With conventional hood systems, the expectation is that the larger particles within the entire grease particle spectrum are collected by the baffles, and the smaller particles are ejected into the outside air, with only modest condensation or impact collection by the duct. To deal with the entire particle spectrum with a filter pack is a challenge, and probably unaffordable in cost for most residential users. If the Amazon rating is based on comparison to outside venting, the result above might be reasonable. As a commercial example, the Wells WVU-31CT filter system is described below: "Filtration Completely self-contained filtration process reduces emissions below that allowed in NFPA 96 and ANSI UL710B using the EPA 202 test method and includes stainless steel grease baffle filter with grease cup, fiberglass pre-filters, high-efficiency (Particulate Air) filter/ carbon-charcoal filter pack. All filters are easily removable with out tools. Air flow sensors continually monitor air flow optimizing performance and grease removal while an interlock system will not allow cooking appliances to function if filters are missing, clogged or in the event of a fire." About $18k. Electric surfaces only.

To do a wood surround like that, your Kitchen Designer will need to duct the air flow generated by the insert to somewhere. You’ll need a duct and exhaust grate similar to a HVAC return, positioned either at the top of the hood, or ducted 90 degrees through a wall into an adjacent pantry or utility room. Since tecirculating does not typically provide the air flow that a ducted hood can provide, you will also end up with more effluent on the surround and cabinets. That means more frequent cleaning, and the possibility of damage to all of the surrounding wood surfaces over time. That is why that most who need to do recirculating end up with a stainless under cabinet hood or stainless chimney hood, as it will withstand the care regimen better over time. Function rules over form. Be sure that the hood capture area is wider and deeper than the cooking zone below, as that will help with capture and cleaning both. Finally, consider the scale of the kitchen and ceiling height both when designing the kitchen. Most large mantle hoods appear overbearing in a smaller kitchen with a shorter ceiling. A 30” range often appears dwarfed by the typical proportions needed for a mantle hood. Be very careful here, and be sure that your KD helps you to visualize this through their software. It’s a pretty significant upgrade expense over a stainless hood, and you do not want to have regrets.

Hi there! I'm not sure where you are located, but our company (we make range hoods) uses Tradewind USA (in Phoenix, AZ) for our liners. They have excellent customer service and have received good reviews from our clients regarding the liners. We typically use their 400 series, and while we also usually install the 1200 CFM liners, they've worked wonderfully. It might be something to look into! The size you'd be looking for in this series is model VSL436622RC, but they're really good about answering questions and finding what works best for you. They ship anywhere. I hope this helps! https://t-wusa.com

Hoods such as the VaH ARS that have significant filter packs and adequate blower performance can reduce odor and grease. We have a long running ARS thread here. https://www.houzz.com/discussions/2347276/vent-a-hood-ductless-ars-range-hood-update#n=65 Broan may also make an adequate assembly, but we haven't seen any review. More modest designs will be much more modest in filtering performance.