The only island hood I will recommend is mine, as that is the only one I have ever owned.

The type of hood I would recommend on physical principles is one that emulates as far as practical in a residential hood the capture and containment principles -- exhaustively addressed in many threads in this forum -- of commercial hoods. Hoods that deviate greatly from commercial features will tend to be inefficient at best, and inadequate at worst.

On the subject of ceiling hoods: Commercial ceiling venting generally encompasses the entire ceiling due to cooking plume expansion with rise, and draft disturbances of the plumes as they rise and lose momentum. A system such as the OP illustrates should be doubled, at a minimum, to have adequate overlap. Further, adequate flow rate through the slots versus a real baffle array may be noisy. And we have mentioned several times the issues of cleaning at the ceiling height. Commercial setups use intense UV or other grease destruction methods to avoid having to routinely clean an entire ceiling plenum.

HEYDAL image.

Thanks both I’d love to have a wall range but our kitchen is such a weird small long shape that it’s not possible. I’ll post our designs shortly. I’m looking at more standard ventahood and zephyr island high cfm range hoods.

We're replacing a 26 year old GE gas cooktop that has pop-up ventilation with a 30" BlueStar RPM propane gas range on 9' island. This is at our vacation home and the set-up works quite well for us. We're installing a 30' wide BlueStar/Prizer hood with one 90% turn on a 9' run to the exterior - an improvement on our current downdraft vent. Most of the messy and smoky grilling/searing is done outside on a grill but we will stir fry inside when the weather is bad.

We have a Platinum at our primary home, also with a Prizer hood and really enjoy cooking. Our contractor also installed a MUA system for both places.

Going to throw my vote in for moving the range out of the island. My parents have an island range and I loved cooking on it...because their island is a sprawling 60"x80" with a 36" cooktop and a 36" indoor grill, with a gargantuan commercial hood that's 50"x76" and can handle anything. That means that they still had a 22"x60" island prep space on either side of the stove. It still gets cluttered sometimes.

My kitchen had a 36" range on a much smaller footprint of about 30"x70". So on either side of my cooktop I had 30"x17" of workable space and it was always a hassle.

If this isn't a full remodel and you're just replacing a slide in range, be particularly careful with the self clean on those blue stars, but also get a bigger vent imo, something that sits 30-34" above the cooktop or as recommended by the range manufacturer.

An island range is always a problem for good ventilation so I'd start with agreeing with all above to first try moving it to against a wall somewhere.

If that's not possible then option 2 would be a good island hood from Accurex.

I think option 3 would be a Wolf or similar setup like @kaseki has.

Your priorities are; a large open capture area, large containment area, appropriate exhaust CFM, appropriate MUA, noise abatement (so that you'll actually use it).

More: https://bamasotan.us/range-exhaust-hood-faq/

I renovated my kitchen and due to the layout had to put my cooktop on the island i installed the Victory flush mount hood and love it. very powerful and easy to clean. https://www.kitchenhoods.ca/shop/ceiling-flush-mount-range-hood-victory-sunset.html

Something like that Victory may seem like it's doing a good job, but it's not. It'd be fine for boiling water on an induction cooktop (or in a house with a lot of windows open all the time) but much more than that will be problematic and result in a lot of PM and VOC's along with the health problems that those cause.

I think it is interesting that the Victory device has a dropped center section allowing a larger area to pull air through than images of e.g., Cirrus, suggest. As the air pull is tangential to the ceiling, higher velocity plumes will impact the ceiling before moving to the slots. As a result, grease and entrained moisture could still build up on the ceiling, even though the plumes are ultimately captured.

I think the area quasi protected is too small unless the ceiling is at 7 ft.

The 6-inch duct pulling likely 400 CFM at the full power (600 CFM) might be marginal, unless we are dealing only with cooking closer to simmering than searing. However, a pair of these, not too high, might do for 30 x 24 inch gas cooktop cooking excluding grilling, if cross drafts are slight.

Make-up air is still required by function, if not by code. A sealed-up house will leak little air and full "hood" power will be futile.

Here's our first plans FWIW. I have no idea how we'd get the a range on a wall vs. island.