If you want the nitty gritty calculations, you can look it up on The Induction Site. They have fancy equations for figuring out cfm recommendations based on size and power, like you'd do with gas. For most people who don't have a tame dragon, like the CC, 600 cfm is adequate. I agree with what Weedmeister said about going a bit more powerful and using the lower settings. It's supposed to do a better job, besides being quieter. Using the equations for both gas and induction, I figured that I'd need about 900 cfm (actually a tad less) when I have all hobs going full blast, which I do a few times per year when I most want the air cleared. MA had 1000, which is what I planned on. Then, just at the time I was placing my order, it seems, they changed to 1200. That's way overkill for my daily cooking on the induction, and sometimes I wish I had a lower low setting (it's two 600's working together so low is the low of two 600's), and I have to be doing something really intense to need to crank it up near high. (Should mention that deep frying is a rare occasion, and fish is a never (allergic). I'd crank it up more if I did either of those with frequency.) Still and all, 600 should be fine for most people's normal cooking. Chac_mool is right about the "plume". Since you'd planned it, having the extra capture area is a good thing. The more coverage you have, the less escapes, and the less has to be sucked backwards. (My hood is strong enough to pull steam back and disrupt the shape of the plume, though I don't know if it does that for heavier particulates). Make-up Air (MUA) doesn't get discussed enough. If you live somewhere cold and/or hot or very humid, where you use HVAC a lot, or if you have a very well sealed, newer house, you might want (or might be required to have) a make-up air system and might want heated or cooled make up air. Check with your HVAC engineer about that. I live in a very moderate climate (even more moderate than the general area), so it wasn't a concern. When I do have all 1200 cfms pulling (it's right out the wall, so very little suckage is lost), I sometimes feel like the air is being sucked out of the room. Perhaps it's real, perhaps it's all in my head. I just open a little casement in my garden window behind the sink, which I can do in any weather. At that point the kitchen will be hot, anyway, from all the cooking, and rain won't come in there. Rarely happens.

A "sanitary tee" is a specific kind of pipe fitting used where waste is involved (hence "sanitary") that allows one pipe to join in with a main run (a "T" shape). It is different than a "straight tee" in that the way it is shaped, flow down the main branch doesn't have as much of a tendency to flow into the branch.

In my previous home I also had a very large range with a grill. I ended up going with a commercial venting system with remote blowers and make-up air -- and that house was in California. Having lived some years ago in Montreal, I can categorically state that you will need heated make-up air with a 1500cfm ventilation system. There's no way you can operate a high cfm vent system during the winter without heated make-up air coming from somewhere. I installed a CaptiveAire system. I'm not sure if that brand is available in Canada, but you'll probably want to look into something similar. Your best bet would be a company supplying restaurant kitchens. A good dealer will design a system appropriate to a residential kitchen, and while not inexpensive, the cost shouldn't be prohibative. I can tell you, remote blowers are the way you want to go if noise level is important. My CaptiveAire system wasn't totally silent, but it provided very good (and comfortable) ventilation without drowning out conversation in the kitchen, or the television. Here is a link that might be useful: CaptiveAire Commercial Ventilation

Angela12345, we would consider black & so thoughtful of you to include the link - quite a variety of RangeCraft styles! - am just having difficulty envisioning anything of the bulk apparently required. Thinking I should get busy building a cardboard mock-up, although we haven't done any demo yet so spatial volume & ceiling height of kitchen-to-be are only in our minds right now. Plenty of blue tape marking things out on the floor, though... SparklingWater, it's so helpful to get your KA experience. Our current fridge is a bottom-freezer Whirlpool that we bought in 1992, & in 20 years it has never needed a single repair. I cringe reading appliance reviews and realizing that the chances of finding that quality again are slim-to-none! Come to think of it, was just reading the resurrected toaster thread, and our Salton long-slot toaster is from 1991 (still chugging along), and our Panasonic microwave is from 1990 and has only needed 1 repair. The Whirlpool will replace the REALLY ancient fridge that previous homeowners left in our basement (changing of the back-up fridge guard); even at 20 yrs. old we expect it will result in energy savings compared to the one down there now. Guess we haven't been doing our part to keep appliance manufacturers in business up to now!