You need more than today to interact with us here so that we can advise on what the hood parameters have to be to have effective capture and containment performance. You probably should spend several days reading hood threads here and references that they point to and asking questions. I realize that kitchen renos are an exhausting effort, and some things are forgotten until the last minute, but the hood determines whether one lives with grease and smoke or not, and how much noise is going to be present trying to not live with grease and smoke.

Please define the type and dimensions of your cooktop, and whether it is against an external wall, or an interior wall, or on an island or peninsula. Is the ceiling above the hood a straight shot to an attic or roof, or leads into a bedroom? What financial constraints are present to interfere with an optimal solution?

Do not assume appliance salespersons have sufficient HVAC knowledge to give adequate advice.

Thank you so much. For the exhaust piece I am fortunate as my husband is an HVAC tech so all good with that. It is the design part that I am stressing about, the chimney range or the standard range exhaust I am definately removing the over the range microwave anD going with one of these options. I am going to try to ad a photo

also, what do you mean by "regular hood"??

Hi there , this is what I meant 2 examples and a photo of my kitchen. I am getting gray cabinets and a new backspash

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.