what is above your kitchen? If you have one level, the route usually means going up through the attic and out the roof. You could also go up into the cabinet above the stove—then horizontally to the closest exterior wall, either through the cabinets or in the area above the cabinets.

where did the previous hood vent?

No, you can't just vent into a cabinet. it has to go somewhere. See if they can do ductwork that goes inside a wall, or up into an attic, and then outside.

there are recirculating vents, but if you do a lot a cooking, they aren't ideal.

I had a custom hood made for my stove and bought the insert. (they need the insert first so they can build the hood around it to fit.) I got this one from HD and really like it. The reviews were good. It has diff speeds, it's quiet and lights up the area like a landing pad!

Make sure you understand the dimensions. this comes out to almost 19" and is one of the smaller ones. some come out past 21".

https://www.homedepot.com/p/GE-36-in-Insert-Range-Hood-with-Light-in-Stainless-Steel-UVC9360SLSS/305968959

the cabinet size will be matching the stove size which is 30 inches. I was also concerned about cabinets getting greasy if it can vent properly. right now I have the cookie cutter kitchen developers give you with the microwave above stove. as far as venting , the kitchen is in the middle of the house . I was told it would get expensive if I wanted to do ductwork up through the attack/roof. I would have never thought that remodeling a kitchen would be this difficult.

IMO a 30” stove looks best with a simple stainless hood those hood covers IMO are over the top in most kitchens and the fact you can’t vent it will make matters worse since the hood cover will be greasy and hard to and over time get stined from all the grease and steam that really has no where to go So look for the best recirculating hood you can find and no cover.

you need to vent. regardless. the recirculating vents are junk. why don't you hire someone that you pick yourself to do the venting into the attic space? I don't know who told you it would get expensive. it's not really a big deal.

even if you do a microwave over the stove for venting, there still HAS to be ductwork for that. You can't just vent into a cabinet!

Get it done correctly the first time.

"why don't you hire someone that you pick yourself to do the venting into the attic space?"

I think you mean through the attic space, and then to the outside. Cooking hoods connected to ducts must discharge to the outdoors. Code says "The duct serving the hood shall not terminate in an attic or crawl space or areas inside the building." Cooking hoods cannot discharge smoke and grease into an attic.

yes Miller. in my earlier comment I said just that. In fact, I mentioned it twice:

the route usually means going up through the attic and out the roof.

No, you can't just vent into a cabinet. it has to go somewhere. See if they can do ductwork that goes inside a wall, or up into an attic, and then outside.

didn't want to keep rewriting the same thing. I figured by now she realizes the process

Ah, now I see Beth H. I actually hadn't read all the posts - just that last one caught my eye.

What range are you buying? A professional one requires higher cfm venting and makeup air. In part this is determined by code in your area. Agree with others: get a simple stainless vent hood and spend your money on venting to the outside.

Under what category you woud hire someone to handle the duct work and the venting?

I'm in the process of buying a 30 inch stainless steel vent- the one I have does not vent straight up, it has like a junction metal boxin the attic- I'm worrry about finding a vent that would fit. Any recomemndations? also suggestions of a good quality vent brand?

I think a HVAC contractor might be a good place to start. still doing homework on the vents so I may not be the best person to answer that question. keep me updated if you come across any info.

If you cook much or do any frying/stir-frying/grilling, I recommend a 36" wide hood -- 6" wider than the cooking surface. If you don't do much cooking, then the 30" will be fine. It should also be 24" deep so it covers all the burners, not just the back ones.

FYI...my hood is in the middle of the house as well. The ducting goes up to the ceiling, makes a turn and runs from the interior wall to the outside wall and then vents out the back wall of the house. The duct runs b/w the Kitchen ceiling and the upstairs floor.

The ducting had to be added new b/c (1) the old hood had a tiny 4" duct and (2) I moved the cooktop to a more functional location.

my kitchen designer is trying to convince me that a 30 inch hood would be adequate for a 30 inch stove. I was also under the impression that I needed a 36 inch not a 30 . glad to hear I am not the only one in the 36 inch camp. Being in Florida most developers do not give you the option to have an external vent, so I am coming up with decisions and problems I never expected. it has been quite a leading experience

It could be the KD is saying you need a 30" hood because she thinks your kitchen is small, and you would be foregoing upper cabinet space if you get a 36" hood rather than a 30" hood. So think this through as to whether you need that cabinet space or not.

Many people feel it is more important that the hood depth, front-to-back, be 24", rather than going for 6" additional width. That is because the shallower hoods do not cover the front burners adequately, so you would have spent all this money on a hood, but not be able to exhaust the front burners well. Having said that, the 24" deep hoods are harder to find and more expensive. While 36" wide hoods with a shallower depth are extremely common.

I have very often done 30” hoods over 30” stoves I just up the CFMs and make sure the hood is deeper but you have to remember every turn requires a step up in CFMs too Go hood shopping and ask who the store reccomends for istallation a good appliance store will have some good ideas.