They seem to be closing them out. Bill/Memphis

There are may purists who have weighed in on this topic in this forum and the appliances forum. Since you are looking for a modest thing, I would go for a system that exhausts about 300 cfm (cubic feet per minute). It is recommended that the hood be wider than the cooktop by a few inches to capture the splatter and smoke effectively. But since your cooking habits do not resemble those of master chefs who demand restaurant-grade equipment, I think you will do reasonably well with a hood that's 30 inches wide, the same width as your cooktop. Installation is critical. It's best to keep the length of the duct as short as possible, and, if it has to be bent, the change in direction should be gradual. Variations in these guidelines will cost you in exhaust capacity. You will get less noise if the motor is installed remotely, say, in the attic just at the opening where the exhaust is dumped to the outside. But you will still get some wind noise, which can be minimized with a range hood that has large intake area. The latest Broan models are that way, but there may be others. MAKE SURE YOU GET A REALLY COMPETENT INSTALLER. THAT'S THE KEY.

The only difference I see is the filters at the bottom where the air goes thru, going up into the hood. One has mesh & the other is....I may be wrong on the name, but....baffles(?). I have no idea if that makes a difference in the filtering process or drawing the air up, or maybe the cleaning? I'd look into that & see if one is better than the other. Otherwise, go w/ the cheaper one! I've ordered many things on ebay & have yet to have a problem. Good luck!

If the "misaligned" hood still properly overlaps the rising and expanding cooking plumes, it doesn't functionally matter how the hood is oriented. If the hood is undersized, as so many are, the missed portion of the plume at one end is somewhat made up for by the less missed portion of the plume on the other end. For best results with a less than expansive hood entry aperture over a cooktop, it should be aligned with the burners/hobs, and not the physical cooktop. For ranges, which are often rather symmetrical, then best alignment would be evenly overlapping the range width dimension. Aesthetics would tend to want alignment with the range, but I'm not sure a quarter of an inch would be an aesthetic outrage. Other factors balancing the hood such as cabinetry, ceiling lights, etc. might make an offset hood appear aligned.