I guess that except for reader boredom here it won't hurt to write this yet again: The requirement for good capture is a hood that overlaps the rising and expanding cooking plumes; the requirement for good containment of the effluent that is captured is sufficient air velocity at the baffles.

I recommend around 90 feet/min or 90 CFM per square foot of hood aperture (the sectional area doing the capture). To achieve this velocity with real blowers given various pressure drops from cooktop to outside and back inside, a blower rated flow rate divided by the aperture area should be around 135 CFM/sq. ft. This latter value is widely variable depending on make-up air supply and other losses.

So analyze the candidate hood and see if a rated 600 CFM is adequate for its aperture, and whether the aperture is big enough. For the latter evaluation you can use the rather crude but cost-containing 3-inches of overlap around the cooktop, or the more defensible 10 degrees from vertical from hot pan bases centered on burners. In the case of real woks, the central hot zone would be used as the base area.

@kaseki Thank you for responding! I had a vague idea on the cfm requirements, so thank you for clearing it up. I think I'll look elsewhere for a 900 cfm vent just to be safe and deal with mismatched appliance brands.