Assume a 42 x 24 inch effective intake aperture at the base of the hood. Then the intake area is 7 sq. ft. For what you want, the air velocity should be 90 ft/min. This calls for 630 CFM. With the usual pressure losses, a suitable standard blower type will need a rated CFM in the vicinity of 900 -- 1000 CFM (with adequate MUA).
For lowest noise this blower should be in-line or on the roof, with a Fantech silencer in the duct path between blower and hood.
I would not recommend a hood with this flow rate having its blower(s) in the hood itself. You will not want to listen to it, and hence, may not actually run it as high as is needed.
To even achieve this flow rate, passive or active MUA is needed, depending on how close the residence's interior pressure has to be kept relative to the exterior pressure to keep combustion appliances from back-drafting carbon monoxide.
As to make of hood, you generally get what you pay for. What you need at a minimum is adequate intake aperture overlap of rising and expanding plumes, a properly designed baffle array (if not using VaH), and preferably some volume below the baffles for a bit of plume flow averaging, and volume above the baffles to better transition the hood shape into the duct shape. Please keep in mind that optimal, performance-wise, is what commercial kitchens use to remove the most effluent at the least cost of ownership and electrical power, so radical deviations from their designs will likely entail performance deficiencies.
I can assert that my Wolf hood is excellently welded, uses an appropriate type of stainless steel, provides adequate lighting, and has baffles that work. I have no data on any of the others you list. You may find some info in other comments in this forum. I know I've seen some Zephyr, Zline, and Proline comments here. Broan has something for everyone, and care must be taken to choose that which meets one's needs.
As always, trades among performance, aesthetics, and affordability have to be made. It is not unreasonable, even if unfortunate, for the hood and MUA systems' overall cost to equal or exceed that of cooking appliance(s) being ventilated.
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Kitchen design and color combination
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