We need some pictures, please!

The view from the entrance.

IMO a wall oven installed under the cunter makes zero sense just get a range. As for the size of the range I do not think anyone needs a48" range unless you cook for 20 3 x aday. I run a catering biz with a 6 burner 36 all gas range I do also have double wall ovens that are electric and I have never needed a 48" range. What purpose does the sink on the hood wall serve? I can't read the measurements but 48" walkwing is IMO a must infornt of ranges, sinks , and wall ovens and 60 ' in front of a fridge . Post a floor plan we can enlarge enough to read meaurements and make sure it is to scale.

My use case: Heavy range use - 3 griddle type pans are almost always on the range for eggs, flatbread, and crepes. I need 1 electric oven with bread proof setting.

Option 1:

My ideal purchase from a usage perspective- Buy 36/48 inch Bluestar range top with the efficient open burners and buy a wall oven to be installed under the counter either on the island facing the range (maybe better for aesthetics) or by the side of the range like in this kitchen (preferred for functionality). The oven will just be from a no frills solid reliable brand (GE ...) Expense under 10k.

Only considering the 48" rangetop because 2 cooks can work on the range simultaneously without getting in each others way. But 6 burners is more than plenty. I found this out because my current 36" jenn air spans 42" because of the downdraft vent in between and my DH is getting breakfast going on 1 side and I am comfortably using 2 or 3 other burners for lunch on the other side.

Option 2:

My biggest resistance to getting a 36" range is the big 36" oven. Heating up all the space every time seems wasteful and spending 12k for a blue star dual fuel range seems even more wasteful and I will end up with sealed burners anyway. FM 36" is cheapest range option for 7k.

Option 3:

48" Bluestar dual fuel is totally out of budget. Fulgor Milano 48" dual fuel seems like a nice tradeoff. For about 10k It comes with more useful 18" and 30" ovens with precise breadproof, keep warm, dehydrate settings, brass crescent burners (better than generic sealed burners). The griddle in between gives a nice spoon rest/buffer zone for the middle burners - making cooking in all 6 other burners more efficient. May also be best from a resale perspective.

Are the blue star burners really that good that I should go for Option 1 or would FM Option 3 be good enough or should I save more money and get a FM 36" for 7k and deal with the 36" oven?

Hopefully this plan is easier to read.

Kitchen remodel · More Info

Regarding the sink on the hood wall, it is my smaller 15*13" prep sink and the key to having a work triangle (in my case line) between the refrigerator and range. I do have 5+' in front of the fridge and 48" (can afford 1 more foot if needed) between the range and the island.

2 cooks can work at a 36" space as well. You are overestimating a lot here. And underestimating the costs for all of that, including the ventilation, with make up air. Plus, that refrigerator location is terrible, with the doors not being able to be opened. This really needs a different plan, with actual cooking workflow in mind.

The refrigerator will be counter depth and in a wide doorway. It can be opened fully. As far as I enquired, a kitchen of my space has no need for make up air. The refrigerator space is actually 48" * 27" ( accommodating a standard counter depth fridge) and nothing blocking it from opening the door. Sorry if the plan is confusing and not reflecting this well. I will be getting modified with correct measurements this week. But the adjustments are minor.

Okay. Any thoughts on Fulgor Milano versus blue star dual fuel ranges?