For spec reasons, compatibility, matching the hood to the range maker is often recommended. I noted a lot use mesh too. I wonder if you may upgrade to baffles. If you can, it may cost less by means of aggravation in the end. That said, here are a few companies that I bookmarked: http://www.rangecraft.com/ http://www.prizerhoods.com/ http://wolf.com http://thermador.com

I've never had a hood larger than my range. Right now I have a 48" hood over a 48" Wolf gas rangetop (8 burners with 16K BTUS each). We do all sorts of cooking, including searing meat and lots of stir fry. I don't have any problems or complaints. I couldn't afford the jump to get one wider than 48". Because we use the panini grill, waffle irons, etc. next to the rangetop, I might have liked one that covers more area, but I wouldn't have gotten one larger just for the stove...And as a matter of fact, the hood we have does a decent job for that cooking we do off to the side. Like I do, you'll have upper cabinets that help funnel fumes, etc into the hood...It might be different if there was nothing around the hood to help with the capture.

Squigs - your contractor is wrong. It is far FAR superior to vent to the outside. And he is egregiously wrong about "nobody's venting outside, etc." I'd be worried about him if I were you. He's either lying, or ignorant. Many regions have implemented changes to Codes to require external venting. As people in general have become more sophisticated about kitchens, about internal air quality, the trend is strongly toward choosing to install an external kitchen exhaust. There is just no comparison between venting externally versus recirculating. There are some people who simply can't install external exhaust, like many New York City apartments we hear about on this Forum. But if you can, you should. So, please insist he install the duct for the exhaust. You could also post on the Appliances Forum about your venting situation with more detail--there are exhaust experts there who may have an alternative to venting through the roof if you don't want that. Although, many people like venting through the roof cause it's a straight shot, and your exhaust will be quieter and more efficient as a result (i.e. with fewer bends to the ductwork). We don't have enough info here--what would be the distance of the duct to the roof? Would it be better to cut a hole in the side of your home? It's hard to know without more info. I had a friend who installed kitchen ductwork in her home after-the-fact. She thought it was going to be really hard and expensive, and to her surprise, it wasn't a big deal. She is happy she did it. While you're at it, make sure when the ductwork is installed, that the duct is 8" or 10" diameter. Don't let the contractor install 6" duct (either by telling you "oh, 6" is fine", or simply by not telling you the size of the duct he is installing). Get it in writing, and look at the duct before installing. If you get smaller than an 8" duct, your choices of hood will be more limited, since most require 8" duct or larger, your noise will be increased by the air being forced through a smaller path, and the efficiency of the duct will be less. I am very glad you posted your message about your contractor talking you out of external venting. Not only cause we can help you, but also in case someone else is reading this thread, and hearing the same line from their contractor.

Usually the diameter of the hood matches the range and the cfms required are determined by a formula (there was a chart here with that info long ago -- anyone have it?) that calculates the length of the duct run, room size I believe and one or two other factors. Getting it right is not arbitrary or merely a matter of opinion. An overpowered hood sucks too much air out of the room and becomes inefficient. Going too wide risks ventilating your counters. A good quality, efficient hood with cfms appropriate to the range type will be optimal. Femmelady's kitchen shows that perfectly. She has a pro range with an indoor grill plus a 24" wok stove next to it. I think they went with a 900 or 1200 cfm VAH and a photo she posted showed it drawing out the grill smoke -- even installed extra high as her husband is tall. Here's a link. Surely there are enough hood styles that one can be found to look good with the cabinets. I'd be much more concerned with technical issues, a good brand and proper ventilation calculus, especially if you plan to go with a high-powered range and one of the monster gas ovens. Here is a link that might be useful: femmelady's hood install