The ideal height of a hood is 30-36" above the cooktop. That is because smoke and grease will have less opportunity to waft elsewhere before being sucked up by the hood. When you have an exhaust at ceiling height, you have many feet of air for the smoke and grease to go elsewhere. Furthermore, your exhaust strength in cfms must be very strong to pull from such a distance. The Best Cirrus hood you mentioned specifies a duct of 8" diameter - do you have that? And finally, are you OK with the cleaning requirements of a ceiling-mount exhaust? Climbing up on a ladder to the ceiling?

I noticed that for the Zephyr Lux Island Hood you mentioned, the cost is $1900. That does not include the blower, which you will have to purchase separately.

The Best Cirrus you mentioned is $2294. Yikes!

Because of cooking plume expansion with rise, a ceiling system has to be relatively large to intersect the rising and expanding effluent. Further, as noted above, cross drafts over five or more feet of rise will significantly move the plume, requiring yet more collection area. More area means more cfm in order to actually capture and contain the effluent. Although the plume speed will drop with rise, there is a limit to how low of a hood air velocity that baffles, for example, can effectively remove larger grease particles. Larger ceiling cfm means larger make-up air cfm. This may need to be heated or air conditioned. In some cases, UV is needed to control grease in the overhead plenum. Cost will spiral out of control, and makes sense only in commercial settings where some other advantage is present.

Searching on this forum should yield additional comments on this topic.

An example of where this approach can lead may be found in this link, and its parent link:

http://www.kitchen-ventilation.co.uk/heydal

Note that the airborne grease not immediately collected at the ceiling may end up coating everything in the kitchen. While the entirely stainless steel kitchen shown in the link could be cleaned with a water hose or a steam lance and drained through a floor drain, this would not be an approach the average residential kitchen could tolerate.

Having a ceiling vent can still be useful to (slowly) capture and remove other sources of odor, such as from wall ovens. However, serious cooktop cooking should be captured as close to the effluent source as possible.

kas

I've used both . They are great to maintain sightlines and a minimalist design.

I can only recommend them with induction or electric cooktops and then with 8' ceilings or less. Even then as Kas mentions they are little more than an air filter. Think bath fan.

Access to the filter for cleaning can be a PIA cause you need a ladder. Good news is it doesn't need cleaning that much cause it doesn't really capture any grease.