There are a number of "discussions" here relating to the functionality of flush ceiling "hoods" and these discussions are recommended for review. In general, the moist, greasy, rising and expanding cooking plumes will contact the unit and surrounding ceiling, and depending on whatever side draft velocity the unit achieves as a function of distance from the slots, the cooking plumes will be partially captured and contained.

All plume content not captured and contained will coat the ceiling, walls, and other surfaces.

Note that the joist alignment must match the cooktop alignment for maximum effectiveness. (See the manufacturer's well done video for more information.) The mesh filters are suitable for the low flow velocities they are likely subjected to, but being aluminum have to be cleaned without using a dishwasher (probably the actual intent is to clean them without using caustic dish-washer chemicals).

In most municipalities, a nominal 600 CFM exhaust system will require deliberate make-up air (MUA), but that is another discussion that can be searched out here to gain insight into the determinants of MUA complexity.

There are a number of discussions here where use of an island or peninsula for the cooktop is criticized, so one might want to search them out to know what trades one is making.

The document at the link below will provide insight into what the commercial ventilation requirements are that one tries to approximate with residential kitchen ventilation systems. The first dozen or so pages should be sufficient. For serious cooking, an obtrusive hood (like mine) is needed over an island cooktop to assure capture and containment of the cooking plumes.

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