It should allow good capture of front burner plumes, at least in the cook's direction. The hood will have to be high enough to clear the potential cooks' heads, and this will increase opportunity for side escape due to the lack of side overlap. Perhaps side skirts of some configuration will be helpful. This will depend on what you cook on what burner.

My recommendation is that the air flow be an actual 90 ft/min, or 90 CFM/sq.ft. In this case with a roughly 10 sq. ft. entry area, this requires 900 CFM. Without analysis of pressure losses, including those of the baffles (probably dominant assuming proper MUA), a 1350 or greater CFM rated blower is appropriate. 1200 CFM rated may be OK, but this will depend on how well the hood can average the plumes over the baffles without any reflection back out of the hood.

If this can be mounted on a roof with a significant duct length to the hood, a silencer can be inserted in the duct path to greatly minimize the blade tip turbulence noise carried back to the hood and cook.

A proper make-up air system tracking the hood system flow rate is needed, with heating in most northern climes.

@kaseki Thank you for this! I'll look into the 1600CFM blower option instead of the 1200CFM. The blower will be inline because we're venting out the side of the house (about a 15 ft run from the hood) and not out the roof.

Any suggestions on a MUA system? We're in Phoenix so definitely no need for heated MUA.

In Phoenix induction would reduce the waste heat a large gas range can add to your home. This means you'll also need less exhaust capacity and MUA.

Dan, the range is already ordered, paid for, and sitting in my appliance guys warehouse so there's no going back. I did look at induction ranges during the buying process and couldn't find anything that stood out to me. Plus, I REALLY like cooking on gas vs induction (spent 6 months cooking on induction recently) and having an open flame for things like charring peppers and eggplants. Perhaps in the future we'll look at switching to induction but for now...FIRE.

Fantech does MUA; Accurex makes them (I think this is the brand @opaone uses), I'm sure that there are others including all the big name commercial hood system manufacturers. The complicating factor for residential design is that the actual air flow out of the house varies all over the place, whereas in restaurant kitchens the blowers are set for specific flow rates. So some king of pneumatic or electrical control is needed.

P.S. See https://bamasotan.us/range-exhaust-hood-faq/

Photo here of 54x30 over a 48" BS RNB: https://bamasotan.us/2020/12/the-kitchen/

Our exhaust blower is Accurex, MUA is Electro Industries and control of both is done with Control4.

Thanks, @opaone!

If you have more pictures of your hood setup that would be incredibly helpful. Your writeup on hoods is the reason we're going with the Prestige over other brands like Wolf. Looked at Accurex but the solution just didn't work for us unfortunately.

Let me know what you want and I can take them.

@opaone That would be great! Side profile or shallow angle pictures would be great. Something that shows the depth of the hood in relation to the range. Kinda like this:

Miriam, we are also comsidering Pretige. I am wondering if it would be helpful to start an new thread? I might do so in next few days so keep warch for it unless you get your answer here! 😄

Did anyone here end up buying and installing a Prestige High Capacity? What are your impressions if so?

I've been close to buying one several times over the last year but the seeming lack of real world reports on it have held me back from making a decision so far.

A year late :-)

This hood (Accurex), how well it works to remove effluent and how quiet it is... One of the best decisions we made with our new house.

This is our 4th Christmas season with this kitchen and I think the only changes we'd make are a slightly wider coffee station and better/more lighting.

The lighting problem is 4 downlights that were originally in the plan were accidentally deleted from the plan without anyone noticing. FWIW, we're using 2 Luxrite 150w equiv LED's in the hood which results in a relatively good CRI, warm, bright and very even light across the range. They're on a dimmer which has worked quite well.

Hey, @opaone, is that a matte soapstone backspash, or slate? Can you write notes on it with chalk?

N.B. everyone: With a commercial hood and enough vertical room for it, there is plenty of head clearance for most.

Natural soapstone. It was honed but no finish. Never tried writing on it. :-)

To @kaseki's height comment. Absolutely. That's another thing we really like about this hood is that it's up and out of the way!

We cook in other kitchens several times per year and are always reminded how much we like our hood.

If I were doing a kitchen from scratch, I would absolutely do something very similar to what you did @opaone (and billy_g from another thread).

Unfortunately, my cabinets and backsplash are designed to have an 18" high wall mount hood that starts about 32" above the range surface. To go deep commercial hood, I think I'd need to remove the cabinet above it, and cut the crown moulding right above them, not sure how involved that would be. Our ducting situation is a 10" round right above the hood that just goes immediately straight out the side (ie the run length is just the thickness of the outer wall) so there's nowhere to include a silencer and the external blower would be so close I'm not sure there would be much noise reduction. And the backsplash tiling would need to be redone, because it only goes up to the height of the current hood. Also, wiring for a remote switch. In other words it would be a pretty big project for one appliance, unless I'm overthinking it somehow or missing some easier way.

Honestly even the 30" Prestige is probably deep enough that in our configuration it would cause issues for anyone taller than 5'9 or so (fine for us, perhaps not fine for some relatives who might occasionally cook here).