We have a 30" Bluestar and I'm considering your #1 option above, so I look forward to hearing input from others. From what I have read, 600-700 CFM may have trouble keeping up with smoky meat searing conditions, but were planning a similar capacity even though we also do searing sometimes too.

"They" say that a bigger duct is better for noise and efficiency, so you may want to consider that.

From the pictures, it looks like the aperture of option #2 is substantially larger than of Kobe's, i.e. more of the surface is covered by baffles. I also despise electronic gimmicks such as numerical displays, which are just an invitation for failure...

We have the Kobe CH9130SQB (similar innards I suspect, but not a built-in) over our 30" BS. Seems plenty powerful--I almost always use the lowest fan setting for basic cooking. I don't do tons of searing but do fry fairly often and stir fry with a wok at high temps. It's pretty loud at the highest settings but usually I just run it for a few minutes if I'm doing something intensive. This is our first real oven vent so I don't have a lot to compare it too, but we've been using it constantly over 8 months, and are happy with it. Our smoke alarm hasn't gone off once since we got it, ha! The build quality is nice and so far has been pretty easy to keep clean. Ours has LED lights (very bright) and actual buttons for fan control

One thing we didn't plan on but use quite a bit is the "eco mode" It runs at the lowest fan speed for 5 minutes once an hour. Kind of handy to clear out any residual odors overnight without having the fan run constantly.

feisty68 - any other hood ranges you are considering?

gigelus2k13 - the kobe is ~$500-600 (CAD) cheaper than the faber. If the kobe is still a decent hood I'd probably go with that. I have the same opinion with electronic displays etc though.

sputyourshovel - the innards do look the same from the specs. I can probably handle loud when doing intense searing/cooking. I'm leaning towards Kobe because it specs a 6" duct and will save me $ towards other priorities in the kitchen. Good to hear that its been good so far.

The Faber is wider and if you get the 22" Deep (YOU SHOULD) it will have a good amount more coverage area.

The 8" duct will also be more efficient in regards to the blower.

I know there is an expense...but the Faber is the better option in terms of performance over a BS range.

Actually, being only 22" deep it won't cover properly the front burners, except if it's installed with an offset from the back wall.

IMO, better spend more money on a really good hood because its performance will always be evident whenever one is cooking. It's also a more permanent fixture in the kitchen, with roles as both an appliance and a piece of furniture.

a 22" deep insert is normally installed in at LEAST a 24" deep cabinet box...often more. That is what I am basing the capture area on.

And the Kobe in question is only 18 and change deep unit less they use an optional liner...which very few do.

I have used many faber's in this instance very successfully.

Faber does have an optional liner. Ideally how deep should the box be? 24" enough so it covers all the burners?
I don't think Kobe has any optional liners from what I can see. Faber min requirment is a 6" duct.

If I go 8" duct I'm looking at these two. Any thoughts?

GE Monogram™ ZVC36LSS

http://appliances.monogram.com/ApplProducts/ZVC36LSS

Zephyr™ AK9234AS

http://zephyronline.com/products/essentials_power/monsoon_i_1_pc_liner

To Joe Henderson: "a 22" deep insert is normally installed in at LEAST a 24" deep cabinet box".

Not exactly sure what that means, please advise if I'm confused, I appreciate your professional background and input. Unless you're putting a 2"-4" backing at the hood to push the 22" depth more to the front of the burners?

Just my experience, I have a 30" Bluestar range (with 22k burners) up front. I had a Zephyr cyclone 600+ cfm hood under cabinet when I installed my BS. I thought I would be fine but after only a couple of weeks of cooking I realized that the 22" depth was not going to capture all of the plumes I was making on my new range. I went with a 27" deep, 18" height @1200 cfm, 3 speeds w/10" ducting hood from (Windcrest made in CA). I don't know your cooking style but I do a lot of high heat cooking and the difference in coverage is something to consider. At 27" deep all my burners are captured under the hood....I did remove the upper small cabinets to accommodate the height of the new hood. I consider the vent hood to be as important as the range, coverage is a key element to a vent hood working to its full potential.....

I requested a quote for PSL-234 with the depth modified to 25" (instead of 22.5")

http://www.modernaire.com/modernaire/PSL_Liners_files/PSL%20Liner%20Cut%20Sheet%20600%20PDF.pdf

Looks like some people are happy with Modernaire on the forum.

The distributor from Canada is customrangehoods so hopefully they'll get back to me soon.

Joe Henderson - I was planing to make a custom wood box with baltic birch so I have flexibility on the dimensions.

SInce the faber with flanges is 23 3/4" deep, I can make the box fit the exact dimensions or larger (ie: 25"). If the box is deeper than the actual insert what do you recommend I do with the extra depth since the wood cutout filler will be exposed. I was thinking of painting it but not sure how well it will hold up with grease/smoke. Should I get a metal shop to make a filler strip?