Start with performance requirements -- end up with performance.

Let's assume that the insert/hood-liner cover/cabinet/hood will be designed to fit the insert once defined (and preferably once delivered so that the dimensions are certain).

You need an liner entrance aperture that extends about 3 inches past the sides of the cooktop, or more technically, about 10-degrees from vertical past the edge of the largest pan to be used on either side. Front-to-back distance should be maximized to the same overlap if tolerable aesthetically.

Given the intake aperture, find its area in square feet and multiply by 90 ft/min if hot cooking is to be performed, by 60 ft/min if you intend more sedate cooking. (Hot cooking means that the pan is hot enough that grease or peanut oil will vaporize into the cooking plume.) It would typically occur with wok cooking or meat searing. This is the required/desired and hopefully actual CFM.

Multiply the resulting value by 1.5 to correct for all the pressure losses that you don't know about yet. This is the blower zero static pressure CFM that won't be achieved in situ, but by which blowers are designated.

Use an exterior blower.

Use an intermediate Fantech silencer if it will fit.

Use a baffled insert.

Duct size should cause the full blower power required CFM to induce an air speed between 1000 and 2000 ft/min, with the lower limit preferable to minimize noise and to minimize impingement condensation if the duct is very cold.

You will need to match the required CFM with a make-up air (MUA) source. Depending on your house architecture and combustion appliances, if any, this MUA system may be simple or complex. Review MUA threads here and then ask questions.

Thanks for your detailed reply! Thats great information and I will look into it. I was asking for brand recommendations, apologize for not specifying that. The stores I have been to have recommended Zephyr and Vent A hood and some others I forgot. I just want something that’s easy to clean and relatively quiet.

I only recommend hoods that I have used, which is limited in modern life to the largest Wolf Pro Island hood. Wolf also makes inserts.

I am willing, now and then, to critique certain hood designs that have deviated too far away from function in their manufacturer's quest for aesthetics.

We had Vent-a-hood in previous home and Zephyr Hurricane in this one. Both are loud. Maybe there was something we should have done to minimize the noise, but regardless, they both work great at the job they are intended to do - pull cooking odors, steam, etc., out of the room. I think the Zephyr is cheaper and it's way easier to clean.

I love my 48" 1200 cfm Zephyr!

crcollins1_gw - That is exactly what I wanted to know, thank you. I can't figure out how exactly I would be taking apart the Vent a Hood to clean, looks way more complicated than putting the baffle boxes from a Zephyr into the dishwasher.

kaseki- thank you for your input as well!

So now I'm overthinking it and wondering if I should get a full metal wall type vent hood instead of a vent insert inside a wood housing. I know they are 2 diff decorative styles. Thinking in terms of functionality, I'm wondering if the all metal hood will be more impervious to grease than a wood housing. Also, if the wood housing around the vent insert will get grease, damage from constant steam etc and will get damaged over time. I cook often, and alot.

Txmomma, I cook a lot! I love being able to wipe down the stainless hood, no worries about eventually wearing the paint out etc.