Please post a link to your range’s installation instructions.

https://ca.bertazzoni.com/downloads/6944/3343/Installation%20Manual%20Electric%20Ranges.pdf?act=download

Refer to page 8.

Looks like options 2 and 3 are your only options.

Maybe - I briefly looked into option 3 and it seems like drywall is considered non-combustible. I could have a fab shop create an aluminum frame for the bottom 6" of the hood framing and then continue the framing with wood above that. Then I could clad that frame in drywall.

Just get the metal hood. It’s the least expensive choice with no need for kludging expensive solutions. Or get a much wider and deeper insert and mount it at the recommended 36H.

@Emily Drywall's core is non-combustible and doesn't transfer heat, but the paper backing will burn. It's not a recommended material for installation 30" directly above a high heat source. Many kitchen inspiration photos you may have seen that utilize hood inserts within combustible overlays are non-compliant to building codes and range top specifications, so please be careful.

I see many ranges that require 30" to combustibles. There is really nothing different with my range (Bertazzoni). My next step is probably to confirm what my local code says. I'm guessing it says 30" and that it doesn't mention manufacturer's instructions, since that's what I'm seeing for other provinces.

30 to non combustible, 36 to combustible is typical. That measurement typically lines up with the non combustible insert. Range specs supercede hood specs.

@Emily The building inspector should be using your manufacturer's specifications for the range as the guide.

@Aglitter Possibly. Here is an example of the code from another province: http://municipalaffairs.gov.ab.ca/documents/clearances%20from%20gas,%20propane%20and%20electric%20cooktops.pdf

30" to combustibles, no mention of manufacturer's instructions. It makes sense to write code in a way that does not depend on what an individual manufacturer says.

However I see nothing in my province's code. I'm not sure about the national code (have to pay for a copy of that), so hopefully the inspector can fill me in. If the national code doesn't mention anything then I'm guessing they will say to go by the instructions.

In the link above, 3/8" drywall is considered fire resistant in that province (ie: you don't need a backsplash if you have 3/8" drywall).

@Emily Different ranges have different max BTUs on different burners. That is why it's a good idea to go by the manufacturer's specifications. Fires have started by heat transferring to studs behind a range wall. If you don't have a typical backsplash or metal studs in the wall, it's a risk you're taking even with drywall, and this setup is against code in most locations in the USA even though it's frequently featured as such in showrooms and in decor magazines. You can usually file a request for approval prior to getting an inspection, so send in a list of your hood materials along with manufacturer's specs and see if the inspector will get back to you on it. Once again, drywall above a range is in more of a direct line of heat than the back wall. I have wallpaper behind my range that is singed brown, 30" above my range it would have been worse. Paper on drywall is combustible. You don't want to install something expensive that is going to fail on you if you use the range to cook even if the inspector does approve it. It's also better to get the hood closer to the range for better capture of the cooking effluent, so 30" with non-combustible materials is best for an avid cook. Obviously you can do what you want; we're just trying to point you in a direction that won't cause heartbreak down the road. Steel hoods aren't the prettiest things, but they are effective and safe.

note that Alberta established minimum clearances but deferred to mfg specs if the mfg required more.

Induction cooktop = no burners.

Not every appliance is 100% plug and play compatible with other appliances. Often, choosing one appliance means that you can’t have another one. You must choose differently, based on the first choice appliance. It’s A then B. Not A+B and fix the problems.

Code always refers to the manufacturer’s instructions and restrictions. Sometimes overlapping specifications happen. In those cases, it is the stricter requirement that takes precedent. In this case, mounting a hood higher to satisfy the stricter requirements would be needed. Oversize the hood and up the CFM to be able to deal with the requirements. In other words, choose the insert based on the cooking appliance chosen. That means a different insert for this situation, based on the specs of the first choice cooking appliance. The choice that you have no isn’t working for the overall design requirements.

@Jeffrey R. Grenz, General Contractor Good point - they do clearly specify to refer to manufacturer's instructions.

@User True - my preferred approach right now would be mount it at 30" with no combustible materials below 36". I've heard people accomplish this with metal studs and durock or hardiebacker, but I need to investigate this in greater detail.