Range Hood CFM?

Question

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.

Answer

Coincidentally, we just renovated our kitchen (finished early December), and chose the Bluestar RNBSeries 48" range. I sacrificed double wall ovens for a pantry, and this was my solution to have 2 ovens. Of course, the wok feature was a nice selling point :). I did a bit of reading here on Chowhound and especially Houzz, and decided to use a VentAHood. We originally ordered the 900CFM, but here in Colorado, we have some pretty strict building codes. If we went with the 900, we probably would have had to correct some make-up air issues, and possibly a sprinkler system (I swear that is what they told me). So we went down to the 600CFM, and I was told that it would be as effective as a higher CFM hood. So far, no issues. I was advised to start the hood even before cooking to get the airflow going. Our range is against the wall, and I bought a 6" stainless backsplash/guard to protect the tile design above it. 

I really love this range. After watching the Bluestar rep adjusting the flames and going over everything with me, I really appreciate how easy it is to take apart and clean/adjust/fix. Supposedly the VentAHood is also easy to clean--just haven't gotten to that point yet!

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Range Hood CFM?

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