Bad ergonomic habits developed in a restaurant have no business being translated into a home. In a restaurant, if you have a countertop charbroiler, it sits on a lowered equipment stand so that the cooking zone is viewable. A range won't have this extra "plating" space in front of it. It will have an adjacent stainless worktable as that's the only thing that can get close to those uninsulated fire monsters.

Unless you are willing to lower down the cooktop area to around 30" high so you can see what you're doing on it, this is a really BAD idea. If you did lower it, as is common in an ADA type kitchen, it would need to have space around it at that height to avoid it being a safety hazard. And that is NOT a comfortable prep height unless you are seated or kneading bread.

I love the idea, but would never consider that for the same reasons GreenDesigns mentions. My cutout was 4" in, but that actually cooktop, because of the lip, is about 3.5".

Okay, thanks GreenDesigns and houseful for letting me know the idea of pushing back the cooktop is not worth pursuing. Do others have their cooktop roughly 3.5 inches out from edge like houseful?

Carol

My cooktop measures 21inches front to back. I have 2-1/2 inches in front and 2-1/2 inches in back of it. My counter top is 26 inches deep.

Thanks badgergal for the measurement info.

Carol