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Nov 16, 2009 05:18 PM

Range hood advice

I am remodeling my kitchen and already have the range and have ordered the cabinets.

There are not going to be any cabinets above the range and I left 36" between the wall cabinets to either side of the range. My plan was to put up a 30" chimney style stainless steel hood and have 3" between it and the cabinets. The venting could go through the wall, make a 90 degree turn and the it is a 5 foot run to the side of the house. Or I could go straight into the attic an then vent out the roof.

The range is a DCS RG-304. It has four 15,000 BTU burners for a total of 60,000 BTU. It seems that strictly speaking I should get a 600 CFM hood but can I get away with less? I live alone and will rarely use more than 2 burners but may sell this place in the next few years.

Are any of the less know brands worth considering? For example,


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  1. Try posting your question at one of these sites below. Great resource for those contemplating kitchen and bath redmodels.

    1. No less than 600 CFM and straight into the attic and out!... No turns!!


      1. I agree with cvhound that GardenWeb is the best place to get an answer with respect to the brands you've selected. Also agree with Uncle Bob that straight up through the attic would give you the best performance.

        My personal opinion would be to get a 36" hood and not leave any gaps. The general opinion is the hood should be 6" wider than your cooking surface (it's discussed on those forums). I have a 30" 5 burner DCS range (love it!!) and have a 30" 600 CFM hood (not yet installed). Got a 30" due to space constraints. Still working on planning the venting through the attic.

        3 Replies
        1. re: Dee S

          It turns out that because of the cabinet side cover panels I will have more like 34.5" so a 36" may not be an option.

          Which hood did you go with? Will it be up against your cabinets or is there some space?

          1. re: Rupes

            Gottcha.....makes sense to stick with a 30" then.

            We purchased a Broan Allure III undercabinet hood for a kitchen remodel at the old house but never got to install it. We did not install the hood at that house but took it with us, since the new house has a 30" space. We will mount undercabinet and vent to the exterior. We'll be installing the DCS full height backguard and will need to raise some cabinets to get everything to fit. It's not a simple task right now but we're planning for it.

            I'm using my range with an undercabinet microwave right now. It just doesn't cut it!

            1. re: Dee S

              We also had space contraints (small galley kitchen), so we installed a 600 CFM Ventahood with 8" exhaust which vents straight through our attic for our 30" dual fuel Wolf stove. The model we purchased is supposed to approximate a 900 cfm hood in other brands.

        2. The original comment has been removed
          1. Rupes,

            The first bit of advice I can give you is try to limit the turns and length of
            the vent run. Every inch that is added to that will result in lower efficiency
            from the hood/blower.

            So long as you're not cranking all the burners at once, you should be able to
            get by with something under 600cfm. But again, if you run is chock full of turns
            and such, your not getting 600cfms even if that's where the blower is rated. So
            in effect if you went with 400cfm, you'd actually be getting a lower amount, and
            that would be problematic with that lil' horse of a range.

            Regarding the capture area, I've seen people go both ways. Some match the 30"
            range with the 30" hood, others will bump the hood out slightly for a larger
            capture area. I don't think that's too big of a deal.

            Best of luck. The DCS range is a great product. Too bad the company can't get
            out of its way when it comes to marketing. They don't seem to be able to tell
            consumers a compelling story as to why they need them in their kitchens.