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.
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.
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!
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.
I currently have a 30" 5 burner DCS range and a 30" 600 cfm Ventahood. The hood is up against an outside wall so there aren't long vent or turn issues. Ideally you should have a 36" hood for a 30" stove because it improves capture, but I have a small kitchen and couldn't afford the space. I usually don't have more than two burners going and I always open the kitchen window before I start the vent. Ideally you should also start the vent going in advance of starting to cook, but I usually forget until the last minute. I've been happy with the venting that the hood does - rarely do I have lingering smoke and smells usually disperse pretty quickly. My house is very tiny, a 1000 sq foot 2 story cottage that used to be a barn. We usually open a window upstairs and turn on the vent in the bathroom (also upstairs) when searing things and that seems to help a great deal. I don't think I'd go for less than 600 cfm for that range, even if you won't be using more than 2 burners at a time.
Check out Zephyr - they have a nice selection and good prices. That's what I'm going with in the kitchen I'm remodeling now.