I'm going to assume in the following that where necessary, you can make the needed imperial to metric conversions. (For US readers: 80 cm = 31.5 in; 85 cm = 33.5 in; 90 cm = 35.5 in, 1.05m = 41 in.)

For best results, given that cooking plumes expand as they rise, the hood entry aperture (capture area) needs to be larger than the boundary of likely pans used on the various hobs. The amount larger should be of the order of 10 degrees from vertical, so it grows with height. 1.05m x tan 10 deg = 18.5 cm (7 in) beyond the pan boundaries. (For wall hoods, this is not required at the wall side.) Generally, here in the USA, we tend to accept 3 inches past the cooktop edges, which are beyond the pan edges, but also the typical hood height here is is 30 - 34 inches (76 - 86 cm).

For hot greasy cooking, I recommend aiming for 90 ft/min of air velocity which equals 90 CFM/sq.ft. of hood entry area. I'll leave the conversion to meters/min and hence cubic meters per minute per square meter to the OP, who needs to calculate for each size hood under consideration, or just for the one that meets the 10 degrees rule.

Assuming reasonable baffle pressure loss, duct pressure loss, and make-up air pressure loss, the rated performance of the blower (zero static pressure in free air) should be 1.5 times the required performance in whatever common units are being calculated.

Make-up air should keep the house pressure -- relative to the outside -- no more negative than any combustion appliances that are in use can tolerate for avoiding back-drafting of carbon monoxide.