We are on the end legs of kitchen/dining renovation and I have the Futuro Moonbeam, 36", 900 CFM. I love it, both the look and function. My appliance dealer who did not carry this brand is now carrying because he felt that it was way better than anything else that they carried. He ran some of their units that only went up to 600 CFM and we could not hear ourselves in conversation! On the highest setting the unit is loud but not too loud considering the CFM level. My DH has a smelling disability; LOL-he hates smelling cooking odors in the house; so we wanted to go with a high CFM and also I have a 36" Electrolux Cooktop and felt with the high BTU's we also needed it. Futuro was the only one I could find that met all requirements and had the look I was looking for. The raves at their website are pretty impressive, but who would post anything but? I highly recommend them. FYI, if you do get one these are actually plugged into a socket, not direct wired. If you cut the wiring to do direct you void the warranty. I thought that was what it said at the website but my electrician, said no way. But that is the case. The outlet sits behind the false shaft in my case.

Honestly I only trust Asian made range hoods. Grew up with a Viking hood that was terribly hard to clean and still left oil droplets. I knew others who had other higher and lower end vents that had problems venting odor, sucking up oil, and keeps blowing air in your face. If you cook a lot of Asian food, Asian range hoods are the only way to go. I currently own a Sakura in my apartment and it works great with pretty much anything except frying fish. I really only need to clean it 2x a year. While there’s truth in being wary of things being made in China, range hoods are pretty essential in Chinese cooking. Wok cooking requires real venting power and its not like all vents in households in Asia are virtually collapsing at every use. Of course don’t buy a crapshoot sketchy brand. It’s will never be as complicated as servicing a range with tons of electronics (Samsung).

Thanks for checking out more liners, corgimum. Of all the things we have done, this vent thing is the one that is going to make me tear my hair out. It's not just all the choices, I just don't know enough about the way the liner and its parts are put together and what is needed to make it work the way I would like. One knowledgeable poster on Appliances said that the wood hood is the capture basin, but that doesn't make any sense. The moisture would damage the wood. I did a search a few minutes ago and found these instructions for a Wolf liner. That's how I thought the parts would go together. Dh brought up a question last night too. How do you get to the inline blower to replace or fix? Our attic space there is on the other side of a vaulted ceiling, hard to get to, and very cramped. So maybe an inline blower isn't a good idea after all. The only negative about Faber I read is that it is loud on high speed, which wouldn't be a problem if I went with an line blower of another brand. The guy at the Kitchen Store gave me the impression that you only use blowers of the same brand as the liner, except the Faber which specifically said the inline kit was made to accommodate non-Faber blower. At this point, the noise of the blower is becoming less important. If it sucks the smoke, grease, and moisture out of the room fast and is easy to clean, it's got my vote. I haven't had a vent at all for the last 15 years (recirculating doesn't count). I am concerned about the damper flapping when the wind blows. I have heard that in other houses and it drives me nuts.

“does anyone, know if you can install a wall oven under the Wolf cooktop?” @susanrhill34 - there are issues with installing a wall oven under a cooktop. First, there is a clearance issue. You must make certain to abide by the clearance specified for below the cooktop, and the clearance specified for above the wall oven. There often is not enough room for both, so you’d have to find another combination of cooktop and wall oven where there would be enough clearance for both. Second, the wall oven installed under a cooktop will be so low to the ground that when the oven door is open, it is nearly touching the ground, and that low height is awkward and cumbersome for taking things out of the oven that are boiling hot, heavy, and/or sloshing. Third, you would be better served with buying a range. A range would cost thousands less than a cooktop with wall oven underneath including the challenges of installing them.