Custom build. Vent a Hood over a 48" range...don't recall width of VAH. Check out the rest of kitchens on the website for more ideas. Here is a link that might be useful: My kitchen, range hood

Kksmamma, would I like a larger range? Well sure! Would I get use out of it? No! I have been thinking about what the previous owners of this house was like. There are miles of countertop along the wall run. All the uppers are 15â deep nice wood. There are two upper corner cabinets and two lower corner cabinets with the largest Lazy SusanâÂÂs one could possibly imagine. There are pull-outs galore in all the base cabinets. The doors are very thick solid cherry. Yetâ¦there is one little 30â slide-in range and no extra wall ovens. There is one regular sized refrigerator a mile down at the end. In this good sized kitchen the sink is directly behind the range. There is not even a recirculating fan to be found. Although I have never had the need for a prep sink in the smallish kitchens I have owned, this kitchen is begging for one. ItâÂÂs just me and my husband now so I really donâÂÂt have the need for bigger and more appliances but itâÂÂs odd that this kitchen seemed to want to be a real chefâÂÂs kitchen but fell short. IâÂÂm getting very sick of island range hood shopping and am thinking of the XtremeAir px05, it has the look of the Faber that I love, has decent cfm's and the stainless baffles I want and comes in a 42â and is half the price of the Faber. I really like the Faber but the model I want comes in 36â and 48â and IâÂÂm thinking IâÂÂll be safer on the paranoia as to scale vs. big island small range with a 42âÂÂ. Here is a link that might be useful: XtremeAir maybe This post was edited by jterrilynn on Sun, Dec 15, 13 at 12:27

"Cooking often allows more conversation with others in your space. And is more likely to involve guests." I disagree. I've never had anyone share space with me while I am actually cooking. Whether I am flipping hamburgers, stirring a pot of meatballs in sauce, steaming vegetables, stir frying, making an omelette, or whatever, I've never had anyone--family or guest--in "my space" at the cooktop while that is happening. How would you do those things with people hovering next to you? Prepping on the other hand, definitely. I've had friends and family chop with me, toss and plate salads, shuck corn on the cob, scoop cookies onto baking sheets, nibble on cheese, drink wine, etc. all at the island, without a cooktop. It also enables children to watch and help me prep, mix cake batter, wait in anticipation of licking the bowl, and all the other joyful activities you can have with children at a kitchen island without a cooktop on it.

My immediate thoughts: Because the cooking zone is at the edge of the "apparent main drag," I think an otherwise obtrusive hood will look OK. It becomes part of the kitchen boundary. The kitchen forum mavens may have other opinions. Functionally, because your cooking zone can potentially cause cooking odor and grease to drift into the entire open space, a hood with good overlap and appropriate flow rate will be important. Downdrafts cannot capture and contain serious cooking plumes. Look at Wolf's design guide for examples of Pro Island Hoods of various sizes. Other manufacturers build or can build suitable hoods. When you specify the selected hood's characteristics, we can comment on flow rate requirements. You will need to start determining the architecture of your make-up air system, including where the air is taken from, where and how it is dumped into the house, and the interconnecting ducting, which may have to include heating, filtering, and a blower roughly similar to that supporting the hood. The first image is of Wolf's longest Pro Island Hood at the boundary of a messy kitchen and a somewhat overtaken living room. The bi-level peninsula includes a 36-inch induction cooktop and an induction wok hob (not visible from the camera's POV); hence the extra long hood. The second image is a view looking up into the hood. I don't think I've ever seen this view in Wolf's literature.