EDIT. - I made a typo and meant to say shaker style cupboards

I am a little unclear as to your question. Do you mean a wood hood similar in style to the cabinet vs. a stainless hood? I like all the hoods you pictures. I have a wood hood with vent insert in my own small kitchen. I think it is personal preference.

I’m wondering if I should get the stainless one in the photo above or should I go for the wooden decorative cover that goes over the actual hood. The other option is white cupboards with the hood hidden underneath (zephyr Pisa).

Are the wooden painted decorative covers popular or old fashioned or are they here to stay?

The two with the wood covers have vent inserts. Wood hoods should have a vent insert and liner and do not go over an existing hood - just to clarify.

Either is fine if correctly installed. What style you like is the main factor. Wood hoods with vent inserts are often more expensive. I see them in many new kitchens so I would not say they are dated. They are more traditional in style. There are some pros here who do not like them - it is not their style - they don't like apron front sinks either - not their thing, and so they tend to recommend against them. Many others, pros included, have no problem with a properly installed wood hood. I find mine no harder to clean than my previous metal hood.

You also see a lot of hoods covered in the counter material these days. I'm obviously calling it by the wrong term as I can't find more than one or two pics, but this is what I'm thinking of.

You need to think of the overall style and other elements in your planned kitchen. We have the stainless one pictured in your second photo and I think it was the best choice for us. It ties in our SS fridge that is across the room (these are the only SS items in our kitchen) and, I think, helps to keep our more or less traditional kitchen modern. What look are you going for overall? How will the hood work iwththe other elements?

Using a wood enclosure with exhaust insert is more expensive and requires more thought and more expertise by your KD and cabinet maker. You need to be confident in those two, and also willing to spend the extra money. In addition, a stainless steel hood is easier to wipe down than painted wood.

My designer suggested a “Zephyr Pisa” range hood that is almost invisible with only a small strip of stainless showing. Is that a good type of hood? To turn on the hood you pull out the front.

I have white shaker doors with crown moulding.

If your hood is mostly for show, and you rarely if ever cook smoky or greasy things like steak or stir fry, you can get away with that designer hood you've pictured. Its objective is about appearance, not about function.

Since your designer suggested that hood, either s/he doesn't care about function, or thinks you don't.

If you care about exhausting smoke and grease of your cooking, you need:

- a hood in a canopy shape to provide capture area

- the exhaust duct that goes from the hood to outside should have a diameter of 8" or 10", not smaller.

- hood filters that are baffle filters not mesh (your OP's third photo shows a baffle filter). That's because mesh quickly becomes clogged with grease if not cleaned often, which blocks the exhaust. Baffle filters need to be cleaned too of course, but the hood's effectiveness won't be impeded if you don't.

- ideally the hood should be 6" wider than the cooktop for best capture area. Many people can't afford to lose the 6" of upper cabinet space though. But then at least make sure the depth of the hood is sufficient front to back. Many hoods are only 20" deep, leaving the front burners uncovered. Try to get a hood that is 23-24" deep.

- the distance from the cooktop to the bottom of the hood should be 30"-36", not more or less than that range.

- try to shoot for 600 cfms. It's sufficient for most cooking tasks (assuming your duct diameter is sufficient), and higher cfms than that would require makeup air which is costly.

Agree with above. I'm not a big fan of wooden hoods with an insert for multiple reasons, cost being at the very top of the list. I also want a hood that is easy to clean, and yes, they DO get dirty even if one never fries anything.

Many who do the wooden hood also do wood panels for the DW and refrigerator as well. It's not a look I particularly like - just trying to hard to not look like a kitchen when, well, it actually IS a kitchen - a room in which one prepares food.

I like a stainless Vent-a-Hood - they work well and are very easy to keep clean.

Are there different requirements for an induction stove? I have a 30” 4 burner induction stove with convection oven under.

Again, it is what you are cooking. Searing a steak or stir frying will be smoky, regardless if the power source is gas or induction.