About a year ago, I was looking for a range hood and looked at the Vent-A-Hood. I didn't like the way you had to unscrew the parts to remove for cleaning. I did like Modernaire and how the baffles could be lifted out and put in the dishwasher. So, I ordered a Modernaire with a Fantech external blower, with the Silencer. I think it was a good choice.

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.

Probably a made in Taiwan Goshock, Sakura, or clone copy. No.

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.