Your insert is too small. You need the next size up.

The vent is staying. Was asking if the cabinet maker messed up since he had the vent way before he started making the cabinet

The wrong size insert was bought for the size of the hood. The hood itself is the correct size, although shallower than optimum. If he bought the insert, yes, he is at fault. Fault is less than productive when a solution is needed. The correct solution is to replace it with the correct size, that covers all of the wood. Adding wood is an unworkable solution. wood plus grease is both uncleanable and a fire hazard.

The size of the hood was changed after I have him the vent. Bosch rep sold me the whole package so...I relied on the professional. Besides wood...what is an acceptable resolution negating buying a new vent? Thanks!

It is recommended to have a 36" hood over a 30" stove top, which it looks like the cabinet-maker did here (check the width). If the next size up insert will not fit, then he may have messed up, but currently it looks like you purchased an insert too small for your cooktop.

The hood is the right size. The insert you bought is the wrong size. Do you want to pay for all new upper cabinets and a too small new hood on that run? Pay a custom metal worker to add on and adapt the baffles for that insert? Or buy a new insert? I’d suggest replacing the insert.

Thanks all, I’ll find a fabricator to make me metal inserts.

Unless someone wants to buy a 30” zephyr ☺️

The hardest and 2nd most expensive choice? Seriously? 🤦🏾‍♀️

Your ventilation system will work more effectively when sized correctly. I'd sell what you have on Craigslist and then purchase the right size insert.

Thanks pittsburrito but hubby will go they the roof

So what I’m hearing is size matters over capability. That any product is fine as long as it’s 36”. The Bosch rep said the vent will more than take care of anything I do on my 30”
Induction. In my current home I only have a small light/vent combination in the ceiling...looks just like recessed light but with a small fan. I guess I’m a rather clean cook, I dont deep fry anything, rarely if ever burn anything and if I’m going to “cook like a chef”...I go outside and do it on the grill. So perhaps what seems to be completely wrong set up, will be fine for me. Thanks all.

" . . . . but hubby will go they the roof."

Sounds like a Shakespeare quote.

Yes, capture area is more important than the difference between medium CFM and high CFM. Cooking vapors spread out in a V. Stronger fans won’t overcome that. It has to be captured first, then whisked away with the fan and duct.

That’s a fire hazard currently. It needs the larger insert.

"So what I’m hearing is size matters over capability. That any product is fine as long as it’s 36.”

Size is a factor in capability (performance). Of the capabilities required of a functioning hood, capture is the number one. Capture requires hood overlap, or in other words, adequate size.

The second capability required is containment. Containment refers to keeping the captured effluent from escaping the hood and rejecting it to the outdoors. This is performed by the baffle array in concert with sufficient air flow. In the case of induction and never frying, one may get away with less than the otherwise-recommended 90 ft/min air velocity over the hood entry aperture, which in this case with supplemental metal strips, is the size of the wood hood.

"The Bosch rep said the vent will more than take care of anything I do on my 30."

This may or may not be true depending on various parameters not provided here. One hopes that the rep was informed of all of them and understands the process of plume capture and containment in their context.

OP, the insert you have is too small for your range top. The cabinet looks like it was done correctly. Unless this kitchen is primarily for show and not really used then you should get the correct insert. That will be a better and less expensive solution than trying to get something custom made.

"The second capability required is containment. Containment refers to keeping the captured effluent from escaping the hood and rejecting it to the outdoors. This is performed by the baffle array in concert with sufficient air flow."

Just to clarify this for others. There are three key elements to this;

Capture - Cooking effluent must first be captured which requires a large clear (IE, clear of light bars, etc.) opening or aperture. Ideally this should be larger than the cooking surface (or range/stovetop size) by 3-6" in each open direction. So for a typical 36" wide x 24" deep range it should be 42-48" wide and 27-30" deep MINIMUM.

Contain - The effluent must be contained until it can be exhausted. Effluent is not a consistent flow but quite bursty so this space is critical to contain the bursts until the exhaust system can catch up. Containment is simply a large open area within the hood. This is also the part that consumer hoods, other than vent-a-hood, lack.

Exhaust - The grease baffles, ducts, silencer, exhaust fan/blower and roof or wall jack.

More:https://www.gardenweb.com/discussions/5161173/hood-faq

Thank you all. I’ll consider options for installing a wider unit.

Usually there is a liner around the vent - metal. Mine came with the hood, but they can be ordered separately. Having the inserts made will do the same function. Your vent covers far more of your hood area than mine and mine works fine. Think of the number of people venting with an over the range microwave - your system is way better than that. The inserts will keep the grease from building up on the underside of the wood and they are easy to wipe down.

Thank you SO MUCH jhmarie! I’ve never had a real vent hood before so your comments are very helpful!