You need a consult with @kaseki 😄 There are a lot of variables to consider when determining how powerful a range hood you need. Eleven feet is a pretty long run. How high are your ceilings? How open is your space? Are you venting up through the attic (sounds like it) or out the side wall? Is the space configured for an island hood or a wall mounted one? What diameter is your vent? Get your numbers and your pencil ready!

I noticed this before deleting an email notice from Houzz buried in my normal spam. Kitchen exhaust ventilation (and the air's replacement) is a topic of the Appliance forum, so it can be missed if only tagged to the Kitchen forum. Perhaps that can be done retroactively for this "discussion."

In any case, there are, as noted by @eam44, a lot of factors to consider. I have appended some light reading below to get you started, but a general search in the appliance forum (you can use my handle, or "hood" and "MUA" to get more perspective). When you see what you have to provide in cooktop description, we can quickly cover my view of the requirements.

Residential cooking ventilation derives from commercial cooking ventilation, with differences derived from cost, space, and aesthetics factors. Note that one can have only two of cost-containment, performance, and aesthetics, or some trade among them.

Also, MUA is the abbreviation for "make-up air." No air leaves the kitchen via the hood that hasn't been supplied to the kitchen. How this is supplied is a performance and safety issue.

Please download and read the first dozen or so pages of this tome to understand what you are striving for:

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

Please review these FAQs, not that they are complete by any means:

https://www.houzz.com/discussions/2328297/range-hood-faq-personal-notes-updated-10-31-2007#n=20

https://www.houzz.com/discussions/5161173/hood-faq#n=101

https://www.houzz.com/discussions/6099827/exhaust-hood-faq-ii#n=113

https://www.houzz.com/discussions/6040827/range-hood-noise-project

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

There is also some MUA discussion over on the HVAC forum:

https://www.houzz.com/discussions/5888450/seeking-muas-advice#28657635

https://www.houzz.com/discussions/6078111/cost-to-add-a-make-up-air-system-for-kitchen#n=65

Bottom line: Kitchen ventilation may be the most complex part of a kitchen upgrade or renovation that the user has to deal with due to the failure of residential hood manufacturers to properly train salesmen to be usefully responsive. Also, one should inure oneself to the fact that adequate ventilation may cost as much as or more than the cooking equipment being ventilated.

kas

Beware, and be aware that people who throw numbers at you without knowing your numbers aren’t basing their numbers on calculations. With an induction range/cooktop the rule of thumb, i.e. the least ventilation you can get away with is the length of your cooktop x 10, so a 36” cooktop needs at least 360 CFM. Then you have to factor in the length of the ventilation run. The longer it is, the more powerful a fan you need. Anything over 400 CFM you will need MUA. Good luck.

We have a Zephyr Breeze II which was reasonably priced and is 400 CFM at its highest speed. It's over an induction cooktop.