Hi, I may be able to answer the wood hood question since we went through the same thing recently. It sounds like he's suggesting a wider hood than range width, which is recommended/common although from what I've learned on this site the same width as the range can also work depending on the blower and how the range is used. If you do decide to stick to a 30" wide hood, have you checked the specific dimensions of the hood insert you are wanting to use? They should be slightly smaller than the actual hood width to allow for them to go up inside of the wood hood. While we are going with a 6inch wider hood than our rangetop, we're going to be using a bluestar rangetop and plan on lots of wok cooking. We did have to go back to our cabinetmaker requesting the wider hood and did have to give up some upper cabinet space to achieve what we wanted. Depending on how your parents use their stove, a 30inch hood could work. I'm not sure about the space needed for a stainless hood- I've seen them both butted right up against cabinets and with space in between. Hopefully someone with more expertise will pipe in on that-

Thank you for all your opinions. @Patricia. As it turns out, we are doing a Bosch dishwasher and a samsung microwave, but the refrigerator, range and hood are GE Profile. After much scouring of the internet I actually found the exact application I was looking to do with the GE range I'm looking at with a hood from a different brand. What do those of you with the trained design eye think?

Hello - we are purchasing kitchenaid black stainless steel appliances and it was suggested to us to get the Zephyr black stainless steel hood to pair with our kitchenaid appliances. However, I’m concerned that kitchenaid black stainless steel and zephyr’s black stainless steel hood may be different colors. Does anyone have these? Do they match or look noticeable different?

With induction you may need to upgrade your electrical, so that would be one mark against it (similar to a dual fuel range). But for ease of cleaning it wins by a long shot. I have never heard that induction doesn't get hot enough. My personal experience extends to an induction hob, which I used to make rice and boil water for noodles. It seemed totally fine for those tasks. My friend just finished her kitchen and put in a GE Cafe double oven induction range - she says she can't get over how quickly water boils and how responsive it is. I suggested induction to her - she didn't know about it, and they were going to run a gas line and I suggested induction instead. Her DH told me over the weekend that he's SO GLAD they didn't do that. so regarding pot temperature - I would think that would have more to do with the type of pan you're using than the range itself, as the induction coils are just exciting the pan material; the stove itself doesn't get hot. The only thing that doesn't function that well on induction is a wok, or other cooking that requires an open flame (smores, roasting peppers). Pretty short list.