For more information on sizes and blowers that might be used with those sizes, see the Wolf Design Guide, available for download somewhere on Wolf's web site.

For requirements, we have many threads here on the topic.

Don't forget about make-up air and all of its ramifications.

I would note that while 42 inches is the recommended width of a hood for a 36-inch range or rangetop, when you look for inserts (also called 'liners') they will be designed to fit standard cabinet sizes, so the counterpart liner size will be 39-something inches for a 42-inch cabinet.

Ventahood, Faber and Modernsire are all good. Yes, this is an 8-12K choicecby rhe time you build the hood and buy the insert and do the make up air system. You gotta pay the costs if you wanna be the boss.

@User It's less so the cost overall, but more so the decision of something like "is modern aire worth $1500+ over something like Zephyr Monsoon II Insert"? We are well aware of the cost of building custom range hood shells and MUA systems, and we are willing to pay for those. But without some first hand experience people had with these hoods, it's hard to justify that much of a price difference.

Also, wonder if 22" depth on most standard inserts are enough, when our range top is 24" deep.

OK, let's get a tad technical. According to measurements on a gas range* the plume spreading angle is about 7 degrees. We will want to imagine this spreading angle (relative to vertical) applies to every point on the edges of the largest pans one would use on each of the available burners. This locus of pan contours would then be expanded by the height to the hood entry aperture times the tangent of 7 degrees (0.12). This applies to front and sides of a wall hood configuration. The rear plume components will reflect into the hood. However, the range back guard must be present as specified by the installation guide if the wall is not non-combustible all the way through, and this will require the hood accommodate the back guard thickness. Angled sheet metal could be used to interface a spaced out hood with the wall.

Note that this plume spreading requires the hood aperture to grow with height above the pan. Note also that the driving parameters are not the cooking appliance dimensions we typically use, but the burner layout and pan size dimensions.

Note that hood entry aperture does not include light bars and such at the front edge, although some benefit corresponding to increased size will be present.

Determining hood entry aperture for a particular range and pan array is left as an exercise for the student.

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*Risto Kosonen, Hannu Koskela, Pekka Saarinen, Thermal plumes of kitchen appliances: Cooking mode, accepted 10 January 2006, Energy and Buildings.