First you should check with your local codes to find out if they require make-up air over a certain cfm. In my local, anything more than 600 cfm requires a make-up air system which can be costly.

I am wondering if the hood size is not large enough since it is the exact same number of inches as your range. You could always try to sell the hood and then use whatever money you get to buy a different hood. Does the hood have an internal blower or is in inline blower?

It's a single unit...no external anything that goes with it, so, I'm guessing that's an internal blower?

I don't think there's much question that a wider vent that moves more air would be a better choice, if starting fresh. With this one in hand, however, I wonder if it is adequate for my needs, so I don't need to sell this one and then spend mucho extra bucks to upgrade. Meanwhile, I'll check the codes.

60 cfm may not be enough when using a grill, even if none of the burners are in use. Might be ok for grilling veggies, but grilling meat is very smoky.

Thanks for the advice. I like the idea of trying it out first, with the ducts build to handle a more powerful blower. If I do that, it will, however, lock me in to a 36" hood...the size of what I have now...because there will be cabinets on each side. So I guess that makes the issue...how important is it to have a hood bigger than the range?

As for make-up air, well I don't know yet what the codes are, but my contractor said nothing about it AND...this house is 100 plus years old...it has plenty of drafty windows and doors to let fresh air in!

If you have cabinets, it's usually ok to go with the same size unless you are doing lots of grilling or stir-fry. In those cases, you probably want a more powerful hood to begin with. If you are willing to give up some cabinet space, you could build in enough space for a 42" hood and just let there be a gap between the cabinet and the 36" hood. If you don't want the gap, it's pretty simple thing to put in a filler piece matched to your cabinets.

Good luck.

thanks amcook. I'm inclined to think it's worth buying the bigger hood...I do tend to use the grill a lot. I'm thinking I should see how much it will cost to get: 42" wide, 25" depth, at least 1000 cfm, baffles, not mesh filters (and not VentaHood) , 10" ducts.

Now I need to figure out what companies to check out... actually posted separately about that. Suggestions? I'm sure getting worn out with researching and making every decision.

Melissastar, Please keep us informed about your decision and any brands you find. I found a 940 cfm that may not function as effectively as 940 because of its design (how much less? clueless!) but haven't bought yet and want to see if there are other options.

I must have missed something: Why not Vent a Hood? Many people here seem to have them.

kitchendetective -- apparently, it doesn't have a good track record.

Actually, my reason for not going for Ventahood is that I can't get over the lack of baffles or other filters. It's a purely gut reaction....the Vent a Hood system may work extremely well. I just keep picturing this pile of nasty gunk accumulating though and the thought of cleaning it out gives me the creeps...

I've owned a vent-a-hood and it works ok. Louder than I would have liked. With regard to cleaning, the "box" around the blower was reasonably easy to wash but hard to take off and put back on. There wasn't too much grease collecting on the blower itself but I did have a problem when it was run during some kitchen work and dust got sucked in. That dust collected on the blower and captured grease and had to be scraped off. I'm going with baffles this time around with a remote blower.

Amcook: I'm investigating the options now, but need a little clarification on duct sizes (OK...it's a stupid question, I admit). When you say 8" or 10", are we talking like 10" diameter round duct? 10" square? Or is it rectangular...8" or 10" wide, but a standard height?

I'm seeing so many different size ducts that I don't know what's what!