regbob, thanks for the insights. Well I look at it a little differently. Since I have a special needs child I often put things on the burner farthest back with nothing burning on the front. Secondly, I do not want to be in an uncomfortable position or have to bend awkwardly to 'learn' not to bump my head. That makes no sense to me to purposely put something where my head might bump into it. I cook only a little for fun and mostly out of necessity and I don't need any negative reinforcements to being around the range. My cabinet makers made a nice mockup of my hood with two strong guys holding it at various heights and me practicing lifting something to the back burner, which is the primary time my head may bump. 33" off the stove, or 69" from the floor, seemed like a good clearance. I do not know how much functionality I am losing from the hood being this far away. Maybe some. But coming from a kitchen with none, I think I can live with this.

Answered my own question. Ventahood PRH18-M/PRXH18-M, the "M" series. A no nonsense hood with standard blowers that fits my dimensions.

Several points: 1) Higher cfm will not make up entirely for decreased capture area. I think of blower performance as what determines how quickly smoke etc. that has been captured by the hood can be evacuated. Inadequate cfm means the hood will not clear fast enough to "make room" for incoming smoke, thus leading to spillover. However, an overly small capture area means that some smoke will never enter the hood at all. Remember that smoke diffuses laterally as it rises, and that is compounded if there is any cross-current of room air. As a first approximation, smoke that drifts laterally beyond the edge of your hood is lost no matter how high the cfm rating is. Kind of like trying to go faster on an icy road by installing a bigger engine, when the limiting factor is the spinning tires. Re haus proud's comments: all of the major hood manufacturers other than VAH allow remote blower installation. In the case of the OP, though, it sounds like he/she is venting through a side wall. That eliminates possibility of using a blower mounted inside. Only remote option would be to mount an external fan on the side of the house, which on the first floor of a house would look pretty weird. "Air intake surface covering entire underside of hood"? Isn't that all of them, except for some of the "Euro-style" hoods that have a flat piece of glass extending beyond the edges of the hood? Otherwise, the entire underside of any hood is "capture area." However, that is not related to airflow noise. That is almost all generated at the actual point where the ducting connects to the hood. "Forcing" the air through the much narrower diameter duct causes acceleration and turbulence, thus the noise. And remember that the largest duct in any standard hood is 10'', so that's pretty much fixed independent of brand. weissman: my experience differs somewhat. I have a 42'' 600 cfm VAH over a 36'' Dacor cooktop. I clearly get spillover. May reflect how I cook: I love to sear (favorite salmon recipe involves preheating dry pan on max heat for 4 minutes then dumping in fish). I'm hoping the new hood with 1200 cfm remote blower will do better over the Lacanche, and if I could, I would choose a different hood with higher cfm over the Dacor as well. Agree totally that increasing the depth from standard 24'' to 27'', or at least mounting the hood out an extra 3'' or so will partially compensate for the narrow width. amysrq: re choice of hoods--all the companies you name are good choices. As always I'll throw in a plug for Modern-Aire (Modern-Aire) with whom I've had an excellent experience. I know others have liked Metallo Arts for really wild, over the top designs. Any of these companies would make a good hood for you. I think it's more of a design decision: find one you like the looks of and you should do fine.

No grill. kas has a 36-inch induction cook-top next to a Cooktek 3500W induction wok hob. The Wolf Pro Island hood was the largest standard size that I found in 2007 and that looked ok. A Wolf supplied, Broan manufactured nominal 1500 cfm roof fan is used along with a Fantech sound suppressor and 10-inch ducting. The hood internal aperture in the width direction is 61 inches while the distance between the farthest apart hob centers is 44 inches. The hood overlap on the left of the cooking zone of the wok is adequate, as is the overlap with the largest pan that should be used on the r.h. induction hob. The hood is 34 inches above the cooking surfaces. I like where Trevor is going with his modified hood design, both in size and lamp placement. With the Wolf, there is a lamp that is right over my head when wokking, leading to having to wear a hat or change to an LED lamp. And of course, larger is better for island hoods. Even if 31 inches of depth might not be needed at the low end of the range of hood placement (30 inches above the cooking surface), higher placement can provide headroom for taller cooks and/or less visual intrusion into sight-lines. What one can get away with in that respect will depend on cross drafts as well as the effluent expansion angle of the worst case relevant cooking. (Expansion angles may be found in the second article referenced in my first clipping.) kas