Remove the cabinet and do a chimney hood. What are your plans for the required makeup air system?

Lest my comments be interpreted as forcing the ultimate system, here are a few maxims.

• Perfect is the enemy of good enough
• Good enough if the prerogative of the one paying, given that he or she is adequately informed
• One can't maximize all of performance, aesthetics, and affordability

Thank you for the comments. At this point, we are going to leave the cabinets as is so let us know the best options for the area we are dealing with. Taking out the top cabinet is an option, but unlikely. If the top cabinet stays is there a 2-3"h hood that would work for us?

Where do you intend to route the duct? A 2 to 3-inch high hood has no back side height to duct out of, so the duct has to go through the upper cabinet. Also, I doubt a 2 to 3-inch has room for even the most paltry fan (blower) so that will have to be in-line or outside.

There is no 2” hood hood. Non existent.

And why are your uppers measured at 30” above the counter instead of the standard 18”? That’s one of your BIG issues with doing anything here. You either have some off measurements, or you have a very non standard installation that has to be corrected first, before designing a ventilation system.

Best UCB3I36SBN36-inch (5 inches deep) Under-Cabinet Range Hood, 550 Max CFM internal blower (Appliances Connection)?

The bottom of the upper cabinets are 16" from the top of the counter. The dimensions from the counter to the smaller upper (where the hood is going to be installed) is 30.5".

Then it for sure needs removing or replacing in order to have the bottom of a hood at 66” AFF. Where the bottom of the cabinet is, is where the bottom of your hood should be. You cannot vent correctly with that in place.

The past drawing wasn't the best, hopefully this picture will help clear up some of the measurements.

It is very clear that the cabinet you have is incompatible with any proper vent hood mounting for a Bluestar. The bottom of the hood is required to be 30” above the cooking surface. The solution is, as mentioned previously, to remove that cabinet and use a chimney style hood.

Thank you. Is 30" a must? If we found a 5" hood we would be at 25".

Would that possibly work or is that an absolute no? We're also getting the RCS which doesn't have the larger burner than the RNB. It is unlikely we would be running more than a few burners at the same time also.

Read the specs. Which you should have done prior to purchase. Bluestar REQUIRES that the bottom of the vent be at 30” above the surface, as a minimum. Manufacturer install instructions are incorporated into code. You would fail inspection with a lower hood. As a tall person, you couldn’t see into the pots either.

What about pulling out the cabinet and having a custom wood hood with an insert made to compliment your cabinetry? Your new range with be a joy to have, but you’ll defindefinitely enjoy it a lot more if you have a vent hood that captures your effluent properly. Please heed the advice of the posters here who are offering their pro-level advice.

Thanks for all of the comments and suggestions. We will take a look at our options you all mentioned.

As an FYI, there are ~2" height range vents:

https://www.koberangehoods.com/product/rax21/

https://www.koberangehoods.com/product/ra38-sqb-1/

https://zephyronline.com/product/pisa-vent-hood-under-cabinet/

https://www.bosch-home.com/us/productslist/cooking-baking/ventilation/pull-out-hoods/HUI56551UC

One option is that I can move the cabinet up to the ceiling (without the crown) 2 inches so should be right at 30" now. Would the ~2" height range vents I linked to above be able to move enough air for the Bluestar RCS? They have high CFM ratings (750CFM for the Kobe ranges linked above) but wanted to check if there would be anything else I would need to look at?

Thanks much

I only checked one example, the Zephyr Pisa. It may show 2 inches, but the rest is buried in the cabinet. Related to the design, the momentum of the rising effluent will reflect from the pull out tray and it is likely that some will not be entrained into the hood flow.

I would look at the 9" tall under cabinet Vent-A-Hood with 600 CFM. I had a very similar installation in a previous home. I had the 30" Bluestar and the bottom of the hood was only 22" above the stove, at the time it was my only option short of a complete remodel. I looked at the hood and the VAH can be as close as 18" off the cooking surface and still meet UL guidelines. Also let me say that I an 6'4" tall and had no problems using any of the burners with the hood that close. From a performance stand point the closer the better for capturing the cooking contaminants. With the 2-3" tall hoods you still need to have the blower somewhere and this is usually in the cabinet above but more importantly the short hood will not give nearly enough capture/holding area for the hood to even have a chance of venting properly.