We're doing a new kitchen with a professional rangetop (as opposed to a
cooktop) that sits down in the cabinets rather than on the counter surface.
So in all the model kitchens there is an ever so small gap on either side of
the rangetop. Everyone we ask about how to seal that up gives us a kind of
puzzled look.

Is sealing this gap just not done? (I'm a little worried about those garlic
anchovy drippings slipping in there and being with us for weeks!) If it is
done, how is it typically done? Anyone else gone through this recently?

Tx,
M