You don't mention what style hood you're considering or whether you're venting out or recirculating via a charcoal filter. If you're cooking with gas, especially if you have any high output burners and are planning to do any woking, or high heat sauteing venting out is vastly preferable. If you don't have existing ductwork the price of the installation would probably be more than the price of the hood however so recirculating is more economical. Broan makes some excellent products. Here's a couple examples of various type hoods that might fit your budget and are available in 36" Undercabinet Model 88000 - can be ducted out or converted to recirculating Undercabinet model 89000 (must be ducted out) Probably most of Broans undercabinet hoods would fit your budget and it would just be a matter of taste. If you're looking for something a little different than these there are just about an infinite number of choices out there such as Whirlpools model GXW6536DXS MSRP: $549.00 A couple hints you may have already heard: Read the specs and installation directs or have your installer do so before the hood is purchased. All this information is right on the manufacturers web site. If you're venting out - be sure to use rigid metal vent only, plastic or metal foil dryer type duct work is not recommended and will cause your hood to be at least noisy and at worst ineffective. Have your duct run be as straight as possible but if you must have turns (elbows) try to have it be a maximum of three with at least 2 feet of straight run between elbows. As kindly as possible make sure your installer knows what he's doing. You want him to say no problem, I've installed miles of ductwork and dozens of these hoods.

I think you'll find more input if you post in KITCHENS than here. (or if you do a search on that topic in Kitchens, because that's been discusses in excruciating detail there.) But I'll say a few things here, for whatever they are worth. If you go above a certain cfm level, say, 600 or so, you need to take into accoutn make up air. At the least, that means that you need a window nearby that you can crack open to deal with the negative air pressure the exhaust is producing. But if a lot more than that, you need to consider installing, within your exhaust system, a separate fan that brings in fresh air from the outside that compensates for the negative air pressure produced by the exhaust system. Now you're going into RESTAURANT GRADE territory, BIG BUCKS. Think about it. Do you really need that level of capability? If you have a big family and you cook a lot and entertain a lot, maybe you should do it. I know a guy who loves to have espresso/capuccino parties in his house. He has a system directly connected to his plumbing that probably surpasses the typical system you see in a coffee shop. Crazy! It's you money. Good luck.

I have a Vent-A-Hood and it works great! It's 6" wider than our cooktop and it's 24" deep. You can brown ground beef and the odor does not permeate the house. It also does a great job of capturing the grease that rises/splatters up. It's installed 30" above the cooking surface. It's the SEPH18-242. It's 42"W x 24"D and the fan is 600 cfms (supposedly the equivalent of 900 cfms, I don't know if it, but whatever it is it's sufficient for most of our usage on the "Low" setting.) https://www.ventahood.com/index.php/products/application/wall-mounted?id=360&model=SEPH18 . Whatever model you get, it's recommended hoods be 6" wider than your cooking surface and at least 24" deep (more in both directions if the cooking surface is on an island or peninsula). Be sure to install it per the manufacturer's specs -- no higher or lower.

There are several good brands available. I like Faber, Best by Broan, Bosch and Thermador are great choices too. They should come with filters and other items needed for installation.