Are you talking about the oven (and not the grill or griddle)? If so, the main over doesn't take any longer to preheat than our older non-pro oven (which was a stand-alone unit and not part of a range). However, one nice thing about the 48 inch ranges is that you get a much smaller side oven that will be sufficient for most oven uses (it will hold a full sized pyrex dish). That oven heats up much quicker than any oven I have ever worked with before. But as to exact times, I haven't the faintest clue. If I remember, I will measure the heating times this evening after I get home from work. Jay

It is about $2475 new. Neither top tier nor bottom tier quality. Below is a 54" chimney hood that is absolutely top tier quality. 16 gauge 304 SS with seamless constuction. You will need to get a shop to fabricate a duct cover if needed because manufacture is out of business and there is no warranty. You have to buy a seperate blower too. $1k plus $85 Shipping. Here is a link that might be useful: LINK

Welcome to posting. Things I have learned while reading GW: Duct size (8" is better than 6") and length will affect the performance of a hood--90° turns and long runs will decrease efficiency, so if that's the case, it's better to start with a more powerful hood. A larger capture area is better--6" wider than the range/cooktop. Make-up air is needed for a blower that draws more than 400cfms--check your local building code. Sones matter, too. (Noise level) The following thread from the Appliances forum has some good info posted by kaseki (scroll down): 63" hood over a 48" range You can also ask in the Appliances forum. Good luck!

We have a 48" gas cooktop with a 54" Prestige inline blower custom hood, with about a 61" x 31" sump - capture area. It's fabulous when we have multiple people cooking (Latke night, with 5-6 burners going, no lingering smell in the house... or simply cooking bacon on the weekend, again, no smell). Our cabinets are pulled forward on this run for a deeper counter top. Regarding sound, I do hear a faint remote clanging sound when this is running (vent area, opening and closing?). Ensure your hood is wider than your cooktop - don't do a 48 with a 48. Research make up air. Good luck!