"Have you thought of changing the wall studs to 2x6" rather than 2x4"?" I don't wish to destroy the wall on the far side. I have a large map wallpapered to the other side. I could build out with a false wall for some additional distance, but I don't see that as necessary since I can do at least 3-1/2"x14" (almost equivalent to a 8" round duct). Plus, I found a standard "Straight Register Boot" to transition to 8" diameter. I believe 3-1/2x14" equates to about .05 friction loss for five feet). I just don't know what 2200-2500 FPM will equate to in sound level at the hood. I foresee cutting a 4x15 opening (or bigger), at the back of the hood. I am re-reading rjpjnk's post and I remind you I only have five straight feet till it feeds straight into the fan venturi. I found this is an engineering handbook: Duct velocity should be between 1500 and 4000 FPM  Hood velocities (not less than 50 FPM over face area between hood and cooking surface)  Wall Type - 80 CFM/ft2  Island Type - 125 CFM/ft2  Extend hood beyond cook surface 0.4 x distance between hood and cooking surface Filters  Select ï¬lter velocity between 100 - 400 FPM  Determine number of ï¬lters required from a manufacturerÂs data (usually 2 CFM exhaust for each sq. in. of ï¬lter area maximum)  Install filters at 45 - 60°to horizontal, never horizontal Using this as a guide I think an average 400 CFM for general-purpose venting @ 1500 FPM means that I am well covered with a variable speed 1000 CFM external fan and 8" duct area. I'm guessing that at 1500 FPM it will be pretty quiet. The old Vent-a-Hood units are supposed to deliver 300 CFM each and I usually only use one. They are super noisy at near my ear level and 18 inches away. The air passes through a 3-1/2" x 4-1/2" rectangular opening! That's small and seems to equate to almost 3000 FPM! I guess it's no wonder they're so noisy... Am I missing anything? Bad calculations or asumptions?

I just retired and hopefully this will be my last kitchen remodel. I have been lurking for months gobbling up all the excellent information.I started out wanting a Bluestar cooktop but then got torn about the Culinarian open burner cooktop that was coming out. While in that process ended up on the induction site and am now pretty much settled on the Gaggenau 36" with the disk. Any comments on framed vs frameless would be welcome. As far a single wall ovens go,I was fixed on the Monogram Model#: ZET938SMSS and love their rolling racks that can supposedly stay in for cleaning. Hmmmmm. Got interested in the Culinarian Maestro wall oven and found a place not too far away to go see it. Not true steam but has something called moist assist. The specs look really good re power and I called to check if it had rolling racks and it does. So the Monogram or the Culinarian? I will only have one oven. Also, now that I do not need the kind of fan power required of a Bluestar, I am narrowed down to Elica Pilato 36" and Zephyr Palermo. I figured out that Zephyr is part of Broan but cannot seem to find out the parent company of Elica, if any. Also cannot find the sones on the Elica. The Zephyr is 6 so not that quiet I am thinking. I want a rounded look and quiet because I always run my fan. I have been cooking with the same Dacor stuff that came with the house when it was new 18 years ago so don't know why I am so picky all of a sudden but trying to do it so I will like it.

DH hated it. He wants a big window in the center of the wall both for keeping an eye on the property (and he said so I can see him if he keels over on the lawn) and also he thought the porch roof overhang would get tangled up with the window framing on right window. And of course with my high back stove there'd be no awesome window like Angie et al have behind their stoves.

We specifically framed behind our range with metal studs. Range hood will hang from them. They seem flimsier when not in place, but they are very strong. Use the correct screws.