Hi ash2011. Thanks for info. But Er. I am not in US. I live a short ferry ride from France and no biggie to import from there for me. But as I say my French isn't really good enough to be sure I wasn't being done. And why the don't AC import the hoods. They are freely available here. (i was looking at one this week) Lacanche produce an approx 5 ft (1500mm) hood which I presume is meant for your cooker. Look on www.lacanche.co.uk/products/extraction to view the lacanche hood thats supposed to go with your range. Maybe you can find one available to you that has the same spec.

If you have been reading posts here, you probably have seen what I have to say about LaCanche, the Citeaux. So I will be brief. I am very happy with the look of the stove. I was not crazy about how it is finished on the sides for my kind of install (free standing). I have had two service issues and they take for-e-ver to be resolved. One is that you need to be a safecracker to turn on my gas oven; they are replacing the knob today and the repairman told me it has been a problem on these stoves. Two, my electric oven shorted out for some reason and I have been without it (and its broiler) for a month. As to your specific question about a broiler, most emphatically yes you need a broiler. There are all kinds of things you want to make that need broiling to really be done right. From something as mundane as garlic bread or london broil, to special occasion dishes like a creme brulee. Take it from someone who has been without for a while!

I think, snafu mcsnurf, that the question to be answered first is whether the outer shell (surround) that is to receive the insert is combustible (e.g., wood cabinet continuation) or non-combustible (some metal structure). In the latter case, the outer shell can act as part of the overall hood function by capturing and funneling the plume to the insert containing the baffles. In the former case, the wood must be covered on the interior and I would argue for covering the bottom edge even if beyond the combustible distance limit specified by the stove fabricator. I imagine that a sheet metal shop could build an insert extension for a wood surround that would mate with a 'standard' insert. Lighting may be a problem is one has to reach too far up into the hood. However, all this sizing really needs to start with some fundamentals, so let me go over them again. For more detail, read the hood threads in this forum back to 2008. Capture area must overlap the cooking surfaces (pan bases, griddle surfaces, grill surfaces, etc.) by enough given the hood entry aperture mounting height that effluent cones from those surfaces expanding at 10-degrees from vertical are intercepted. This is a more fundamental rule than rules based on overlaps defined by the cooktop or stove boundary dimensions. For island hoods, even more may be needed if there are cross currents (drafts) moving the rising and expanding plumes. Containment air velocity at the entry aperture performing the capture should be aimed at around 90 ft/min, which is equivalent to 90 CFM/sq. ft. of hood entry aperture. (Conversion to metric is left as an exercise for the student.) Note: While it is true that induction cooking lacks the combustion plume of gas cooking, and hence has a lower peak effluent velocity at modest cooking levels, all-out searing or wokking will bring the plume velocities close enough that skimping on the containment velocity using induction as an argument will likely degrade containment. The 10-degree number is just a point on the plume shape so gaining a tiny bit of effective capture area expansion due to inflowing air at the hood edges is helpful. Second note: Moving inserts up into a hood surround is a somewhat desperate act, and I would recommend a custom insert as a better approach. Please realize that in the larger hood sizes, the production rate is less than for the 30- and 36-inch sizes, hence fully automated cut and weld tooling is less likely to be used. Thus the amount of labor needed for a custom size should not be a lot more than for some fabricator's standard size, given similar standards of fit and finish. Blower scaling should account for the blower's fan curve and all the system pressure losses going from the stove top to outside and back to the stove top, so make-up air pressure loss has to be planned for and evaluated, along with baffle loss and duct loss. Lacking such an analysis, I suggest that a multiplying factor of 1.5 be applied to the calculated required flow rate to determine the blower's rated (zero pressure loss) flow rate to account for the fan curve and the various pressure loss 'sins' that are likely, but this assumes that the MUA is not too lossy. (In any case, lossy MUA drives house relative pressure negative, which is a safety hazard in many residential situations.) Noise control is another aspect treated in many threads here. MUA insertion into the kitchen to avoid drafts must be performed with care. kas

HI @bnwest24, I can easily fit 2 1/4 sheet pans in the oven at one time, and the broiling rack from my last oven also fits perfectly too. And, I can also fit a 16.5x11 something cookie sheet in as long as I lift it up slightly over the back rack. I easily fit a 6 quart Lodge Dutch oven in both ovens and the warming oven. Honestly, the only thing I had to replace was my turkey roasting pan because the handles were stationary and stuck out just slightly too far. I prefer cooking, I mostly bake sour dough breads and French baguettes.. When I make French baguettes, I just make shorter ones. My daughter is the true baker in our house. She has had no problem baking French macarons, layer cakes, pies, cookies, etc. for large groups. Have you been able to see one in person; I don't recall what you said in your first post? If you can find an ambassador who will allow you to actually cook on the range, I think that is best. If you can't cook or bake something, at least bring all the pans you are concerned about fitting in the ovens with you. Please let me know if you have any other questions, I'm happy to help and if you happen to be near Michigan, I'd be happy to let you come use my range! PS - The chantilly color is lovely! I have terra cotta.