I don't have induction nor do I have a high end kitchen, but all the comments I hear about induction are so positive. I looked on the Miele web page and they seem to only have induction ranges in 30", but a lot of selection in the cook top category. Then you would pare this with wall ovens. That would be a nice set up with any brand. Good luck.

First, an extended tour of theinductionsite.com might be called for. W.r.t. residential units, I think the widest is a Miele at 42 inches. You would need a 48-inch cabinet for this and I would certainly want to reinforce the stone across the long edges of a 42-inch cutout within the cabinet. I don't know what Miele charges for this, but I expect many would consider it to be in the high-end category.

You would also need a 48-inch hood, at a minimum, with (depending on location) a 24 or wider inch front-to-back distance. Actual air flow of 720 CFM should be the goal, with a nominal blower rated at 1000 to 1200 CFM, depending on your make-up air system, which will require commensurate performance.

Alternatively, two narrower induction units could be used, but for installation reasons, the hood will need to get longer and airflow rate higher.

A motor-generator set on a slab somewhere on the property of at least 20 kW is advised, along with an automatic transfer switch. A relay controlled load shedding breaker box will be needed unless the generator can handle all likely household power uses. Load shedding might be applied to air conditioning, or an air compressor, swim jet, sauna, driveway heater, or other heavy uses that are not critical. This might include the dryer, although it will probably drop out on its own. You will want to be able to power the entire kitchen at full operation, along with any auxiliary refrigerator/freezers, lighting, all PCs and servers, HDTVs and hi-fi systems, and perhaps household heating depending on worst-case weather.

Does this gas prohibition also apply to propane tanks, buried or open? You need to power the generator with something. Options are propane, natural gas, gasoline, diesel. I use propane.

There are many reasons to love induction. There are a few things induction lacks that gas cooking lovers demand related to flaming things, but they can be achieved other ways.

Thanks for the responses! The gas ban as far as I know would also apply to tanks, so that is not an option. I’m not sure what their response is regarding generators - with all the power outages here in California it seem odd that they would completely ban it.

Waving from Santa Clara County where we have the same ban in Palo Alto. It is the way things are going, so I would not allow that issue to drive any decisions. There are many ways to address this problem from a design point of view. If you are wedded to a 48" pro style range, consider the Falcon from the UK. I believe it's an Aga Elise here. If you prefer La Canche makes an induction top for Europe. That would be my pick. Ask them when the full induction top will arrive here, or see if you are willing to bring a Euro version here and make the adjustments needed (my husband says that it can be done, but not worth it.) You could put two 30" Mieles side by side. And lastly, if you look at Mick de Giulio's kitchens, you will see he uses some cabinets that look metallic. He has induction cooktops with electric wall ovens set up to loo very range-like. Good luck.

For power outages, if generators aren't an option, you should get a sufficiently large PV system (by law, you need PV on all new construction anyway; just make sure you make it large enough). And then pair it with a couple of Tesla batteries. Not cheap; but then, that's true for all construction in the Bay Area.

In the North American Market, the only current residential all-induction ranges in a 48" size are the AGA Elise and Mercury lines. Here's link to the web page. Dunno who carries them in the Bay Area. Maybe Purcell-Murray? Last time this question came up here, IIRC, some were carried by on-line vendors such as AJ Madison. The AGA brand has been part of the Middleby Group since 2015. FWIW, Middleby is also the current owner of the Viking brand.

Have you considered the compromises involved in getting a 48" wide induction range into a residential setting where it all has to run off a single 50 Amp 240v circuit? For example, the AGAs have only five burners with limited power output and limited adjustabilty. Might want to check out the use and care guides to look into those aspects to see if they would meet your expectations and/or cooking needs.

Also, you used the term "range." That seems to mean different things to different foiks. If you are one of the people for whom "range" includes a separate cooktop (something that goes into a counter and is not integrated with ovens), then there are no 48"-wide residential induction cooktops on offer in the North American market. The widest induction cooktop currently on offer here is the 42" wide Miele that Kaseki mentioned.

If a 48"-inch width is critical to your intended uses, and the AGAs turn out not to be up-to snuff for you, then you could assemble your own array of burners using smaller cooktops (often referred to as "dominoes") or even an array of individual commercial in-counter units such as those from Cooktek (another company absorbed into the Middleby group, btw.) Some high end restaurants use arrays of Cooktek induction burners ; Alinea comes to mind. (However, IIRC, Alinea uses the self-contained countertop units rather than the in-counter ones.)

With all that in mind, is there a particular reason you want a single 48" wide cooking surface for you new build? Seems to me that the high-end places usually spread their Cookteks around in separate cooking stations. Would that work for your plans? Is this the kind of build where you could provide commercial electrical power supplies and elaborate commercial venting? For a residence, the electrical power requirements, wiring, and breakers would be complicated, to say the least. So would ventilation and back-up power as others have pointed out above. Might or might not be worth it to you.

I would definitely recommend breaking things up and having a cooktop plus some wall ovens instead of a single range. That not only simplifies the appliance selection, it also makes things more functional. Unless you absolutely need 48" of burners, don't do it. Most people can't keep this many burners in active use. And for slow long term simmering, you are frequently better of using your oven(s). Personally, I'd opt for either 30" or 36". That makes venting much easier, too. And it doesn't lose so much upper cabinet space.

You absolutely can design an all-electric high-end kitchen. Lots of people do. My biggest concern would be having to give you the amazing wok burner that I get with our gas range. But I think Miele finally came out with a residential induction wok burner. I have no idea how good it is, but it would be worthwhile taking a look at.

Also, I'd be sad to give up on our gas BBQ. But then, you could always splurge and get a Kalamazoo. It can work off of a gas bottle, but that's not a recommended configuration; it works better with a plumbed gas line. But more importantly, it can also run off of wood or charcoal. So, only use gas to get it started and then switch to wood.

In your kitchen, add a couple of good ovens, including at least one plumbed combination steam oven, and you are firmly in the "pro" segment for your kitchen design.

Since you are in the Bay Area, I'd strongly encourage you to visit the Miele Experience center in San Francisco and signing up for their cooking classes. The classes are a lot of fun, and they are a great way to learn how much more versatile modern appliances can be.

As for purchasing appliances, I'd can't say enough good things about Davies Appliances in Redwood City. We've been buying from them for years, and I always felt they were knowledgeable and helpful. Ask for Chris Chambers.

Thank you! To be honest we aren’t the biggest cooks. I just like the look of a substantial 48” Viking range.

Piggy-backing on M's comments above, do look at pictures of Miele and Gaggenau kitchens online to get some new ideas about how you can achieve a very high end look without the gorgeous stainless pro style range. Induction cooktops, and wall ovens can look quite at home in traditional and transitional kitchens.

Listen to these folks! They have soooo much to offer. Remember “form follows function”.

If you like looks, then you should seriously consider a LaCanche. They look much nicer than Viking, and they are much more functional too. They do have induction options, but I think they are still waiting for UL certification of their all-induction model in the US. If I recall correctly, they do have this option in other markets. But depending on how far out your timeline is, this could be an option. Ask @Art Culinaire and @The French Barn for advice. They frequently post here and might have a better sense of when/if we might see these models in North America.

Otherwise, AGA is of course not a bad bet either. They certainly look pretty. But I don't otherwise know much about that brand. I'd be slightly weary, as they are owned by the same parent company that owns Viking; and Viking doesn't exactly have a great reputation in this forum. But then, it's quite possible that AGA is run quite independently and doesn't suffer from the same problems.

Thanks for the news on the 48-inch surface, jw. But if there are only 5 hobs, then one might as well get a 36-incher. For the OPs interest, I have a 36-inch, 5-hob induction unit next to a Cooktek wok hob (has a curved Ceran bowl) all under a 66-inch Wolf Pro Island hood. The induction units are integrated into the soapstone counter. They have to be separated enough for the use of two cabinets so there is support at their ends. A range, of course, won't have this problem.

For batteries in lieu of a motor generator (and using some server farm grade dc-to-ac inverter), one would have to be confident that his planning for electrical outage duration vs. power drain by the household was sufficiently conservative. The cost of battery replacement will likely be an issue eventually, as rumors persist of a lack of ways to recycle Tesla batteries. They are probably easier to deal with, though, than windmill blades. (https://www.zerohedge.com/news/2020-01-10/renewable-green-energy-myth-50000-tons-non-recyclable-wind-turbine-blades-dumped). I would not want Tesla batteries within the perimeter of the house however; fire hazard set back rules for generators likely also apply, or should apply, to lithium battery arrays.