Besides taking on a significant reading project searching out myriad threads here, below are a few links that will provide a bit more condensation. In particular, the Greenheck KVS document should be read for the first dozen or so pages to establish what you are trying to accomplish (quasi-commercial performance) in a residential setting using residential equipment.

https://www.tagengineering.ca/wp-content/uploads/2015/02/KVSApplDesign_catalog.pdf

https://www.houzz.com/discussions/2328297/range-hood-faq-personal-notes-updated-10-31-2007#n=20

https://www.houzz.com/discussions/5161173/hood-faq#n=101

https://www.houzz.com/discussions/6099827/exhaust-hood-faq-ii#n=113

https://www.houzz.com/discussions/6040827/range-hood-noise-project

https://www.subzero-wolf.com/-/media/files/united-states/product-downloads/sub-zero-wolf/design-guides/wolf-design-guide.pdf (examples of a wide scope of types and sizes)

Various hood system threads here will provide formulation of basic performance parameters that I recommend.

Thank you. I appreciate that you consolidated this for me. I guess I will put on my reading glasses and dive in :). (I’ll be back if I have quesrions).

Perhaps I should add these comments:

Commercial kitchens, such as restaurants, have kitchen ventilation operating cost as one of their main cost drivers. So they optimize on capture and containment performance vs. operational electrical cost. For residences, this is not usually an issue, so the trade space is bounded by the three factors: performance, aesthetics, and acquisition/installation cost. You won't get high performance and great aesthetics (buyer determined) at low cost. Either pick two of the three to maximize, or trade among them.

No air leaves the kitchen via the hood system that hasn't entered the kitchen either incidentally (including wall leakage) or via a deliberate make-up air (MUA) system (simple or complex). Commercial units typically operate at one or a few air flow rates against which the MUA can be easily balanced. For residences with potentially multiple exhaust fans and a hood often operated over a variable range of flow rates, the residential MUA system may have added complexities over a commercial one. Further, code enforcement doesn't care if you gag your hood and fill your house with cooking effluent, code enforcement cares whether you pull a weak vacuum with the hood and back-draft combustion appliances, thereby pulling carbon monoxide into the house air. So at some point a search here on 'MUA' is recommended.

In addition to many MUA threads on this forum, there is also a relevant one on the HVAC forum:

https://www.houzz.com/discussions/5888450/seeking-muas-advice#28657635

Last, or first, the adoption of commercial elements into residential cooking ventilation may have merit for some, depending on space available and cost, so there is this link to ponder:

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

If you are not going to be venting out your hood I would recommend the Vent-A-Hood ARS recirculating hood. This is the best option for recirculating hoods available. I have the CWEH6 model installed over a 30" GE induction range and it handles most of my cooking needs without any problems. The link below will get you to the under cabinet models they offer.

https://ventahood.com/index.php/products/ars/ars-uc-wm

You said your hood "will not be vented to the outside." and Regbob suggested you look at the ductless Vent-A-Hood model. There has been a long running and still active thread here on the ductless VAH models. If you want to add it to your reading list, here's the link: https://www.houzz.com/discussions/2347276/vent-a-hood-ductless-ars-range-hood-update#n=194

Also, you may benefit from reading about make-up-air (MUA) systems but you won't need one when using a ductless (a/k/a "recirculating") hood.

Yikes! I missed the "outside" part of the sentence. Thanks, jwvideo.

Yes, ignore MUA and consider going with the VaH ARS. There are also Broan/Best/NuTone recirculating options, but no one here in my memory has provided any performance comments.

I will also note this snippet taken from the 2023 Wolf Design Guide. I don't have any information about the design of the filter pack.

Low-profile, 24" deep, and 27" deep wall hoods with an internal blower (600 CFM or less), 30" (762) and 36" (914) widths only, can be used in a non-ducted application with a recirculating filter. In this installation, kitchen air is purified through the filters and returned as clean air into the room. A recirculation kit, available through an authorized Wolf dealer, is required.

Also, there is this link. https://www.subzero-wolf.com/assistance/answers/wolf/common/wolf-recirculating-ventilation-kits

and this:

https://www.subzero-wolf.com/assistance/answers/wolf/common/replacing-pro-hood-recirculating-filters

Thanks everyone. Your responses have been very helpful! It’s good to know I have options. Actually, I am still getting used to the idea of having a hood over the stove as I’ve never had one before. Scary, but true. I just can’t see going thru an entire remodel and not installing one. Time to do it right!

@Sue W since you said you are doing an entire remodel, then while the walls are open please consider getting an exhaust duct installed to the outside. Depending on the construction of your home, this may be an easy addition and not costly. And very worth it. It will add re-sale value too.