The better question is what kind of cooking do you do? If the OP does stir fry frequently, or bacon, or sears steak in a cast iron pan, she is going to need a liner that will capture the larger amount smoke and grease from those things, than if for example she is a vegetarian. It would be better to go 6" wider if you have the room. It also would be better to make sure you have the right depth front-to-back. You don't want a shallow hood so that the front burners aren't covered.

Does your remodel include the ductwork from the hood to the outside? If so, make sure the duct is 8" or 10" diameter.

Up the CFM and keep it the same size as the stove and as mentioned a larger diameter duct.

More CFM will not compensate for a lack of capture area. You need 42”. And you need to understand that it will be 4x as expensive to go this route as to choose a great stainless hood. There are fire code provisions that come into effect with the choice of placing a combustible surface above a cooking zone. You’d better understand those intimately.

It is nice that we get questions that have never been asked before, otherwise we might have to find some other outlet to be helpful. I suppose answering questions multiple times, often within the same week, helps maintain our typing skills.

It is also nice that appliance stores now do CFD analysis of cooking ventilation configurations so that there is no longer any need to apply numerous cooking ventilation science experiment results to cooking ventilation issues.

At a minimum, such questions as the OP's need to specify the cooktop characteristics, whether wall or island mounted, the intended height of the hood, what limitations there might be on what is cooked and how it is cooked, and what the plan is for make-up air, if there is one. Any limitations on ducting and exhaust are also helpful.

Ultimately, no matter what compromises one makes between owner-deemed adequate ventilation and fully effective ventilation, the presence or absence of a cabinet-like surround is not relevant to establishing the required performance characteristics of the device with which we want to capture and contain the cooking effluent.

@kaseki - Is that sarcasm? How cute. You could also just NOT ANSWER and keep moving along if you're going to be rude.

I am new to this. I've never done a home remodel before, I know nothing about appliances, I don't know what information is needed from me for anyone to make any determinations. If one's goal is to give me some HELPFUL ADVICE, I am grateful for that, and they should certainly ask for whatever clarification they need in order to provide those useful words of wisdom.

Good on you for pointing out what a dumb-dumb I am. They say: if you're the smartest person in the room then you're in the wrong room. Bye!

Ideally, your hood should be 6" wider than your cooking appliance and at least 24" deep.

In addition, be sure it is installed per the manufacturer's specifications - usually around 30" above the cooking surface.

As mentioned above, there are considerations when you have a hood made from combustible materials. Again, the specs should have the information you need. It might not be a bad idea to check with your local municipality to find out if you must adhere to even more stringent codes, but most will tell you to install per the manufacturer's specs.

You didn't ask, but for CFMs, more information is needed:

• What type of cooking do you do? Frying/stirfrying? Mostly just boiling water?
• Does your range/cooktop have a grill?
• If it's gas, what is the strongest burner's BTUs?
• If you fry or stir fry more than rarely, grill, or have very powerful burners, you will need stronger CFMs than if you just boil water or steam veggies.

One thing to be aware of...if you have a very powerful fan, you may need "make-up air".

See the Appliances Forum's FAQ regarding hoods, including make-up air:

https://www.gardenweb.com/discussions/2766920/overview-of-vent-hoods#n=0

Jerri Blank: My comments were directed at all those who do not bother to read even a portion of what has been written before on a topic before asking questions. I apologize if I mistook you for a member of that group. When I started my kitchen reno a decade ago, I allocated time for months reviewing past topics on the Appliance and Kitchen forums before asking any questions. I considered it good manners to do so.

@kaseki - good for you. I have read nothing on this topic nor any of the others I have been asking about. I am just beginning to learn how this site works. Call me impolite. Again, you are not obligated to answer any of my inquiries. Thank you.

RTFM. Jeez. New to the internets?

In every forum or discussion site everywhere, you do a Search to find out informations before you post to ask what color the sky is. Then if your questions haven’t been answered by those discussions, you start a new one, referring to the points in prior discussions, and asking for clarification. You do not jump in and ask the same question that is already on page 1.