Sixty-six inch to 70" or 72" range hood inserts:

• At build.com
• At Appliances Connection

Thank you!  The Trade-Wind 32" deep outdoor pyramid style was the only one that kept popping up.

You ARE in commercial territory, and may benefit from going the restaurant supply route for the components. This is going to move a lot of air, and the makeup air system needed for it will be massive, and massively expensive if you need conditioned MUA.

Wouldn't a gas rangetop that size generate an incredible amount of heat? Fulgor MIlano manufactures two 48" induction rangetops:

• F6IRT485GS1 SOFIA 48” PRO INDUCTIONRANGETOP (seven elements)
• F6IRT485GS1 SOFIA 48" PRO INDUCTION RANGETOP WITH GRIDDLE

Commercial hoods are typically set at 7 feet (84 inches) above the floor. They have the entry aperture to achieve good capture at that height, although they may also use side skirts (curtains) as an aid. If your husband is over 7 ft leaning into the cook zone then raise the hood a few more inches.

Hood front-to-back depth has to follow the same plume expansion rule as the side-to-side growth. Using a roughly 4-inch gas-cooking plume half width at 2m height (from the "Finnish" thermal plume data), a 60-inch rangetop needs a 68-inch or more hood entry area width, and four inches more depth than the distance between the wall and the largest pan edge on the front-most burner. This might mean 28 inches depending on range design and counter design.

Commercial hoods have large volumes (reservoirs) below the baffles and require high ceilings to fit. Large volumes allow plume averaging across the baffle space, which for less than industrial sized cooking (not using all burners on full power at once) means that less than 90 CFM/sq. ft. of aperture will likely do, possibly as low as 50. This lowers construction and utilization costs.

See https://bamasotan.us/range-exhaust-hood-faq/ for more information re commercial hood for residential application.

See https://www.tagengineering.ca/wp-content/uploads/2015/02/KVSApplDesign_catalog.pdf

for general principles.

Figure 4 from the latter reference -- click to expand:

Last I would note that Modern-Aire https://modernaire.com/ likely can build an insert that meets almost any spec you need.

My comments above are intended to answer the question, and not evaluate the trade space of a 60 inch range versus one smaller. [sotto voce: Patricia now is your chance to comment :) ]

@Kaseki, thank you.  Husband is 6'5" and he had to learn to keep his chin down while cooking.  We have a Best Centro with iQ12 blower and it is 36" above the cooking surface (48" BlueStar 8 burner, 158k BTUs).  New kitchen will be in an open plan room with at least 10' ceilings.  

@wdccruise, I honestly do not know much about induction cooking outside of the two hob countertop unit that I had to use during our 2020 (pandemic) gut renovation.  I grew up using gas (not an excuse, but i am familiar with it), but I do recognize that induction does have a place in achieving a greener environment.  No much by way of reviews on FG or the FG Sofia  but I will do more research.  

That being said, I have the luxury of planning this kitchen from top to bottom and as my husband has reminded me, the house will revolve around my kitchen (my happy place) so we need to get it right.  Cooking on an 8 burner rangetop is a luxury I am hesitant to give up and honestly, I want more in this build.  We recently bought some farm land and i look forward to entertaining family and friends until they put me out to pasture.  I cook a lot, and a 10 burner range or rangetop (191k BTUs) means having the space for another cook at the stove which is very attractive.

Out of curiosity, would this discussion be any different if I said I would be using liquid propane and not natural gas?

There may be slight differences in the rated BTUh of the burners on propane vs natgas. Others here may be better informed about actual cases.

Induction generally can provide more power into a pan then a similar sized gas burner. I think the reasons are well expressed at "The induction site" so I won't belabor them here.

Some advantages may accrue if one had an induction cooktop range and a gas range, with separate hoods. Total acquisition costs over one giant range/hood system may be less, operational costs may be less, and one would have the ability to boil water faster on induction while also being able to use existing pans on gas. MUA control might be more complex.

It wouldn't even be substantially different for induction. Most of the ventilation regarding cooking is about the cooking fumes. Gas does introduce 60% of the energy burned into the room as bypass heat, instead of the 99% efficiency of induction, so you have that additional in home heat to deal with, and the combustion byproducts as well. So, for those two things, you need more ventilation for gas than induction. But the odors, grease, steam, and smoke, are exactly the same, regardless of the fuel used to produce them.

Do you realize what a LARGE portion of your build budget will go to having a restaurant in your home? Most people look to downsize, minimize, and economize, as they get older.

@Lomo: "Most people look to downsize, minimize, and economize, as they get older."

But not all. Take a look at the Wall Street Journal Friday Mansion section sometime. People in their 70's and 80's are building 5,000 square foot houses that on average they'll be able to live in only a few years. Some people downsize. Other people upsize.

@DeWayne First, I am completely aware of the ventilation requirements; I was referring to cost of acquisition and operation comparing two hoods and two regular sized ranges to one double sized hood with one massive range. Please re-read what I wrote. I"ll accept blame if my prose was ambiguous.

Induction is not actually 99%. There are no affordable electronic power conversion devices operating in the kW range that can reach that efficiency. Coil power transferred to the pan might reach 99%, but in general for perfect tuning it will be less than 100% by a factor related to the ratio of the coil winding resistivity to the inductive base resistivity. One can couple a copper coil to a copper pan, but the coil will get very hot along with the pan. Best to assume 85 to 90 percent for wall plug to food efficiency. I think this is also addressed somewhere on The Induction Site.

@Lomo Our "farm" is 125+ acres in upstate NY.  If people are visiting us, it will not be just for dinner, so the home will be designed to accommodate overnight guests for a couple to a few days.  We are also not far from ski resorts (35 minutes),  so maybe this is a part-time rental.  Who knows...early days.  Either way, one thing I have learned from renting vacation homes designed to sleep 8 or more is that your kitchen NEEDS to accommodate feeding that many people.  Many homes fall woefully short of this requirement with respect to cooking space, refrigeration and seating.

As for the thought of downsizing in my soon to be old age, I have considered that.  The Master Bedroom will be on the ground level and there will be a 2nd room on that floor for our eventual home health aid or whichever of our children decides they are amenable to changing our adult diapers.

@tedb1973 I just stumbled onto this thread while searching for information for a 60+" wide vent insert. All I can say from what I read on this thread is I'm dying to know which 60" range you went with (and the necessary ventilation), and most importantly, if my wife and I can come visit this glorious place in upstate NY....heck, I'll offer to cook the best italian food you've ever had! ;-)