Check ebay for the Thermador cit151ds. It's 3500W in a 12" unit.

It's on closeout, and they're being sold at nearly 75% off. I bought one (thinking about getting another and doing a built-in in my dining room table).

I have a great Cooktek Apogee hob in my summer house. It is a 3500 watt model and has 100 levels of cooking power.

Greg

Skip the Wolf. It has two small burners which limits your pan size that you can use. Since you are having a range top anyway with ample amount of burners, select a single burner unit like previously suggested. The only thing that worries me about buying closeouts and online auction items is that if it needs repair you are in trouble. Diva is an excellent brand and have been at it domestically longer than most(but two zones on the 12" top).

Would this area need to be under a hood?

No, the Wolf doesn't have two small ones. The small one is 6 1/2" and the larger one is 8 1/2 ". And the design in the glass doesn't show spots, etc. like some of the other brands.

My granite isn't in yet so I haven't cooked on them yet. I ove the look of it and can't wait to use it.

I also got the large multi function gas module for my canning pots and wok cooking.

$1300 is a great price and if you have a full warranty - go for it. I paid over $1900 for mine.

"Would this area need to be under a hood?" Not if you only boil small amounts of water.

Otherwise, for serious cooking, especially the levels of frying and searing possible with the larger power hobs, the unit should be under an adequate hood. The hood, or part of a hood that is used, should be large enough that a ~20-degree half angle truncated cone expanding upward from the edge of the largest pan to be used is captured by the hood.

Of course, people for centuries have cooked without modern kitchen ventilation, and many vent setups even today are inadequate to meet standards for capture and containment, but the cost is usually just grease and odor in the house. With induction, at least no gas flame effluent is emitted.

kas