@Tiffany P This popular and stylish GE Monogram vent hood was the one I almost bought. Then I found several threads in which the user "kaseki" commented, and you can find them by searching for his name here at Houzz. He is an engineer from California and has done extensive research on kitchen ventilation. The basic idea he and others explain is that not only is a ducted hood valuable (versus a recirculating one) for the best ventilation, but also a hood that has an adequate under-hood capture area to hold the cooking effluent that may outpace the rate of the blower. This topic is so much more extensive than that, but that's a start for you.
We ended up with a Wolf vent hood that I found on sale as a display model. Lots of showrooms clearance these from time to time. The price difference between the GE and the Wolf on sale including the blower and duct cover was only $600 more for the Wolf with a much better shape for under-hood capture area. Also be aware that your jurisdiction may restrict the blower's CFM rating to a certain level (varies around the country) without a make-up air (MUA) system, which is expensive to install. Wolf has a lower-power blower option that fit with our jurisdiction's requirements which is why we focused on that brand. Other pro-style vent hoods usually start with more powerful blowers that require the MUA systems. Also be aware that for best extraction, you'll want the hood to measure at least 6 inches wider than your range. As I've researched kitchen renovations, I've found other people like myself who selected to make a workstation sink and a good vent hood the two big splurges for the kitchen. More than anything else, they directly effect the efficiency of your cooking processes.
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Good hood and sink info
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