Good stuff from @kaseki. More here: https://bamasotan.us/range-exhaust-hood-faq/

@kaseki - a note of appreciation to you and to Bamasotan on your excellent contributions. They have informed my famlies kitchen remodel and choices for Exhaust and MAU.

We've went with the Ventahood RM1000. There may be better choices but it meets our needs. It will have a 10" round duct run ~6' to the customer Ventahood wall-mounted liner. Our MAU is an Electro Make-Up Air EM-MF15-240-1-14.

This all was initiated by my own research upon deciding to purchase a 30" Capital Range, open burner, which I knew would require improved ventalation.

We're in the middle of our project now and my only fear is that I did not push for a silencer in the duct run. Not sure how big of a miss this may be.

We live in St. Paul in a modest Cape-Cod and our kitchen is a galley style from 1930. Not a lot of space, but we did insist our Ventahood Liner be 34" in width and 22.5" deep. We're sacrificing some cabinet space to make this work, but it's worth it.

We're hopeful this turns out well and that our choices will mitigage (not eliminate) the hood noise. We've got a simple 250 cfm Ventahood that was older and loud enough that you can't comfortablly hold a conversation in the kitchen. Then again, we have a small galley style kitchen so it's typically just my Wife and me. Somtimes the kids...but just sometimes.

Appreciate any thoughts and guidance.

If a Fantech LD-10 can be fitted, it will provide quieting of a large part of the noise spectrum of an external blower. It is 14 inches in diameter, so incorporation will depend on factors not described above.

This forum has several threads in which are discussed the introduction of MUA to the kitchen in a manner that doesn't induce turbulence in the cooking plumes. They may be useful.

This is very much appreciated @kaseki. I'll review the MAU threads and compare against what our HVAC and Kitchen Designer aligned on. At this moment our MAU will have four points with the goal of even, non-disruptive distrubtion.

1. Toekick vent on the opposite side of the galley kitchen from the stove

2. Vent into mechanical room (gas furnace, gas water heater, gas dryer)

3. Difuser into the basemnet stairs (these are adjacent to the kitchen)

4. Tied into our HVAC system

I plan to create a kitchen post to give back to the community that I have spent hours reading and learning from.

As long as the "team" understands that all pressure losses (re. atmospheric) in the various MUA paths move the kitchen hood system blower performance to the left and need to be accounted for you should be OK. In other words, the MUA system is part of the "system" in the figure below.

This means that the Electro Industries heater pressure loss, any filter pressure loss, MUA ducting pressure loss, and register/diffuser pressure loss add to the pressure loss of the hood baffles and ducting. If the MUA system has a blower (and appropriate control system), then that added pressure moves the hood system performance back toward the right in the figure (click to expand).

Other points:

• basement stairs for MUA delivery need open path to kitchen; paths blocked from kitchen do not count
• size of toe-kick area used may need to be fairly large (more than one cabinet)
• toe-kick flow must not reflect off of the cook, islands, etc. such that turbulent flow reaches the cooktop; I would consider having a toe-kick feed on the stove side pointing away from the stove, offset laterally from the stove, or offset the register on the opposite side so flow is not directly aimed at the stove.