Yes--36" with grill--therefore we have only one oven on the range (Propane). When using the oven a cooling fan for the electronics during use and cool-down. There's an internal set point at which the fan runs, the manual says it's 300F and will run at cool-down to 200F. Both of the convec modes can be heard in the kitchen (true convec which uses its own electric heater and the straight oven fan.) I've read complaints about fan noise, I really don't notice it anymore than noise from other powered kitchen tools or tools in my workshop. Door is cooler than my prior Wolf; only gets hot when self clean is on or we're running flat out at 550F making pizzas. I'm not sure what the "it" refers to in your question: the range or the hood, so here's both. Hood is 1200CFM Modern-Aire baffled with heat lamps. 30.5"D X 42"W X 18" H. I went to Eurostoves and cooked on the range as well as checked out the hoods. btw, if this is a high involvement purchase I'd encourage doing that if possible. As fun as informative; Lawson is as helpful as he is unique. Got the range and hood through them. Only other serious choice was BS--good burners but not much else for my cooking style. Owned an AG wolf but for our cooking not a contender. Had VH over the Wolf, from an engineering standpoint VH is an interesting product but wanted baffles this time. My Modern-Aire does need to be cleaned more often than VH. One suggestion if you look at Modern-Aire--it is heavy duty, SS and make sure you get rounded corners on the edges. They're sharp if you're tall. My VH had rolled edges and no problems. Cooking: Baking and roasting have different modes: a true convec, a delicate bake that distributes heat more evenly and the broiler is temperature controlled such that you can set up a broil-bake function which I use most of the time. I use the moisture bake the same way I used water and ice cubes for baking and roasting. Only use 3/4 sheet pans for bakiing and can't speak to the smaller ovens. Stir fry and pan broiling are excellent with the burner flame configuration and the wok grate. If you do sauces the simmer on the burners is excellent. Bottom line is I wanted this range for cooking and would only replace it with another one.

Thank you, thank you for all the wonderful feedback. I do want to stick with getting the grill and am going to do so. We probably will be cooking steaks outside most of the year (Jersey Shore), but in the dead of winter (especially like the last one) we would be cooking inside for 3 months or so. I want to grill vegetables, romaine, etc. inside. Two of you mention that you have the Wolf hood. Did you entertain the Best one? I have not priced the Wolf, but based on your comments will look into it. I had thought of Modernaire, Best and now Wolf. I do think I want to go a bit higher than the 1200cfm just because we have had such problems with setting off alarms. I will definitely try seeing how a 27" looks/feels - my hubby is 6'1" and because of his height we have had to scrap buying cute little converible :( so want to make sure he is okay with the height of the hoodt - he is the steak pro at our house! JScout - where do I look up more info regarding make up air. Would it only go on when the fan was on? Where should it be installed, how much, etc.... We keep finding and adding things in $$$$$! But, this is our dream house and we are so looking to doing it the way we want. Again, to all of you who took the time to write in - THANK YOU! Pls let me know any more thought on the air thing and if the brand of the hood makes a difference. Will certainly post once we are in. Ordering cabinets and they are beautiful. Now in the midst of all the appliances .

Plllog, that collection is in addition to the pitcher of iced tea, the bottled water and the coffee carafe, LOL. Everyone likes something different, I don't know why no one in my family can drink the same thing, but it never gets mixed up with anyone else's, I suppose. And, oddly enough, none of us drink alcohol, so no wine, beer, mixers, don't need vodka or bourbon or rum. Good think, all my space is taken up with soft drinks! As for the peppermints, that's just a shame. I do make "pink pears" using those cinnamon red hots in the syrup, and I crunch up unused/uneaten candy canes for peppermint bark with dark chocolate. I've been told, however, that you can melt peppermints in vodka and make peppermint vodka. Now what in the world you could use peppermint vodka for, I don't know, unless you made a lot of sweet drinks like grasshoppers or peppermint fizz... 2many, I LOVED the Galloping Gourmet. Grandma used to watch him in the afternoons and I always waited to watch him jump over that chair, LOL. Yes, he was always "a little for the dish and a little for the cook" kind of cook and Grandma was a teetotaler, but she still liked that show! Annie

@opaone: your numbers, while still higher than my estimates, are at least within an order of magnitude, which in this business probably is reasonable correlation. I agree that this could rise to a significant concern with 10 people really cranking away in a poorly ventilated room. So we're on the same wavelength. @spurpura: you are correct in that I've not invested in air quality monitoring devices or hired PhD's to test my house. But my calculations are grounded in simple physics. The only assumption I have made is in the estimate of CO2 production during exercise, and that was from an academic sports physiology laboratory, authored by a PhD and published in a peer-reviewed journal. If you have figures showing that CO2 production during exercise is roughly 10 times higher than my estimate (which is what would be needed to support your observations), I'll await the citation. There are really only three possible scenarios: You are measuring local concentrations of CO2, presumably close to where you are exhaling. Your PhD consultants and their equipment are wrong. There's an exogenous unidentified source of CO2 infiltrating your exercise room. Enough of that dead end discussion. But...as to your original question, I think you're on the right track. As noted upthread, our 1200 cfm hood runs through a straight run of 10" duct, about 25' upwards, with an attic-mounted Fantech LD10 silencer and FKD10XL blower. It measures 60db (LCS weighted, ear level, roughly 4' from baffles) on high. So we hit the mark you are shooting for and I expect your setup will too. Good luck!