You told us little of how the hood is to be mounted and ducted. So here is a condensed generic scoop of what you will find elaborated in many other threads in this forum. Treat this as my opinion.

Hood entry area has to encompass the rising and expanding cooking plumes. Use a 54-inch wide hood, as deep as is available. See the Wolf Design Guide for examples of residential island and wall hoods.

Flow rate should achieve 90 ft/min across the hood aperture. This is equivalent to 90 CFM per square foot. Calculate required CFM.

Given adequate make-up air (MUA), a blower sized to flow 1.5X the the required CFM at zero static pressure should be good for residential wok cooking.

If the hood entry is to be higher than 36 inches, then you will need to scale up some.

The duct should be sized for achieving air velocities in the 1000 to 2000 ft/min range. Sizing for the 1000 ft/min end of the range will be quieter.

If space allows, include a Fantech silencer in the duct path and use an attic or rooftop blower.

MUA is essential and complexity of design depends on a lot of factors. Search out MUA threads here. Tell us of your combustion appliance situation: type and location.

I am a Southerner so I am frying ALL the time. I went with a Z-line hood. Before our remodel we had the microwave/hood combo (worthless). It only recirculated the air. We have a dual fuel oven and a ridiculous open concept lower living area so I wanted to make sure that nothing lingered in our space. 900 CFM should be more than enough. Our maximum is 700 and let me tell you it's powerful as hell. Just make sure it is vented outside properly.

We have a Vent-A-Hood and very little, if anything, escapes - hot oil "smoke", steam, grease, etc. I personally recommend it.

However, we sized it such that it is 6" wider than our cooking surface (42"W hood over a 36"W cooktop), 24" deep, mounted 30" above the cooking surface, and vented to the outside.

• If it's against the wall, then I strongly recommend a 54" wide hood that's 24" deep.
• If it's on an island or peninsula (strongly discourage), then I recommend a hood that's 27" deep and maybe even 60" wide, depending on how high it's mounted.
• Ensure it's vented to the outside.

Regardless of location, definitely follow the manufacturer's advice on how high to mount the hood - since you do a lot of hot oil/spice cooking, I would follow the "minimum height" recommendation, not the maximum.

We don't do a lot of hot oil cooking -- maybe once every week or two, but when we do, it's nice that the grease, smoke, (heat in the summer), etc., stays over the cooktop and vents to the outside! No smoky interior or lingering odors. (Now that I think about it, my DH does "fry" a hamburger for lunch a couple of times a week -- I don't think about it b/c the odor never escapes and, fortunately, no stale beef odors, which I find very unpleasant!)

Our experience with Vent A Hood, mirrors @Buehl’s.

The hood, 42” over a 36” range top, captures all odors, grease, steam, etc.; whatever our cooking puts out. Also, it’s very quiet, even on high.

Vent A Hood is not inexpensive. In your case, where you do a lot of frying, best not be looking for the least costly alternative, anyway. Any quality vent hood is going to be pricey.