I'll limit myself to a generic comment: Adequate kitchen cooktop ventilation requires a hood that overlaps the rising and expanding cooking plumes -- the capture function, and sufficient air flow (CFM) to ensure that the captured effluent is pulled through the baffles and ejected outside -- the containment function. Please review the many hood threads here if you want to strive for performance adequacy. If aesthetics or affordability considerations severely restrict your pursuit of performance, then because I don't own an F&P hood, so I can't comment on it specifically.

Owners seem to really like this $770 GE UVC9300SLSS (HD, Lowes) insert range hood though at 19-1/4" it is much deeper than the $1460 F&P's 11". HD owners also like this shallow $476 Kobe IN2830SQB.