Thanks Idrive65. I have looked at the VAH models. $800 is a great deal for a 36' stainless VAH. I've avoided VAH, as I prefer a baffle filter system for easy cleaning. Perhaps you and others might convince me otherwise based on experience. To reply to the first reply. The 30 inch Capital range has (4) 19k burners and a 25k center wok burner. I plan to do quite a bit of wok cooking, as well as some light grill pan work. The 36 inch hood would be flanked by cabinets on each side and placed on an outside wall for easy exhaust. I have lots of flexibility at this point, because I have yet to order my cabinets. Wall mount or under cabinet are possibilities. Ease of cleaning is important, as is build quality. Low sound level would be a plus, but I prefer performance to silence. Basically, I'm looking for the best option for or under $1,000.00. I have seen some units (Independant low profile comes to mind)in this price range that are 22 inches deep. I'm afraid that's not quite deep enough (especially if I want to mount 32-33 inches above the cook surface). I've also seen some 36x24 models (600 cfm+) online from Windster and Cavaliere, but wonder about quality. Thanks for the advice everyone!

Funny, your range/hood set up is pretty much EXACTLY what mine (in the works) is to be. Although I don't have G shaped kitchen...I have a G with a gap in it. My 36 inch range will be on one of the short legs, with 9 inches on either side plus the 24" of the "corner" counter on one side. And I've ordered a 42" hood. ANd no upper cabs on either side of the hood. I plan to make my tiled backsplash run at 18"" (under cabinet height) from the corner to the range, then go up the full height to the hood, then back down for the last 9" stretch of counter. It seems to me that it would look better to have the behind-the-range backsplash align with the size of the range, than with the hood and those "strips" on either side of the range backsplash will simply blend in with the painted wall to the left and right of the hood. I'm interested to know if others have a different opinon though...preferably before I get to the tile work!

vinmarks No, in your case I was tempted to write that the VaH can make use of that size duct. I think VaH may be negligent if they don't point out that that duct size needs to be matched on the MUA side. As pointed out earlier, few in the kitchen hood sales chain want to raise the issue of make-up air and the horror it can be to retrofit into a renovation.* But lest others think that they need 12-inch duct for 1200 CFM with conventional blowers in lieu of using 10-inch for typical lengths, I wanted to point out that that would be only a modest improvement relative to getting the MUA in with low pressure loss. Pressure loss is counted from the cooktop to outside and then from outside to inside back to the cooktop. ------- *An example MERV7 high flow 4-inch deep pleated filter, 2 ft x 2 ft in area used to catch the big particles and bugs that the MUA air could pass into the house, used at 1200 CFM (300 ft/min) would have a pressure loss of 0.1 inches w.c. (See table from https://www.texairfilters.com/comparative-tests-on-pressure-drop-of-hvac-filters/ If one looks into VaH data, for example see below, 0.1 inches w.c. drops the flow rate of a dual blower (1200 CFM) hood to 1060 CFM. At 1060 CFM, the filter pressure loss is a bit less, so one really needs to plot filter loss vs flow rate against the fan curve implied by the data below to obtain the expected flow rates (excluding ducts, MUA register, and exhaust duct cap pressure losses which also need to be counted) . And for comparison, using an equation I found on the Internet at the HVAC engineering forum referencing the 2003 ASHRAE Handbook at Page 52.5 (confirmed in my copy) and adapting it with some trepidation to screening as was done at the forum, and assuming a screen of 70% openness across a 12-inch duct at 1200 CFM, the pressure loss is even higher than the pleated filter, reaching 0.7 inches, w.c. With a 15-inch screened duct, 0.1 inches w.c. at 1000 CFM could be achieved. The moral is, use a lot of screen area, or low loss filtering, or let the sparrows in.

Hmmm. I wonder what design office would consider a last minute HVAC decision to be valid? In any case, one chooses a hood to adequately overlap the cooking zone and thus contain the cooking plumes, chooses a volumetric flow rate to ensure containment (90 CFM per square foot of hood entry aperture area*), chooses a blower assembly that can move that flow rate given the pressure losses from hood filters and duct and imperfect make-up air (or guesses by multiplying the flow rate calculated above by 1.5X), then determines the design of the make-up air system needed for the particular architecture, house leakage, and political environment. Besides reading my and others comments on this forum stretching back at least 10 years (or some subset thereof), the OP might consider providing more information. _____ *The flow rate one can get away with depends on the temperature the food is cooked at and the cooking heat source.