Range Hood Design Advice
I am questioning the style of hood I should use in my kitchen. My original plan called for a stainless chimney style, but now I think that feels 'colder' than I want. As a reference point, my original plan also called for Cambria Torquay but I was never able to commit and then I fell in love with Madre Perla primarily because it feels warmer. I need your style advice.
This is my current kitchen:From Kitchen Planning The layout is staying basically the same, an L with an island. In the redone kitchen the L will be natural walnut, slab front doors and drawers on the bottom, and simple shaker doors on the top. The island will be painted with a walnut bb top. From Kitchen Planning
The new style I am thinking about would be reminiscent of this hood
Contemporary Kitchen design by Philadelphia Design-build Sullivan Building & Design Groupbut I would like the wood trim at the bottom to move back in depth but still look continuous to the post in the corner(seen in the current kitchen picture but slightly hidden behind cupboards). I would like the trim, which I visualize as a burl or live edge to comprise the shelf edge. Unlike the kitchen design drawing, I really only want one shelf, mounted high enough so that I can hang my 2 workhorse 10 and 12 inch cast iron pans from the bottom. I would want the live edge to hide the hanging support from a distance.
Is my revised concept good/bad/workable? What hood style do you see in this space?