If you do nothing but boil water on an induction then this might be appropriate. Otherwise you need a proper exhaust hood.

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

I have to admit that of all the inadequate hoods we have seen and commented on over the years, this one likely takes the prize for inadequacy in capture, containment volume, filtering volume (and hence filtering performance) and, very likely, maintenance. Mounted over a prep space it might remove onion or cilantro odor from the kitchen in the fullness of time. I actually thought it needed no comment, but since you stepped in, @opaone, I decided that some expansion, perhaps hinting that the OP needs to read hood threads here, was due. [kas -- striving to place in a much needed Bulwer-Lytton excessive comma contest]

I think it actually looks great for a contemporary kitchen. In Italy (or Spain, Greece, France, etc.) where they have lots of windows open all of the time it would work well. And similarly perhaps in Hawaii or San Diego if someone keeps their windows open. But not in a typical U.S. home that stays closed up and already has bad air quality before any cooking begins.