no makeup air, my house is older and I get plenty of air coming in around my windows! I cook mainly healthy, no frying etc. and use outside grill. Long story short, you’ll probably be fine!

Yeah thanks for that. It’s strange I bought a 36” hood cover( see pic) for a 36” range. But the actual inset that would fit is only 32”. I guess we should of figured a 42” hood cover but would of lost can space. I’m going for it and I’m sure it will be fine. We’ve been cooking without a vent at all for a few weeks and open a few windows all good.

If using a smaller insert, you need to line the entire interior of the hood sump with a stainless liner. Not wood. Grease on wood kills it. And is a fire hazard. Nothing wood can be closer than 30” to the cooking surface. Which is why a wood hood is a bad idea.

You're right of course. Poor design with inadequate capacity is never a total failure.. You'll be partially fine.

Yup came out great- 32 “

What the OP has done here is a health hazzard and a fire hazzard.

On the health side, besides the normal VOC's and carcinogens from cooking that will not be properly exhausted, the paint on the too-close cabinetry could heat up and potentiallly give off very toxic gasses.

This photo has been added to my powerpoint wall of shame deck and may be the worst and most hazzardess kitchen I've seen in some years.

In order to not repeat myself re hundred's of other hood-related threads, I'll just comment on this assertion:

"Just saying that the middle burners may get more suction then the outer ones."

There is no effective level of suction at the cooktop. There is airflow at the hood entry aperture and perhaps slightly lower corresponding pressure. While the most suction is likely at the baffles, it can't be lower than the total pressure loss in the system, normally less than 2 inches of water (0.07 PSI) to move any air.

Hoods collect and expel the effluent that rises and reaches the hood aperture, plus a smidgen past the edges, by entraining the rising and expanding cooking plumes into the air flow created by the hood system blower. If pans on the middle burners are better collected, it is only because they have the most hood overlap.

Unrelated to hoods, but relevant to long-term safety, one hopes that the cooktop installation manual allows zero clearance to combustibles above the cooktop at the back, or that the wall is non-combustible all the way through. Generally, island trim configurations are not intended for operation next to a wall.