Wife and I are starting planning for a major kitchen renovation. One of the important considerations is cooking with a wok. I think I've settled on a 48" Bluestar range with the 25,000 BTU burners. It will probably be on an island. Heating the wok prior to starting the stir fry creates a good deal of smoke.
How many CFM does my hood need to have? I'm considering a hood with a remote blower.
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