You can strive for affordability, performance, and aesthetics, but you can have only two. Performance includes both hood capture and containment, and hood system noise level; affordability includes the costs of both the ventilation system and any other changes or systems that make-up air requirements impose.

For background, I suggest you review the myriad hood and MUA topics on this forum. There are also some good papers on kitchen ventilation out there, mainly commercial cooking oriented, but one can extrapolate. Greenheck is one manufacturer with a good paper on the subject. Various air quality boards have also produced them. Combining the search terms "kitchen ventilation" and "schlieren" will be productive.

I don't have time right now to go over all the requirements and desirements that affect performance, so I'll limit myself to noting what I have installed because it or something like it would work for you.

The hood is a Wolf Pro Island hood, 66 inches wide. (See Wolf Design Guide.) It adequately overlaps a 36-inch induction cooktop and a nearby Cooktek induction wok hob. Ducting is 10-inch, with a Fantech silencer in the path. A Wolf roof-top blower (actually made by Broan) terminates the ducting. It is rated at 1500 cfm at zero static pressure (which you won't have, so derate all cfm claims). The internal aperture of this hood is about 10 square feet and I achieve on high blower setting probably 90 cfm/square foot as desired for full capture with baffles (and probably meshes). One can converse along or across this hood at full power mainly limited by wok cooking sizzle.

My last comment for now is: Ventilation power cost is at or near the top of all commercial kitchen expenses. The industry has spent a lot of effort attempting to have good cooking plume capture and containment for the least operating cost. From this you might deduce that commercial hoods are going to be fairly optimal for their purpose. Commercial plume capture and containment is not that different from our residential cooking plume capture and containment. Hence, the more a residential hood diverges in configuration from a commercial counterpart, the closer one must investigate to decide whether the trade-offs that were made for aesthetics do not impair the hood function more than you will tolerate. Once installed and your nose and ears make the final decision, it is too late.

kas