How about Zephyr's Trapeze? We're thinking about the 48" for a 36" rangetop. I've seen it in person and it looks really nice. The only thing is you would need to go with the 1000 cfm blower which I believe only comes as an external blower. Good luck.

I am in the process of updating my kitchen. I am taking out the double ovens & replacing it with: single oven, microwave, and warming drawer. Also replacing my 36" cooktop with a 36" Rangetop. Will replace the current over the range microwave ( with a 36" range hood (about 900 CFM). We have ordered all the applinaces except the hood. We decided to go with:Wolf 36" Rangetop, Wolf 30" L Series Oven, Wolf Convection Microwave, Wolf Waming drawer, and Bosch 800 series dishwasher. Still in the process of finalizing the vent hood. I cook quite a bit.My cooking involves lot of aromatic spices and ocassional frying. We need a hood with about 900 CFM based on the burner BTU (assuming I am using all 6 burners. I am leaning towards the: -Professional Range Hood P1036: 36" Wide, 10" High by Air King: http://www.airkinglimited.com/pages/hoods/pro1.html & 900 CFM Blower - B900 - 900 CFM: http://www.airkinglimited.com/pages/hoods/promotor1.html Does anyone have any experience/feedback with Airking? The sales person is recommending Vent-A-Hood. I somehow don't like their filter. Wolf can get expensive.....

How air tight is your home? The more air tight the home, the more energy efficient and this means that mechanical devices need to bring in make-up air rather than relying on a leaky building envelope. A big powerful kitchen fan will expel a lot of air. When you expel air then your house needs to replenish that air, which means pulling in outside air through the cracks. Expelling heated/cooled air and replacing it with unconditioned air is not free of expense. Keep this issue in mind and think of the whole house rather than just the fan and design the house for the fan, or vice versa,

Am transitioning between 2 homes and have 36" ranges with grills in both so here goes: One hood is 600CFM VH has 4' duct run with one rt angle (sounds like Steve's above), the other is 1200CFM Modern-Aire mounted flush to an outside wall (which I might add is a beast). Both are flanked by cabinets which probably add to their efficiency. The VH was part of my first real cooking kitchen and has been fine, although I have set off the occasional smoke detector with grilled ribeyes and the like. No grease on cabinets after 10 years of very constant use and almost no residual grilling odors the next morning. The cleaning is OK, but cleaning the inside of the hood is more work over time as the magic lung design doesn't extract grease until the effluent is in the hood so it accumulates on the exposed metal inside. The modern aire is baffled so hopefully the effluent is a little better scrubbed and will stay cleaner. To clean the VH I put the blower box in the DW and finally replaced it after the paint began to flake off after several washings (about 6 years of use). The modern-aire is too new to tell other than it moves an incredible volume of air. A few VH observations: air movement in the room significantly affects getting smoke and grease to the hood (things like open windows or doors, fans and HVAC forced air systems). An island mount for me would mean a seriously powerful hood. I have a high riser shelf below the VH and that impedes the airflow (more smoke in the kitchen). Comments I've read in the past here that don't match my experience: "you've got to have 1200CFM with a grill"--not my experience, the 600CFM in my config has been adequate. That "24" deep and range-width wide is adequate for a grill and serious cooking" my VH is 27" deep and 42" wide and the modern-aire is same dimensions except 30" deep--the additional size IMO significantly adds to the efficiency. "that CFMs and different hood shapes are pretty much comparable." Given the vagaries in how CFMs are measured, the different shapes and sizes of capture areas, two hoods with similar stats may perform very differently. While I haven't had a baffled hood long enough to tell, my intuition suggests that a baffled hood will stay cleaner than the magic lung design because the reason given above. As you get a little older, reaching up over the range with a pan of soapy water and cleaning the inside of the hood with a scrubbie and then rinsing it gets a little old even though it's a few times a year. ymmv. sorry for post's length--good luck.