Modern-Aire and Prizer are the two I came down to as finalists in my search a couple years ago. I chose Prizer, but you can't go wrong with either.... mine is over my Bluestar 36RNB

I just bought and installed a Zline 36" from therangehoodstore.com. It was (relatively) cheap, looks great, has acceptable noise level and is powerful. It'll look great over my Blue Star (that arrives tomorrow!)

Vent-A-Hood. I've had Best by Broan and Zephyr. I'm sold on the Vent-A-Hood.

An actual professional hood will have the general configuration of those sold by, e.g., Greenheck. (Greenheck's site also includes a long paper on kitchen ventilation.)

Hoods for residential pro-style cooktops and ranges are configured differently in a few ways, but both have to perform the function of effluent plume capture and containment. Residential hoods are also generally intended to have a more aesthetic appearance, and usually have adjustable air flow rates.

Residential hoods that operate most like pro hoods use baffle filters, and can be configured for roof-top blowers and in-line silencers. Other approaches can be effective. Every style has some limitations but there are rarely any consistent parameters that are published to compare them. So opinions of others not connected with any elements of the industry may be your best bet. Time spent reviewing past hood and kitchen ventilation topics on this forum may be fruitful for providing insights.

kas

I don't find the Vent-A-Hood difficult to clean. It takes a little doing the first time. After that, piece of cake. Everything goes in the dishwasher. Easy Peasy.

I'm reinstalling my with a new BS range top. Glad to hear that your configuration works.

Am transitioning between 2 homes and have 36" ranges with grills in both so here goes: One hood is 600CFM VH has 4' duct run with one rt angle (sounds like Steve's above), the other is 1200CFM Modern-Aire mounted flush to an outside wall (which I might add is a beast). Both are flanked by cabinets which probably add to their efficiency. The VH was part of my first real cooking kitchen and has been fine, although I have set off the occasional smoke detector with grilled ribeyes and the like. No grease on cabinets after 10 years of very constant use and almost no residual grilling odors the next morning. The cleaning is OK, but cleaning the inside of the hood is more work over time as the magic lung design doesn't extract grease until the effluent is in the hood so it accumulates on the exposed metal inside. The modern aire is baffled so hopefully the effluent is a little better scrubbed and will stay cleaner. To clean the VH I put the blower box in the DW and finally replaced it after the paint began to flake off after several washings (about 6 years of use). The modern-aire is too new to tell other than it moves an incredible volume of air. A few VH observations: air movement in the room significantly affects getting smoke and grease to the hood (things like open windows or doors, fans and HVAC forced air systems). An island mount for me would mean a seriously powerful hood. I have a high riser shelf below the VH and that impedes the airflow (more smoke in the kitchen). Comments I've read in the past here that don't match my experience: "you've got to have 1200CFM with a grill"--not my experience, the 600CFM in my config has been adequate. That "24" deep and range-width wide is adequate for a grill and serious cooking" my VH is 27" deep and 42" wide and the modern-aire is same dimensions except 30" deep--the additional size IMO significantly adds to the efficiency. "that CFMs and different hood shapes are pretty much comparable." Given the vagaries in how CFMs are measured, the different shapes and sizes of capture areas, two hoods with similar stats may perform very differently. While I haven't had a baffled hood long enough to tell, my intuition suggests that a baffled hood will stay cleaner than the magic lung design because the reason given above. As you get a little older, reaching up over the range with a pan of soapy water and cleaning the inside of the hood with a scrubbie and then rinsing it gets a little old even though it's a few times a year. ymmv. sorry for post's length--good luck.