Look on the manufacturers website they usually show what would be considered the "normal" or most common pattern.

"I am getting a 42" VAH, which most people on this board seem to recommend. Is that not enough?" We have had a 42"X27" 600 CFM VH over 36" AG range with grill into its 8th year. Overall has worked fine and rarely lets out a little smoke from grilling. Much of how it will actually work is beyond blanket CFM ratings/recommendations and dependent upon ducting, how the hood is surrounded and its capture area and design. Our kitchen area is relatively small and if the hood is on high the hood probably exhausts the entire kitchen space in minutes. We can grill outside most of the time but for inclement weather and just wanting to chat while cooking the grill is great. Given different cooking styles not surprising there are different preferences.

Here's the recipe, it's a Weight Watcher's one: Mococcan Chicken Thighs 4 4 oz. skinned, boned chicken thighs (mine have bones, I'll take off most of the skin) 1 1/2 tsp. ground cumin 2 tsp. lemon rind 1/2 tsp. ginger 1/2 tsp. salt 1/4 tsp. ground cinnamon 2 garlic cloves, minced 2 tsp. olive oil Trim fat from chicken thighs, set aside. Combine spices in a large bowl. Brush oil evenly over chicken. Add chicken to bowl, and toss well to coat chicken with spice mixture. Let stand 10 min. Prepare the grill. Place chicken on grill rack coated with cooking spray. Cover and grill 6 minutes on each side or until chicken is done. Serve with pita bread, if desired. Note: to prepare indoors, place a grill pan over medium-high heat: coat with cooking spray. Add chicken and cook 7 minutes on each side or until done. There's a park up the road from me where I could go and try this out grilling, or I could buy a little hibachi or a grill pan. But I don't grill, I'm going to have to sell my house pretty soon and I don't want to get more stuff to move with, and money is at a premium, so I don't really want to use a bunch of charcoal for just 4 pieces of chicken. My broiler gave out on my oven, but I think it is the pulsing that screws things up because it seems to still heat up OK, so I'm thinking I could use my broiler pan and just turn the oven up high and cook the meat close to the heating element for a similar effect to broiling. Or I guess I could sear the meat first in a frying pan and then bake. I didn't realize that just heating a pan on high on top of the stove would wreck it but now that you mention it, I guess it would.

I like the grilles. It's consistent. But your opinion is the only one that matters.