It really depends on what you are doing with the range. If it's a display piece that is occasionally used to boil some water then any hood will do. If you do "pro" cooking with multiple burners going at once, billowing smoke from a wok or from searing steaks in a cast iron pan, or much frying or saute-ing then you're going to want a "pro" hood. Capture area and depth are key to hood function, probably more important than CFM. Unfortunately the physics of the situation dictate a rather bulky solution if the hood is to be effective at capturing and removing the byproducts of cooking.

That range and those ventilation suggestions are giant jokes. Buy better. Design better. Do better.

Read the hood threads here. Size the hood to overlap the cooking zone to capture the rising and expanding cooking plumes. Size the air velocity across the hood aperture to assure containment. Size the blower to achieve that velocity in the presence of pressure losses. Size the make-up air source accordingly taking into account whether or not you have other combustion appliances that may be back-drafted. Read the hood threads here.

As Mulder might have said: The opinions are out there.

You can do something that Looks minimal but is still adequate in terms of width and depth. It can be a large enough insert sheathed to match the upper cabinets but at a deeper depth.

I have done exactly what you are proposing, an insert that is the same depth as the upper cabinets so the capture is best from the rear burners. But I have not done this over a professional range, only a lower powered cooktop. And in those cases for kitchens that there had never been a range hood at all and the client would have preferred to not have one again. They actually worked adequately for the needs of those kitchens. Buy they were not over pro range.

I don't know how powerful the Fulgor Milano range is, but I think you could follow the specs for the range itself as a guide. And it depends upon how you cook. Right now lots of people want the appearance of a pro range but they really don't need the performance. So I would imagine the company themselves test the adequacy of range hoods needed and that should be adequate according to their own specs. But I would at least make it the proper width and depth. Or, if you want a more minimal look overall, consider a less highly powered range as well. Not everyone needs a range like a commercial kitchen or a hood that can suck a tennis ball through a garden hose, but that tends to be the threshold in these forums.

As said above, it depends. If you always have windows open and mostly just boil water then a minimalist hood can work. Otherwise not so much. Keep in mind that this is a health/functional element, not a decorative element.

More: https://bamasotan.us/range-exhaust-hood-faq/

Thanks to everyone for taking the time to share their opinions. We are not pro cooks and the range choice is more based on style than function, but don't want to undersize the hood in the event we use it for more than basic cooking. We are thinking about an insert hood style within a plaster chimney to keep the design simple/minimalist while allowing for proper sizing.

We will go with a 42" insert over 36" range, but how deep should vent hood be if range is 27" before handles/knobs? Can we get away with 22"?

Thanks Kaseki, I will plug in our dimensions to this suggestion and go from there

If you were pro cooks, like Hestan Blumenthal, for example, you'd look at induction for your range. A 30" would be easy. Electrolux makes a 36". And you need less exhaust hood capacity because you don't get the waste heat from gas. A added enefit is your kitchen won't overheat in the Summer.