Dean

BTW, I just found out that it was installed too low by several inches. I don't know how I didn't notice this sooner. I already had a panel board replaced once due to it crapping out from overheating. It gets WAY too hot when cooking and the grease collects on it too much especially around the lights - which really heat up more than I expected. I'm sure it's because of it's height. Not sure what I'm going to do about this yet because the hood is wedged between 2 cabinets. I have a feeling it's going to be a problem to rectify and may wind up having to get a whole new hood this time around.

Anyone with experience with the Milano's fancy DCBL system for reducing noise?
How about that glass? Is it too hard to keep clean?

Has anyone found a Modern Aire that comes close to the look of the Zephyr models? The local retail folks recommend Modern Aire for some reason.

I have searched and read previous posts, but any update by experienced users would be very helpful to this newbie at kitchen appliance choices and the remodeling challenges!

thanks in advance for any help.

Does anyone have experience going above what the manufacturer recommends? What problems could that cause?

I have the 36" Modena Island. We ended up with it by process of elimination. Our criterion were:

1. LED Lighting
2. Thin profile
3. Not glass which is a cleaning nightmare.

I am very happy with it. It really sucks! :-) The lighting is great, it is fairly quiet except on the higher speeds. It does have a little glass so you get the lightness that you get with glass, but the only one who can see if it is dirty is the cook. My only complaint is that we get cold air blowing back into the house and they don't recommend a second baffle, but we are going to add one this summer. In the meantime, we have fitted some insulation into the filter with a ribbon on it so that I remember it is in there and can remove it before I turn it on.

I use it over a 5 burner induction cooktop. Two or three nights a week we grill something in our grill pan and as long as I remember to turn it on in advance and turn it up when the pan starts smoking it managest the fumes well.

Robin

>>>"would going over the recomended distance void our warranty?"<<<

No. As you've already discovered. Glad the unit is working for you.

>>>"Does anyone have experience going above what the manufacturer recommends? What problems could that cause? <<<

The only problem from raising the vent units are that they are not as effective in in capturing steam, etc. Going with a flat bottomed unit like the Zephyr Modena means the loss in effectiveness will be more noticeable than with a hood with a canopy.

Isn't the Modena model 27" deep? I think that at least will likely helpa mitigate some of the effect of raising it higher above the stove.

Beyond that, it is hard to say how significant this change will be for others. Too many variables. Partly, it will depend on what and how you cook on that induction cooktop. Will you be running four or five woks at a time? Simultaneously searing lots of steaks on very high heat in four pans and creating a lot of smoke and spatter? You may wish you had a 27" deep 42" wide hooded canopy at a lower height.

What are the air currents in your kitchen? Lots more opportunity for stray air currents in a open kitchen with an island cooktop. The higher your hood, the more chance that drafts will blow vapor away from the air-flow to the vent.

OTOH, it might be fine. Flat bottomed units are sleek and trim and can work reasonably well even when placed higher than recommended. I say this having had had a wall mount/cabinet-hung 600 cfm 36" Zephyr Cyclone for the last 11 years. Before last year's kitchen reno, my unit was about 5 or 6 inches higher than recommended. There there were ways to overwhelm its capacity --- four pans with of blackened fish or steaks, for example. But mostly no particular problem other than the noise of running the fans on the high setting.

Thanks for reporting back that your set-up worked out well for you.