Given the info you gave about your cooking habits, I think 36" wide is okay. But make sure the hood is deep enough so that it provides full cover for the front burners. Most do not. The other factor to consider in your selection is how deep the basin is. To explain that: Think of the hood as an upside down sink. If it is shallow, it will not catch smoke and grease as well as one that is around 6" deep. Also make sure the distance between the cooktop and the hood is according to the hood manufacturer specs. If you want QUIET, and who doesn't?, you should go with a duct that empties the exhaust some distance from the hood and install the fan motor remotely, where the duct ends and dumps the gook into the outdoors. Ease of cleaning? Some come with mesh filters, some with baffles. The latter are supposed to be better. Both can go in the DW. You should try out personally how easy they are to remove and re-install. Some require the strength and agility of an Olympic athlete. Then you need to make sure that the exhaust capacity of the blower matches the ducts size. And if you opt for really high capacity blower, then you will need something called make-up air system to compensate for the negative air pressure your exhaust fan will create -- or you can compensate the simple way by opening a window a crack, unless you live in Canada. Decisions .. decisions. Lots to think about. If you're planning this before everything else is in place, you're lucky, so you can do it right. Go to the KITCHEN forum and do a search on rangehood. You will then find threads that will teach you more than you ever wanted to know about them . . . much more. Good luck.

Here's my ModernAire hood over my 36" induction cooktop. It's 1200 cfm and vented straight out the back. It's very powerful and 90% of the time I keep it on the lowest setting, which I don't find loud. If you want something very quiet, you may want to consider doing a remote blower and/or silencer.

The height of your ceilings doesn't matter. People don't focus on things higher than 8'. It's not that they don't see your ceiling, but their attention doesn't stay there. It's why, in most cases, pictures, mirrors, etc. should be centered between 58 and 62 inches above the floor; that's where people focus. Baseboard size should relate to the trim around your doors. My door trim is 3.5 inches wide. I could have used the same size for baseboard, but chose 5-inch trim because I like the visual weight it adds. Ultimately, the size and style of trim is a personal choice. Buy one piece of the 5-inch baseboard and set it against a wall where you will see it for a week. If it doesn't grow on you, use smaller trim.

Ah! So "regular" hood is defined as that unit under the cabinets. While "chimney" hood is likely to raise an image such as you show, there are many hoods that have characteristics of both that make the terminology ambiguous. I can't help with looks, only performance requirements. I'm sure your husband will have suggested a sufficiently wide and deep hood to capture the rising and expanding cooking plumes. He will have suggested a hood with baffles to ensure good flow rate even when greasy. He will have spec'd a blower that can provide, in the presence of the various relevant pressure losses, a volumetric flow rate of 90 CFM per sq. ft. of hood entry aperture. He will know that the diameter of the hood exhaust duct, affecting duct velocity, is important to minimize grease particle condensation. He will have recognized that if you have any combustion appliances drawing air from the same connected spaces as the kitchen, that a make-up air system is needed, either passive or active depending on the requirements of the combustion appliances and the pressure losses of the MUA system and house leakage. Please thank him for me for being able to avoid yet another treatise on these subjects. On a related safety issue, I hope your wall behind your gas range meets the non-combustible requirements of Table 308.4.2 of the IMC that should inform your range's installation guide. For normal walls, gas ranges typically need a backguard.