The only way to avoid noise with a fan moving high CFM is low fan rotation speed from a large blade diameter -- think Casablanca ceiling fan. For realistic residential kitchen ventilation, the best approach is to use an external (e.g., roof) blower with a silencer in the duct between blower and hood. Duct size should aim for 1000 ft/min or so at full power, taking into consideration the actual achievable, not rated, flow rate.

But before you try to simultaneously evaluate all of the possible hoods and blowers against your goals, be sure you know what the goals (requirements) are, or should be. Please read various hood related threads on this forum to quantify necessary CFM (rather than "high") as well as other parameters such as hood size. For your next reno, plan to solve the ventilation approach before solving the cabinet design; in some architectures before closing the ceiling or wall.

We chose a Vent-A-Hood for our new home. We've been in the home for 7 months and I am very happy with the hood's performance. We installed at 36" hood (2 blower units) over a 36" induction cooktop and it does a terrific job. I can cook fish, stir-fry, fried chicken and there are no odors in the rest of the house during cooking or after. I usually run it on level 2 from when I start heating the pan until a couple of minutes after the heat is turned off.

One of my "must haves" for our new house was quality cooking ventilation and I nailed it with Vent-A-Hood. I wouldn't say it is super quiet but it doesn't sound like a jet engine over my head. I don't find it annoying but my husband can't talk to me from another room when I have it on.

Please note that you should ideally have a 36" hood over a 30" range, in particular if you have a gas range.

Around here, most of the contractors already know that and this seems the standard configuration in new construction. In other parts of the country, contractors frequently don't inform themselves as much about what it takes to make a kitchen really functional vs. just making it look pretty. So, it is often on the home owner to point out these technical details.

As you mentioned that you want a hood with a deep capture area, I'd like to give a recommendation for ModernAire. We have one of their hoods and are extremely happy with it. Due to various constraints with a deck right above the kitchen, we couldn't get a remote blower nor an inline filter. So, things are a little noisier than we'd ideally have liked it.

But since ModernAire builds all their hoods to order, we got exactly what we wanted. Our hood it mounted above head height and is extra deep to easily capture the front burners, even when you consider the expanding plume.

Second the recommendation for 36" wide hood. It will capture better and personally I think a wider hood looks better.

More: https://www.gardenweb.com/discussions/5161173/hood-faq

If quiet is the goal, get an in line vent. The ‘hood’ in the kitchen houses the light and the filters, the actual blower is located in the attic. Costs more but much much quieter.