We got ours on eBay. Got the carbon disk too. It still smells like cooking but doesn’t linger forever. Still, it’s better than having nothing at all.

Don’t expect too much of it, or overtax it with something Pro grade as cooking equipment, and it’ll be better than a sharp stick in the eye.

Remember it all depends on how you cook. Our last home we had ductless and this home we could do vented to the exterior. Not sure I notice any difference. Never had any issues with the ductless. You should use the convertible ductless/ducted to get your look but not sure they are superior to a plain ductless.

For our particular situation - open floor concept, electric range, and we do a good bit of cooking, including smelly foods like fish, curry, bacon, onions, garlic, etc. So performance is key.

Tommy, you're going to be very disappointed if fish, curry, bacon, onions and garlic are regularly cooked. They can be a trial for even a powerful ducted hood. Find a good air spray or candle that works (sorta) for you. You're going to need it.

I cook bacon often. No complaints ever about that smell lingering. :-)

I'd guess that, much like ducted, you'll want to consider noise and CFM, though the air will be drawn in to filter, not to expel outside. I didn't see much information in a quick google search about different kinds of charcoal filters, but this video does mention a grease filter and a charcoal filter as separate items. I suppose a bigger charcoal filter would do a better job of taking out odor. https://www.youtube.com/watch?v=zekrgdtty5s