'Professionals' advice on range hood - help!
We will be building a modest retirement patio home in the spring. It is ALL ELECTRIC. :(
I am an avid, serious cook who uses cast iron skillets, and therefore will, unfortunately, need to choose an old-fashioned coil type range to prevent scratching a smooth top. :(
Please recommend not exorbitantly costly hoods with sufficient power and large capture area to handle GREASY steam and cooking odors.
(I currently have a Broan Allure II hood that is totally worthless... totally! The bird-cage is left rear, my large gas burner is right front. The capture area is at the rear, with the front most part of the filters barely covering the two back burners. Who designs these things?)