Reviewing the many kitchen ventilation topics on this site (hood, MUA, baffles, insert, etc. key search words) will help provide important background information. Also, it may let me not repeat myself more often than once a week.

Limiting my comment here to a portion of your question, maximum quiet results from a roof mounted blower/fan, in-line silencer (e.g., Fantech), and a baffle style hood. This limits the sound at the cook to mostly turbulence noise around the baffles, and possibly a bit of residual low frequency rumble that the silencer can't attenuate.

In my case, for example, I have the largest Wolf Pro Island hood (see the Wolf Design Guide) over an induction cooktop and an induction wok hob. It connects via 10-inch round duct to a Fantech silencer in my attic, that connects to a low profile Wolf (Broan) centrifugal roof fan. (Commercial style upblast units could also be used.) The blower rating is 1500 CFM, but pressure losses through the air paths likely limit it to 900 CFM. Air flow areal rate is about 90 CFM/square foot of hood aperture. To dampen any duct vibration, much of the duct has been wrapped with automotive door dampener material.

Conversation at the hood at full blower power can be managed at normal voice levels. Wok sizzle is louder than the baffle noise. Cooking odor is fully captured and removed, as long as DW remembers to turn the blower on.

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