This is such a new product, you're probably not going to find much of anyone with any experience. Even the Vent-A-Hood website doesn't have much information yet. The product is attracting some attention in the trade press, but most of that is from the Vent-A-Hood PR Department You can see a Vent-A-Hood video on the product on YouTube. See the link below. From the video, the design seems plausible, and perhaps more effective than competing products...but it does look complicated, and looks as though you'll need to buy and replace filters, which probably aren't cheap. Here is a link that might be useful: Vent-A-Hood ARS

Wanted to update anyone who may be interested on our outcome. We purchased the Modern-Aire PSI1630-336 model and it is fabulous! We are totally happy with our decision. Best of all, the hood looks OK in our kitchen. There are two 600 cfm centrifugal force fans and they do a terrific job venting smoke and odors. I really like the infinite speed control. When on high, the fans do such an incredible job, that we had to have the spacers next to the baffles replaced - the fan would lift them. The spacers are now attached to the end baffles, so they are stationary when the fan goes on. The noise level is about what I expected - it's a bit loud, but not unbearable on the highest speed, and most of the time we use it on the lowest speed, which is just fine. We were concerned about lighting since we had to remove two of our overhead lights. I'm pleased to report the four lights on the hood do an excellent job, and best of all, they are on a dimmer, so you can control the brightness. Anyone installing an indoor grill needs to be careful about ventilation. Based on our experience, only an overhead hood will do an adequate job. I don't know if you really need something as powerful or large as we installed, but we were not willing to risk another under-ventilated solution. This post was edited by willaf on Fri, Dec 6, 13 at 15:29

Here you go. For future reference, to get the link, click the Share button below the video, then paste in the Optional Link URL box here (which you won't see for a new thread till you press Preview Message). Here is a link that might be useful: emily_mb's hood

I have the same cooktop since 2006. We agree it is still the best thing we did in the remodel. We got a 14in hand-hammered wok (pow) from Amazon (Wok Shop) and you set that baby down in the high powered burner and you will be amazed at what you can do. The only problem we've had with it was the igniters. Where I live, the utility company (PSEG) sells service contracts for any appliance for a very small cost, so when it wouldn't stop clicking we called them, they ordered all new igniters and the ?sparker? and they've been fine since. Maybe we're slobs, but we pretty much leave the black cast iron parts as is and clean up the stainless, then every few months run the cast iron through the dishwasher and chip off anything that didn't come off. A light coat of peanut oil and they're good to go. Something you might prepare yourself for is that I don't think that hood is anywhere close enough to handle the steam/smoke you'll get from the burners. Ours is wall-mounted, with a deep "collection" area (like a regular hood) and it's 27" over the cooktop and it's still not enough. And it's a pretty powerful hood. We don't use the griddle that often, but we use the over as a "landing strip" all the time. The griddle makes great omelettes.