Get a vented hood. Even when building to passive haus standards, you have penetrations for things like ERVs and vent fans in the bathroom. I know it is not loved on the passivhaus forums but the reality is the house is tight already and with cooking effluents, the indoor air quality will be terrible. ERvs are not powerful enough to remedy the air quality issue in a short period of time. Make sure the penetrations are treated properly and you should not have too much of a problem. Consider an exterior mounted blower as they may theoretically seal better.

Good luck!

homepro01 is correct in my view. While there are some recirculating systems positively rated here by their owners that are made by VaH and also I think by Best/Broan, these designs lack the depth and variety of filter media to fully filter everything in the cooking plume, depending of course on just how vigorously one is cooking. In these systems, adsorbent charcoal is your friend, but adsorbancy depends on filtering out all of the grease vapor before it can coat the charcoal packs, a difficult process to perform for all particle sizes. Recirculating hoods are best applied in city apartments and regulated condominiums where adding external apertures is not allowed, but one can open a window to air out the interior as needed.

Frankly, I wonder about the long-term value proposition of a perfectly sealed home when undesirable health effects may be correlated with various chemicals that are difficult to fully exclude, risking potential future medical expenses that exceed the savings in direct energy costs.

While on that subject, please plan on having exterior replacement air available when you perform initial bake-out of the protective oils present in your new range.

kas