You may have to have a dealer handling this line order one from the factory. Alternatively, it may be possible to adapt a recirculating kit from some counterpart Broan/Best hood line.

Note that this is a hood using mesh filters* while claiming 900 CFM, as well as whisper quiet. This is an unlikely performance, although the blower in free air may have this capability. With filtering, it will be much less, otherwise the 6-inch duct would be too small.

In any case, further restriction will result from adding a stack of charcoal filters and whatever else is needed for recirculation filtering. This, along with the minimal hood dimensions, means inadequate performance if you are doing any high temperature cooking such as searing meat, or stir frying at temperatures where the oil is vaporizing.

A quick search didn't reveal any mention of a recirculating kit, so dealer interaction is likely needed.

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*There seem to be two different filter configurations available for sale under the part number given above, one mesh and one baffle-like (not sure that they are real baffles). Baffles will be lower pressure loss (good) but the downstream filtering for recirculation will still be quite restrictive.

Hi kaseki, just so I’m understanding correctly, are you saying that even with a recirculation kit, the hood would not function optimally? I have considered using a kit from another hood line but do not know if it would be compatible and I do not think my contractors are familiar with the process of converting.

I’m having difficulty contacting the manufacturer and have just hit dead ends everywhere. The product I have I believe does not have baffles, and that would be a separate upgrade

I'm not aware of a truly optimal recirculation system, although I'm sure that theoretically some complex of filters could be arranged to nearly perfectly remove effluent from the captured cooking plumes. On the basis of reports here, the Vent-a-Hood ARS seems to be satisfactory, if not optimal (in the sense of effluent removal without regard to cost). Broan/Best have recirculating products, but no reports have been posted here.

In general, you want a hood that overlaps the cooking plumes, which requires overlapping the cooktop, and sufficient velocity into the baffle space to ensure containment of the plumes by entraining them into the air moving into the baffle slots. Ejection outside is the best means of further filtering. (For gentle, low plume velocity cooking, mesh filtering can work (with outside ducting) but still requires a larger than cooktop hood.)

So, if you didn't already have a hood, then you could go through the simple process I've outlined dozens of times to establish hood size, desired CFM, rated CFM, etc. Then, try to find a recirculating hood that accomplishes that and also performs decent filtering of odor, grease, and other effluent. I don't think the consensus here supports recirculating gas cooktop plumes due to the difficulty of removing all the harmful trace compounds in the combustion products. Induction cooktop filtering might be OK. Opening windows to dilute any contaminants escaping the filtering is also useful, except in highly polluted cities.

In any case, there are many factors that mitigate against striving for optimality of performance, including cost, space, and aesthetics, so I'm not going to be fanatically strict about what YOU should do.

Appreciate the feedback and general info. I guess this is the first time I’m going through this process. It is a gas stove and since we’re not permitted to exhaust out, what options are there typically? I have read that a ductless hood isn’t the optimal option for a gas stove. Would I just have to open the window each time?

Ductless is not optimal but with adequate overlap and filtering it will be better than no hood. At a minimum you will want to capture as much grease as feasible. I would suggest opening a window intermittently for some air refreshment. Various grades of indoor air filtering devices also exist, but I'm not familiar with brands and performance.