I think the reality is that many low or mid powered ducted hood fans is not enough for high power ranges. It looks like yours need something like 900 CFM or up. If you could not change the cooking style, I guess you need sacrifice something else. For example, is it possible to route the duct just under the ceiling to the window? You could warp the duct with bulkhead. It does not look the best, but you at least have the proper ventilation for your high-end range. Otherwise, you would find grease over the kitchen and maybe other rooms in no time. Having said that, I am not sure how well Vent-a-Hood Duct Free range hoods (http://www.ventahood.com/ductfree2.jsp) work. It looks like the technology used in those is a bit more sophisticated than the common peers. They are still for light cooking though. You may need a 42" if possible. ps: please read through this thread: http://ths.gardenweb.com/forums/load/appl/msg1214301011894.html about the vent-a-hood ars This post was edited by shimheric on Wed, Oct 22, 14 at 13:19

With conventional hood systems, the expectation is that the larger particles within the entire grease particle spectrum are collected by the baffles, and the smaller particles are ejected into the outside air, with only modest condensation or impact collection by the duct. To deal with the entire particle spectrum with a filter pack is a challenge, and probably unaffordable in cost for most residential users. If the Amazon rating is based on comparison to outside venting, the result above might be reasonable. As a commercial example, the Wells WVU-31CT filter system is described below: "Filtration Completely self-contained filtration process reduces emissions below that allowed in NFPA 96 and ANSI UL710B using the EPA 202 test method and includes stainless steel grease baffle filter with grease cup, fiberglass pre-filters, high-efficiency (Particulate Air) filter/ carbon-charcoal filter pack. All filters are easily removable with out tools. Air flow sensors continually monitor air flow optimizing performance and grease removal while an interlock system will not allow cooking appliances to function if filters are missing, clogged or in the event of a fire." About $18k. Electric surfaces only.

To do a wood surround like that, your Kitchen Designer will need to duct the air flow generated by the insert to somewhere. You’ll need a duct and exhaust grate similar to a HVAC return, positioned either at the top of the hood, or ducted 90 degrees through a wall into an adjacent pantry or utility room. Since tecirculating does not typically provide the air flow that a ducted hood can provide, you will also end up with more effluent on the surround and cabinets. That means more frequent cleaning, and the possibility of damage to all of the surrounding wood surfaces over time. That is why that most who need to do recirculating end up with a stainless under cabinet hood or stainless chimney hood, as it will withstand the care regimen better over time. Function rules over form. Be sure that the hood capture area is wider and deeper than the cooking zone below, as that will help with capture and cleaning both. Finally, consider the scale of the kitchen and ceiling height both when designing the kitchen. Most large mantle hoods appear overbearing in a smaller kitchen with a shorter ceiling. A 30” range often appears dwarfed by the typical proportions needed for a mantle hood. Be very careful here, and be sure that your KD helps you to visualize this through their software. It’s a pretty significant upgrade expense over a stainless hood, and you do not want to have regrets.

Unfortunately that may be difficult to find. Most built in units are set up to be ducted. I saw a couple on Broan's website but they had ok reviews. They are not strong - the stronger units really are only the vented kind. Look into some of the big name brands - Broan, Best by broan, Vent-a-hood, Zephyr - I'm sure there are a few others. I don't know how fast you can get something like that - especially the way things are now, so you may have to wait. It's a shame there was no way to figure out how to get outside??