we also have a window behind our stove. we looked at the island hoods first and for a permanent solution, I would go with that (but we decided to mount our wall hood on a 2x6 in front of a bit of the top of the window as a stop gap measure before we redo that part of the kitchen and move the window. it isn't pretty but I couldn't stand being without a hood for the 2 yrs it will take to redesign and permit our "real" new kitchen)

Hello Houzz Community! I found this thread when Googling a similar topic. I'd like to replace my under cabinet hood with a wall mounted hood, and yes I know I have to remove the cabinet above the current hood which I'm fine with (see photo). My existing under cabinet hood vents out the wall to the side of my house - see photo, and note the vent is not blocked by those shrubs, there is space around it, you just can't tell from the angle of the photo :-) So my question is....can a wall mounted hood be installed to vent out the existing vent in the wall, or does a vent need to be created in the ceiling? Also, what type of professional can help answer any related questions I have about this? Would I ask the wall mounted vent manufacturer? Or a handyman? Thank you in advance for any guidance! I am a newbie homeowner and am learning as I go, so truly appreciate you taking the time to share your knowledge with me!

I think whomever did this, did not have much budget to work with. A hood is there. Use it or consider to get that 99 dollar drop down installed at the correct height, and remove some upper storage as similar to the idea regarding cabinets posted above here. That said, if you have to hire it installed, cabinets removed, dry wall repaired(or just cover the holes up with a flat piece of stainless or even pressed tin ceiling tiles all the way to the top of the existing cabinets(they are not expensive)used as a backsplash behind your 99 drop down hood.....<https://www.americantinceilings.com/f1/>,  the stainless version. If you are on an inside wall, and have to get code inspected etcetc in the city...probably still going to cost you 1500 I would expect in my area.... IF it is vented thru the roof, and you will want it to be, truly! Maybe you will get by with less, just know that making it vent thru your roof, if the existing one does not, will cost more than that possibly... and than there is the roofing /new water leak potential. No code inspector would allow that installation you have, imho, so maybe you are in a rural area. If you hire someone to help accomplish this, make sure you hire someone who can address the drywall, electrical, venting, roofing and tin ceiling tile as a backsplash.(An updated home I know of used that as a backsplash and it looks very nice with the gray tones of the counter and the black kitchen appliances. There are other stamped patterns in this price range, so you can find something you like better perhaps?) Otherwise you are looking at a bevy of home improvement people, but I think it will look much more appropriate and be an asset to your kitchen when done. Just really make sure you get someone who has a brick and mortar store or a local excellent reputation, not a 'chuck with a truck' from "won't be in business next month", and don't pay them in advance for their work either. I hope you can find a way to make it look nice and work better also.

As I've written many times, that style of hood fails to capture correctly due to the plume's ability to slide out the middle. Also the structure holding that minimal screen filter also blocks the plumes from rising directly to where they can be pulled in and contained. Rising cooking plumes have momentum and tend to reflect off of hard surfaces. Either the surfaces have to be angled to reflect toward the filter, or the airflow near the surfaces has to entrain the plume and direct it toward the filter. I don't think 760 CFM can be pulled through that small screen with any blower that fits in that "duct" section (screaming mimi aerospace blowers excluded), not to mention also pushing air through the charcoal filtering that I hope is next in line. Maybe the blower is rated at 760 air flow rate when hanging in free air (zero static pressure), but I'd be surprised if more than 300 CFM is moved through that device. This only matters if serious cooking is intended that generates greasy and/or odoriferous plumes. For light duty (boiling eggs, making rice, even simmering bacon, this hood may suffice. The image one should have is that there is a pan on an induction hob generating steam and/or grease particulates with some upward velocity -- possibly 2 ft/s for induction without grilling. This plume is also expanding as it rises. There may be drafts that can be similar in velocity if people are walking around, or the house heating is blown air, or an a/c is directed toward the hood. All of these conspire to interfere with capture and containment of the plumes. On top of that, hood filtering is normally not designed to filter everything, just the grease particulates that would otherwise condense on the ducts. The rest is normally expelled outside. With recirculating hoods, multiple filtering layers may be needed to keep the greasy fine particulates from returning to the room and coating the walls, ceiling, furniture, drapes, cat, etc. The charcoal may, if deep enough, deal with odor. The Vent-a-Hood ARS reportedly achieves these goals with reasonable effect at significant cost. If your cooking becomes enthusiastic, and this system fails to meet your filtering goals, you may want to start looking for an upgrade. There may also be a Broan recirculating filtered hood, but I haven't looked into it. As for your present situation, I would bias the hood position to optimize collection of all, front, or rear hobs depending on your intended cooking style.