While a 27" hood would have a somewhat larger capture area, at that price I'd jump at it providing VAH is what you want.

I'm 1 that could be happy with just about any quality hood. VAH was certainly on our short list, but we had just assumed we would get a 27" depth. DW went to look at it today (I found it yesterday eve) and she bought it on the spot.

Now, I just pray it can do the job. Anyone have a 24" with a BS or Capital?

My advice is to build it out from the wall 3-6" using a frame of 2x6s (assuming it is wall mount!) Cover the frame with stainless. Almost all your high smoke cooking will be on the front burners so it is important to have as much capture over the front as possible. If you don't, you will have a fair amount of escape up past the front of the hood.

You should be fine - I have a 19" depth DCS Eurohood over my DCS range - and it's more than adequate even with all the stir frying I do. It's also mounted 36" over the cooktop instead of 30" (the recommended range was 30-36" and in hindsight I should have mounted it lower). It doesn't capture everything - I do get some grease on the outer front of the hood which I have to clean off periodically. I wasn't as knowledgeable about hoods at that time but I was also limited by by an existing 6" duct.

I have a 21" deep 600 CFM VAH over my 36" BS. Works very well....have done some wok cooking and I was very happy with the overall performance.

Now having said that....what I used to have was an OTR microwave/vent.....what I have is a huge improvement and I haven't as yet used it with the second fan on....

Might be a case of not knowing what I should have done but I am very happy.

Marion K.

cape, it is a wall mount and that sounds like a great idea that won't increase our costs that much. thank you for the tip!

It is what we did with our 24" deep Wolf hood (didn't like their 27" deep model) and I wish I had gone out 4.5 or 6" instead of 3". I works well but sometimes I have to run the hood on high to catch everything when things get really smoky.

I've got a 24" deep hood 30" over my BS. In hindsight, I now wish I'd gotten a 27" and raised it to 36" over the range. What I have now works well, but I've already discoloured the ceiling around the top of the chimney part of the hood and I've only been cooking in this house for about 7 months. It's also really awkward for me to get to the back burners to stir and especially taste food.

I also have a 600 cfm 24" deep VAH over our bluestar, and if I had to do it all over again, I'd have chosen the 27" one. HOWEVER, for $600 bucks I'd jump at that 24" hood!!! Just bump it out 3" like capecod suggested and you'll be happy as a clam.

Cape, Do you have pictures of your set-up? I would love to be able to show our contractors what we have in mind.

I'm fairly certain this hood is the 900 cfm model. Will pushing it out 3 or 4 inches and placing it 34" to 36" above the range do the trick (or is 30" optimal)? I'm over 6ft and DW is 5'9", so a little taller would be better if it is effective.

No pictures, I'm sorry-no digital camera; I'm too old school I guess. Ours is 34" above the stove top. The goal is to get the open part of the hood over the front of the front burner. Remember, the front two or three inches of the underside of the hood is taken up with light and fan switches and lights, so your capture area is only about 21" deep measured from the back. So how much you need to bump it out is a function of the size of the opening of the hood and the depth of your range.

Our contractor built a rectangular frame of two layers of 2x6s the size of the perimeter of the back of the hood to which the hood could be screwed. Could be three layers for a 4.5" depth. We had a sheetmetal shop fab a long strip of stainless 3" wide the length of the frame (3 sides only, didn't need to cover the top.) This came with little "flanges" about 1/4" deep bent 90 degrees to the flat side along all one side that tucked behind the back of the hood so no wood would be exposed. The strip was secured to the frame with oval headed screws set into those little metal oval head finishing washers for a cleaner look. At a quick glance, you don't even know the hood is built out. I know this is not as clear as a picture, but I hope it helps.

To install a new more powerful gas range I am in the process of upgrading the stove area which includes the vent, wall covering, new gas connection and even the floor covering. I spent a lot of time looking at the hoods one manufacture at a time all online. Most of them hood manufactures recommend height above the range to be around 27ish to 30ish inches (my install will be under cabinet or wall 24 inch deep hood minimum). So this throws the hoodÂs bottom edge height to 63 to 66 inch which hit me chin to nose high. With a deeper hood extending past the stove top would be a problem for me. Then again a higher one would be loosing venting efficiency. I did not expect to pay so much for a hood. The extras to install these more powerful stoves start adding up. Reminds me of the old story I once heard as a child of Stone Soup that Captain Kangaroo told on TV. Paraphrased the story goes a hobo asks a woman to borrow a pot and water so he could make stone soup using the small stone in his pocket. The lady falls for it. Then he asks to use the range to boil it then one item at a time salt, pepper, and pretty soon he coned the woman out of ever item needed to make beef stew. That how this stove install going. I have not even selected a hood yet. I really trying to do it correct the first time I dont think I have a prayer of doing it .

it sure does help, thank you.

i just checked the install manual for the hood and it specifies a 30" height. Should/can I venture from that?

One thing to keep in mind is to always turn on the hood BEFORE you even start coooking, this gets the air flow established before the smoke and fumes start. Makes a big difference.

It didn't cost anything extra, so we went w/ a 27" deep VAH over our 36" Bluestar. Ours is also mounted at 30" above the range. Personally, I wouldn't go higher just to make sure it performs optimally.

Wolf recommends 30-36" so we sort of split the difference. VAH is pretty adamant about 30." As far as the ergonomics are concerned, remember you don't usually stand belt buckle pressed right to the range, you stand back several inches. If you want to look closely at something on the stove you bend over so you head is lower by the time it passes under the edge of the hood. The other issue that I was concerned about with a lower hood height was sight lines, but again you are standing back and looking down, even to see the back burners so a low hood is not as problimatic for most people as it might seem. If you are 6'6" it will be more of an issue, but for people of normal stature a 30 or 36" height above the range top is not a big deal. Go to a appliance store and look at a setup that includes a hood at 30" height and see how it works for you. If I had it to do all over, I would go with 30." I'm 5'10" (70") and I am sure that 30" (66" above the floor) install would be fine for me now that I have a big bumped out hood installed. I have more clearance than I need.