Hi dinajo, I am interested in getting this same vent for over my induction 30" cooktop. How do you like it by now? How far above the cooktop do you have it? Does it look good, or overpowering? Thank you in advance for any help!

I can't comment on the Kobe, but I owned a Zephyr (very quiet, reasonable suction) and replaced it less than one year later because the controls went bad. Zephyr was less than helpful in getting it repaired. They had no service in my area and wanted me to remove the hood, box it, and send it to them at my cost. I now have a Vent-a-hood and it is much more powerful and problem free.

I need to choose a 30 inch range hood with a recirculating option. I've been looking at zephyrs and Kobes but I think I want a Zephyr since I can get it locally. Does anyone have the Genova? Is it worth the extra $ over the Breeze II? Any other suggestions? I have the Broan Allure now and feel it is ineffective and noisy. Would like more than 300 in terms of power but as quiet as I can get.

Volumetric air flow rate (CFM) is determined by the type of cooking (and hence cooking plume volume and velocity) and the area that must be maintained at a velocity that ensures containment of captured plumes. For residential hood designs, I recommend 90 CFM/sq. ft. of hood entry aperture. Light cooking on induction might get away with 60 CFM/sq. ft. If your hood entry aperture is 3.5 ft x 2 ft (it should overlap in both directions) or 7 sq. ft. in area, then you would need an achieved/actual CFM of 420 to 630 CFM. Given pressure losses of baffles, ducts, and imperfect make-up air supply, I suggest a factor of 1.5 between required air flow rate and blower rated airflow rate, which is only achieved hanging in free air. So your blower ratings would be 630 to 1000 CFM. However, the above assumes a conventional hood, which this Zephyr clearly is not, judging from the images at the link. The actual intake aperture area is not the full width and depth, so the calculation and the capture effectiveness are not applicable. The overall width changes, but the area collecting effluent is the same between models, and there is no design shape to encourage plumes to get to the collection zone. It also doesn't use baffles, so so who knows what the pressure loss is. In summary, this hood is for decoration, and will not cope with real cooking except that eventually it will clear the kitchen (house) of whatever effluent remains in the air and hasn't settled out on walls, ceilings, and fabric. Is this quasi-hood intended to be vented outdoors?