Question on possible 48" range
 

If you had about 55" of space for a range, would you install a 30" or a 36" or a 48"? If a 48", is it a problem (aesthetic or otherwise) if the left side of the range is exposed (no cabinet there) and the right side is close enough to the other leg of the "L" counter that you have to close those drawers before opening the oven door? If a 48", would you choose 8 burners, or 6 burners and a griddle, or 6 burners and a charbroiled? If a 48", would you choose one big oven, or medium and small ovens side by side?

I would have small panels made to close the gaps and leave a larger panel on the corner side so you can clear the drawer handles. I go for the 48" range. The burners is a personal thing. I only know the products and install them for clients, but I can not cook if my life depends on it. Personally I try and get a 36" in there and a wok burner. I think it should fit in there. I do the 6 burner with a griddle to ansewer your question.

We have a 48" DCS with six burners, a griddle and two ovens. I've never used the thing but my wife loves the size and layout - especially the griddle. So that would be my recommendation. As far as the drawers are concerned, what choice do you have? A little bit inconvenient, but not a big deal.

55" is awful short for a range. What are you planning on using for a target carrier and backstop? ;)

I will second this configuration from personal experience.

Griddle or charbroiler?

In Portland, it is often too rainy to go outside and grill a steak. On the other hand, griddle is nice for pancakes.