It really depends on the kind and amount of cooking you do. "Serious" cooks who do a lot of stir frying or sauteing at high heat that causes smoke and splattering of grease need to take exhaust seriously. But if, in your experience, you find that you do not fill the house with obnoxious fumes or food smells that linger for a whole day or longer, you probably do not need to spend a bundle on stove ventilation.

But if you feel the need for ventilation, the sky is the limit. Some people install systems similar to the ones in restaurants -- at high prices. Many do with less and are reasonably satisfied. Your past experience should be your guide.

If it isn't going to be vented to the outside, then it won't make much of a difference what you get. I can tell you that it makes a world of difference if you vent to the outside, though!

I am not a fan of OTR microwaves since I find them to feel confining when cooking and difficult to use as a microwave, since they're mounted so high.

A shelf above the range with a microwave on it is a fire hazard and quite likely against building code.

Good question, I was kinda wondering the same thing... I guess we could add it later if it IS a problem. Right now I have a recirculating (not vented) hood, am told it doesn't do a thing... BUT I know it does... I use it at times and it really does help for my needs.

OH... I see this is an ANCIENT post now... oops... if you are still about yellowmustanggirl what did you end up doing... :)

I can't imagine life without a hood anymore, although for years I never really saw the need for it. If you do any serious/prolonged cooking, a hood is necessary, and needs to be vented outside ideally. CFMs matter less than the outside venting.

No