I have the same situation in my kitchen. Counters are 30" deep with upper cabinets above that are 15" deep. The Vent-a-Hood range hood was pulled out 3" from the back wall to align with the upper cabinets. A 3" filler was inserted between the back wall and the range hood. It's actually a sort of squared "U" shaped filler. The back flange on the filler is attached to the back wall with screws. The front flange on the filler is riveted to the back of the range hood to hold it securely in place. You can see the finished installation in the photo below (notice the two rivets at one end, to the left of the blower assembly). My range hood is 48" wide, mounted 27" above a 36" gas cooktop.

Maybe. Do you know if your current unit is correctly sized? Only way to be sure is to do a Manual J on your existing home, and with the addition included. Your existing system might be the wrong size for your existing home anyway. Do the calculations both ways and see what you'll need with the addition. It may also turn out that you can't do the ductwork easily to tie the new addition in to your existing system - a small separate system might work better. That's usually recommended for larger additions.. percentage-wise your addition is significant but it's not that big. If it's not practical to tie in to the existing ductwork you're probably looking at putting a mini-split in for the new bed/bath.

Christine- you saved a life! Not many can say that! I like to think I'm the type that won't panic but since I've never been in a true life threatening situation, I can't know for sure. I was an athletic trainer in high school, in football country, so I've had my fair share of calming injured persons down. This is completely anecdotal but football players are WAY more "sissy" than softball/volleyball girls. I had to restrain several girls and tell them "NO, I need to look at that ankle!" while I had to tell at least one football player to get up and get off the field! The closest "panic" experience I've had was when my 2 year old severely burned herself. I only had panicky feelings AFTER she was at the hospital. During the moment, I was in the moment, using the skills and knowledge I had to help her. Did I ever mention my original "when I'm grown up I want to be..." was a doctor? Probably helps that my dad was a first responder and I remember sitting around the dinner table and him telling about reaching into a guys broken leg and pinching the femoral artery shut. When we were at a family gathering later and he was sharing the story, others were disgusted and couldn't finish their meals!! That's when I learned that other people have a different tolerance/panic level than we (my family) do. Marrying ketshup....EWWWW!!!!!!! Look, I'll save the old, almost empty bottle (in the fridge) to use next time but mixing them? Bleh!! Shaken, not stirred? All juices, salsa, ranch, BBQ sauce, basically all condiments, chocolate milk, tea. I'm a southern gal but growing up my mom only drank unsweetened tea. It wasn't until I was a teenager that I learned that southern iced tea is generally sweet tea. Still can't stand it to this day. IF I'm going to have tea it will be iced and NOT sweet! Also, no one else has said it but can I just say that canned veggies need to die a horribly slow painful death? The only veggies I got growing up (remember mom HATED cooking) were canned. Canned corn (Meh, OK in a pinch) canned peas (SOOO mushy!!), canned carrots (OK, if I can't have fresh I actually do prefer canned to frozen), canned beets (BLEH!!! Still my most hated veggie to this day) canned green beans (THIS is LITERALLY the worst!!! Salty, limpy, bad flavor yuckiness put in a can!!!) The only one I actually liked and still buy/stock my pantry with is hominey. My canned goods storage is very different from my moms. Her pantry was/is stocked with canned veggies, soups, beans, etc. The cans in my pantry are generally tomato sauce/paste (hoping to start growing my own next year!!), and prepped beans. Pinto, black, refried, black eyed peas, etc. I really want to start my garden next year and grow tomatoes, bell peppers, onions, garlic and herbs to start with. Hopefully, years from now, my daughters will talk about mom's atrocious pantry with ready made foods because they have grown accustomed to having fresh food. :)

I agree with Debby. Hot coffee cooled isn't nearly as good as cold brewed. I put coffee grounds in a canning jar (quart) fill with cold filtered water stir very gently just to get the water into the coffee, add a lid and put in frig or counter for 12 to 24 hours. Strain well but don't press out the coffee. Store in frig. Debby have you tried a few Tablespoons of sweetened condensed milk along with the regular milk or cream? Its soooo good and even more creamy. I think its called Vietnamese iced coffee when adding the sweetened condensed milk. I don't add flavorings to mine.