You have a sleek super-modern-looking hood, and you wish you had a large hyper-traditional one. Neither is right or wrong, but the one cannot be transformed into the other. You'd need an entirely new hood. How did you happen to pick this one?

Maybe give us some other views of the kitchen so we have a better sense of what its overall style is? It's hard for me to envision these two radically different hoods possibly being at home in the same kitchen. You might just be getting Most Recent Thing Added jitters, which is very common. (You might also find that the tile needs to be installed before the hood rather than after...)

I'm not sure what 'starting over' means, but that hood and a wooden hood would not be compatible. You would need to go find an insert, then get the wooden hood you want. Hopefully the exhaust diameter that is there now would match the insert.

http://www.addicted2decorating.com/diy-range-hood-cover-finished.html

Take a look.

You will need a wood hood insert for a wood hood to fit that size. You will have to sell the existing hood. The stainless hood as it is cannot have a wood hood built around it.

chiflipper - I liked that kitchen better before she covered the hood. Also that hood is not vented. But It was a good idea to have a cabinet door instead of closed.

The style is not what I want. It was installed with the other appliances in the suite. I'm just trying to figure out if I can use the existing blower with a decorative wood surround. Thanks for the professional advice!

Sounds like I need to sell this hood and start over. Any advice for where to sell it?

The answer is no.

You can sell it in Craigs, Facebook Marketplace, Let Go, Offer Up.....

Maybe $150. You could donate to Habitat for Humanity. Or try listing it on Nextdoor.

I would google the model and see the price it is sold for and go from there. Since it has been used for a year you have to account for that. Also look up something similar on the sites to see what others are posting as sales prices for their pieces so you can post it at a similar price. be flexible you want to get rid of it so put price negotiable...good luck.

BTW you will have to clean, clean clean to be able to sell.

First, the existing hood is not suitable for the size of the cooking surface from which it is supposed to be capturing and containing cooking plume effluent. So to start, it should be removed, not hidden behind wood. Second, the question that follows is what is the existing duct size and is it adequate for the flow rate that the replacement hood/insert will utilize. If not, is this a simple through wall to outside hole expansion project, or something more complex.

In general, the hood should be sized for the cooking surface, the flow rate sized for the hood entry aperture, the blower sized for the flow rate including pressure losses, and the ducting sized to provide the appropriate flow velocity, or at least large enough to not choke the blower. Last, the make-up air requirement needs to be evaluated for how it is to be achieved.

kas

This is a simple through wall to outside venting set up. I'm disappointed to hear that the salesperson of these appliances sold me an inadequate hood to match the range top. It was sold with my 30 inch cooktop. At the risk of sounding really dumb, what exactly is making this inadequate? Thanks so much!

what exactly is making this inadequate?

Idealism, a search for Utopia, an excuse to provide grant money to Berkeley...

Somebody's OCD to catch and deprive you of every last smell in the kitchen.

Not to be discouraging, but we removed a Zephyr Monsoon II insert after a few months because it was louder than we could put up with, and I listed it on Craigslist at about half of what we paid, OBO, and got zero inquiries. I ended up donating it to Goodwill. Even so, I'm very happy we now have an exhaust setup that's much easier to live with, and spending the extra money to do it right, while painful, was completely worthwhile.

Better research the price of something like that overwrought leviathan that you want. You may change your mind on how appealing the current hood actually is.

Really. The only thing overwrought on this post is the unsolicited aesthetic design advice and nonsensical snide comments. It's too bad people feel the need to be mean. I hope all people will consider kindness before posting in the future.

Thanks to the folks who actually read and understood my question, thus responding in kind. I'll be hiring a local designer and her team for this and the other projects I need to bring my home out of "builder grade" status, but I do thank you all for the food for thought!

zd28 wrote: "At the risk of sounding really dumb, what exactly is making this inadequate?"

The operational functions of a cooking ventilation hood are capture and containment. Capture requires overlapping the rising and expanding cooking plumes with an aperture into which air flows. Effluent that misses the aperture, or that reflects out of the aperture will not be removed until sufficient household air is replaced.

It is important that this aperture quasi-trap the plume effluent until it is pulled through the filter. This is not going to happen with a flat glass surface surrounding a small filter area that, rather than being up in a cavity, is actually protruding so that whatever plume components are pulled toward it find a barrier that they can reflect from. The choice of calling the capture area a hood and not a plate is based on more than just historical precedent.

Containment requires that the flow rate over each part of the desired aperture be high enough to overcome the reflection back out of the hood that the momentum of the rising effluent can induce when the plume particles meet a surface. Reflection can occur from sides, hood structures, baffles, and meshes. The required flow rate per square unit of area can be debated, but I recommend 90 CFM/sq.ft. This applies to hoods that have reasonably conforming designs. I don't think you could pull enough air through the flat glass hood to capture and contain most of a rising plume from a hot fry pan.

This and other numerical parameters are addressed in many posts to this forum that can be found by searching.

Capture and containment can fail even when there is a large aperture, significant capture volume, and high (but not high enough) blower flow rate.

With respect to your ad hominem remark, if directed at me, you are mistaken. I avoid commenting on hood aesthetics, other than to note that you can have performance, affordability, and aesthetics, but not all three at once. My use of 'inadequate' was directed at performance.

kas

Not at all, Kas! Your comments are really helpful and relevant to my question, and I️ appreciate them. I️ understood that your “inadequate” comment was related to performance, but I️ wanted to understand more, and I️ appreciate your follow up!

There were some other unkind comments from other posters that really had nothing to do with the intent of my question, and I was disappointed to see them. I️ guess I️ have to take the good with the bad and just ignore the bad. Haha. Anyways, thanks for the good info.

You asked if you could cover this to make your inspiration work , the answer was no but you just kept wanting something you can’t have and then you get mad when we are tired of saying no. Your designer should know this stuff and that is really who should be working wi

Save your money and get a backsplash instead.