I think it really comes down to how many pots and pans you might need at one time. I find I rarely go over 3. So a 4 burner with 1 flexi zone, 60cm wide was perfect for me. It's also making sure your cooktop has a good layout that fits your largest pan etc, or a flexible zone that can cope with a bunch of pots on the go. Lastly your island is a good size but not enormous, and even though you can use the cold cooktop as extra bench space, I'd be heading to the 60cm wide one. There's also the ventilation to consider. To fit a larger cooktop it might be difficult with a smaller selection available and or more expensive than the standard 60cm.

I'm about to put a cooktop on the 2.3 x 900 peninsular (island with only one free end ( in my new galley kitchen. I am using an induction top so it can be fitted flush with the benchtop surface, allowing me to use the whole area as benchtop when not in use. I intend to have bar stolls on the living room side for entertaining. My joiner has suggested making a beautiful, thin timbercover to go over the glass induction surface for added protection. I just need to decide on down draft induction hob or a ceiling casette. My main aim is to remove the smelly cooking smells from my unit. The smell from one evening of cooking indian chicken curry currently lasts at least a week! Any advice?

We have a 90cm gas cooktop and a 60cm electric double wall oven (the upper one being standard size while the lower one is two-thirds of a full oven). We have two deep drawers under the cooktop in which we store all our pots and pans. But our beach house has a 90cm Ilve upright stove - gas cooktop and a single 90cm oven. So having both versions, while I love the Ilve for its quality, I have to say I find the separate cooktop and wall oven works better for me. No bending over to glance in the oven or to take hot pans out. If you have the space, I'd seriously suggest you look at wall ovens. Here in Melbourne, Camberwell Electrics will let you try out their appliances by cooking a meal. (A friend was looking at a new oven and they let her cook identical meals in both a steam oven and a standard convection oven so she could compare the two. It certainly won them her business and solved her dilemma too.) Maybe a store near you will let you try out the different ovens for yourself?

I see you have a 2nd post on the same issue with lots of comments, ATo. Do you need actually two ovens? We only have two because it was to replace an old oven/microwave stack and a double oven was all that could fit. We don't use the bottom oven since having young children in the house. A lock solves one issue, but doesn't deal with the risk of burns. Your kitchen space is bigger than mine, so don't think it is small, but the door to outside limits layout options. I had been playing around whether could change my U shape kitchen to have direct access to the outside eating area, but have found that it compromises what I can fit in. Perhaps have a rethink about the entire layout and what storage you need rather than go ahead with plans which don't really work.