How far from counter edge should a cooktop go?
I just read in March's issue of Dwell magazine, that a top chef (Eric Ripert) left a generous 8 inches between the cooktop and counter top edge in his home kitchen so he could plate dishes as quickly as he does in his restaurant. The chef felt this space in between the counter edge and cooktop was practical.
While I was intrigued by this idea of the space in front of the cooktop, I do worry that the cooktop hobs in the back would be harder to reach. Has anyone pushed their cooktop back to allow prep room/plating in front of the cooktop? We are in final design stages and will have an induction cooktop on an island, so certainly the cooktop could be pushed back from the edge if Chef Ripert is on to a good idea. Any thoughts?