I am really sorry but honesty dictates..... The CWEH9 is desperately lacking in depth at 21" its not even close. The Venezia has mesh filters, not what you would normally put over a real pro range, stainless baffles will out perform mesh with ease , as for the Verona sorry to say that hood is the worst of the 3 from a functional perspective. Very small capture area and again mesh filters. From your list above I would look closer at Wolf, Viking, Dacor and Modern-Aire, some Broan hoods will also work for you. From A sizing perspective form good to excellent 30 x 24 36 x 24 30 x 27 36 x 27 Clearly I am commenting on function only and not looks. again sorry for my bluntness.

Did the previous owners get away with not having MUA? Might be because they installed the commercial stuff a long time ago and nobody asked about MUA. If the house is big enough and old enough, it might have been "leaky" enough that an MUA system was not needed. Or, the previous owners may very well have installed a make-up air system and it may have been the kind that was integrated with the commercial hood. The realtor should know or be able to find out from the previous owners. If that does not work, then you'll have to go looking for it because there are numbers of different kinds of MUA systems for commercial hoods. Some can even be part of the hood system. If you are interested, here's a resource that illustrates and discusses different kinds of commercial MUA systems which may give you some hints of where to look for MUA in your newly acquired kitchen. . http://www.fishnick.com/ventilation/designguides/CKV_Design_Guide_2_031504.pdf Also, check out Kaseki's clippings page. As for who you need for building/designing/installing an MUA system, there is no simple answer because it is not a one-size-fits-all or one-stop-shop kind of thing. The short answer to any MUA question will always be "it depends." If you live in a warm climate, MUA might be as simple as opening a window when you run the hood above 400 cfm. Or you might be able use a "MUA damper." There's a current thread on these. Here's the link: http://ths.gardenweb.com/forums/load/appl/msg0313214523464.html If you live in the great northland of cold winters (say, Minnesota) or in a place where air-conditioning is the norm for months (say, Phoenix), the MUA thing may involve air exchangers which gets a lot more complicated and expensive. About all I can suggest is that you look at the many postings about MUA over the last couple of years. A search using "kaseki + mua" should get you a lot of threads to look at. This post was edited by JWVideo on Sun, Mar 24, 13 at 1:54

sjb3ip, 1) There are three basic styles pro canopy,chimney,and standard. But there are many design styles. 2) You do realize you are getting the most powerful 48" gas range on the market? The rule of thumb is 1cmf/10btu. But 1840 cfm does not exist anywhere near $1500 3) So 1500 cfm it is then. 4) When kitchen desingers are building a highend kitchen without the benefit of an unlimited budget and the KD has spent almost all the money on built-ins, pro ranges, and high end finishes she/he turns to Best for the least expensive acceptable quality range hoods. 4a Best K210A48SS with 1500 cfm blower is about $1750. This has 430SS and 22" deep(24" is the gold standard). It has "stain less" not "stain proof" steel. If you live anywhere near salt water you need to skip this option. After 7-10 years of hard use it may rust a bit and needs to cleaned with something like Bar Keepers Friend in that case. 4b Best UP27E48SB with 1500cfm blower is about $2250. This is a very deep 27" so it can be placed higher and still get good capture. This has the better 304 SS. Very unlikely to rust,but still not stain proof. 5) Have you discussed make-up-air codes in your local area with your GC? If not you should.Many cities in the northern half of the country have these. If it gets cold in your area and you have a relativly air-tight house you may need to make-up for the air you remove so as to not cause a dangerous backdraft with fireplace/furnace/heater. 6) If you are considering Vent-a-Hood have a salesperson show you how exactly you would clean it. Some say VAH needs to be cleaned very often and it is a PITA. Others think it is ok. I am in the former camp.

How do you use your oven? I would look at Electrolux as well. It has been recently redesigned so no feedback from the new ones yet but they have gone to dual fans/elements and the racks can be left in for cleaning. They seem to be going the right way. They might not have as many modes as Miele or Gagg but the ones they have are highly usable. They have varying fan speeds, slow for conv bake and high for convection roast. I prefer a slower speed for baking and higher for roasting. Not every oven has this. They do not have pure convection mode but it is not missed and I do a lot of baking. It is also the hardest mode to get right. People do seem very happy with Bosch as well. It was a favorite on this forum before the redesign. Miele and Gagg are more complex so a little bit more of a learning curve but would give more options. Wolf seems to have gone to one fan speed in the M series as they have gotten rid if the conv bake which is the mode I used when using convection. I don't know if it can be varied in some other way, maybe in the gourmet program. You can hear the difference in the fan speed, so if you see an oven live you can tell. I think BS has one speed and they have a quirky thing where you preheat the oven and when you add food you have to press start or the heat turns off. I don't think they have a delay start either. I would read the manuals of any you are seriously considering. You can learn a lot that way.