Check out the Best built-in hood CP4 series which can be done with a 1,100-CFM inline vent system or more powerful 1,500-CFM remote blower.

Here is a link that might be useful: Best CP4-Series Built-in Hood

GLBGuy, thanks for the recommendation. Do you know if the 22" depth is sufficient? I had read on this forum that I should maximize capture area. Or does it not matter with the liner and I should just make sure my hood surround outside of the liner is large?

like a tub upside down, it has to hold the fast rising cooking effluent. It needs some depth / height. It needs some volume, like a tub or a sink. Don't make a flat capture area. You can think of making it slanted and recessed too.

22" not deep enough ????

Remember you need to put this into a surround and IT has depth too. Much deeper and you are going to bang your noggin every time you use the stove.

antss and david, i thought the hood surround would hug the liner pretty tightly? or does the liner actually sit up higher in the hood surround so that I can shape the hood surround any way i like, and make the dimensions of the surround more to the right specs that are recommended, by adding 3 inches on either sides and in front? if i did that, I would need something that has 54" width, and 27" depth.
i have had a hard time trying to find anything noncustom that is close to this size, or am i confusing something?

what might be useful to know, at this point in your research, is that all the terms in this field are vague.

liner.

surround.

hood.

At any point in time, in any conversation, these words will mean one thing or another.

And all the other possible terms too!
All the ways to say blower.

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Since you are the party whose need is highest, you are the best person to draw a sketch or post a photo.

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any shape can be made.
stainless steel sheet can be folded.
A few spots can be welded.
One can avoid welding it by using some other methods of attachment.
(epoxy, or whatever)

I'm certain that you already know this.
Ask not for a product sold as a product.
Make your own shape and get it folded.

Give this job to someone who can do 3-D thinking.

You will want high overlap and high flow to deal with grilling. To solve the head interception issue, put the hood high enough to be over the cooks' heads.

For overlap estimation, picture the grill effluent expanding at a 45-degree total cone angle from each point on the grill that contains food. As the hood is raised to the desired height, the overlap has to grow to keep this angle captured. A side view sketch will show how much hood depth is needed for a given layout.

And as the hood aperture grows to ensure capture, total air flow rate (cfm) has to grow. Containment requires that the air velocity internal to the hood where the effluent would curl around if the blower were off equal the uprising velocity, around 3 feet per second. This velocity times the relevant area defines the minimum flow rate (at full fan speed) and this flow rate has to be pulled by the blower accounting for transition losses, duct losses, filter losses, and house negative pressure when this air is being pulled out of it. (The MUA system that you will likely need will not normally positively pressurize the house.) Blowers are rated at zero static pressure loss, so the flow at the estimated pressure loss is what matters.

Quasi commercial cooking in the residential kitchen requires quasi commercial approaches to ventilation.

kas

don't forget any requirements for make-up air (MUA) for your jurisdiction.

take a hard look at abbaka. we love ours

salmon_slayer, thanks for the abbaka suggestion. they have a great website that was very informative. am wondering, is the 1200 cfm inline hood equivalent to the 1400 cfm remote one? or would the remote one still be more powerful despite being further away?