*Only thing to add is that range sides not be adjacent to walkable floor space, particulaly an entry into the kitchen.
*I understand that there must be 30" clearance between range/stove top and combustible cabinets above. Something like 16 inches to range hood or bottom of microwave or oven.What about side clearance to a "pantry" cabinet or refrigerator enclosure? Code issues? Practical issues? Any suggestions for covering that vertical surface? SS? Tile?
*I believe that standard kitchen planning calls for something like eighteen inches or so of counter top on either side of the cooking surface, more for convenience than anything -- a place to rest pots and spoons. This may work well for spacious kitchens, but it doesn't help where there's just not room enough. One of my old houses had the range between the end of the counter and the refrigerator. I didn't like this, as the refrigerator's side would get noticeably warm during cooking, but I watched it closely. In a different house, the range is in a corner, against a side wall. Actually, there's a two inch strip of Avonite countertop between the range and the wall. The wall is plaster with tile over it, and it stays pretty cool. Also, the wall's on the right side, and those burners aren't used as often as the two on the left side. I haven't felt too crowded with this arrangement, and I see no real hazard. It's a conventional gas range. Were it one of the trendy commercial ranges, where there's less insulation and more heat, I'd probably want a little more space around the range.
*Just happen to have my Kenmore gas range manual right here.They specify 30" to overhead cabinets (with max. 13" depth), 1" to wall on either side assuming the cabinets are at 18" above the counter. These materials are supposed to resist 200° F. Our range hood allows for code minimum 24" clearance if is 1/4" gapped from the cabinet.Too close to a fridge I think is mostly an energy issue, though a lot of people hang notes and such on the metal. The manual says nothing. We decided on 8" ... 18" is not possible here.
*18-24" to each side of the range is nice so that you have a place to put down hot pots. Or at least on one side. I had a range right next to the fridge and didn't like all the grease spatters on the white fridge. Easy enough to clean up - at least above the range. But it looks bad until you clean it and some gets below the range top where it's hard to clean.
*I usually make the hood 6" wider total than the range or cooktop. That is, a 30" wide range and a 36" wide exhaust hood.12" or 18" or more of counter top on either side if you can for laying down pots and ingredients of course. (Also inportant near refrigerator, where you may put something down so you can open the door etc.)If you have one of the "commercial-type" ranges, all standards could be out the window. They are making them insulated more like regular residential ranges, but several years ago there could be a hassle with 6" side clearance to the cabinet or 1-hour walls and enlarged hoods etc.True commercial ranges put out a lot of BTU's and assume a fair amount of clearance between appliance and wall. I'm talking generalities.
*agree with other posts, 18-24" each side of stove top (as well as sink) is desirable as work station.have had a lot less one side or the other lots of times due to space restraints and never had a problem getting "certificate of occupancy". It wouldn't surprise me if there were some minimum code requirement, but have never heard of one.