While we wait for Terrace1919 to respond, I can relate that I have a Wolf Pro Island Hood with their (Broan/Nutone) 1500 CFM (rated) blower on the roof. Duct length from hood to blower is in the 15 - 20 foot range (never measured it). A section of the 10-inch duct incorporates a Fantech silencer. At full power (with MUA path, baffle and other parts pressure losses) flow rate is likely to be around 900 CFM actual through the 10 sq. ft. of hood aperture. One can talk normally around and across the space under the hood. There is noise, mostly baffle hiss due to turbulence, but it is not annoyingly loud for cooking. My blower has some rumble that a re-balancing could help, I suspect. Some of my ducting wears automotive damping material to suppress any conduction of blower noise along the steel duct. This hood fully captures the cooking plume from my 3500W induction wok located under the far end of the hood. Hood height above the counter is about 35 inches. Blower control is via a conventional (at the time) triac/diac circuit above the middle baffle area on the controls side. If you replace the internal blower with an external blower, it would be safest, without evaluating the potential power capability of the existing motor control circuit, to use the same power rating external blower. Otherwise, uprating the embedded blower controller is another possibility, if Wolf is willing or you are an electronics experimentalist. kas

Representatives from the company have been saying for years- “It is cosmetic”. Shards of glass coming off the liner mixed with a convection fan, is not cosmetic. ”I have never heard of it happening.” http://www.wolfblueovenchipping.com/case-information/ ”It only has affected a very small number of appliances” and yet some here have had three or more in a row that failed. “It was fixed years ago.” Last case in this forum was reported this year on an induction range. Previously Wolf has brought oven after oven during the full warranty time. They gave this person a hard time. The “M” oven was designed to make it easier to repair. It has been affected too. One tactic Wolf has used in the past is to upsell if possible when people have issues with something like the “E” oven. They get them to pay the difference to buy an M knowing it has the same issues and these fail too.. Even if they had the fix tomorrow, it would take several years to know if it really worked because some go bad after the warranty is out. This happened to me and they would not give me an estimate to repair, only that it would start at $800. I have read of repairs costing $2500. I personally have had issues with blue enamel in Dacor, Electrolux and Wolf so I would not buy blue in anything except Gaggenau.

Most ways of generating smoke are not "good" in the overall sense. For example, hot enough peanut oil makes nice smoke, but you won't want it on everything. Titanium tetra-chloride open to the air makes smoke, but it is pretty acrid and not recommended for breathing. Sulfur bombs for woodchuck harassment are another unpleasant option. The professional approach is to use schlieren photography of the rising heated air turbulence cells, but I would have to investigate the standard techniques used before I would suggest anyone try to set up a home recording scheme. Dry ice may be an option for observing air flow some purposes, particularly if the air is humid at the time of the experiment. The ice may need to be broken up to generate enough cold CO2 to cloud the air at the flow rate the hood should be able to achieve. Maybe just boiling water in a cool room will be sufficient to see the directions of flow. This technique, however, fails to measure the conditions that are relevant to cooking. To get a true measure of what happens with a hot pan generating a cooking plume with a meter/second upward and outward velocity distribution, schlieren photography is likely the only valid method of visualization, short of modeling it with computational fluid dynamics and presenting the results with time series imagery. ********** Schlieren photo of spillage due to insufficient air flow. (This is a commercial hood over a commercial griddle.) What is seen here are variations in the index of refraction of air due to the temperature variations from the heat input -- the same effect that causes atmospheric scintillation (star twinkle). Note that the inward air flow due to the ventilation blower cancels the normal outward expansion that would be to the right, but yet the momentum of the rising hot plume is too high to be completely contained and some of it reflects off of the baffles and other hood structures and leaks out of the hood. A companion photo (not shown here) shows that with significantly more blower air flow rate, all is captured and contained. ********* One might imagine from this example that with enough air flow, one can compensate for lack of sufficient hood overhang. This is true, but the cost in capital and electricity for the more powerful hood blower, along with comparable cost for the MUA blower, plus cost of MUA air heating or cooling as required (not to mention noise) makes this a non-optimal solution. kas

We fully agree that homeowners should do extensive research including the use of Houzz and other social forms But that also should in our opinion includes speaking to licensed professionals in the supporting fields for their project And that is exactly what we did And we did meet with licensed Structural Engineers , Hvac, general contractor, Electricians and plumbers etc. Every one of them as well researched from their licensing to customer reviews/feedback Houzx is a great form to use but again you don’t really know the background of the people you’re speaking with and their opinions are worth noting but should be validated There comes a point in our experience and knowledge that we have to bow out because we are not professionals in this field Anybody who takes offense to our bowing out should not ...we know limits and cannot provide more than we already have. Please start another strand for future questions as we will not be commenting on this any further.