Ah! Where is the sweet spot of "good enough"? Will there be cabinets on each side of this liner's cabinet hood creating a bit of side skirting? Will cooking that generates the highest plume velocities and/or plume CFM be constrained to inner and maybe also back burners? Will smaller pans be used on the outer burners, larger farther under the hood? Process choice can help mitigate less than perfect systems.

By the way, the 52-inch liner should require less total CFM than the 58-inch liner, but not by enough to bother with changing blowers. (52 x 22 / 144) x 90 x 1.5 = 1073 rated CFM; (58 x 22 / 144) x 90 x 1.5 = 1196 rated CFM.

@kaseki Thank you for your reply. :-) You made my day. Yes, perfect way to phrase my question...what is the sweet spot? There will be cabinets on each side of range. Yes, cooking will vary and we will def keep that in mind to help make our system the most efficient it can be. The highest btu burner (20k) is on left front of range, next to that 18k, 15k, and 18k and back burners left to right 9k, 15k, 15k, and 15k.

The side cabinets don't act as skirts unless the hood in in contact with them. Most powerful burner on the front corner is the worst place to hope to capture with a marginal-sized hood. I think in this case I would go for the wider unit.

Actually, if it were my choice, I'd go for a deeper (front-to-back) as well as wider hood, and this would take us away from stock Wolf parameters for inserts. To keep with Wolf, I would investigate whether the 60-inch outdoor hood had baffles like the other Pro units, and if so seriously consider using it mounted at its maximum recommended height (44") or possibly higher if an exposed stainless hood were an acceptable look. (Its 33" front-to-back depth is a bit deeper than I would consider necessary, but I think 22" is a tad short of adequate if you are going to do searing on a corner burner. Perhaps someone who does searing under such conditions could pipe up, because on a wall hood there is a bit of an incoming draft that might just keep the smoke under control.

If the style shown in your drawing is of a metal outer decorative hood, then depending on the metal I might inquire at Handcrafted Metal (https://www.handcraftedmetal.com/) about cost of a decorative hood. Else, Modernaire does custom work and can likely build any practical sized insert.

What is your ceiling height?

P.S. There is a lot of historical comment on this forum about the necessity (or not) of a 48-inch range for residential (and even commercial at home) cooking. I guess we can incorporate those comments by reference. But my observation is that if the range size is for appearance with the added cost acceptable for this purpose, then higher cost hood options can be part of the trade space. Wolf hoods are well made and not inexpensive, but other more decorative options exist. Here is a masterpiece from Handcrafted Metal:

Love the picture. It might be my husband's dream, as he loves to cook even more than I. I wondered about the possibility of Wolf's outdoor hoods too or having Modneraire customize one. Our ceiling height is 9 feet. Since it seems worthy of an investigation, I will give Wolf a call tomorrow about the possibility of their outdoor hoods being installed inside and look at Modernaire for an insert. Or.... just deal with a little extra smoke/fumes on the occassion that we sear meat. Thank you again, for your help and time.