I don't know any more about this model than is at your link, but assuming that "600 CFM motor" actually means 600 CFM blower, then given mesh pressure loss as air flows across it, hood transition pressure loss, duct pressure loss, duct cap pressure loss, and make-up air pressure loss, you might only get 300 to 400 CFM depending on these values and the fan curve of the blower. That may be sufficient to assure capture and containment for the actual intake aperture area, given that the it appears to be limited to the two mesh areas, which are considerably smaller than the already marginal hood dimensions.

Without more information on your cooking and cooktop, it is not possible to comment on how adequate the hood performance will be.

For cooking ventilation systems, one can at best maximize only two of affordability, performance, and aesthetics, so trades among these are necessary, weighted by one's constraints. Only you can make the trade choices, and performance-centered commenters such as myself can criticize lower-performance hood designs, but not the sometimes necessity of having to use them.

If you settle on a mesh filter hood, please be aware that the mesh assemblies require routine cleaning to allow air flow.

kas

I think the main issue with the Valore Plateau hood you linked, that Kaseki is also pointing out, is that it has mesh filters. Baffle filters would be preferable. Mesh will lose air flow as the grease from cooking coats it, and will need to be cleaned very frequently to prevent that, possibly after every use, depending on what you are cooking (hamburgers for example). Baffle filters will not lose airflow, though of course, baffle filters will need to be cleaned too, just not as often.

Costco is a great source of hoods, because of their excellent return policy, and good prices. Their stock comes and goes, so it pays to check in often to see what is there. Right now there is a baffle filter hood on the website: Ancona Pro Series Wall Hood with Baffle Filters at Costco.

Also note your ductwork in your kitchen. The hood you linked only needs a 6" diameter duct. That's good news if that is the size you have. But it is somewhat small, since hood ducts typically are 8" or 10". So a 6" diameter kitchen exhaust duct will mean more noise (as air is pushed through a small space), and less efficiency, than a larger 8" or 10" duct. Sometimes when people complain about loud hoods, it's not the hood's fault, it's the duct. The Ancona Pro hood I linked says 7" duct in one spot, but then says in the installation book that a 10" duct is preferable. Given its cfms of 775, you could get away with an 7-8" duct, but not a 6" duct.

We'll be getting a new 30" range, probably with total burner BTU of 50-60 thousand. The hood will be 36". The ductwork will be all new, and running through an attic space, so we ought to be able to do at least 8" without problem.

The Ancona Pros look good too, although my wife is not thrilled with the chunky appearance. I cannot find many reviews of them either, although the reviews of the Ancona Tornado II suggest it's a bear to install. Dunno if that would also apply to the Pro.