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36" hood for a 36" Blue Star range?

ames999 Jan 23, 2013 10:06 PM

I am planning to install a 36" Blue Star range in our kitchen; however, we only have room above for a 36" hood. It seems like just about all 36" hoods have a depth of 24". Is this big enough for a 36" Blue Star? The few 27" deep hoods that I found appear to be for outdoors.


  1. ted Feb 13, 2013 07:33 AM

    We put in a 42-inch hood over our 36" RNB. If there's any way to re-jigger your layout and do that, I would. When I bought our Vent a Hood, 27" depth was no upcharge over 24". That said, my Mom has had a 30" wide hood over a 30" wide Viking for 20 years. She doesn't wok like we do sometimes, but it works for her.

    1. a
      ames999 Feb 12, 2013 10:47 PM

      Thanks to all the replies. Appreciate the help!

      1. TraderJoe Jan 25, 2013 04:34 AM

        There's nothing wrong with a 36" hood on a 36" range. The vast, and I do mean VAST majority of homes with hoods will have the same width hood as the range. Yes a few inches wider is ideal but you need the right kitchen to make that work. Many hoods are immediately flanked by cabinets making a hood installation that's wider than a range a challenge.
        Depth is far more important. 24" is a very shallow hood on a BS especially if your front burner(s) are 22k.
        Second the suggestion to look at vent-a-hood. Viking hoods are also very nice but you'd have to check the depth. CFM on your blower here is just as critical as the mass of the hood.

        1. t
          ThanksVille Jan 25, 2013 03:39 AM

          Best practices for residential kitchens with high performance ranges/cooktops is to overlap the footprint of the range by 3" in all directions which means looking at the 42" x 27" hood profiles for a 36" range. A good part of that recommendation is based upon effective capture of grease laden vapors from cooking activities.....a narrower hood profile will allow vapors to spread out and lead to grease deposits on adjacent surfaces. The second aspect of the recommendation is based on trying to keep combustible materials such as cabinetry from being located directly above hot open flame burners. Best practices in a commercial kitchen are for even larger overlaps of hoods above stoves particularly to ensure ansul fire suppression equipment can effectively smother grease fires that may occur. Clearly some hood is better than no hood, but the better installations pursue larger hood profiles.

          1. m
            mikie Jan 24, 2013 01:49 PM

            Everything is relative. In an ideal world you should have at least a 42" hood on a 36" range. In an ideal world your hood should be slightly deeper than your range. You can compensate for your constraints by placing the hood closer to the range top, but you give up some of the room and ease of reaching the back burnners as the hood sits lower. Also, if you have cabinets on each side they make a wall that forces the exhaust up into the hood, so the width is not as critical. One other way to compensate is to draw more air so it pulls the air from the outer edges of your range into the hood.

            May I suggest you look at "Vent a Hood" as I believe they have 27" deep units that are 36" wide. Ours is 27" deep, but 42" wide over a 36" range-top. These are relatively expensive, but they move a lot of air and are reasonably quiet.

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