Hi there- I am looking for recommendations for a slim (12" high max) 36" wide wall-mounted range hood with direct back ventilation (cannot use chimney). This hood is not going under a cabinet, but under a row of casement windows, and the hood bottom edge will be mounted at 30" above the cooktop. There seem to be many undercabinet models that might "work", but aesthetically they seem odd - a barrel style, truncated pyramid, french bell, or canopy style might work best. Thanks so much for your help - it's amazing how much information can be found on this forum, and I really appreciate the advice.

Lots of good advice here, I've nothing to add. Except to agree with the overconcern about height-positioning. If you search on this topic you will find there have been many such threads in the past. I was worried about this issue too and - with trepidation - decided to trust the consensus that it wasn't likely to be a problem and I haven't had any reason to regret that "faith". I'm 5-8 (And shrinking), dh is 6-0 and the recommended height of 30" up (from 37" counters) has not been a problem. Remember this ergonomically -- when you bend forward to get underneath a hood, the upper part of your body goes on an angle, so your height is diminished from its full standing height. If you need to get underneath your hood, you'll be bending forward to reach back burners, at least that's so in my case. At that point, I'm way less than 5-8 for sure! And I hear the periodic cries to reason about how smaller than larger hoods can be good and good-enough and the world won't come to an end if you don't put a 50" x 30" covering over your 32" range. However, I've looked at those smoke plumes now and do see the wisdom of "bigger is better". It's hard to capture all you'd like to capture and every little extra inch helps. That's the operative word - helps. There are tradeoffs with cost and design and the rest of it all. But in general, I have to say you'll appreciate what extra size and planning you put into all of this. IMO, particularly in terms of the depth. I have a 27" deep hood and I occasionally regret it's not deeper. How things work with a 24" hood I can only imagine but it seems to me it would be not-good... IMHO anything at all that kas has to say is advice worth heeding; it is invaluable.

Hi, welcome! That is a very good hood, IMHO, good enough for permanent installation, unless you don't care for the design. My criteria for hood selection: 1. Style - this is up to you. 2. Maintenance - Stainless steel is easy to clean and will work with any color scheme now or in the future. Washable filter is good. 3. CFM - 600 CFM is good enough for normal cooking. Multi-speed fan saves heat and air conditioning if the hood is ducted. 4. Noise level - This hood has a quiet fan. 5. Hood light - this hood has two 50W halogen GU10 bulbs, they are very bright. Don't turn them on if you don't need them. They only last about 2,000 hours and expensive to replace. I don't like halogen bulbs over cooking, you may want to replace them with GU-10 LED bulbs. Halogen bulbs are pressurized and can shatter if grease collect on the bulb. 6. Durability - should not be an issue, if they use a non-ventilated induction motor, otherwise it will be a problem. Good luck and let us know what you end up doing. dcarch

The fundamental issue is that fan/blower flow rates are measured in open air. The result is the zero static pressure flow rate. In a hood with filter, shape transitions, duct losses, and make-up air pressure losses, the actual flow rate is likely to be in the 200 - 300 CFM region. An 18-inch x 30-inch hood has an entry area of 3.75 square feet. At 90 CFM/sq.ft., the actual flow rate called for is ~ 340 CFM, requiring a motor rated at 500 CFM or higher, depending on myriad factors. And even if this is achieved, if the cooking plume is not entirely captured due to a smaller than needed hood aperture, there will still be grease, moisture, and odor escaping into the room.